Looking for affordable alternatives to a tasting menu? Consider the lowly bar menu, which has become something of an endangered species in Aspen, given the deep-pocketed public appetite for money-is-no-object prix-fixe fare. Two-year-old Parc Aspen is a rare local restaurant offering both a tasting menu and a bar menu. “This bar is for locals,” says chef Connell. “People are always saying ‘Thank you for having a bar menu!’ That’s where locals want to sit, in the bar.”

At Parc, regulars are agog over the return of Connell’s French dip sandwich ($26), along with steak-frites ($30), pappardelle Bolognese ($21), and a burger of the week on pastry chef Mika Espeut’s freshly baked specialty rolls, plus flatbreads, salad, and vegetable-forward shareables, most under $28.

At Element 47 at The Little Nell (where Chris Dunaway was recognized with a Michelin Guide Colorado 2024 Sommelier Award;) Culinary Director Matthew Zubrod notes that sliders and caviar are the stars on the bar menu. “It’s light bites, lower priced, for people who are casually dining or [just] want to eat apps and cocktails,” he adds. “It’s not like Aspen used to be, but you can get a salmon entree for $35, whereas entrees in the dining room start at $45. I think Aspen’s built on that: Having a bar menu for locals or casual diners, then fine dining to balance it out.”

Part of the locally owned CP Restaurant Group, Steakhouse No. 316 and The Monarch have both consistently offered bar menus for years. Each includes six to eight items, such as Monarch’s chimichurri-marinated steak and poutine with Gruyère frites ($36); bison burger ($25); and grilled cabbage with sun-dried tomato aioli ($18) and Steakhouse’s lamb kofta with korma, mint, and Manchego ($24); steak Fontina sandwich ($32); steak tartare with quail egg ($26); and petit seafood plateau ($36).

Mollie Aspen opened last December with a bar menu by chef Jordan Hayes featuring five options (available from 3 to 9 p.m.): Ten-ounce rib eye steak frites ($29), beef sliders (two for $15; add a Coors draft for $5), chile-citrus shrimp with roasted garlic butter ($18), and a board of house-made charcuterie, grainy mustard, and grilled bread ($18).

New since March 2024, Stranahan’s Whiskey Lodge has one of the most extensive and underrated bar menus in town, showcasing some 15 items of elevated comfort fare paired with signature whiskey cocktails. Chef Nick Ragazzo’s standout is a whiskey-smoked brisket pretzel hot pocket with single-malt mustard ($24) that draws on his upbringing in Bucks County, Pennsylvania. A close second: a hearty fresh pasta and a decadent grilled cheese and green chili-tomato bisque combo ($22; pork belly is extra). And for sharing, a vegan “grazing garden board” ($23; falafel, roasted cauliflower with tamarind-cumin chutney, house-made hummus, marinated olives) and fluffy Italian focaccia flatbread ($19). His decadent, triple-dark chocolate tart and Mason jar whiskey cheesecake are each just $12. 

“It was very important for [General Manager] Max, because he’s from here, to make sure the locals are taken care of,” Ragazzo says of the bar menu mindset. “A place to get a good bite to eat and a cocktail, and not blow your whole paycheck.”