white-chinook Tavern is a family owned and operated business for 20+ years with three generations of Georg’s that welcome you every day! Chef Markus trained in Europe and presents European-American cuisine that will delight your palate and dazzle your friends. We have several private banquet rooms that provide the perfect setting for your next event. In addition, we have the “Zermatt Room” which is dedicated to Fondue and Raclette.

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HOURS OF OPERATION

Coffee Bar:
Monday – Friday  open @ 7:00am

 

Lunch:
Monday – Friday  open @ 11:00am

 

Happy Hour:
Monday – Friday 4:30pm – 6:30pm

 

Dinner:
Monday – Saturday  open @ 5:00pm

Available for special events on Sundays, please contact us.

 

For reservations, call us at 720-266-6000 or book a table online.

MAPS AND DIRECTIONS

We are located at Village Center Station (just off the Arapahoe light rail stop) in Greenwood Village.
6380 South Fiddlers Green Circle
Greenwood Village, Colorado 80111

Need directions? Call 720-266-6000 or see Google Maps or MapQuest.

 
 

Bar

We feature an extensive wine selection, beers on draft, and signature drinks.

RED WINE BY THE GLASS

WHITE WINE BY THE GLASS


DRAFT BEER


SIGNATURE DRINKS


HAPPY HOUR



BAR MENU



Menus

LUNCH


Executive Chef: Markus P. Georg

 

(prices and availability subject to change frequently)

Colorado State Code requires us to inform you that raw or undercooked meats, seafood and eggs may increase your risk of foodborne illness.

DINNER



Executive Chef: Markus P. Georg

 

(prices and availability subject to change frequently)

Colorado State Code requires us to inform you that raw or undercooked meats, seafood and eggs may increase your risk of foodborne illness

FONDUE/RACLETTE MENU



Executive Chef: Markus P. Georg

 

(prices and availability subject to change frequently)

Colorado State Code requires us to inform you that raw or undercooked meats, seafood and eggs may increase your risk of foodborne illness

HAPPY HOUR APPETIZERS

Executive Chef: Markus P. Georg

 

(prices and availability subject to change frequently)

Colorado State Code requires us to inform you that raw or undercooked meats, seafood and eggs may increase your risk of foodborne illness

OKTOBERFEST 2016 MENU

Executive Chef: Markus P. Georg

 

(prices and availability subject to change frequently)

Colorado State Code requires us to inform you that raw or undercooked meats, seafood and eggs may increase your risk of foodborne illness

Private Events

Chinook Tavern provides three private dining rooms, which can host events or meetings for groups from 10-120.

 

Two private rooms seat 24 guests each. One private room seats 48 with a satellite bar. The rooms can also be combined and open up to our terrace—featuring a full outside bar—which can be integrated with any event.

 

We offer state-of-the-art audio/visual equipment such as a high-definition projection TV and wireless connectivity to allow for any form of presentation.

 

Interested in booking? Please contact Clemens Georg at 720-266-6000 or fill out our event booking form below:

BOOK AN EVENT

Coffee Bar

A favorite of light rail travelers because of the convenient Arapahoe location, Chinook’s Coffee Bar baristas offer a full menu of coffees and teas, plus our in-house, freshly-baked goods in the morning. 

The coffee bar is uniquely integrated with our stunning bar space and terrace, providing an ideal place to enjoy your coffee and use our complimentary wireless network.

 

The Coffee Bar opens at 7:00am, Monday to Friday.

 

Espresso, Doppio, Cappuccino, Latte, Americano or regular coffee are available in three different sizes.

About

Chef Markus has crafted a menu inspired by classic European cuisine. In addition to our exquisite menu, we are excited to introduce the “Zermatt Room”. Dedicated to fondue and raclette, an interactive dining tradition born high in the Swiss Alps, it’s ideal for friends and family to gather and focus on relaxing, sociable eating and drinking.

 

MEET OUR CHEF

markus

Some of the Chef’s favorite dishes:

Day boat scallops mille-feuille a la plancher, braised fennel, oven dried tomato, vanilla infused champagne beurre blanc.


24oz Kurobuta pork T-bone, sour apple chutney, roasted fingerling potato, cider glaze, served in sizzling cast iron.


Roasted seasonal vegetable terrine, mustard gastrique, organic extra virgin olive oil, crispy artichoke chips, aged balsamic.


 

At the request of our loyal patrons, some signature menu items served at the former Cherry Creek location (Jaeger Schnitzel, Oven Roasted Duck, Sauteed Shrimp Cakes and Rote Gruetze) will be returning.

MARKUS GEORG

Executive Chef, Chinook Tavern

Some people spend their entire lives searching for their calling. But some lucky others, like Executive Chef Georg, find theirs at a very early age.

“From the age of five, I knew I wanted to be a chef,” said Markus. “I have always loved cooking and I love the energy of a kitchen. The busier the kitchen, the better.”

German-born Markus is a 35-year resident of Colorado who started his career at a very early age. He used to stand on a chair so he could reach the kitchen counter in order to help and learn from his mother and grandmother. During his high school years, his first job was as a busboy at the Northwoods Inn in southwest Denver. He continued working at restaurants and honing his skills at every possible position in the business.

In 1985, Markus decided to take his career to a new level. He left Colorado to work as an apprentice under legendary German chef Joerg Mueller at his namesake restaurant on the island of Sylt, Germany. At the time, the restaurant was rated among the top 25 restaurants in the world and recognized as both a 2 Michelin Star-rated restaurant and a Grand Cru Wine Award winner.

To round out his apprenticeship years, Chef Markus also worked at Restaurant Freihof, in Zwingenberg/Bergstrasse, Germany with Chef Piero Salotti from Sicily.

After two years in Germany, he returned to the U.S. and was accepted as a student at the prestigious and highly acclaimed Culinary Institute of America in Hyde Park, New York. His externship was spent at the Rattlesnake Club at the Tivoli Denver. After graduating from the Culinary Institute of America in 1989, Markus returned to his adopted home of Colorado. He then went on to become Chef de Cuisine for Klaus Fricke at the famous Tea Room Alpenrose, one of Vail’s original mainstays. In 1995, he returned to Denver to open the Chinook Tavern in Cherry Creek North with younger brother Clemens.

The most important objective to Chef Markus is making sure his food is prepared to perfection each day. He enhances flavors using sensitive seasoning and only the freshest ingredients. Cooking and baking are passions for Markus, and he continues to be a diligent student of cooking by staying updated on new trends and cooking techniques. Drawing from his European training and adding his own creative touch, Chef Markus and his team created a new menu for Chinook inspired by classic European cuisine.

Chef Markus’ creativity also extends to his hobby of building and flying model airplanes. Markus and wife Andrea, who, naturally, met in a restaurant kitchen, have three sons and when not in a kitchen, love to hike, road bike and fly-fish.

 

Photo Gallery

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    at Village Center Station
    in Greenwood Village

     

    Chinook Tavern
    6380 South Fiddlers Green Circle
    Greenwood Village, Colorado 80111

     

    720-266-6000