Rootstalk Breckenridge

Rootstalk Breckenridge Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Rootstalk Breckenridge, Restaurant, 207 North Main Street, Breckenridge, CO.

We're honored to welcome winemaker and grape grower Alice Anderson of .wine this Thursday, April 9 🍷With Alice here to g...
04/08/2026

We're honored to welcome winemaker and grape grower Alice Anderson of .wine this Thursday, April 9 🍷

With Alice here to guide us, we'll be celebrating Âmevive wines from Santa Barbara, crafted from some of the oldest vines still bearing fruit in the county, farmed beyond organically, and tended daily with deep reverence for the land. These are unmanipulated wines with energy and a profound sense of place, and it's a rare opportunity to taste them alongside the person who grows the grapes and makes the wine.

Join us to enjoy a flight of three wines — Marsanne, Rosé, and Gamay — for $45, or go all in with our five-course paired tasting menu for $205, available only for the night (menu below). Each course is designed to highlight the wines, with spring produce from Esoterra Culinary Garden 🌿 setting the stage for the season's first fresh flavors.

Our regular à la carte menu and happy hour will also be available throughout the night.

Reservations strongly recommended. Link in bio.

—

ÂMEVIVE WINE PAIRING MENU

Welcome Toast
Estate Sparkling Sangiovese No 1, Mira Laguna Vineyard, Los Olivos District

First Course
Albarino 2025, Alisos Canyon, Santa Barbara County
Sugar Snap Peas | Esoterra Tokyo Bekana Lettuce | Buffalo Burrata | Sunflower & Poppy Seed Dukkah

Second Course
Rosé of Graciano 2025, Ibarra-Young Vineyard, Los Olivos District
Bluefin Tuna | Buttermilk Leche de Tigre | Spring Onion | Anson Mills Benne Seed | Aleppo Oil

Third Course
Marsanne 2024, Ibarra-Young Vineyard, Los Olivos District
Monterey Bay Squid | Calabrian Chili | Green Romesco | Braised Fennel | Castelvetrano Olive

Fourth Course
'Peripherie' Marsanne, Mourvèdre, Syrah 2025, Ibarra-Young Vineyard, Los Olivos District
Hayden Fresh BBQ Pork Belly | Manila Clams | Rancho Gordo Snow Cap Beans | Salsa Verde | Roast Pork Dashi

Fifth Course
Gamay 2025, Alisos Canyon, Santa Barbara County
Elysian Farms Lamb Saddle | Stinging Nettles | Esoterra Bloomsdale Spinach | Breakfast Radish | Lamb J

We're honored to welcome winemaker and grape grower Alice Anderson of .wine this Thursday, April 9 🍷With Alice here to g...
04/08/2026

We're honored to welcome winemaker and grape grower Alice Anderson of .wine this Thursday, April 9 🍷

With Alice here to guide us, we'll be celebrating Âmevive wines from Santa Barbara, crafted from some of the oldest vines still bearing fruit in the county, farmed beyond organically, and tended daily with deep reverence for the land. These are unmanipulated wines with energy and a profound sense of place, and it's a rare opportunity to taste them alongside the person who grows the grapes and makes the wine.

Join us to enjoy a flight of three wines — Marsanne, Rosé, and Gamay — for $45, or go all in with our five-course paired tasting menu for $205, available only for the night (menu below). Each course is designed to highlight the wines, with spring produce from Esoterra Culinary Garden 🌿 setting the stage for the season's first fresh flavors.

Our regular à la carte menu and happy hour will also be available throughout the night.

Reservations strongly recommended. Link in bio.

—

AMEVIVE WINE PAIRING MENU

Welcome Toast
Estate Sparkling Sangiovese No 1, Mira Laguna Vineyard, Los Olivos District

First Course
Albarino 2025, Alisos Canyon, Santa Barbara County
Sugar Snap Peas | Esoterra Tokyo Bekana Lettuce | Buffalo Burrata | Sunflower & Poppy Seed Dukkah

Second Course
Rosé of Graciano 2025, Ibarra-Young Vineyard, Los Olivos District
Bluefin Tuna | Buttermilk Leche de Tigre | Spring Onion | Anson Mills Benne Seed | Aleppo Oil

Third Course
Marsanne 2024, Ibarra-Young Vineyard, Los Olivos District
Monterey Bay Squid | Calabrian Chili | Green Romesco | Braised Fennel | Castelvetrano Olive

Fourth Course
'Peripherie' Marsanne, Mourvèdre, Syrah 2025, Ibarra-Young Vineyard, Los Olivos District
Hayden Fresh BBQ Pork Belly | Manila Clams | Rancho Gordo Snow Cap Beans | Salsa Verde | Roast Pork Dashi

Fifth Course
Gamay 2025, Alisos Canyon, Santa Barbara County
Elysian Farms Lamb Saddle | Stinging Nettles | Esoterra Bloomsdale Spinach | Breakfast Radish | Lamb Jus

We're closed today while our team gets a new seasonal menu ready. We cannot wait to welcome you back in for the tastes o...
04/06/2026

We're closed today while our team gets a new seasonal menu ready.

We cannot wait to welcome you back in for the tastes of spring 🌸

See you tomorrow at 4.

