Henry's Pub 234 E 4th St

Brussels sprouts, bacon & Odell 90 Shilling cheese dip with cheddar, gorgonzola, and parmesan, served with crispy seasoned flatbread.

Flash fried Brussels sprouts tossed with crispy bacon, candied pecans, shishito peppers and fish sauce vinaigrette.

Strips of buttermilk marinated calamari steak, lightly floured & fried golden, served with spicy Thai mayo dipping sauce.

All natural chicken breast tenders breaded to order & fried crispy, served with ranch dressing.

Colorado cheese curds dipped to order in Crow Hop IPA beer batter, served with tomato basil dipping sauce.

"Must Try" breaded pickle spears fried golden brown and served with ranch dressing.

Pub wedges topped with melted cheddar cheese, honey smoked bacon, jalapenos, scallions and drizzled with ranch dressing.

Fresh Prince Edward Island mussels, steamed in Verboten Brewing TOSO with garlic and basil, served with focaccia bread.

A large stack of sweet potato fries drizzled with masala sauce, basil mayonnaise, and scallions. Spicy upon request.

Fried chicken tenders tossed in buffalo hot sauce, served over romaine, topped with honey smoked bacon, bleu cheese crumbles, croutons & baby heirloom tomatoes, served with your choice of dressing.

Romaine lettuce tossed with caesar dressing, shaved parmesan.

Marinated six ounce steak grilled medium, mango salsa, pepper jack cheese, tortilla strips and baby heirloom tomatoes served on a bed of spring greens with cilantro lime vinaigrette.

Balsamic glazed strawberries served over spring greens, tossed with feta, pickled shallots, candied pecans and strawberry basil vinaigrette.

Spring greens tossed with candied pecans, gorgonzola, dried cranberries and pecan vinaigrette.

Tricolor quinoa with mint and pecan over spring greens with roasted sweet potato, dried cranberry, and white cheddar, served with pecan vinaigrette.

House-cured gravlax with capers, pickled shallots, and spring greens tossed with cucumber yogurt dressing, topped with salt cured egg yolk.

A grilled chicken breast drizzled with sweet & spicy Thai chili sauce, roasted red peppers, mango salsa, scallions, candied pecans and cheddar cheese on a bed of spring greens, served with sweet chili vinaigrette.

Spring greens, garden vegetables, and choice of dressing.

Romaine lettuce tossed with caesar dressing, shaved parmesan.

Balsamic glazed strawberries served over spring greens, tossed with feta, pickled shallots, candied pecans and strawberry basil vinaigrette.

Spring greens tossed with candied pecans, gorgonzola, dried cranberries and pecan vinaigrette.

Half pound Harris Ranch all natural Angus ground chuck patty, topped with honey smoked bacon and melted bleu cheese crumbles.

Half pound Harris Ranch all natural Angus ground chuck patty, served with choice of cheese.

Sweet chile marinated grilled chicken breast topped with honey smoked bacon, white cheddar, caramelized onions and ranch, served on a toasted brioche bun. *Cannot put ranch on side*

House roasted turkey breast layered between three slices of sourdough bread with honey smoked bacon, lettuce, tomato, Swiss, and avocado aioli.

Shaved ham, Swiss, and beer mustard served on grilled sourdough bread. Finished with broiled bechamel and parmesan. Make it a Madame for $2!

Shaved roast beef piled high on French bread and topped with melted Swiss cheese, served with au jus.

All-natural chicken breast tenders breaded to order and fried crispy, topped with cayenne honey, lettuce, tomato, quick pickle, and mayo, served on a brioche bun. *Cannot put cayenne honey on side*

Pork schnitzel, shaved ham, sauerkraut, white cheddar, pickles, and beer mustard served on a pressed roll.

Melted cheese curds with white and yellow cheddar, sauteed spinach, and roasted heirloom tomato served on grilled thick-cut white bread.

Half pound Harris Ranch all natural Angus ground chuck patty, topped with caramelized onions, Swiss and Thousand Island, served on grilled marble rye.

Half pound Harris Ranch all natural Angus ground chuck patty topped with melted cheese curds, pub wedges, whole grain mustard, and Rado's red gravy.

