Weekly Dinner Specials

May 19^th- 23^rd

Bibimbap: A vibrant Korean sticky rice bowl topped with marinated beef, fried egg, seasoned vegetables (carrots, mushrooms, picked cucumbers, zucchini), and spicy gochujang sauce. Comes with Chef’s choice of dessert. $20++

Steak Enchiladas: Three enchiladas with marinated steak, smothered in red sauce, melted jack cheese, and sour cream. Comes with Spanish rice and refried beans, pico de gallo, and salsa on the side. Comes with Chef’s choice of dessert. $18++
 

Wednesday, May 20th

Fried Chicken Buffet: White and dark meat, green beans, mashed potatoes, country gravy, and various desserts made by Chef Sienna. $19++

*Weekly Specials also Available*

Saturday, May 23^rd

Chef Justin’s Prime Rib Carving Station: Slow-roasted prime rib carved by Chef Justin, with au jus and creamy horse radish. Served with a build-your-own loaded baked potato bar, green beans, house salad, rolls, and Chef’s choice of house-made desserts. $30++, all you care to eat.
 
*Weekly Specials also Available*

May 26 – June 13
 

Chicken Marsala: Pan-seared chicken breast with mushrooms in a rich Marsala wine reduction, served with mashed potatoes and seasonal vegetables. Comes with Chef’s choice of dessert. $20++
 
Pork Schnitzel: Thinly pounded pork cutlet, lightly breaded and deep fried until golden and crisp. Served with mashed potatoes, creamy mushroom gravy, and lemon. Comes with Chef’s choice of dessert. $20++

Friday, May 29^th

Stir-Fry Station: Chef Sienna cooks your custom stir fry, with marinated chicken breast, steak strips, and shrimp, plus over 10 different toppings and 4 sauces to choose from. Served with Asian salad, rice noodles, steamed rice, fried rice, and assorted house-made desserts. $20++, all you care to eat.

June 2^nd- June 6^th

Juicy Lucy Burger: Hand-formed beef patty filled with molten cheese, seared for a caramelized crust and served with fresh lettuce, tomato, and house-made burger sauce. Comes with a choice of side and a cookie. $16++
 
Shawarma Wrap: House-marinated chicken shaved thin and wrapped in warm, toasted flatbread. Layered with crisp pickles, fresh tomatoes, shredded lettuce, and sumac-spiced onions. Finished with a drizzle of authentic savory tahini. Comes with a side of Korean carrot salad and Chef’s choice of dessert. $20++
 

Friday, June 5th

Fajita Bar: Chef Sienna cooks your custom fajita plate with grilled chicken, marinated steak, and shrimp, with sautéed peppers/onions, jalapenos, chopped raw onions, feta cheese, jack cheese, Spanish rice, refried beans, guacamole, sour cream, salsa, pico de gallo, flour tortillas, and assorted house-made desserts. $22++, all you care to eat.

June 9^th- June 13^th

Chicken Tinga Tacos; Smoky shredded chicken in tomato-chipotle sauce, topped with pickled onion, queso fresco, and cilantro. Served with street corn, rice, and Chef’s choice of dessert. $19++
 
Pernil Plate: A Puerto Rican favorite with slow-roasted pork shoulder seasoned with garlic, oregano, and citrus, served with arroz con gandules, sweet plantains, and Chef’s choice of dessert. $20++
 

Friday, June 12th

Pasta Bar: Chef Sienna cooks your custom pasta with marinara and alfredo sauces and 10+ toppings to choose from. Comes with Caesar salad, garlic bread, and various house-made desserts, also made by Chef Sienna. $19++, all you care to eat.

Chef Spotlight

Justin Schwarz - Director of Culinary Operations

About our Chef
With formal training from Pikes Peak State College, our Director of Culinary Operations brings years of refined technique, leadership, and creative vision to the club’s dining program. His culinary journey began with a formative internship under Chef Chip Johnson at The Briarhurst Manor Estate, where he honed his skills while working alongside several distinguished chefs in Colorado Springs.
He later contributed to the successful opening of a prominent Colorado Springs steakhouse before joining Marriott International, where he expanded his leadership experience within a high‑performance hospitality environment.
Advancing to Executive Sous Chef at the Garden of the Gods Resort and Club, he oversaw a wide range of high‑volume operations—banquets, à la carte dining, staffing, training, food and labor cost management—and ultimately led all culinary operations as Head Chef of the Kissing Camels Club.

 
Culinary Style & Specialties
Type of Cuisine

Elevated gastropub‑style cuisine
Wine‑pairing dinners
Bistro‑inspired dishes
Outdoor cookouts and grilling
 

Signature Approach

Creative use of seasonal ingredients and locally sourced produce
Bold flavor profiles rooted in classic comfort food

Modern techniques with refined, thoughtful plating

Experiences tailored to guests, blending approachability with sophistication
 

Signature Dishes & Ingredients

Elevated comfort foods reimagined

Flavor-driven dishes celebrating freshness and locality

Career Highlights

Awarded Best Appetizer and Best Presentation at the Chef Gala (2011–2012)

Key culinary leadership roles at premier Colorado Springs resorts and restaurants

Successful contributions to new restaurant openings

Why I Became a Chef
“I became a chef because I have a passion for creating experiences through food. From an early age, I was drawn to the artistry of flavors, the precision of technique, and the joy of sharing meals. Cooking allows me to blend creativity and leadership, challenge myself in fast‑paced environments, and craft dishes that leave a lasting impression. Ultimately, I became a chef to inspire, to mentor, and to continually innovate in the kitchen.”

Fun Fact
“My first dish was cooked on a grill, and it taught me two important lessons: food sizzles more than you expect, and smoke alarms have far less patience than you think. Despite the chaos—and the smoke—the dish somehow turned out delicious. That moment sealed my fate: the kitchen was where I belonged.”

Chef’s Quote
“If you see China on the check, you’re not going on a trip!”