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Located in
Breckenridge, CO 80424

Hours of Operation

9:30 am-9pm everyday
Hours are in MST

Feel free to choose from older menus as well :).  Most dishes can be modified for allergies/dietary restrictions, we can help to make sure we put together a menu that works for everyone in your group. Not sure where to start? There is an ordering guide at the bottom of this page, and I am happy to help with suggestions too! Please pick for the whole group (same entrée, etc), since we cook everything from scratch on site : )

We can also create a homestyle menu based on the cuisine of your choosing i.e. taco bar etc. . These are nice options to have when booking multiple nights.

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail. Upon request

PESC- Pescatarian (veg/v automatically pesc as well)

DF- Dairy Free

 

Summer 2024

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Bison meatballs in blackberry marinara sauce and dipping bread DF

Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC, GF upon req

Tempura cucumber (lobster rolls), miso soy mayo , fried garlic chips , bok choy chiffonade VEG, PESC

Beer battered asparagus with spicy thai aioli VEG, DF

Home style Bacon Deviled eggs GF 

Summer squash & goat cheese fritters with fresh herb aioli Veg

  • Past menu hummus duos available as well

 

Salad/Soup

Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette* GF, VEG, V

Greens, seasoned fried pickles, bacon bits, diced chayote, queso fresco cheese, tabasco ranch 

Grilled romaine with katsu sauce, panko crispies, spicy smashed cucumber GF, DF

*we will sub peach or orange in place of apricot when not available 

 

Garden herb zucchini soup with lemon butter croutons V, VEG

Chilled mango habanero gazpacho, cilantro mint gremolata VEG, GF, V

Summer mussels, corn, red pepper, bacon, cream, toasted baguette

 

Mains:

Veggie

Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Pan toasted tofu

 

Pesc

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc

Grilled Red Snapper in rose cream, duchess potatoes, charred asparagus GF, PESC

Ginger Panko scallops, roasted carrot, sesame salt, green onion fried rice, sweet orange soy GF, PESC, DF

 

Carne

Tenderloin, asparagus, mashed potato, caramelized onion and garlic cream sauce GF

Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, maple bacon green beans, roasted red potato

Marinated skirt steak, southwest tadka, aji blanco, green chili potato, fajita veggies GF

 

Pork and poultry

Grilled chicken, herbed risotto, arugula and roasted corn salad GF

Roasted Chicken Breast with dijon bechamel, Croque Monsieur potato, spinach tuile

Pork Ribs & Shrimp with Florida BBQ sauce, poblano sweet mashed potato and slaw GF

 

Dessert*

S’mores molten lava cake*

Cafe Cubano creme brulee GF

Fresh Apple dutch babies with powdered sugar, cardamom milk syrup* 

Summer Berry Bread pudding with Buttermilk Bourbon Sauce* GF upon request

Mexican avocado chocolate mousse V, GF, DF

Spiced berry crumble* -Vegan/GF/DF upon request

  • Served with vanilla ice cream (because yes.)

Most desserts are served as individual portions (and we can add a bday candle as well!)

 

Kiddo Menu

Spaghetti with meat sauce

Hand made pizzas

Chicken tenders and mac and cheese

  • We can also simplify an adult meal to make it more kid friendly

 

Kiddo Menu

Spaghetti with meat sauce

Hand made pizzas

Chicken tenders and mac and cheese

  • We can also simplify an adult meal to make it more kid friendly

 

Standard Menu disclaimer : ) – Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. (Especially if you have pre existing medical conditions).

 

Helpful Menu Guidelines:

All Entrée proteins are able to be swapped out individually for vegetarians/ non meat eaters etc.

Plated Dinners

– All dishes plated and coursed unless noted, appetizers are always set out family style

Up to 8 people

1-2 Appetizers

Soup or salad

One Entrée or Duo Plate

Dessert

9-16 people:

2-3 Appetizers

Soup or salad

One Entrée or Duo Plate

Dessert

17-30 people:

– All dishes besides appetizers will be plated (if enough place settings/space)

2 Appetizers + optional meats/cheese platter

Soup or Salad

One Entrée or Duo Plate

1 Dessert

Buffet Dinners

– Family style apps, salad/entrée buffet setup, plated desserts.

One chef can usually handle a buffet of up to 25 people with the given guidelines.

13 –  40 people

2 Appetizers

Soup or Salad

2 Entrees, 3 sides chosen from those 2 entrees

1 dessert

or a combination similar to this works too!

1 Appetizer + meats/cheese platter

Soup or Salad

2 Entrees, 3 sides chosen from those 2 entrees

2 desserts

These are guidelines for more traditional meal setups. If you are having more of a homestyle style menu, it will by default be more of a family style/buffet setup. Once in a while we will also do dinner that consists of an appetizer spread rather than a coursed dinner if that is your preference.