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Onion Rings | 5

Fried Pickles | 5

Mozzarella Sticks | 7

Fried mozzarella sticks served with marinara sauce

Warm Spinach Parmesan Dip | 7

Served with fresh house-made tortilla chips

Boneless Wings | 7

Served with your choice of firecracker, BBQ, or buffalo, and your choice of ranch or bleu cheese


Strawberry Spring Salad | (Half) 7 | (Full) 11

Spring mix, pecans, cucumbers, red onion, feta cheese, sliced strawberries, and raspberry vinaigrette

Asian Chicken Salad | (Half) 7.5 | (Full) 11.5

Spring mix, bell peppers, crispy wonton strips, shredded carrots, toasted almonds, mandarin oranges, and grilled or crispy chicken served with sesame ginger dressing

California Cobb Salad | (Half) 7.5 | (Full) 11.5

Grilled or crispy chicken, bleu cheese crumbles, avocado, bacon, diced egg and tomatoes atop fresh spring mix with chunky bleu cheese dressing (Add buffalo sauce to your chicken for .5)

BBQ Tri-tip Salad | (Half) 8 | (Full) 12

The Point’s signature BBQ tri-tip tossed with romaine, cheddar cheese, black beans, corn, tortilla strips, avocado, diced tomatoes, and ranch dressing

Classic Chicken Caesar Salad | (Half) 7.5 | (Full) 11.5

Grilled or crispy chicken atop chopped romaine, seasoned croutons, Parmesan cheese, and our housemade Caesar dressing

Soups | Bowl 5.95 | Cup 3.95

Make it a combo! Add a Bacon Grilled Cheese Sandwich for an additional $3.50

Hearty Chicken Tortilla

A house favorite! Topped with tortilla strips, sour cream, and cheddar cheese

Creamy Tomato Basil

Topped with croutons, parmesan cheese, and parsley

Soup of the Day

Ask your server about today’s creation

Sides | 2.95

prices are for a la carte sides

Homestyle Spuds

(add garlic parmesan for 1)

Side Salad

Spanish Rice | Rice Pilaf

Garlic Mashed Potatoes

Seasonal Veggies

Loaded Baked Potato



served with your choice of soup, homestyle spuds, or side salad

Real Cheddar Burger | 9

The Point’s signature beef patty grilled and topped with cheddar cheese, mayo, lettuce, tomato, onion, and pickles (substitute veggie patty with no charge)

BBQ Tri-tip Melt | 9.75

Grilled BBQ tri-tip with melted provolone cheese served on toasted french bread

BBQ Pulled Pork | 9.5

Slow cooked pulled pork slathered in our Root Beer BBQ Sauce and melted cheddar on a brioche bun with a side of maple dijon slaw and onion rings

Southern Chicken Sandwich | 9

Your choice of grilled or southern fried chicken served on a brioche bun with mayo & pickles (Add Firecracker sauce & bacon for $1.25)

Turkey Club | 9

Thin sliced turkey & bacon topped with melted cheddar and served with mayo, lettuce, onion, tomato, and avocado


Pasta of the day | 11

Ask your server about today’s creation. Served with a side of seasonal vegetables

Cast Iron Baked Mac & Cheese | 10

Rich cheddar Mac & Cheese topped with parmesan and bread crumbs. Cooked to order and served in a cast iron dish, this macaroni is sure to become your new favorite! (add BBQ pulled pork for $2.50)

Cheesy Chicken Enchiladas | 11

Enjoy two chicken enchiladas rolled in corn tortillas and topped with a mild green sauce. Served with sour cream, pico de gallo, and a side of Spanish rice

Firecracker Fried Chicken | 11.5

A restaurant favorite, our sweet and spicy firecracker chicken is Southern fried, slathered in firecracker sauce, and topped with bacon bits. Served with garlic mashed red potatoes, and seasonal vegetables

BBQ Tri-tip | 12.95

A Point signature dish, enjoy sliced tri-tip smothered in BBQ sauce served with garlic mashed red potatoes, and seasonal vegetables

Grilled Chicken | 11.5

Simple, yet delicious, try our 6oz marinated boneless chicken breast served with garlic mashed red potatoes, and seasonal vegetables

Grilled Coho Salmon | 13.25

Pan seared in garlic honey butter, and served with rice pilaf and seasonal vegetables

Kids Menu

Mini Cheeseburger | 5.5

Comes with cheese, mayo, pickles, and a side of potato smileys

Cup Mac & Cheese | 5.5

Comes with apple sauce

Chicken Nuggets | 5.5

Served with your choice of BBQ, ranch, or buffalo sauce, and a side of potato smileys


