Our restaurant and retail store will be closed on October 22, 23, and 24. The tasting room will be open and operating under normal hours.
The restaurant and bar will be also closed to the public after 3:00 pm on November 8th for private events, and will reopen as usual on Friday at 11:00 am.
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
The only American to ever achieve this honor
Baby Back Ribs
(Comes with choice of 2 sides and Texas toast)
Parfait of Shrimp Ceviche
avocado, mango, crispy quinoa, jalapeño crème fraiche
hummus, falafel, fries
Pork Rinds + Hot Sauce
malt vinegar powder, “siranchalot”
cornichon, whole grain mustard
MouCo | cow’s milk, Ft. Collins, CO
Bucheron | goat’s milk, Wisconsin
fries, shishito, peppadew, bacon, parm
Maple Pepper Bacon
on the clothesline, three pcs.
bacon, apple, hazelnuts, maple
pear, bleu cheese truffles, smoked pecans, fennel, yuzu / lime
deviled egg, crispy crouton
corn waffle, pickled red onion, mustard mousse
charcuterie scoobies, jalapeño-Breckenridge Chili Chile broth
All of our steaks are aged using Chef David Burke’s patented dry aging process using Himalayan pink salt. Patent No.: US 7,998,517 B2 – Aug. 16 2011
Prime Porterhouse for 2
mushroom hash for 2
Kansas City Steak
asparagus, whipped potatoes
Limited availability. Please allow a little extra love and time for preparation. Pre-orders strongly recommended.
CO ranch blend beef, white cheddar, tomato, lettuce, pickles, garlic aioli
pair with Bourbon float (must be 21 or older)
Bison Short Rib
whipped potatoes, seasonal veg, jus
Crispy Skin Chicken Breast + Agnolotti
sausage, broccolini, red pepper flake
prosciutto, smoked cherry tomatoes, basil, asiago
Barrel Char Rotini
smoked chicken, onion, spinach, chevre, cherry tomato
Korean Pork + Jasmine
For parties of 9 or more, please contact us at 970-547-9759 or email restaurant@
for availability and seating options- We look forward to hosting you!
Some items may not be available due to seasonality or availability.
Vanilla, Caramelized Banana
Cherry Syrup, Mexican Coke, Vanilla Ice Cream, Breckenridge Bourbon
Blood Orange Coulis, Coconut Cream Pastry, Mix Berry
Dark Chocolate, Breckenridge Espresso Vodka
Blueberry Ginger, Strawberry Mint, Breckenridge Bitters & Elderflower
Vanilla, Chocolate, Pumpkin Chocolate Chip, Burnt Caramel Breckenridge Bourbon, White Russian w/ Breckenridge Espresso Vodka
D.B Cheesecake Pops
8 Pcs: Raspberry Pistachio, Tuxedo, Toffee
* Contains Nuts
Raspberry Chocolate Chip Ice Cream, Meringue, Sponge Cake, White Chocolate Ganache
Elegant Earl Gray
Rocky Mountain Coffee Roasters | Frisco
Rickhouse Rhubarb Refresher
This summer sipper is balanced with tart and a touch of sweet. Breckenridge Pear Vodka, rhubarb/strawberry/hibiscus shrub, rhubarb bitters, citrus and effervescence.
Hints of rosemary and lemon bring out the complex ingredients in this Breckenridge Gin cocktail. Gin, rosemary and lemon garnish.
A clearly eye-catching cocktail to quench one’s thirst. Breckenridge Vodka, butterfly pea flower syrup, citrus and a pinch of Himalayan sea salt.
Local and island fruits make up this take on a Sangria. Breckenridge Bitter, passion fruit, berries, apple and citrus.
Breckenridge Spiced Whiskey complements this coconut elixir with turmeric, pear and a touch of nut.
Farmers Market Bourbon Smash*
A fresh fruit libation made with Breckenridge Bourbon, blackberries, Teakoe Signature black tea, orgeat and citrus.
Campfire time! This cocktail engages Breckenridge Bourbon, graham cracker, Dude Sweet chocolate with a bourbon marshmallow. The barrel gives it the perfect char.
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.
A scrumptious Breckenridge Bourbon take on a summer mule. Bourbon, ginger beer, raw simple and a lime wedge.
Tea Time Mule
A cocktail you’ll crave. Breckenridge Spiced Rum, Teakoe Front Porch Peach tea, Tim Burton’s Breckenridge Bourbon maple syrup, ginger beer, dijon, peppered maple bacon garnish and a lime wedge.
Chili Vodka Marg
Our version of a smoky, spicy, margarita with Pueblo chili. Breckenridge Chili Chile Vodka, lemon, lime, kaffir simple, O.J. float and an arbol chili rim.
Influenced by a classic Negroni using our Breckenridge Bitter, Breckenridge Gin, in-house sweet vermouth, cranberry and orange bitters.
Cucumber Bow Thai
A refreshing porch pounder that utilizes Breckenridge Pear Vodka, cucumber, ginger and Thai basil.
Classic Era cocktail created at a popular celebrity hangout shaped like a hat. Bourbon, grapefruit and honey.
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.
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.
Prohibition era cocktail balanced with citrus and honey. Brecken- ridge Gin, lemon, honey and orange bitters.
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.
–Choice of Breckenridge Pear or Traditional Vodka, soda water and a choice of one of our rotating fresh flavored sodas to top with.
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.
Breckenridge Distillery’s version of a classic manhattan. Served on the rocks. Breckenridge Bourbon bitters, sweet vermouth and whiskey bitters.
Breckenridge Bourbon, Breckenridge Bourbon 105, Port Cask Finish, Spiced Whiskey.
Breckenridge Bourbon Flight
Balanced, Spice Forward, Oak Forward, High Ester.
Distillers 105 Proof
Port Cask Finish Bourbon
Dark Arts Single Malt
Vodka (Classic, Chili, Pear, Espresso)