Shannon Teslow
For Windsor Now!

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May 16, 2014
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DINING IN, DINING OUT: Pelican Lakes Bar & Restaurant provides stunning views to go with its delicious food

PELICAN LAKES BAR & RESTAURANT

ADDRESS: 1625 Pelican Lakes Point (Pelican Lakes golf course), Windsor

TELEPHONE: (970) 674-0930

HOURS: 11 a.m.-9 p.m. Monday-Thursday; 11 a.m.-10 p.m. Friday; 9 a.m.-10 p.m. Saturday; 9 a.m.-9 p.m. Sunday

RATING (Out of 4 stars): Three and a half stars

There are few settings as picturesque as the one you’ll find at the Pelican Lakes Bar & Restaurant on the golf course that shares its name in Windsor. Views of the snow-capped mountains, the lush green course and the neighboring lakes truly make for a picture perfect locale.

Austin’s is gone, but the setting remains.

The beautiful lodge pine building next to the golf course still has its large outside deck for optimum summer dining while the inside has a more open and upscale feel to it.

Pleasingly eye-popping are the additions of extra-large, very bright, exquisite pelican photos in the foyer, restaurant and bar area. They fit perfectly with the new décor and name.

Sitting at a window table with our breathtaking view, my husband, Mike, and I were reminded of how lucky we were to live in Windsor, Colorado.

The new menu is what I would describe as casual Colorado cuisine with a contemporary flair. Burgers, salads, and gourmet sandwiches are featured, along with an array of signature items.

Also of note is the fact that Windsor’s very own High Hops Brewery has made a special Pelican Lakes lager beer just for the restaurant. It might be the perfect summer brew — light and refreshing with hints of citrus and honey.

We started with the Street Taco Sampler ($10.50), a choice of three mini, double-layered soft corn tacos. We chose one of each variety offered, which included an adobo chicken with onion, cilantro, cotija cheese and crema; a carne mechada with pineapple salsa, cotija cheese and crema; and a vegetarian version with roasted vegetable, field greens, fire roasted salsa, cotija cheese and crema.

All were delicious in their own right with strong, exotic and well-combined seasonings.

We ordered our main entrees from the specialties list. Mike’s “Gold Canyon” Beef Tournedos ($16.50) were simply prepared with just a red wine demi glace sauce for added depth of flavor. Sides of roasted fingerling potatoes and asparagus accompanied the meal.

The meat was well prepared with a modest searing on the outside and a tender interior, while the veggie sides were simple and flavorsome.

In contrast to the simplicity of Mike’s dish, my Bacon Wrapped Shrimp ($15.50) was quite inventive, served with a fingerling potato and brussel sprout hash, red pepper coulis and sweet onion marmalade.

The shrimp themselves, just slightly overcooked, were enjoyable with the wrapping of salty bacon on each jumbo piece.

The marriage of salty and sweet really came together in this dish with the addition of the very sweet marmalade and slightly sweet red pepper sauce.

Especially inventive was the side dish of potato and brussel sprout hash. Though I thought it could have used a tad more seasoning, I loved the combo of thinly sliced vegetables sautéed to a crispy, al dente texture.

Inventive would be a good way to describe the dessert we partook in as well. Also decadent. Also delicious.

If Apple Bacon Cobbler with Vanilla Ice Cream doesn’t scream “order me,” I don’t know what does. I’ll be honest, it had me at “apple bacon cobbler,” but the ice cream just sealed the deal.

For this creation, sliced, sautéed apples and bacon are baked with sweetened oats, topped with vanilla ice cream, caramel sauce and candied bacon. You heard me right ... I said candied bacon.

So it appears Pelican Lakes has figured out the perfect trifecta of ingredients to a great meal. A stunning setting, a refreshing beer and a candied bacon dessert. It doesn’t get much better than that.

Shannon Teslow has lived in Windsor with her family since 1995.


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My Windsor Now Updated May 16, 2014 07:49PM Published May 23, 2014 11:07AM Copyright 2014 My Windsor Now. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.