The Chef-Owned Breckenridge Original for 17 Years
Forks wander, plates get passed around and we keep the fire stoked. An experience you’ll remember.
No corporate hospitality playbook, just a genuine welcome in the heart of Breckenridge.
Rich belly against the noodles, then pineapple-chile heat. Pickled radish and avocado keep it cool and sharp.
Boar belly · Ramen noodles · Bok choy · Pickled daikon radish · Avocado salad · Pineapple gochujang (Korean fermented chile paste)
Green curry wraps the loin and purple rice in fragrant heat, while papaya slaw and grapefruit keep the plate bright. Peanut and shallot give you that last crunch.
Lamb loin · Adzuki beans and purple rice · Green papaya slaw · Grapefruit marmalade · Shallot and peanut · Green curry
Briny and creamy up front — tomato farro, portobello meatball, preserved-lemon labna in the middle, pomegranate through the rich bits.
Calamari (squid) · Feta stuffing · Roasted-tomato farro (a wheat grain) · Portobello meatball · Preserved-lemon labna (strained yogurt) · Pomegranate molasses
Chile-spiced broth carries the cheek into the arepa and plantain-stuffed pepper, with cheese foam softening the edges. Pickled jicama snaps everything back into focus.
Buffalo cheek · Birria broth · Arepa corn cake · Plantain-stuffed piquillo pepper · Chipotle cranberry · Jicama escabeche (pickled jicama) · Nacho cheese foam
Peppery watercress and cool mozzarella set up the smoked breast. Candied walnut and duck cracklings for crunch. Foie-gras vinaigrette pulls it together.
Smoked goose breast · Watercress · Buffalo mozzarella · Candied walnut · Duck cracklings · Cumberland foie-gras vinaigrette
Soft enchiladas, green mole, kiwi salsa and pickled onion. Masa-and-quinoa tot on the side for crunch.
Langostina (shellfish) · Masa-and-quinoa tot · Pickled onion · Kiwi pico de gallo · Mole verde (green mole)
Ask your server what’s coming from the Ember Soup Lab tonight—it rotates weekly, and we never repeat a batch.
Rotating weekly; ask your server for tonight’s soup and ingredients
Chile-seasoned hominy and heart of palm under the chop, yucca fries for crunch. Amarillo mostaza for a sharp mustard finish.
Pork chop · Salsa macha hominy · Heart of palm · Yucca fries · Ahi amarillo mostaza
Brie lentils under the scallops, black-garlic tomato chutney, blood orange and saffron for lift.
Scallops · Brie-creamed lentils · Brussels sprouts · Black-garlic and tomato chutney · Blood orange and saffron
Uni rice grits and edamame hummus give the monkfish a savory, oceanic bed. Yuzu-corn coulis brightens the plate, and the pear-chile pearls add a soft fruit heat.
Monkfish · Uni (sea-urchin) rice grits · Bok choy · Edamame (soybean) hummus · Asian-pear chile pearls · Yuzu-corn coulis (citrus-corn sauce)
Crisp chicken, sweet crab stuffing, peach sambal heat. Cauliflower and mango gravy finish it warm and a little sweet.
Fried chicken · Crab stuffing · Peach sambal (chile condiment) · Cauliflower · Mango gravy
Dry-aged steak with crispy papas bravas and nopales salsa. Squash blossom, pepino, prickly pear on the cool side.
Dry-aged prime New York steak · Papas bravas potatoes · Pepino agua fresca · Nopales (cactus) salsa · Squash blossom · Prickly pear margarita
Bold Maytag blue and miso mushrooms lean into the richness, while ginger-blackberry jam keeps the bite lively. Nori pesto mash and bok choy ground the plate.
Elk ribeye · Nori (seaweed) pesto mash · Bok choy · Ginger-blackberry jam · Maytag blue cheese · Miso mushroom · Truffle oil
Chai banana and Nutella mousse settle into the toast under maple dulce de leche. Amarena cherry and coffee boba punctuate each bite, with bacon cotton candy as the salty-sweet finish.
French toast · Chai banana · Amarena cherry · Coffee boba · Nutella mousse · Bacon cotton candy · Maple dulce de leche (milk caramel)
Cream-cheese crémeux, praline pecans, apple-sorrel smash. Caramel through the middle; popping candy at the end.
Carrot cake · Cream-cheese crémeux · Carrot curd · Apple-sorrel smash · Praline pecans · Pop Rocks (popping candy) · Grand Marnier caramel
Mango pastry and cool guava panna cotta share the plate with chocolate fudge. Dragon-fruit dust and ube toffee finish it tropical, sticky, and a little floral.
Mango empanada (filled pastry) · Chocolate fudge · Dragon-fruit dust · Guava panna cotta · Ube (purple-yam) toffee
Ask your server for tonight’s flavor from the Ember Ice Cream Lab—it rotates weekly, and we never repeat a batch.
Rotating weekly; ask your server for tonight’s flavor and ingredients
Arrive as a Stranger, Leave as a Local
Pull up a stool after the mountain — a cocktail, a few appetizers with friends, or the full menu at the bar.
Euphoric Hour
4–6 pm · Two appetizers for $25
Your People, Your Table
Plan a birthday, a team dinner, a private night, or a full restaurant buyout for up to 90 people with Matt, our Group Concierge.
He sets the room and the menu with you. Bob, our sommelier, helps pick the wine for the table.
Fully Private · Up to 22
A room of your own for a birthday meal, a small rehearsal, or an evening you’ve been waiting on with friends.
Call or email to ask about the Wine Attic.
Semi-Private · Up to 28
Above the dining room, where the stained glass catches the evening light. Your party of up to 28 takes in the warmth of the dining room below, with all the privacy of a room upstairs.
Call or email to plan your meal in the Loft.
17 Years, Still Something New
My favorite feeling is when the dish you weren’t sure about becomes the one you tell your friends about.
An Evening to Remember
106 E Adams Ave
Breckenridge, CO 80424
Open for the Winter Season on November 20
Tuesday–Saturday · Euphoric Hour 4–6 pm · Dinner 5–9 pm. Closed Sundays and Mondays.
Come as you are. Relaxed mountain-town clothes are welcome.
We offer vegan, gluten-free, dairy-free, and children’s menus. Tell the team about your needs before booking so the kitchen can confirm suitable dishes and preparation limits. Our kitchen handles common allergens, so please also tell your server about any allergies before ordering.
Euphoric Hour runs Tuesday through Saturday, 4–6 pm, with two appetizers for $25. The bar also offers the full menu. Walk-ins are always welcome.
Opening week runs a little differently. We’re open Friday, November 20, Saturday, November 21, and Monday, November 23, through Wednesday, November 25, with Euphoric Hour from 4 to 6 pm and dinner from 5 to 9 pm. We’re closed Sunday, November 22, and Thursday, November 26, for Thanksgiving. From Friday, November 27, we’re open Tuesday through Saturday.
We’re open Tuesday through Saturday, with Euphoric Hour from 4 to 6 pm and dinner from 5 to 9 pm. Closed Sundays and Mondays. Open for the Winter Season on November 20. Opening week has its own hours; see What Are Your Hours for Opening Week?.
Tell Us What You Like
No list to decode. Tell Bob, our sommelier, what you like, or just ask what he’d pour tonight. There’s an easy glass for every dish and a bottle for the occasion. Bringing a group? Bob will help you pick for the whole table.
By the glass $13–$19 · Bottles $50–$145
