Elway's Cherry Creek
2500 East 1st Ave Denver, CO 80206 • 303-399-5353

Cuisine
Steakhouse
Seafood

Neighborhood
Cherry Creek

Cross Street
1st & University

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Bar Dining
Entertainment
Full Bar
Outside Garden / Patio
Private Rooms Available
Takeout Available
Weekend Brunch
Wheelchair Access

Reservations
Recommended

Parking
Free Valet

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
Private seating for parties of 6 to 65 guests.

Hours
LUNCH
Monday - Sunday
11:00am - 2:00pm

DINNER
Monday - Thursday
5:00pm - 10:00pm

Friday - Saturday
5:00pm - 11:00pm

Sunday
5:00pm - 9:00pm

BRUNCH
Saturday and Sunday
11:00am - 2:00pm

 

 

Elway's Dinner Menu Updated 6/3/2010
Menu and pricing subject to change

Starters

DUNGENESS CRABCAKES 18
Green apple, grain mustard butter

RHODE ISLAND STYLE CALAMARI 11
Tossed with stuffed olives, baby corn, pepperoncini peppers and pepper cherries

STEAK TACOS 10
Chopped prime beef tacos with warm tortillas, guacamole and salsa

GRILLED ARTICHOKE 11
Served with fresh lemon, warm drawn butter and garlic aioli

BEER-BATTERED ONION RINGS 8
Fried to golden brown and served with Creole aioli

LAMB CHOP FONDUE 16 50
Lamb chops served with our green chile cheese fondue and roasted sweet potatoes

TUNA TARTARE 16 50
Tuna & scallion avocado with three sauces for dipping: creamy spicy, yuzu ponzu and wasabi crema

PRIME BEEF TARTARE 17
Hand chopped USDA prime beef tenderloin mixed with red onion, lemon zest and caper Dijon
Served with toast points

CRAB COCKTAIL 17
Chilled jumbo lump crab meat served atop shredded iceberg lettuce with our cocktail sauce

SHRIMP COCKTAIL 16
Three large Mexican white shrimp, with your choice of cocktail, remoulade or mustard sauce

LOBSTER COCKTAIL 18
Three large Canadian lobster tails, served with your choice of cocktail, remoulade or mustard sauce

COCONUT BATTERED SHRIMP 15
Three crispy Mexican white shrimp served with pineapple-cucumber slaw

FRESH OYSTERS 1⁄2 dozen 18
We are proud to feature a variety of fresh-from-the-coast oysters, served with cocktail and mignonette sauces

COLD SHELLFISH TOWER 49
A towering sampler of our favorite cold appetizers: oysters, lobster cocktail and shrimp cocktail

HOT APPETIZER TOWER 39
A towering sampler of our favorite hot appetizers: lamb chop fondue, coconut battered shrimp and
Rhode Island style calamari

Soups & Salads

BLACK BEAN SOUP 8
With smooth avocado, cotija cheese, scallion and Chimayo spiced tortilla chips

CHARRED RED PEPPER SOUP 7

ROASTED CORN & CHICKEN CHOWDER 7
Sweet corn and roasted chicken with bacon, peppers, potatoes and rich cream

STEAK CHILI 8
Seasoned steak, simmered in a rich tomato sauce with our savory eight spice recipe

JOHN'S SALAD 9
Chopped iceberg lettuce with cherry tomatoes, yellow peppers, cucumbers, red onions, celery, hearts of palm, cheddar cheese and our own green goddess dressing

HOUSE SALAD 8
Mixed lettuces with cherry tomatoes, yellow pepper, red onion and aged sherry vinaigrette

ICEBERG WEDGE SALAD 8
Chilled lettuce wedge with blue cheese crumbles, applewood smoked bacon slices, thinly sliced red onion, chives and blue cheese dressing

CAESAR SALAD, Small 7 50 or Large 10 50
Add Chilled Chicken 4

TRUFFLED BEET - FRESH MOZZARELLA SALAD 12 50
Beet carpaccio, baby chioggia beets, fresh mozzarella and basil tossed in our white truffle vinaigrette

