Lunch & Dinner Menu

The kitchen is open for delicious fare during the following hours:

Monday & Tuesday 3pm - 9pm offering the main menu all day

Wednesday - Friday 11am - 9pm offering the main menu all day

Saturday 9am - 12:45pm offering brunch menu, 1pm - 10pm offering main menu 

Sunday 9am - 12:45pm offering brunch menu, 1pm - 9pm offering main menu

Our bar remains open after our kitchen closes down!

Check out our $8 lunch specials every Wednesday through Friday from 11am - 3pm


Jalapeno Popper Dip - baked cream cheese blended with cheddar cheese and bacon, topped with jalapeno jam, served with grilled sourdough bread $11 (GFO) please allow for a little longer cook time

Hand-Cut Fries Your Way (substitute tots for additional $2)- crispy hand cut fries topped with:

      MAC- smoked gouda cheese sauce and crumbled bacon $11

      Green chili- green chili and slow braised pork carnitas $11

       Loaded- melted cheddar, whiskey glazed bacon crumbles, sour cream and chives $10 (GFO)

Wings - a pound of wings with your choice of sauce: Honey-Sriracha, Traditional, Whiskey BBQ, Nashville Hot or Zesty Spiced Dry Rub $13 (GFO)

Haystack Cheese Curds- fried cheese curds served with ranch $9

Brussel Sprouts- balsamic glaze, goat cheese, sesame seeds $9


(full or 1/2) add chicken $4, salmon* $6, or steak* $7

Simple - Mixed greens, tomato, cucumber, croutons $8/$4.5 (GFO)

Cornbread Panzanella - grilled cornbread, arugula, cherry tomatoes, bacon, goat cheese, pecans with blackberry-balsamic reduction $11/$6

Southwest Caesar- cilantro pesto caesar w/ roasted red peppers, parmesan crisp, red onion $12/$6.5

Taco Salad-seasoned taco beef on romaine lettuce, avocado, chipotle ranch and pico de gallo served in a fried tortilla bowl $14

(Dressings- Ranch, Chipotle Ranch, Bleu cheese, Cilantro Caesar,

Balsamic Vinaigrette, Blackberry-balsamic, Oil & Vinegar)


(served with steak fries) substitute $1 onion rings, tots, slaw, simple salad substitute $2 veggies, caesar salad substitute $3 mac n’ cheese, simple salad, fresh fruit

GLUTEN FREE biscuit available on request for additional $2

Fried Chicken Biscuit Sandwich- chicken schnitzel, sliced tomato, shaved jalapeno, choice of cheese, and house made mayo $11.5 dunk your chicken in one of our wing sauces for an extra $0.50

Cow & Chicken*- 100% beef patty, chicken fried schnitzel, LTO, house mayo and choice of cheese on a toasted potato bun $14

Just the Cow* - 100% beef patty, LTO, house mayo on toasted potato bun $11 (GFO)

 Chicken Club – grilled chicken breast, bacon, tomato, greens, avocado-ranch spread, toasted potato bun $12 (GFO) dunk your chicken in one of our wing sauces for an extra $0.50

 Nate's Ribeye Philly- 6oz. portion of shaved ribeye cooked with poblanos and caramelized onions, cilantro mayo, and havarti cheese on a hoagie roll $14

 Carnitas Tacos – pork carnitas, pico de gallo, sliced jalapeno, corn tortilla $11.5

 Nashville Hot Chicken – chicken schnitzel dunked in “Nashville Hot” sauce served on white toast, house made mayo, house made dill pickles, and slaw $11.5

Grilled Cheese- toasted brioche,  yellow cheddar, blue cheese crumbles and whiskey- glazed bacon $11.5


Green Chili Biscuit– smothered over warm biscuit, pork carnitas, shredded pepperjack cheese, pico de gallo $12

Steak & French Toast*- shoulder tender, battered french toast, caramelized pearl onions, sautéed mushrooms, brown ale syrup & bacon powdered sugar $17 (GFO) please allow for a little longer cook time`

Steak Tips* - seared steak tips, smashed yukon gold potatoes, rich pan sauce, fried capers and sautéed veggies $17

Mac n’ Cheese- cavatappi pasta, smoked gouda cheese sauce and breadcrumbs $11 add: bacon $3, grilled chicken $4,  steak* $7 (sub gluten free past for additional $1.5)

Creamy Tomato Pasta- served in a house creamy chipotle, marinara sauce covered in chiffonade basil, parm, and diced tomatoes $13 add: bleu cheese crumbles $2, grilled chicken $4,  steak* $7 (sub gluten free pasta for additional $1.5)


Biscuit or Gluten-Free Biscuit, comes with house made jams and butter

French Toast Battered Onion Rings                        Apple Slaw

Homemade Tater Tots                                             Hand-Cut Fries

Mac n‘ Cheese                                                          Sauteed Veggies                                   

Ask your server about our house made jams and butters.

*These items may be served raw or undercooked, or contain raw or undercooked ingredients.  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.  All meals are prepared in a kitchen where nuts, dairy, and gluten are present.  Please tell your server of any food sensitivities and allergies.

Sweet Stuff

Biscuit doughnut holes-cinnamon n’ chipotle sugar, whiskey dippin’ sauce $6

Mud Pie- thick and chocolaty mousse, house made brownie, Oreo Cookie crumble $6

Berry-Beer Crumble- house made berry "pie filling" cooked with some beer in it, covered in an oatmeal crumble w/ vanilla ice cream $6

Scoop of the house ice cream or sorbet $3

Meet Our Chef: Nate Schoen-Roda

Food has absolutely been a life long passion of mine. I started cooking with my mother at a very young age. She used the act of cooking as a way to teach me how to read and do math. It instilled a love in me that has never died and led me down the career path I currently follow. I have cooked professionally for 15 plus years now and have worked for a number of amazing chefs, most recent Jennifer Jasinski of Euclid Hall. I knew at the age of 13 that I wanted to become a chef and attend culinary school. That dream was not realized until I already had decade under my belt in restaurants and was the age of 31. Graduating Magna Cum Laude (top 10% of my class) from Johnson and Wales instilled in me a knowledge and understanding developed by past chefs. With this education I have been able to develop my own personal style and flavor profile. Being a Denver-ite for 3 years now I'm looking to continue spreading knowledge about what I have to bring to the cooking world, and this budding culinary community. Here at The Whiskey Biscuit I am constantly looking for ways to make the extraordinary into the ordinary, and give more odd foods an approachable presentation. Thank you for dining with us and I genuinely hope you enjoy your meal experience.

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Nate Schoen-Roda