DINNER HOURS

Wednesday-Saturday

5pm–9pm

COMING SOON: TAKE AWAY MENU

The patio at the plimoth is a Denver favorite.

the plimoth serves small plates in rustic cast iron skillets as an homage to the early days of our great country’s founding

the wine selection at the plimoth is vast and unmatched and the highly trained front of house staff will help you make the right selection

everyone in your party will delight at the variety of options found for meat lovers and vegetarians alike at the plimoth

chef and owner peter ryan is hands on in the kitchen most evenings at the plimoth. make a resy today and come say hey!

the menu is packed with hearty and healthy options to reflect the seasonal options locally whether it is something light in the spring and summer or heavier during those fall and winter months

chef charles mccdonald in the kitchen at the plimoth

the friendly and knowledgable front of house staff at the plimoth are among the top reasons locals return month after month

no detail is spared when layering flavors for each dish at the plimoth

seasonal wine dinners at the plimoth are paired with carefully curated wines each month. don’t forget to join the mailing list to be the first to hear about upcoming events

Colorado in the fall is arguably just as magical as it is back home in Plymouth, Mass where chef and owner peter ryan hails from.

evenings on the patio at the plimoth with a bottle of rose cannot be beat. book a table today!

the plimoth is open year round even though this gorgeous patio isn’t.

THE MENU

We are constantly uncovering new ways to share our love for food. Look forward to an evolving menu, with fresh ingredients and enticing special features. Check back often to find out what exciting dish has been added to our menu.

Want to know what we are serving today at the plimoth? The sample menu below is always a good representation of our current offerings. We delight in the freshness and the fun that a changing menu brings to your table. We hope you will too!

STARTERS

Creamed french lentil soup, parmesan frico, crème fraiche & chives

suggested pairing: prosper maufoux crémant de bourgogne/nv/fr

Steamed szechuan beef wontons (3), ginger lemongrass broth, chili crunch, scallions

suggested pairing: cantina lavis DRY riesling/2022/trentino/it

Cold water mussels, shaved fennel, saffron broth, griddled rustic seed sourdough toast, parsley

suggested pairing: carboniste ‘octopus’ sparkling albarino/ca

Roasted sweet potato, pork chorizo ‘queso borracho’, toasted pecans, herbs

suggested pairing: la kiuva alpine nebbiolo/2022/vallee d’aosta/it

Miso braised turnips, shichimi togorashi, preserved mussel emulsion, toasted peanuts, cilantro

suggested pairing: cadre sauvignon blanc/2023/edna valley/ca

Pommes boulangère: carmelized onion & yukon potato gratin, crispy fingerling potato chips, crème fraiche

suggested pairing: reyneke ‘vine hugger’ chenin blanc/2022/swartland/rsa

Roasted beets, chevre & zataar shanklish, figs, cherry gastrique, rice crisps

suggested pairing: von buhl pinot noir rosé/2022/pfalz /gr

Rebel farms’ mixed greens salad, shredded carrot, toasted peanuts, golden raisins, roasted garlic tahini vin

suggested pairing: cadre sauvignon blanc/2023/edna valley/ca

Choux ala fromage: seasonal citrus & olives melange , whipped ricotta, date coulis, honey bourbon hazels

suggested pairing: ver sacrum ‘geisha dragon’ white /21/mendoza/ar

Country style pork rillette, pickled jardinière, funky mustard dollop, crostini

suggested pairing: storm peak ‘maestro’ IPA/co

Mains

Grilled cauliflower peanut satay, green thai curry broth, tamarind & jackfruit fried rice, bok choy

suggested pairing: movia skin contact pinot grigio orange wine/2022/brda/slovenia

Buttermilk fried rabbit leg, sweet potato grits, pickled carrot, roasted cabbage, hot honey, pecans

suggested pairing: mas de daumas ‘folie’ sparkling chardonnay/fr

Grilled bistro steak, beans & sourdough toast, wilted kale, garlic chips, horseradish mustard, farmers egg

suggested pairing: gorgiste ‘rainmaker’ chardonnay/2022/columbia/wa

Plimoth bouillabaisse, fruits de mer, smashed fingerlings, rouille*, charred fennel, herbed breadcrumbs

suggested pairing: vina nora albariño/22/rias baixas/sp

Cracklin chicken, carrot hummus, turmeric milk bread, pom glaze, dukkah , spinach & bulgar, chili labneh

suggested pairing: villa sparina gavi di gavi/2023/piedmont/it

Sweets

Raspberry granola bar: whipped raspberry mousse, nut granola, chocolate chantilly

suggested pairing: JP brun sparkling gamay/nv/beaujolais/fr

Genoise layer cake slice, vanilla mousse, nectarine gel, rose gold dust

suggested pairing: fenouillet muscat beaumes de venise/fr

Double chocolate pot du crème, chantilly, dark chocolate shavings

suggested pairing: warre’s 10 yr tawny port/po

Peanut butter chocolate & caramel gelato & peanut butter cookie

suggested pairing: château de Saü rancio/2001/fr

Seasonal sorbet

Make A Reservation by phone

Book A Table On OpenTable

THE STAFF

Peter Ryan

Owner, Chef

Born and raised in the restaurant’s namesake, Chef Pete “pounded pans” on the East and West coasts for more than a dozen years. He’s been in Denver since 1999, when he joined the faculty at Cook Street School of Culinary Arts, working closely under the tutelage of Chef Michael Comstedt, CEC, CCE. Chef Pete’s modern yet casual approach to classical French dishes has garnered the attention of his contemporaries. He earned a nomination for Rising Chef of the Year from Denver Magazine during his time as Chef at Z Cuisine, and has helped train some of Denver’s best cooks and culinary entrepreneurs as the Executive Chef Instructor at Cook Street School of Culinary Arts. There, Chef Pete helped shape the ever-changing face of culinary design, implementation and enhancement in kitchens throughout Denver. He credits his many adventures abroad for enhancing his appreciation and knowledge of regional food cookery and culinary arts.

Certifications: Chef de Cuisine, The American Culinary Federation; Certified Sommelier and Certified Chef of Wine Arts, International Wine Guild; International Sommelier Guild, Levels I and II; Foundations of Meat Fabrication, Rocky Mountain Institute of Meat.

Josh Abro Executive Chef

Born and raised in western Massachusetts, Josh has found a natural home in this Boston rooted restaurant. Josh began his career by earning a degree in Studio Art and graphic design from Messiah University and spent his first decade of employment in a few creative roles as a designer. Soon his love of food and the hands-on quotidian tasks of the commercial kitchen called his name and Josh pursued a second degree in culinary arts from Johnson and Wales University. After honing his skills as a catering chef at the History Colorado Center and learning the finer techniques of French cooking through the guidance of Pete Ryan and his predecessor Chef Charles McDonald, Josh earned his role as executive chef of the plimoth. In this position, Josh utilizes all of his creative and technical training to bring Denver unique, local, and always seasonally inspired dishes. When he's not working hard to bring Denver a great meal, Josh spends his time exploring with his young kids (Weston & Elle) and appreciating life's small joys with his wife Katie.