It’s almost that time of year again…Great Plates of Downtown! The Downtown Fort Collins Business Association and member businesses present a vibrant dining tradition for our community March 1-14, 2016. Great Plates is a unique opportunity to try new restaurants in town and take advantage of 36 dinner specials.
Keeping with tradition, The Downtown Fort Collins Business Association is partnering with the Food Bank of Larimer County to help feed people in our county. In 2015, $82,700 was donated to the Food Bank and this year, they are striving to hit $90,000.
CooperSmith’s is proud to be a part of such a wonderful event and fundraiser. Our Great Plates 2016 menu is available on Poolside & Pubside. Check it out:
Great Plates Menu 2016
Any of the below two entrees for $25
Coopersmith’s New York Strip
A New York strip seasoned and grilled to temperature and topped with a gorgonzola butter sauce. Served with roasted garlic mashed potatoes and sautéed veggies.
Cowboy Steak
A seasoned and grilled New York Strip topped with bourbon glaze and onion rings. Served with baked beans and potato salad.
Horsetooth Stout and Peppercorn Mushroom Sauce
A seasoned and grilled New York strip topped with a Horsetooth stout peppercorn and mushroom cream sauce.
Parmesan and Herb Crusted New York
A seasoned and grilled New York strip encrusted with a parmesan and herb mixture. Served with roasted garlic mashed potatoes and sautéed veggies.
Roasted Jalapeno Salmon
A large salmon filet seasoned and grilled served over Spanish rice and sautéed onions and peppers. Topped with roasted jalapeno and crab cream sauce.
Rocky Mountain Sausage Platter
A Sigdas Green Chili Beer bratwurst and a Poudre Pale Ale German Sausage. Served with roasted garlic mashed potatoes, warm applesauce and bacon beer sauerkraut.
Fish and Chips
A generous portion of Atlantic cod dipped in our ale batter and breaded with crispy bread crumbs. Served with pub chips, horseradish mayonnaise and malt vinegar.
Highland Cottage Pie
Choice Colorado lamb marinated in our Horsetooth stout and fresh herbs. Then we combine the lamb with celery, carrots, and onion and then layer in a flaky crust with mashed potatoes. It’s then baked and topped with lamb gravy and parmesan cheese. Served with a side of applesauce.
Zucchini Boats
A large zucchini stuffed with onions, mushrooms, peppers and parmesan cheese. Finished with crispy bread crumbs and a pesto cream sauce. Served over sundried tomato couscous.