We're four days away from our guest chef dinner in support of — and a few seats are still left to claim!On Monday, Marc...
03/27/2026

We're four days away from our guest chef dinner in support of — and a few seats are still left to claim!

On Monday, March 30, join us at Rootstalk for a six-course dinner benefiting and our goal of raising $50,000 to end childhood hunger in America. Chef Byron Gomez of BRUTØ , Chef Sean McGaughey of Troubadour Bread & Bistro and Quail & Condor in Healdsburg, CA (and our partner at ), and Kevin Clarke, Director of Culinary Education at , will join Chef Matt Vawter and our culinary team for a memorable night that helps connect kids to school breakfasts, summer meals, and critical family support programs like SNAP.

All proceeds go directly to No Kid Hungry's Chef's Cycle, a two-day, 200-mile ride 🚴🏼‍♀️through Bend, Oregon this June, in which all four chefs and members of our culinary team will be riding together.

1 in 5 kids in the U.S. faces hunger 🍽️ Every seat at this dinner helps change that.

$195 per person | Reserve your seat via the link in bio — and swipe to see the full menu.

Not able to join us? A donation link to give towards our fundraising goal are also linked in bio.

Simple ingredients. Nothing simple about it.MAFALDINEGrilled Cabbage, Pickled Mustard Seeds, Sourdough Breadcrumbs
03/21/2026

Simple ingredients. Nothing simple about it.

MAFALDINE
Grilled Cabbage, Pickled Mustard Seeds, Sourdough Breadcrumbs

A taste of Spain at 9,600 feet.SPANISH OCTOPUS Jamón Ibérico Croquettes, One Year Manchego, Saffron Aioli, Marcona Almon...
03/19/2026

A taste of Spain at 9,600 feet.

SPANISH OCTOPUS
Jamón Ibérico Croquettes, One Year Manchego, Saffron Aioli, Marcona Almond Romesco, Aged Sherry Vinegar

Join us at Rootstalk on Monday, March 30 for a one-night-only, six-course dinner benefiting and our goal to raise $50,0...
03/18/2026

Join us at Rootstalk on Monday, March 30 for a one-night-only, six-course dinner benefiting and our goal to raise $50,000 to help end childhood hunger in America.

Chef Byron Gomez of BRUTO in Denver, Chef Sean McGaughey of Troubadour Bread & Bistro and Quail & Condor Bakery in Healdsburg, CA (and our partner at ), and our newest addition — Kevin Clarke, Director of Culinary Education at — will join Chef Matt Vawter and our culinary team at Rootstalk for an unforgettable evening in support of an important cause.

All proceeds go directly to No Kid Hungry's Chef's Cycle 🚴🏼 a two-day, 200-mile ride through Bend, Oregon this June — in which all four chefs and members of our culinary team will be riding together.

1 in 5 kids in the U.S. faces hunger. Every seat at this dinner helps change that. Book yours now: https://tinyurl.com/mtxy9ncw

Not able to attend but want to donate towards our goal? Do so here https://tinyurl.com/5ckw3mdf ❤️

These are the final days of our late winter bites.CHAWANMUSHI EGG CUSTARD Parsnip Sabayon, Shiitake "Bacon"CHICKEN LIVER...
03/16/2026

These are the final days of our late winter bites.

CHAWANMUSHI EGG CUSTARD
Parsnip Sabayon, Shiitake "Bacon"

CHICKEN LIVER MOUSSE
Almond Financier, Mandarinquat Preserves

FRIED WILLAPA BAY OYSTER
Brown Butter Hollandaise, Siberian Sturgeon Caviar

PACIFIC NORTHWEST DUNGENESS CRAB
Vol-au-Vent, Sauce Bearnaise, Burgundy Truffle

A lovely dessert for those celebrating Pi Day — or any occasion, really. CARAMELIZED CREAM TART Preserved Fig, Whipped C...
03/14/2026

A lovely dessert for those celebrating Pi Day — or any occasion, really.

CARAMELIZED CREAM TART
Preserved Fig, Whipped Crème Fraîche

It’s Friday, and we think you need a really good cocktail 🥃LA FRONTERABourbon, Odoroso Sherry, Cyna, Orange
03/14/2026

It’s Friday, and we think you need a really good cocktail 🥃

LA FRONTERA
Bourbon, Odoroso Sherry, Cyna, Orange

This Saturday, March 14, join us for an evening with one of our favorite Colorado winemakers 🍷Ben Parson of will be her...
03/12/2026

This Saturday, March 14, join us for an evening with one of our favorite Colorado winemakers 🍷

Ben Parson of will be here for a special winery takeover. Ordinary Fellow crafts small-scale, minimal intervention wines from regeneratively farmed vineyards in Southwest Colorado and Utah: classic French varietals with a deep sense of place.

For the evening, we'll be offering our full à la carte menu, happy hour, and tasting menus as usual. We'll also have a flight of four wines available, as well as a special Ordinary Fellow wine pairing for our tasting menu (welcome bubbles included) for $125.

Walk-ins welcome, or reserve your table at the link in

Address

207 North Main Street
Breckenridge, CO
80424

Telephone

+19704539124

Website

Alerts

Be the first to know and let us send you an email when Rootstalk Breckenridge posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category