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Mozzarella Sticks | 7

Fried mozzarella sticks served with marinara sauce

Onion Rings | 5

Boneless Wings | 7

Boneless wings, served with your choice of firecracker, BBQ, or buffalo, and your choice of ranch or bleu cheese


served with garlic toast

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

served with garlic toast
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, cheddar cheese, sour cream, and cilantro

Creamy Tomato Basil

Topped with seasoned 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

Garlic Mashed Potatoes

Seasonal Veggies


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

Burger of the Day | 9

Ask your server about today’s creation

Real Cheddar Burger | 9

The Point’s signature beef patty grilled and topped with cheddar cheese, mayo, lettuce, tomato, onion, and pickles on a brioche bun

Italian Beef & Cheese | 9.75

Grilled garlic tri-tip on French bread with cheddar cheese

BBQ Pulled Pork | 9.5

Our original recipe is back! Slow cooked pulled pork slathered in our Root Beer BBQ sauce resting atop hot cornbread and topped with maple dijon slaw & onion rings

Southern Chicken Sandwich | 9

Your choice of grilled or southern fried chicken served on a brioche bun with mayo & pickles


Cheesy Chicken Enchiladas | 11

Served with Spanish rice

Firecracker Fried Chicken | 11.5

A house favorite! Our crispy fried chicken breast topped with our housemade sweet & spicy Firecracker Sauce and bacon and served with garlic mashed red potatoes, seasonal vegetables, and garlic toast

BBQ Tri-tip | 12.95

Our slow cooked tri-tip sliced thin and topped with our signature Root Beer BBQ Sauce served with garlic mashed red potatoes, seasonal vegetables, and garlic toast

Grilled Chicken | 11.5

Marinated chicken grilled and served with garlic mashed red potatoes, seasonal vegetables, and garlic toast

Cast Iron Baked Mac & Cheese | 10

Served with garlic toast (add BBQ pulled pork for 2.5)

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

Rocky Mountain Mudslide | 7

A warm Ghirardelli brownie piled high with brownie cubes, salted caramel, toasted pecans, Triple Chocolate ice cream, and chocolate drizzle

Cast Iron Chocolate Chunk Cookie | 6.75

A fresh baked skillet cookie topped with vanilla ice cream and drizzled with chocolate and caramel sauces

Raspberry Mason Jar Cheesecake | 7

Layers of graham cracker crumbs and creamy raspberry no-bake cheesecake and whipped topping served in a mason jar

Housemade Ice Cream Trio (shareable) $7.95 | Single $2.95

Salted Caramel, Triple Chocolate, Strawberry, Vanilla


Fountain Drinks | 2

(Coca-Cola products)

Southern Sweet Tea | 2.5

Country Lemonade | 2.5

(strawberry lemonade + .35)

Coffee | 2.75

Chocolate Shake | 3.95

Salted Caramel Shake | 3.95

Vanilla Shake | 3.95

Strawberry Shake | 3.95

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.