STOWAWAY KITCHEN

Stowaway is a suitcase of adventures shared and amounted by two travellers; it’s a trove of recipes collected from various nooks and crannies of the world; it’s our new home. In our kitchen, we aim to create nourishment for a young heart, an old soul, and everything in between. To provide a place to

Stowaway is a suitcase of adventures shared and amounted by two travellers; it’s a trove of recipes collected from various nooks and crannies of the world; it’s our new home. In our kitchen, we aim to create nourishment for a young heart, an old soul, and everything in between. To provide a place to warm the heart with good company and fill the belly with foods of comfort. 

The kitchen is the heart of every home. It’s where we come together to engage with our senses and with each other. It’s unity, love, and fulfillment. And that, in our opinion, is a perfect foundation for a community.

SUPPER CLUB HAPPENS ON THURSDAY, FRIDAY AND SATURDAY NIGHTS. WE DON'T TAKE RESERVATIONS, BUT FEEL FREE TO CALL OR TEXT US ON (720) 583-5481, ESPECIALLY IF YOUR GROUP IS LARGER THAN SIX.

 

SMALLS

smoked fried potatoes | 8

roast garlic labneh/romesco^/chives/el trigal manchego

 

house ricotta + zucchini | 10

marinated zucchini + summer squash/padrone peppers/sumac/house flat bread

 

hummus board | 10

house made hummus/marinated castelvetrano olives/za’taar/arak pickles/house baked flat bread

 

butter bib + baby beet salad | 12

roasted baby beets/bib lettuce/Ela Farms pear/candied pecan/

watermelon radish/bulgarian feta/fennel vinaigrette/pink peppercorn


falafel board | 12

house made egyptian falafel/arak cured pickles/baba ganoush/dill yogurt/seasonal vegetables

 

BIGS


baked cannellini + seasonal vegetables | 15

Berry Patch cannelini / Berry Patch chard/roasted anaheim + red bell pepper/herb butter/

parmesan/Babette’s pullman bread [ vegan/GF option available ]


chicken shish kabob | 16

shawarma marinated chicken/smoked saffron rice + vermicelli noodles/sauteed berry patch chard


shrimp tagine | 16

red pepper cous cous/fresh garbanzo/sorrel yogurt/

crispy fennel/spring onion + fresh oregano


lamb kofta | 17

spiced ground lamb/beet hummus/sauteed seasonal beans w shallot confit/house made flat bread


COCKTAIL

levant anise  | 10

arak/velvet flarnum/lemon juice/cucumber/mint

yes whey | 10

london dry gin/whey/st. germaine/lime

old country | 10

bourbon/curacao/allspice dram/vanilla orange simple

 

BEER

can

Von Pilsner, Crooked Stave [ 12oz / 5% ABV ] 5

Wild Sage Saison, Crooked Stave [ 12oz / 7.2% ABV ] 6

Red Ryeot IPA, La Cumbre [ 16oz / 7% ABV ]    8

 

draft

Crooked Stave IPA | [ 10oz or 15oz /6% ABV ]         5/8

 

WINE | glass/bottle

 

white

Santo Aspa Assyrtiko blend, Santorini, 2015         13/52

Supernatural Sauvignon Blanc, New Zealand, 2014    60

rose

Domaine de la Noblaie Rose, France, 2017   10/40

red

Alexakis Kotisfali/Syrah, Crete, 2014    10/40

Izadi Reserva Rioja, Spain, 2013    13/52

Luddite Saboteur red blend, S. Africa, 2014    15/60

Li Veli Askos Susumaniello, Italy, 2016         60

Fedellos do Couto Bastarda, Spain, 2016         80

AMARO | [ 2oz ]

cynar  | 7

sfumato  | 8

braulio  | 10

 

DESSERT

dessert board | 9