Korean Beef Bulgogi: A popular Korean dish with thinly sliced, marinated New York strip steak, pan-seared to create caramelized, smoky edges, served over white rice and vegetables. Comes with Chef’s choice of dessert. $22++ 

Smashburger Street Tacos: Three street-style tacos with your choice of flour or corn tortillas, loaded with crispy-edged smashed burger beef. Topped with cheddar cheese, pico de gallo, shredded lettuce, and our signature smashburger sauce. Served with lime wedges. $11++

Chef Salad : Crisp romaine lettuce and mixed greens, topped with sliced roasted turkey, smoked ham, hard-boiled eggs, heirloom baby tomatoes, cucumbers, and shredded cheddar/Swiss cheeses. Choice of dressing. $16++

Friday, March 6^th

Stir-Fry Station: Chef Sienna cooks your stir-fry to order with 3 different proteins (marinated sliced chicken breast, marinated steak strips, and shrimp), 10+ different toppings, and 4 sauces to choose from. Served with steamed rice, fried rice, and rice noodles, Asian salad (with romaine lettuce, cabbage, edamame, cucumbers, spicy peanuts, crispy wonton strips, and Asian sesame dressing), and a variety of desserts made by Chef Sienna. $21++

*Weekly Specials are also Available*

 

Chef Spotlight

Justin Schwarz - Director of Culinary Operations

About the 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.