Elk Ave. Prime Steak house is located in the heart of downtown Crested Butte on Elk Avenue. We feature hand cut highest quality USDA PRIME steaks, pastas, lamb chops, elk, pork chops, fresh garden salads and more. We also have a great kids menu.
We have a vast array of import and domestic beers as well as the largest wine selection in the valley. You can enjoy any of our drinks from our outdoor patio or cozy up next to our fireplace, great after a long day of skiing.
Elk Ave. Prime is one of the largest venues in Crested Butte, ideal for large parties.
About Our Executive Chef
One of the most highly regarded chefs in Crested Butte today, Tim Egelhoff has received critical acclaim for his signature Colorado Inspired Cuisine, a style which reintroduces classic European techniques using American artisanal products, local and organic produce and is driven by the dramatic seasons.
Today as Executive Chef at Elk Ave. Prime and a private chef, Tim’s desire is to continue the mountain lifestyle as well as create innovative world-class cuisine.
Weddings & Large Parties
CRESTED BUTTE’S BEST VENUE
Elk Ave. Prime is one of the largest party venues in Crested Butte.
Our dining room may be reserved for parties up to 180 people. Cost is from $45 per person and up depending on your selections. For alcohol and wine pricing please contact us.
Sample Wedding / Party Menu
Three or Four Course Dinner Selections & Desserts
This menu may be used as a guide. Our award winning chefs are capable of creating nearly any meal desired.
Smoke Tomato Aioli, Spinach Sauté, Crispy Leeks
Spicy Mae Ploy
CHEVRE STUFFED MEDJOUL DATES
Wrapped in proscuitto
Battered, Pineapple/Pablano Remoulade
FRUIT & CHEESE PLATTER
PARMESAN ARTICHOKE HEARTS
Artichoke Hearts, Goat Cheese,
Parmesan Breading, Lemon Aioli Sauce
MINI NEW ZEALAND LAMB CHOPS
Grilled, Avocado Mint Relish
ANGUS MINI BURGERS
Angus Beef, Aged Gouda, Caramelized Onion, Baby Arugula, Tomato Aioli, Baked Bun
FRIED GREEN TOMATO B.L.T.
Crispy Pancetta, Arugula, Basil Aioli, Toasted Ciabatta Bread
Manchego, Carmalized Shallots, Chipotle Sweet Corn Cream.
Shaved Grana Padano, Fried Capers, Sea Salt
Chevre, Crimini Duxelle, Dried Chile, Panko
Savory Phyllo-Dough, Sautéed Spinach, Feta, Yogurt Mint Sauce
THAI CHICKEN PEANUT SATAY
Skewered Chicken, Peanut Sauce
TRUFFLE SEARED SCALLOPS
Shallot Phyllo Crisps, Black Truffle Shavings
MINI LOBSTER CORN DOGS
Indonesian Cocktail Sauce
FILET MIGNON CROSTINI
Beef Tenderloin, Grilled Crostini Horseradish Mustard Sauce, Caramelized Onions, Roasted Cherry Tomato
Vanilla Saffron Crème
Wasabi/Avocado Mousse, Daikon Slaw
CABRALES STUFFED TENDERLOIN
ROCK SHRIMP LOLLIPOPS
Spicy Almond Dipping Sauce
Spiced Warm Pita Points
LEMONGRASS CHICKEN LOLLIPOPS
Sugar Cane Skewers, Hoisin Sauce
Baby Butter Mix of Gruyere, Goat Cheese and Vanilla Custard, Scallion Curls
BRAISED PORK TORTILLA CUP
Salsa Verde, Cilantro, Red Pepper
AHI TUNA TARTAR
Ahi Tuna, Won Ton Cup, Spicy Chili Sauce, Tobiko Caviar and Chive Garnish
Golden Chantrell Bisque
Smoked Tomato Gazpacho
Newburg Lobster Bisque
Sweet Corn and Applewood Bacon Bisque
White Cheddar and Pale Ale
Asian Pear Salad
Pea Shoots, Radish, Corriander/Lime Vinaigrette
Traditional Mixed Green Salad
Fresh Vegetables, House Balsamic
Roasted Beets, Gorgonzola, Pine Nuts
Tart Apple Salad
Stilton, Mache, Candied Pistachio, Tart Cherry, Port Gastrique
Pangritata, White Anchovy
Fillet of Beef
Porcini Rub, Truffled Potato Puree, Asparagus, Cabernet Demi-Glace
Two 4 oz. Medallions, Roasted Garlic Potato Puree, Asparagus, Demi-Glace
16oz. Hand Carved, Simple Potato Puree, Haricot Vert-Pancetta Saute, Roasted Garlic Butter
Kansas City Strip
14oz. Hand Carved, Simple Potato Puree, Braised Asparagus, Stilton Butter
FOWL & GAME ENTRÉS
Colorado Rack of Lamb
Pistachio Crust, Smothered Shallot Potato Puree, Blistered Asparagus, Black Fig and Ruby Port Sauce
Duck Two Ways
Pan Roasted Duck Breast, Duck Confit and Potato Ravioli, Asparagus, Sweet Vermouth-Sage Brown Butter
Guajillo Sweet Potato Puree, Pancetta/Shallot Confiture, Malbec/Cinnamon Reduction
Sweet and Russet Potato Gratin, Armagnac Glazed Baby Carrots, Foie Gras Mounted Demi-Glace
Pecan Crusted, Parsnip Puree, Roasted Acorn Squash, Amaretto Cream Sauce
Chilean Sea Bass or Halibut
Heirloom Cherry Tomato Confit, Braised Salsify, Apricot Buerre Blanc
Beef Tenderloin, Proscuitto, Onions, Crimini Mushrooms, Pasta, Herbed Marsala Cream Sauce.
Pasta Di Pollo
Herbed Chicken Breast, Cherry Tomatoes, Spinach, Onions, Laura Chenel Chevre Alfredo Sauce, Cavatappi Pasta.
Handmade Pasta, Garlic Confit, Wild Boar Sausage, Cherry Tomato, Baby Spinach, Olive Oil, Dried Chile Flakes
Saffron Linguine “Paella”
Littleneck Clams, Razor Clams, PEI Mussels, Tiger Shrimp, Andouille Sausage, Sea Scallops
Chocolate Truffle Cake
Topped with a rasberry sauce and fresh berries
Traditional Carrot Cake
Topped with chocolate, caramel, or raspberry sauce
Traditional or one of our chefs’ twists on the original