As Durango’s original Steakhouse, the Ore House has been serving the finest steak, lobster, and spirits in town since 1972. Now considered a landmark restaurant, the Ore House has continued to exemplify the essence and history of the Southwest.

Our staff is highly educated on food allergies and intolerances and we are more than happy to walk through the menu with you to assure that every one of your needs are accommodated. The majority of our dinner and dessert menu items are gluten free

We purchase only 100% natural beef with no antibiotics or hormones. Our menu has several non-red meat options, and vegetarian dishes are also available. We do not use any products with preservatives or unnatural ingredients added.

Our menu is inspired by local farmers, ranchers, and other food producers that surround this region.

Steaks from local ranchers, Produce from local farmers, Wild Caught sustainable fish flown in from Honolulu, Field harvested Wild Game, Seasonal specialty produce...  Just to name a few!

Chef's selection of wild game sausages, grilled meats, and accompaniments

"really big" wild pacific shrimp, and snow crab claws with a spicy housemade tarragon cocktail sauce

mint, pineapple, and charred red pepper salsa

smoked jalapeno aioli, tomato basil vinaigrette

Sautéed button mushrooms, finished in a chardonnay, parmesan cream sauce

bacon bits, bleu cheese dressing, shallots, oven dried tomatoes, and texas toast croutons

Candied pecans, strawberries, chevre, aged balsamic, and olive oil

Classic caesar, garlic croutons, kalamata olives, and a parmesan crisp

Cucumbers, grape tomatoes, carrots, sunflower seeds, and croutons, with your choice of ranch,tomato basil vinaigrette, bleu cheese, or caesar dressing

Thick center cut, grilled plain or marinated in housemade teriyaki ~ 10 oz

Certified USDA top choice ~ 14 oz

Certified USDA prime ~ 18 oz

Certified USDA top choice ~ 12 oz

certified USDA prime ~ 16oz  

Wrapped in applewood smoked bacon ~ 6 oz

Wrapped in applewood smoked bacon ~ 10 oz

New York strip and filet mignon on the bone ~ 20 oz

Center-cut tenderloin, carved tableside ~ 16 oz

snow crab meat, grilled asparagus, sauce bearnaise

rolled in cracked pepper, pan seared with a cognac, scallion cream sauce

topped with melted white cheddar and hatch green chiles

thinly sliced yellow onion, lightly dusted in flour and fried

hollandaise seasoned with shallots and tarragon

Whole buttons sauteed with butter, garlic, and dry vermouth

Legs and Claws steamed and served with clarified butter ~ 16 oz

Large Alaskan King Crab legs and claws with clarified butter ~ 16 oz

Sweet Lobster tail ~ 10 oz

King Crab Claw, and a 10 oz Maine lobster tail

Fresh ginger, pineapple, bell pepper, brandy

Lemon, capers, tomatoes, scallions, chardonnay

sashimi grade, grilled to temperature, and served with sauce bearnaise, cucumber dill sauce, and fresh lemon

Organic herb roasted 1/2 chicken finished with a lemon, honey, thyme sauce

House ground ribeye, ny strip, and filet, topped with bleu cheese, sautéed mushrooms, and crispy onions

sauteed with bacon, shallots, and maple syrup

Whole buttons sautéed with butter, garlic,and dry vermouth

sweet corn, baked in a cast iron, with a cornbread crust

blistered on the grill and served with sauce bearnaise.

Green chile, bacon, white cheddar, chives, butter, and sour cream

Colorado Yukon gold potatoes with roasted garlic

Thick Cut Idaho Wedges

Locally made Zuberfizz Cola, Montanya Platino rum, fresh lime

Leopold Bros. small batch American Whiskey, fresh mint, lime, raw sugar, sparkling water

Jackalope Gin or Goat Vodka, dry vermouth, spanish queen olives

Stranahans CO Whiskey, vermouth, bitters, house brandied cherries

Fresh Lemon Creme Brulee ~ Lavender Infused Creme Brulee

Peanut Butter Mousse, Dark Cherry Port Wine sauce, Creme Anglaise

White Chocolate and Almond cookies served warm with Cinnamon Ice Cream

Rum, butter, and brown sugar sauce, vanilla bean whip cream, and candied pecans

James Ranch Black Currant

Cinnamon

Vanilla Bean