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Bigsby's Folly Craft Winery & Restaurant

Details

Menu Price: $35.00

Artisanal meets accessible at our full-production urban winery where we pair the tradition, authenticity and sophistication of California, Washington and Oregon’s most prestigious vineyards with the approachability of our tasting room, located in the heart of Denver’s River North Art District. