The High Lonesome Ranch sits on nearly 300 square miles of lands on the Western Slope of the Colorado Rockies

The Victory Gardens of World War II provided for sustenance in the face of adversity. These days our battle is more against preservatives and large carbon footprints created by shipping food long distances.

At The High Lonesome Ranch we’re doing our part to provide guests with the highest quality of produce and meats. There are few middlemen who have their hand in our fare, and our meats and produce are local. In many instances, they are raised and grown a short walk from our kitchen. Some of the finest lambs and hogs are raised and often bought from neighboring 4H or FFA kids.

Our climate and soil are perfect for raising apricots, apples, peaches, pears, and plums. Vegetables include corn, peppers, lettuces, cucumbers, several varieties of squash, beans, peas, carrots, radishes, pumpkins and onions. Eggs are laid by our chickens and our High Lonesome signature Black Angus beef graces our menu when the timing and aging process is complete.

The proof is in the pudding, literally. Freshness is our motto and you can taste the difference.

Cocktail hour is held by the stone hearth on the living room’s leather chairs and couches. The adjoining dining room has aspen tables and chairs that can be configured in any way to best accommodate your group.

The Ranch's Executive Chef Jordan Asher is a talented young culinary artist. His depth of experience is vast and quite remarkable having led the team at some of Houston's most noted resturants.

At the High Lonesome Ranch he bridges the gap of the comfortable hearty western cusine and a contemporary sophistication that makes every meal an absolute delight.

The morning and lunch meals for our guests are prepared with bountiful presentations and goodness that only Aunt Linda can offer.

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