Book Reservation

- PLEASE ENSURE YOU ARE ADHERING TO OUR DRESS CODE -
- For party sizes larger than eight (8) please contact the club at 303.681.3305 ext. 2 -
- Make sure to make your online same-day dinner reservations before 3:00pm -

Weekly Dinner Specials

Available: 5:00pm - 8:00pm

April 28th - May 2nd

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 house-made dessert. $22++

Grilled Steak Brochettes: Two grilled steak kabobs, with grilled bell peppers and red onions on a bed of rice pilaf, finished with a teriyaki glaze. Comes with chef's choice of house-made dessert. $21++

Friday, May 1st

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.

*Weekly Specials also Available*

May 5th - 9th

Baked Alaskan Halibut: Certified Alaskan Halibut baked and finished with an Amaretto beurre blanc sauce. Served with quinoa-brown rice pilaf, seasonal vegetables, and Chef’s choice of dessert. $32++

Loco Moco: A savory island favorite! Juicy seasoned hamburger patty over a bed of steamed rice, smothered in rich brown gravy with mushrooms and onions, crowned with a fried egg, and garnished with green onions. Comes with Chef’s choice of dessert. $19++

Friday, May 8th

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.

*Weekly Specials also Available*

May 12^th – 16^th

Huli-Huli Chicken: Marinated grilled chicken glazed in a sweet pineapple-soy sauce, caramelized and smoky, served with fried rice. $19++

Wagyu Beef Tenderloin: A premium, highly marbled cut of Australian Wagyu beef tenderloin, butter-poached in the oven. Served with truffled mash potatoes, seasonal vegetables, and a shallot port wine reduction. Comes with Chef’s choice of dessert. $64++

Friday, May 15^th

Saturday, May 16^th

Chef Justin’s Plaza Cook-Out (with Cornhole Tournament & live music)
Burgers & elk brats (with fixings), potato salad, cookies. $18++ adults, $9++ children.

*Weekly Specials also Available*

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*

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.”