BRECKENRIDGE DISTILLERY RESTAURANT

Breckenridge Distillery Restaurant brings the unique flavors from Chef David Burke and good company together in a relaxed mountain setting. Using whole animals as much as possible, our flavors are big and bold, yet remain rooted in traditional American cuisine. When Chef was designing the BDR menu, he wanted to give people local, seasonal and approachable dishes. American food that complimented the fantastic spirits of Breckenridge Distillery.

Billie Keithley, eight-year Distillery veteran and Breck Distillery’s Liquid Chef uses locally and seasonally sourced ingredients to craft our cocktail menu. Her deep passion for hand-crafted cocktails exceeds the boundaries of creativity. “If it is edible, I can create a delectable cocktail with it,” says Keithley.

Chef David Burke is a graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. As a culinary pioneer, Burke’s innovations and revolutionizing techniques appear on menus all over the world. In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days.

James Beard Foundation
Best Chef in New York
Two time winner

Meilleur Ouvriers de France
Diplôme d’Honneur
The only American to ever achieve this honor

Shareable Snacks + Starters

Shrimp Ceviche 
Avocado, Mango, Crispy Quinoa, Jalapeno Crème Fraiche

Chickpea 3-Way
Hummus, Falafel, Fries

Pork Rinds + Hot Sauce
Malt Vinegar Powder, “Siranchalot”

Charcuterie Board
MouCo
Bucheron

Hipster Fries
Fries, Shishito, Peppadew, Bacon, Parm

Brussels Sprouts
Bacon, Apple, Hazelnuts, Maple

Deviled Eggs
W/Prosciutto

W/Caviar

Sides

Hasselback Potatoes
Fries
Whipped Potatoes
Brussels Sprouts
Spinach

Apps, Soups + Salads

Daily Soup
Made Yesterday

Field Greens
Pear, Point Reyes Bleu Cheese Truffles, Smoked Pecans, Fennel, Yuzu / Lime

Caesar Salad
Deviled Egg, Crispy Crouton

Smoked Pastrami Salmon
Corn Waffle, Red Onion Marmalade, Mustard Mousse

PEI Mussels
Charcuterie Scoobies, Jalapeno-White Wine Broth

Family Style

Limited availability. Please allow a little extra love and time for preparation. Pre-orders strongly recommended.

Whole Roasted Chicken
Caesar Salad, Roasted Hasselback Potatoes

Dry Aged Ribeye 
Pomme Puree, Roasted Mushrooms, Garlic

Modern American Plates

Korean Pork + Jasmine
Peppers, Scallions

Dutch Baby
Oyster Mushroom, Spinach, Goat Cheese

Barrel Char Rotini
Smoked Chicken, Onion, Spinach Chevre

Orecchiette
Sausage, Broccolini, Red Pepper Flake

Mezzi Rigatoni
Smoked Cherry Tomatoes, Basil

Crispy Skin Chicken Breast + Butternut Agnolotti
Pine Nuts, Brown Butter, Sage, Lemon

Skirt Steak Frites
Chimichurri Butter

D.B. Burger
CO Blend Beef, White Cheddar, Roasted Garlic Aioli, Lettuce, Tomato, Pickle

Add Fries
Add Bourbon Float (Must be 21 or Older)

Some items may not be available due to seasonality or availability.

Desserts

Crème Brulee
Vanilla, Caramelized Banana

Bourbon Float
Cherry Syrup, Mexican Coke, Vanilla Ice Cream, Bourbon

Housemade Vanilla Ice Cream
Foie Gras Carmel Sauce

Chocolate Mousse Napoleon
Dark Chocolate, Breck Espresso Vodka

Sorbet
Chocolate, Blueberry Ginger, Strawberry Mint, Breckenridge Bitters & Elderflower

Ice Cream
Vanilla, Pumpkin Chocolate Chip, Burnt Caramel Breckenridge Bourbon, White Russian w/ Breckenridge Espresso Vodka

TEA

Teakoe Tea | Denver

Lapsang Souchong
Smoked in house over barrel staves

Elegant Earl Gray

Brilliant Breakfast

Nirvana Limon

Calming Chamomile

Coffee Service

Rocky Mountain Coffee Roasters | Frisco

Craft Cocktails

Pearmafrost Pear
Tart, sweet with a hint of cinnamon. Breckenridge Pear Vodka, spiced simple syrup and citrus.

Jenever Juice
Hints of rosemary and lemon bring out the complex ingredients in this Breckenridge Gin cocktail. Gin, lemon and rosemary.

Cucumber Bow Thai
A refreshing porch pounder that utilizes Breckenridge Pear Vodka, cucumber, ginger and thai basil.

Wee Bit of Dram
Breckenridge Bourbon, brown sugar, allspice berries, and Breckenridge spiced Rum at the heart of this Dram for a winter warm up.

