MODERN AMERICAN CUISINE
On Friday, July 19th the patio will be closed for a private event starting at 4:30PM.
The restaurant will be open as usual. Tours and tastings will be available as usual.
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
For parties of 7 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.
brisket, provolone, onion rings and house BBQ sauce on buttered hot-cross bun w/house seasoned fries
pulled pork, cole slaw, tangy southern style bbq sauce on a brioche bun, served 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, sourdough
MouCo | cow’s milk, Ft. Collins, CO
Bucheron | goat’s milk, Wisconsin
fries, shishito and peppadew peppers, bacon, parmesan
Maple Pepper Bacon
on the clothesline, three pieces
bacon, apples, hazelnuts, Breckenridge Bourbon maple syrup
Apps, Soups + Salads
apples, peaches, toasted almonds, mushrooms, sweet potato croutons
Caesar Salad for 2
deviled eggs, crispy croutons
Asparagus & Fennel Salad*
heirloom, tomato vinaigrette, pistachios
Moroccan Glazed Lamb Meatballs
tabbouleh & mint yogurt
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
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 beef blend, white cheddar, tomato, lettuce, pickles, garlic aioli
pair with Bourbon float (must be 21 or older)
Pan Seared Duck*
foie gras hash with quail egg, toasted almonds & peach compote
fresh mozzarella, basil, panzanella salad
ground veal, pork and beef
arugula pesto, pancetta, dried tomatoes, candied lemon, burrata cheese, artichokes
sauternes crème sauce
Pan Seared Salmon
sourdough gnocchi, garden vegetables, truffle vinaigrette
Empanada Del Día
*Menu items may contain nuts.
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
Hogwarts School of Witchcraft & Wizardry
Four OWLs, two NEWTs
Member since 1983
Mission in Life
Introduce out of this world cocktails to the galaxy
Psycho Billie’s Syrups
Founder & CEO
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.
Swanky Banana Swizzle
A whole bunch of monkey business is in this summer elixir. Breckenridge Bourbon, banana, in-house allspice dram, lime, mint & vintage goodness.
A cocktail that will bring you to an Island in the mountains. Breckenridge Spiced Whiskey, coconut, green tea, in-house apple liqueur, pineapple, citrus & honey.
Our signature Chili Chile Vodka infused with pineapple tossed in cayenne and cinnamon adds a subtle sweet bite to this one of a kind cocktail. Balanced with fresh squeezed orange and lime juice. This Summer cocktail is a must try.
We are berry confident you will enjoy every sip. Breckenridge Vodka, blueberries & sage.
Cocktails On Tap
This is a true summer refresher to straighten out your melon. Breckenridge Gin, watermelon & herbs.
The Whole Damn Garden
This cocktail will take your taste buds on a stroll through a summer garden. Breckenridge Pear vodka, cucumber, dill, celery & apple. It’s the whole damn garden…minus the dirt.
Breckenridge Bourbon, Breckenridge Bourbon 105, Port Cask Finish, Spiced Whiskey.
Breckenridge Bourbon Flight
Balanced, Spice Forward, Oak Forward, High Ester.
Inspired by the Classics
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.
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.
Influenced by a classic Negroni using our Breckenridge Bitter, Breckenridge Gin, in-house sweet vermouth, cranberry and orange bitters.
Barrel Smoked Mai Tai*
Mai Tai means “very best” in Tahitian. One of the most interesting cocktails in history. Created by Victor Jules Bergeron (Trader Vic) in 1944, it’s said it might have developed from a formula by Donn Beach. Our take on this iconic cocktail is Breckenridge Spiced Rum, in-house orange liqueur, in-house almond macadamia orgeat and fresh lime juice. Smoked in a barrel.
Lime In Da Coconut*
Our take on the classic Daiquiri first made by American mining engineer Jennings Cox while he was in Cuba.
The Daiquiri was known to have been a favorite of Ernest Hemingway and John F. Kennedy. Our version includes Breckenridge Spiced Rum, fresh lime juice, vanilla bean and hint of coconut.
PURE. WHISKEY. PASSION.
This is our take on The Avenue, a cocktail from the esteemed “Cafe Royal Cocktail Book” circa 1937. Breckenridge Bourbon, in-house apple liqueur (made with our Peach Bourbon) passion fruit, citrus oil, orange flower water & sea salt.
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)
ASK ABOUT OUR SIGNATURE MULES!