We will not offer lunch or bar service on February 14th,
February 20th, & February 27th.
On February 14th, bar and dinner service will start at 4pm.
On February 20th and February 27th, bar and dinner service will begin at 5pm.
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
brisket, provolone, onion rings and house BBQ sauce on buttered hot-cross bun w/house seasoned fries
Diablo Sandwich & a Dr. Pepper
burnt ends, “bulgogi sauce”, red onion, cilantro on Texas toast
- Baby Back Ribs
- Pulled Pork
- Beef Brisket
served with Texas toast, choice of two sides and a pickle
Add A Pickleback To Any Order
shot of Breckenridge Bourbon + pickle juice
For large orders or meat by the pound*, please inquire for pre order.
*48hr notice for meat by the pound or large orders required.
à la carte
- Potato Salad
- Baked Beans
- Mac and Cheese
- Grilled Cheese
- Chicken Tenders
served with fries and a pickle
Shareable Snacks + Starters
chorizo, celery root purée, chili oil, basil, garlic
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, Breckenridge Bourbon maple
Apps, Soups + Salads
apples, cranberries, warm toasted pecans, mushrooms, sweet potato croutons
Caesar Salad for 2
deviled eggs, crispy crouton
Beet+Goat Cheese Torte*
arugula, candied walnuts
Tuna Two Ways
avocado purée, gaufrette potato chips
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.
Modern American Plates
CO ranch blend beef, white cheddar, tomato, lettuce, pickles, garlic aioli
pair with Bourbon float (must be 21 or older)
vanilla sweet potatoes, red cabbage, fig jam
Crispy Chicken Breast
vegetable risotto, roasted garlic red wine sauce
Short Rib W/Truffle Ravioli
braised short rib, parmesan, mascarpone, ricotta, roasted garlic red wine sauce
veal, pork and ground beef, tomato, onion, carrots, celery, basil
Barrel Char Rotini
smoked chicken, onion, spinach, chèvre, cherry tomato
Lord of the Wings
sweetie drops, scallions, sesame, spicy bulgogi sauce, jasmine rice
*Menu items may contain nuts and/or almonds
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
served w/ 3 signature sauces:
orange marmalade –Breckenridge Spiced Rum
raspberry marmalade –Breckenridge Pear Vodka
chocolate sauce – Breckenridge Bourbon
Chocolate Pudding Cake
vanilla ice cream, toasted almonds
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
Mountain Dweller Coffee Roasters | Summit County, CO
Sweet with a hint of cinnamon. Breckenridge Pear Vodka spiced simple syrup and citrus.
Hints of rosemary and lemon bring out the complex ingredients in this Breckenridge Gin cocktail. Gin, rosemary and lemon.
May the force be with you! This cocktail has our PX Sherry Finish Whiskey and seasonal flavors such as pomegranate, cranberry and cinnamon to elevate this sipper.
Not Your Mama’s Apple Pie
Breckenridge Spiced Whiskey with notes of citrus, cider, seasonal spices, blended with caramelized apples. This apple pie cocktail can be enjoyed any time of day.
Just Plum Cherry Delight
Our flagship Breckenridge Bourbon perfectly compliments the dark cherry, plum, Jamaican allspice and orange zest.
Three Beans To A Happy Evening
Someone say WAKE UP! Breckenridge Espresso Vodka, bourbon barrel cold brew coffee, a dash of winter spice and egg white.
Bears Beets Battlestar Galactica
Everyone craves Colorado beets! Breckenridge Gin, Colorado honey, beets with a hint of tarragon and lime bitters.
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.
A nice mix of Breckenridge Chili and Espresso Vodka with milk chocolate hot cocoa topped with espresso whipped cream and a spoonful of Nutella.
Cocktails on Tap
A refreshing hint of floral, heat and smoke using Breckenridge Chili Chile Vodka, rose and wasabi simple syrup with a touch of citrus.
Influenced by a classic Negroni using our Breckenridge Bitter, Breckenridge Gin, in-house sweet vermouth, cranberry and orange bitters.
Spirit forward cocktail with a journey through ginger and all your favorite winter spices. Breckenridge Spiced Rum, a house mix of winter spices and ginger.
Inspired by the Classics
Something Is In The Water Sour
The history of the sour runs deep. This quenching tipple balances Breckenridge vodka, grapefruit, pineapple, yuzu, clementines, Himalayan sea salt and egg white.
Appearing in the 1800s, 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.
Obi Wan Old Fashioned
The Old Fashioned way to make a cocktail: spirit, sugar, bitters and water. Breckenridge Port Cask Whiskey, raw simple syrup, barrel-aged whiskey bitters and a brandied cherry.
Don’t Give Up The Ship
Tied to Captain James Lawrence and the USS Chesapeake. We use Breckenridge Bourbon, Breckenridge Bitter, cherry, velvet falernum and lime.
History suggests this cocktail originated at the Manhattan Club NYC in the early 1870s. Spirit forward and a classic favorite. Breckenridge Bourbon, in-house sweet vermouth, Breckenridge Bitter and a brandied cherry.
Oaked & Smoked
Oaked & Smoked reflects the 5 components of a classic punch done Colorado style. This is a balance of flavor indulgence heightened to another level. Breckenridge Bourbon, Breckenridge Spiced Whiskey, in-house allspice dram, tea, and citrus. Barrel-aged and smoked with apple wood. Served for one or family style.
Breckenridge Bourbon, Breckenridge Bourbon 105, Port Cask Finish, Spiced Whiskey.
Breckenridge Bourbon Flight
Balanced, Spice Forward, Oak Forward, High Ester.
Breckenridge Spiced Whiskey
Breckenridge Distillers 105 Proof
Breckenridge Port Cask Finished Whiskey
Breckenridge PX Sherry Finished Whiskey
Dark Arts Single Malt
Breckenridge Spiced Rum
Breckenridge Vodka (Classic, Chili Chile, Pear, Espresso)