Bag End Cobbler
Winter in the Shire! Breckenridge PX Sherry finish and seasonal flavors such as pomegranates, cranberry, cinnamon, compliment and elevate this sipper.

Hot Drinks

Bit-O-Nilla
Vanilla apple cider cocktail that utilizes Breckenridge bitters to cut the sweet and warm you up on a cold afternoon. Breckenridge Bitters and vanilla bean cider.

Smokin Cocoa
A nice mix of Breckenridge Chili and Espresso Vodka with milk chocolate hot cocoa topped with espresso whipped cream and a spoonful of Nutella.

Ten Mile Toddy
Colorado written all over this hot Elixir. Breckenridge Spiced Whiskey, Rocky Mountain water, lemon and Buckwheat honey.

Mules

Breckenridge Burro
Breckenridge Bourbon’s take on a traditional Kentucky Buck. Bourbon, ginger beer, raw simple and lime.

Perfect Mule
A refreshing twist on a traditional mule with a hint of apple and spice. Breckenridge Pear Vodka, brown sugar cinnamon simple, apple juice, lime and ginger beer.

Classic Mule
A traditional Moscow Mule to quench any mule fanatics thirst. Lemon, lime, honey simple, barrel aged whiskey bitters and ginger beer.

Chili Desert Donkey
Breckenridge chili chili vodka in a smoky with a hint of spice mule that you crave after a long day on the slopes to warm you up. Chilli vodka, grapefruit, lime, kaffir lime simple and ginger beer.

Cocktails on Tap

Chili Vodka Marg
Our version of a smoky, spicy margarita with pueblo chili flavor from the chili chili vodka. Chili Chili Vodka, lemon, lime, kaffir simple, O.J. float and an arbol chili salt rim.

Negroni
Influenced by a traditional negroni using our Breckenridge Bitters. Breckenridge Gin, Breckenridge Bitters, sweet vermouth, cranberry bitters and orange bitters.

Stumbling Tumbleweed
Influenced by the sour, the balance of Breckenridge Bourbon, citrus, sage, cranberry apple is sour with a hint of sage and sweet.

Inspired by the Classics

Brown Derby
Classic Era cocktail created at a popular celebrity hangout shaped like a hat. Bourbon, grapefruit and honey.

Classic Martini
Appearing in the 1800’s this classic is made with Breckenridge Gin or Vodka, in house vermouth, up or on the rocks with a twist, Point Reyes Blue Cheese olives or traditional cocktail olives.

Barrel Aged Sazerac
This spirit forward cocktail is one of the most iconic coming out of New Orleans, with a bit of char from the barrel and a hint of housemade absinthe. Breckenridge Bourbon, Breckenridge Bitters, Absinthe and sugar.

Red Wedding
A refreshing take on a traditional gin fizz with a hint of rose and blood orange. Breckenridge Gin, rose/blood orange syrup, lime and topped with sparkling coconut water.

Obi Wan Old Fashioned
The Old Fashioned way to make a cocktail, spirit, sugar, bitters and water. Breckenridge Port Cask Whiskey, raw sugar simple, barrel aged whiskey bitters and a brandied cherry.

Bees Knees
Prohibition era cocktail balanced with citrus and honey. Brecken- ridge Gin, lemon, honey and orange bitters.

BYO Press
Traditionally a Presbyterian cocktail crafted with whiskey and ginger ale. Then the Americas changed it to what most know it as today: vodka, soda and sprite.

Rocky Mtn. Rock & Rye
Popularized in America’s earliest saloons. This elixir is spirit forward, containing Breckenridge Bourbon, the herb hore hound, orange, lemon, spices, apricot, fig and a rock candy.

Miner’s Manhattan
Breckenridge Distillery’s version of a classic manhattan. Served on the rocks. Breckenridge Bourbon bitters, sweet vermouth and whiskey bitters.

Flights

Breckenridge Whiskey
Breckenridge Bourbon, Breckenridge Bourbon 105, Port Cask Finish, Spiced Whiskey.

Breckenridge Bourbon Flight
Balanced, Spice Forward, Oak Forward, High Ester.

Spirits

DINNER

Sun: 4pm-9pm
Mon: 4pm-9pm
Tues: 4pm-9pm
Wed: 4pm-9pm
Thurs: 4pm-9pm
Fri: 4pm-10pm
Sat: 4pm-10pm

BAR

Sun: 11am-9pm
Mon: 11am-9pm
Tues: 11am-9pm
Wed: 11am-9pm
Thurs: 11am-9pm
Fri: 11am-10pm
Sat: 11am-10pm

CONTACT

Breckenridge Distillery Restaurant
1925 Airport Road
(970) 547-9759, Ext 9

Guests can park in the back parking lot behind the restaurant. We also are accessible via Summit Stage bus route and offer a free shuttle everyday from 11am-10pm. Call (970) 445 8613 for pick up.