Pair with a hot cup of Point Roast coffee for an additional $1.75

Triple Chocolate Brownie | 5

Served with vanilla ice cream and chocolate drizzle

Pockets of Lemon Cake | 5

A light, citrus dessert, this cake has surprise “pockets” of lemon pie filling and is topped with a lovely whipped frosting

Mason Jar Banana Pudding | 6

Enjoy an old-fashioned dessert with layers of vanilla wafers and banana pudding, served in a mason jar

Cast Iron Chocolate Chunk Cookie | 7

Baked and served in a hot cast iron and topped with vanilla ice cream and chocolate drizzle

Cast Iron Strawberry Pie | 6.5

A delicious spring dessert with a sweet strawberry filling, topped with a crispy puff pastry and a scoop of vanilla ice cream


Fountain Drinks | 2

(Coca-Cola products)

Southern Sweet Tea | 2.5

Country Lemonade | 2.5

(strawberry lemonade + .35)

Point Roast Coffee | 2.75

Shakes | 3.95

Chocolate Shake

Salted Caramel Shake

Vanilla Shake

Strawberry Shake

We delight in serving food that is freshly prepared with our own recipes without using packaged ingredients.

The Story of The Point

The Point restaurant features various memorabilia from the Chappell farm in Colorado. It is our prayer that as you enjoy your meal at The Point, you’ll sense the refreshment and enjoy the warmth of being around the family farm.

Read the Story

Small Seeds Bear a Great Harvest

The first person to farm the rocky hillsides of what is now the Chappell family farm in Southwest Colorado was William Chappell (Pastor Paul Chappell’s great- granddad) who began it as a 160- acre homestead in the late 1800s. Later, Pastor Chappell’s granddad, Paul Chappell, inherited the farm. (Pastor Chappell is named Paul William for his granddad and his great-granddad.)

Paul and his wife Edith weren’t religious. In fact, Paul wanted nothing to do with religion. He had only been in one church service in his life, and they told him he needed to be baptized to go to Heaven. Later, he brought a family member to a healing crusade, but the family member was apparently too sick. Security made sure she never made it to the front of the line. From that day on, Paul was disillusioned and thought religion was all pretty fake.

But one day, a man by the name of “Pop Kinney” visited the farmhouse. He explained that he was with the American Sunday School Union and was holding a Vacation Bible School for kids there in that rural area. He asked Paul if the Chappell kids could attend. Pop Kinney was a different kind of Christian than anyone Granddad had met before. He was bold in his witness, but kind in his demeanor, and he was not at all ashamed of the gospel. Pretty soon, Pop Kinney had all four Chappell kids attending his Vacation Bible School.

Toward the end of that summer, Pop Kinney held a Bible camp. Paul’s daughter Arlene was the only one in her family old enough to attend. It was during that week that she understood the gospel and trusted Christ as her Saviour.

Pop’s bold witness motivated Arlene, and she returned home to announce her decision. In the days following, Arlene gathered her younger sister and brothers in the bedroom to read them the Bible.

Paul noticed the spiritual interest in his children, and it stirred a hunger for truth in his own heart. He began to read and intently study the Bible with a friend. Through studying the book of Romans, both he and his friend understood the simple gospel of grace, and they trusted Christ as their Saviour. Eventually, each member of the family was saved—including Pastor Paul Chappell’s dad.

Thus, it was through the witness of Pop Kinney that our pastor, Paul Chappell (the grandson) heard the gospel and chose to trust Christ as his Saviour.

To this day, the Chappell family farm remains a special place to Pastor Chappell. In addition to many family memories, it was there that the gospel first reached this family.

The Point

Jutting over a canyon on the Chappell family farm is a large precipice of rock simply known as “The Point.” Over the years, this canyon rim has become a special place to Pastor Chappell. As a boy, it was a place for adventure and fun. As a pastor, it has been a place where he has gone to spend extended seasons in prayer seeking God’s mind and praying for wisdom. It is after this special location that “The Point” restaurant is named.

Family Farm Decor

The restaurant has various memorabilia from the Chappell farm in Colorado.

  • The pictures on the walls are of the bean fields and canyons of the farm.
  • The trim on the ceiling is taken from a small cabin located near the old homestead.
  • The base of the stone hearth in the dining room area is built from red rock stone from the canyon rim of the farm.
  • The deer head hanging on the east side of the dining room is a mule deer that Pastor Chappell shot while hunting with his grandfather when just beginning to serve in the ministry.
  • The Navajo Indian pottery in the corner case was found by Pastor Chappell and family members on the family farm.

It is our prayer that as you enjoy your meal here at The Point, you’ll sense the refreshment of spending time at The Point and enjoy the warmth of being around the family farm.