ASIAN CHICKEN SALAD 16 50
Napa cabbage, roasted chicken breast, edamame, carrots, cashews and a miso-ginger vinaigrette

COBB SALAD 16 50
Crisp mixed greens with chicken, eggs, avocado, bacon, blue cheese and tomatoes. You choose the dressing

MEDITERRANEAN SALAD 16 50
Baby arugula salad with feta cheese, artichoke hearts, olives, sun dried tomatoes, chick peas and red onions. Tossed with our yogurt vinaigrette and topped with grilled chicken. Served with warm pita bread

SHRIMP SALAD 17 50
Mexican shrimp with bacon, eggs, cheddar cheese, tomatoes, onions and mixed greens tossed with a creamy mustard dressing

Elway’s Fresh Fish & Cold Water Crustaceans

GRILLED IVORY KING SALMON 44
Mint pesto pearl couscous, grilled Georgia brown shrimp-cucumber salad,
charred ramp vinaigrette

ROASTED ALASKAN HALIBUT 38
Fingerling potatoes, grilled Colorado asparagus, Duck egg salad, Colorado asparagus sauce

DEAN’S PARMESAN CRUSTED FLORIDA GROUPER 36
Louisiana Creole sauce

AHI TUNA 29
Wasabi pea crusted and topped with a miso beurre blanc

ELWAY’S SALMON 29
Topped with miso beurre blanc, roasted petite shrimp and lump crab

CLARE ISLAND IRISH SALMON 23

JAPANESE SEA BASS 39

MAINE LOBSTER TAIL 10 oz or 16 oz 58 or 75

ALASKAN CRAB LEGS 8 oz or 16 oz 30 or 49

with.....
New Potato-Oyster Mushroom Hash 8
Sautéed Asparagus 8
Sautéed Broccoli 7
Add Cheese Sauce 2
Roasted Cauliflower 8 50
Creamed Corn 7
Creamed Spinach 8 50
Sautéed Sugar Snap Peas 8 50
Sautéed Cremini Mushrooms 8 50
Spring Vegetable Saute 8
With black garlic vinaigrette
Baked Potato 7
French Fries 4
Macaroni & Cheese 8
Au Gratin Potatoes 7 50
Twice Baked Potato 7
Yukon Gold Mashed Potatoes 7

U.S.D.A. Prime Hand-Cut Steaks

NEW YORK STRIP 8 oz 30
NEW YORK STRIP 16 oz 41
BONE-IN NY STRIP 18 oz 42
FILET 8 oz 34
FILET 12 oz 41
BONE-IN FILET 13 oz 42
BONE-IN RIB-EYE 22 oz 42
PORTERHOUSE 28 oz 47
BUFFALO RIB-EYE 14oz 45
PRIME RIB 14 oz 30
PRIME RIB 20 oz 39
SIRLOIN 10 oz 24

ALL STEAKS CAN SURF 27
Add Maine lobster tail to any steak entrée

STEAK & CAKE 12
Add a Crabcake & sauce Louis to any steak

Over Easy Duck Egg 5
Hudson Valley Foie Gras 15
Maytag Bleu Cheese Butter 3
Oscar Elway’s Style 9
Peppercorn Sauce 4
Bearnaise Sauce 3
Black Pepper-Horseradish Aioli 3

Elway’s Classics

CHIMAYO GRILLED COLORADO LAMB LOIN 44
Braised lamb-green chile “posole” cake, smoked guacamole, red chile jus

COLORADO RACK OF LAMB 41
A full rack of lamb rubbed with stone ground mustard and fresh rosemary

SHORT RIB “off the bone” 22
Prime meat, braised slowly in rich stock and served with pan juices and mashed potatoes on the side

WHITE MARBLE FARMS TWO CHOP PORK CHOP 32
Pickled ramps, warm bacon vinaigrette

PRIME BEEF ENCHILADAS 17 50
Filled with shredded short rib and asadero cheese, smothered in red chile, green chile or “Christmas”

ROASTED 1⁄2 CHICKEN 21

SMASH BURGER 12 50