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

SNACKABLES

Jalapeno Popper Dip - baked cream cheese blended with cheddar cheese and bacon, topped with jalapeno jam, served with grilled sourdough bread $11 (GFO)

 Green Chili Cheese Curd Poutine - fried cheese curds smothered in green chile then topped with carnitas and pico de gallo $13

 Load ‘em Up Hand-Cut Fries- crispy hand cut fries topped with: melted cheddar, whiskey glazed bacon crumbles, sour cream and chives $10 (GFO) sub tots for $2 more

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

 Haystack Cheese Curds-  breaded and fried Colorado white cheddar cheese curds served with housemade ranch $10

 Crispy Brussel Sprouts- fried crispy, drizzled with pomegranate reduction, goat cheese, pepitas, and pomegranate seeds $9 (GFO)

 French Toast Battered Onion Rings- Hearty portion of freshly fried onion rings $9

SALADS

(full or 1/2) add chicken $4, chicken salad $5 salmon* $6, or steak* $7

Simple - Mixed greens, tomato, cucumber, red onion, pepperoncini, cheddar, croutons $9/$5 (GFO)

Cornbread Panzanella - grilled cornbread, arugula, cherry tomatoes, goat cheese, pecans, ham vinaigrette $11.5/$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 Raquelitas red chile tortilla bowl $14

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

Balsamic Vinaigrette, Oil & Vinegar)

Sandwiches

(served with steak fries) Sub fries, $1: tots, sweet potato fries $2 : french toast battered onion rings, tomato cucumber salad $3: mac n’ cheese, fresh fruit, simple salad, cilantro caesar, sauteed veggies, Nikea’s collard greens $7: Cheese curds

GLUTEN FREE biscuit available on request for additional $2

Fried Chicken Biscuit (or Bun) Sandwich- Buttermilk fried chicken, sliced tomato,  housemade pickles and house made mayo on your choice of biscuit or toasted potato bun $12                                                         dunk your chicken in one of our wing sauces for an extra $0.50…add cheese for $1.50

 Cow & Chicken*- 100% beef patty, buttermilk fried chicken, 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 $13 (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 $14.5 (GFO)

 Roasted Pork Sandwich- slow-roasted in our Caja China, served with choice of Whiskey BBQ or Carolina BBQ sauce, fried onions and pickles on a potato bun. $13

 Carnitas Tacos – pork carnitas, pico de gallo, sliced jalapeno, corn tortilla $12.5

 The Whiskey Biscuit Eggplant Parm Sandwich- our vision, roasted eggplant, housemade mozzarella, herb-breaded fried tomato slices, basil aioli, romaine lettuce $14

 Chicken Salad Wrap- Roasted chicken mixed with mayo, celery, pecans, grapes and avocado all wrapped in a red chile tortilla with romaine lettuce and tomato $13 (GFO)

 The Mucho-  This is our version of the famous Colorado “Slopper.” A double cheese burger with pepperjack cheese tempura battered whole and deep fried. Topped with green chile sauce, cheddar cheese and pico de gallo. Lettuce and pickle on the side $17 add an egg on top $2

ENTREES

Green Chile Biscuit– smothered over a warm biscuit, pork carnitas, shredded pepperjack cheese, pico de gallo $12.5

 Steak & French Toast*- 6 oz. Bistro tender, crispy french toast, caramelized pearl onions, sautéed mushrooms, brown ale syrup & bacon powdered sugar $17 (GFO) please allow for a little longer cook time`

 Mac n’ Cheese- cavatappi pasta, smoked gouda cheese sauce and breadcrumbs $11.5 (GFO) add: bacon $3, grilled chicken or fried chicken$4,  steak* $7 (sub gluten free pasta for additional $1.5) -SOBO Style- Jalapeno and bacon…add $5 -Southwest style- Green Chile sauce mixed in, and topped with carnitas…add $7

Smoked Chicken Chimichanga- braised, smoked chicken and cheddar cheese wrapped in a red chile tortilla, deep fried, smothered in chipotle cream sauce, topped with cotija cheese, pico and served with avocado and sour cream on the side on a bed of lettuce $16

SIDES $6

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

Homemade Tater Tots                                             Hand-Cut Fries                                     Mac n‘ Cheese

Sauteed Veggies Nikea’s Collard Greens                               

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’ sugar, whiskey dippin’ sauce $6

 Key lime pie jars- Housemade Key Lime pie filling layered with housemade graham cracker $6 

 Nutella Berry Biscuit- Nutella layered between a vanilla bean biscuit, whipped cream, and topped with fresh berries and micro mint. $7

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.

Chef Nate-2.jpg

Nate Schoen-Roda