Closed Sunday and Monday
Small bites available.
Breckenridge Distillery Restaurant
1925 Airport Road
Guests can park in the back parking lot behind the restaurant. We also are accessible via Summit Stage bus route.
Our restaurant will be closed May 7th-22nd.
We will open for the spring season on May 23rd.
Salt & Vinegar
Mustard, Garlic, Chives
Mascarpone, Honey, Salt
Blistered Shisito Peppers
Sriracha Mayo, Lime, Salt
Chicken Liver Profiteroles
Chicken Jus, Onion Marmalade
Baked Ricotta, Spiced Honey
Oyster Mushrooms, Thyme, Goat Cheese
Bulgogi, Peppers, Scallions
Bread, Mustard, Cornichons
Additional Cheese Selection
Cacio e Pepe
Bucatini, Parmesan, Black Pepper
Fusili, Smoked Chicken, Spinach
Sausage, Tomatoes, EVOO
Fusilli, Crab, Jerusalem Artichokes
Apple, Hazelnuts, Maple
Butternut, Coconut Milk, Rice
Anchovy, Parmesan, Croutons
Duck, Cheese Curds, Gravy
Tomato, Smoke, Pecans
Celery, Parmesan, Lemon
Chips & Dip Caviar
With Vodka for 2
Deviled Eggs w/ Caviar
Limited availability, these items can take a little longer to be prepared. Dining room only.
Whole Roasted Chicken
Kale Caesar, Potatoes
Dry Aged Ribeye
Pomme Puree, Roasted Mushrooms, Garlic
Served with side of vegetables or fries.
House Made Chicken Tenders
Pasta & Cheese
Mac n’ Cheese
Some items may not be available due to seasonality or availability.
Lemon Semolina Cake
Limoncello, Candied Lemon, Pistachios
Cherry Syrup, Mexican Coke, Vanilla Ice Cream, Bourbon
Housemade Vanilla Ice Cream
Foie Gras Carmel Sauce
Candied Spiced Nuts, Stout Foam
Teakoe Tea | Denver
Elegant Earl Gray Lapsang Souchong
Berry BodaciousLakewood Lemongrass
Rocky Mountain Coffee Roasters | Frisco
Tart with a touch of sweetness. Breckenridge Vodka, Teakoe spiced plum tea, lemonade, citrus sugar oil.
Espresso Banana Lassi (la-SEE)
Originating from the Indian subcontinent, this yogurt based cocktail is savory and sensational. Breckenridge Espresso Vodka, vanilla, banana, yogurt, spiced maple.
Inspired by the classic Manhattan, this spirit forward cocktail pays homage to our natural mountain skyline. Breckenridge Bourbon, cherry gastrique, honey, Teakoe tea, barrel aged whiskey bitters.
Barrel Aged S’more
With a hint of char from a barrel, this cocktail is bourbon forward. Breckenridge Bourbon, toasted mini marshmallows, homemade chocolate sauce, graham cracker rim.
Rocky Mountain Rock & Rye
Popularized in America’s earliest Saloons, this elixir is spirit forward. Breckenridge Bourbon, horehound herb, orange, lemon, spices, apricot, fig, rock candy.
Influenced by the classic sour cocktail, this drink has a balance of sour with a hint of sage and sweetness. Breckenridge Bourbon, citrus, sage, cranberry, apple.
Touch of sweetness, bitter and spice. Breckenridge Bitter, vanilla bean apple cider, orange. Served hot.
Refreshing and effervescent with coffee bean notes. Breckenridge Espresso Vodka, cola, barrel aged whiskey bitters.
Hint of spice with warm chocolate notes. Breckenridge Chili Chile Vodka, hot white cocoa, walnut bitters. Served hot.
Tart, sweet with a hint of cinnamon. Breckenridge Pear Vodka, spiced simple syrup, citrus.
Fiery yet refreshing. Breckenridge Bourbon, sarsaparilla, almond coconut milk, ghost pepper salt, caramel whip cream.
Complex and complimentary. Breckenridge Gin, lemon, rosemary.
Sweet Tater Cider
Tart yet sweet with a little spice. Breckenridge Spiced Whiskey, sweet potato shrub, apricot.
Breckenridge Bourbon, Breckenridge Bitter, sweet vermouth, barrel aged whiskey bitters, brandied cherry. Classically spirit forward, Breckenridge style.
Breckenridge Rum, pineapple, cherry liqueur, orange bitters. The original Prohibition Era cocktail was named after the actress, first served at the Hotel Nacional de Cuba in Havana.
Breckenridge Gin, lemon, honey, orange bitters. Prohibition Era cocktail balanced with citrus and honey.
Barrel Aged Sazerac
Breckenridge Bourbon, Breckenridge Bitter, absinthe, sugar. This spirit forward cocktail embodies the essence of New Orleans, with a little twist of smoky barrel char.
Breckenridge Bitter, Sweet vermouth, orange. This cocktail from the 1860’s is perfect as an aperitif, digestive, or even sipping between every bite.
Breckenridge Bourbon, grapefruit juice, berry syrup. This cocktail is spirit forward, tart, with a bit of sweet. It first appeared in Patrick Gavin Duffy’s Official Mixer’s manual in 1934.
Breckenridge Gin, lime juice, rose water, soda. Spirit forward with refreshing effervescence brings out the complexity of our Gin. This cocktail was originally made with bourbon in the 1880’s.
Obi Wan Old Fashioned
Breckenridge Bourbon Port Cask Finish, barrel aged whiskey bitters, orange zest, brandied cherry. The old-fashioned way to make a cocktail: spirit, sugar, bitters and water.
Breckenridge Distillery Restaurant focuses on small plates and family style meals, all designed for sharing with good company. Using whole animals as much as possible, our flavors are big and bold, yet remain rooted in tradition cuisine. Tempt your taste buds with our signature porchetta, a slow cooked pork belly seasoned with sage, rosemary, and garlic, accompanied by our world class Bourbon plum jam.
Hospitality is our number one priority when you visit the Breckenridge Distillery Restaurant. When you dine with us, experience the harmony of our locally and seasonally inspired cuisine paired with hand crafted cocktails from Liquid Chef, Billie Keithley. Share a memorable dining experience in our company and leave dreaming of your next visit.
Dan’s interest in food, gardening, and cooking started at a young age while preparing meals for his family in Upstate New York. He received a Bachelor’s Degree in Culinary Arts & Service Management from Paul Smith’s College, and continued to pursue his passion across the east.
After working with noted chefs Michael Schlow of Radius, Marc Orfaly of Pigalle, Chef Todd Gray of Equinox, and Nicholas Stefanelli of Bibiana, Daniel opened Seasonal Pantry, a market and supper club in Washington, DC, in 2011. His restaurant has been awarded the coveted Washington Post Editor’s Pick, and was also named one of “10 Best New Restaurants” in the Washingtonian.
Daniel has been described by The Bravo Channel’s “Top Chef” as a quirky and hugely creative chef. Daniel and Bryan met while judging food on the Cochon 555 culinary tour where Bryan noted, “After learning Daniel had integrated a Wu-Tang Clan-inspired menu into one of his supper club dinners I knew he’d fit nicely with the team.”
We are pleased to welcome Dan and his wife, Emily to Breckenridge.
House made Beer and Wine coming 2017.