House-made quinoa patty with black beans and vegetables topped with spring greens and basil mayonnaise on a toasted bun.

Thinly sliced corned beef, sauerkraut, Thousand Island dressing and melted Swiss cheese piled high between 2 slices of grilled marbled rye bread.

Blackened wild Alaskan King Salmon topped with blue crab mayonnaise and spring greens, served on a toasted brioche bun.

Marinated six-ounce top sirloin, grilled to desired temperature, topped with bleu cheese bechamel, caramelized onions, and horseradish mayo. Served open-faced on grilled white bread.

Half pound Harris Ranch all natural Angus ground chuck patty, topped with honey smoked bacon, avocado, poblano peppers and pepper Jack cheese, served on grilled sourdough bread.

Bison & huckleberry smoked sausage, grilled and finished with Rado’s Red Ale gravy, served with a side of whole grain mustard and a colcannon croquette.

A 1/2 dozen shrimp dipped to order in fat tire beer batter and deep fried, served with pub chips and Bloody Mary cocktail sauce. *Choosing a side SUBSTITUTES for the wedges*

Grilled chicken breast marinated in yogurt and spices, topped with masala sauce, served over jasmine rice, finished with cucumber-yogurt sauce, with a side of shishito peppers.

North Atlantic cod dipped to order in house-made Fat Tire beer batter and deep fried, served with pub chips, lemon wedge and tartar sauce. *Choosing a side SUBSTITUTES for the wedges*

Colorado raised ground lamb with bacon, peas, carrots and mushrooms in Crow Hop IPA sauce, topped with mashed potatoes and cheddar.

9 oz. of ranch cut tender medallions pounded and finished with a sweet and spicy Worcestershire reduction, served with a colcannon croquette.

Tender prime grade New York steak tips braised with mushrooms in 90 Shilling sour cream sauce, served over pappardelle.

Fried mashed potato balls and broccoli, topped with masala sauce, served over jasmine rice, finished with cucumber-yogurt sauce, with a side of shishito peppers.

Cajun rubbed salmon pan-seared with garlic and scallions, finished with roasted heirloom tomato and fresh basil, tossed in spicy cream sauce, served over linguine.

Ravioli stuffed with ground Buffalo and cheese, tossed in spicy tomato cream sauce, topped with shaved Parmesan cheese.

Chicken breast sauteed with honey smoked bacon, garlic, onions, peas and finished with a cracked black pepper and gorgonzola cheese cream sauce, served over linguine.

Pumpkin and mascarpone ravioli tossed in Parmesan cream sauce with sauteed baby spinach, roasted heirloom tomato, and sweet potatoes topped with shaved Parmesan.

Salmon rubbed with Cajun seasoning and pan-seared with garlic and scallions, finished with roasted heirloom tomato and fresh basil, tossed in spicy cream sauce, served over gluten-free fettuccine.

Chicken breast sautéed with honey smoked bacon, garlic, onions, peas and finished with a cracked black pepper and gorgonzola cheese cream sauce, served over gluten-free fettuccine.

All natural chicken tenders breaded to order and fried crispy, finished with cayenne honey and cream gravy. Add extra gravy for an additional charge.

North Atlantic cod with sauteed shallots, heirloom tomato and basil finished in white wine lemon pan sauce.

An eight-ounce salmon fillet with everything seasoning, grilled medium-rare, finished with candied lemon-thyme butter.

A 12 oz. all natural USDA prime New York strip steak grilled to the desired temperature, finished with caramelized onions and melted bleu cheese.

Milk marinated pork loin coated in panko and fried, finished with cremini mushroom cream sauce and lemon.

Marinated 6 oz. ranch cut tender grilled to desired temperature, served with a smoked paprika shrimp skewer with grilled lemon and drawn butter.

Two sliders on slider buns served with fries.

Grilled marinated chicken breast served with steamed broccoli.

Two breaded chicken strips fried and served with fries and Ranch dressing for dipping.

Two pieces of battered cod filet served with fries and tartar sauce.

American cheese melted in between two pieces of white bread. Served with fries.

A small bowl of pasta served with butter and Parmesan cheese.

A small bowl of pasta served with marinara sauce and Parmesan cheese.

Fresh Prince Edward Island mussels, steamed in Verboten Brewing TOSO with garlic and basil, served with focaccia bread.

A large stack of sweet potato fries drizzled with masala sauce, basil mayonnaise, and scallions. Spicy upon request.

Flash fried Brussels sprouts tossed with crispy bacon, candied pecans, shishito peppers and fish sauce vinaigrette.

Pub wedges topped with melted cheddar cheese, honey smoked bacon, jalapenos, scallions and drizzled with ranch dressing.

Spring greens, garden vegetables, and choice of dressing.

Balsamic glazed strawberries served over spring greens, tossed with feta, pickled shallots, candied pecans and strawberry basil vinaigrette.

Balsamic glazed strawberries served over spring greens, tossed with feta, pickled shallots, candied pecans and strawberry basil vinaigrette.

A grilled chicken breast drizzled with sweet & spicy Thai chili sauce, roasted red peppers, mango salsa, scallions, candied pecans and cheddar cheese on a bed of spring greens, served with sweet chili vinaigrette.

Marinated six ounce steak grilled medium, mango salsa, pepper jack cheese, tortilla strips and baby heirloom tomatoes served on a bed of spring greens with cilantro lime vinaigrette.

Spring greens tossed with candied pecans, gorgonzola, dried cranberries and pecan vinaigrette.

Spring greens tossed with candied pecans, gorgonzola, dried cranberries and pecan vinaigrette.

House-cured gravlax with capers, pickled shallots, and spring greens tossed with cucumber yogurt dressing, topped with salt cured egg yolk.

Romaine lettuce tossed with caesar dressing, shaved parmesan.

Romaine lettuce tossed with caesar dressing, shaved parmesan.

Tricolor quinoa with mint and pecan over spring greens with roasted sweet potato, dried cranberry, and white cheddar, served with pecan vinaigrette.

Half pound Harris Ranch all natural Angus ground chuck patty, served with choice of cheese.

Blackened wild Alaskan King Salmon topped with blue crab mayonnaise and spring greens.

Half pound Harris Ranch all natural Angus ground chuck patty, topped with honey smoked bacon and melted bleu cheese crumbles.

Sweet chile marinated grilled chicken breast topped with honey smoked bacon, white cheddar, caramelized onions and ranch. *Cannot put ranch on side*

Half pound Harris Ranch all natural Angus ground chuck patty, topped with caramelized onions, Swiss and Thousand Island.

Thinly sliced corned beef, sauerkraut, Thousand Island dressing and melted Swiss cheese.

Half pound Harris Ranch all natural Angus ground chuck patty, topped with honey smoked bacon, avocado, poblano peppers and pepper Jack cheese.

House roasted turkey breast with honey smoked bacon, lettuce, tomato, Swiss, and mayo.

Grilled chicken breast marinated in yogurt and spices, topped with masala sauce, served over jasmine rice, finished with cucumber-yogurt sauce, with a side of shishito peppers.

9 oz. of ranch cut tender medallions pounded and finished with a sweet and spicy Worcestershire reduction, served with pub wedges.

Salmon rubbed with Cajun seasoning and pan-seared with garlic and scallions, finished with roasted heirloom tomato and fresh basil, tossed in spicy cream sauce, served over gluten-free fettuccine.

Chicken breast sautéed with honey smoked bacon, garlic, onions, peas and finished with a cracked black pepper and gorgonzola cheese cream sauce, served over gluten-free fettuccine.

A 12 oz. all natural USDA prime New York strip steak grilled to the desired temperature, finished with caramelized onions and melted bleu cheese.

North Atlantic cod with sauteed shallots, heirloom tomato and basil finished in white wine lemon pan sauce.

Marinated 6 oz. ranch cut tender grilled to desired temperature, served with a smoked paprika shrimp skewer with grilled lemon and drawn butter.

An eight-ounce salmon fillet with everything seasoning, grilled medium-rare, finished with candied lemon-thyme butter.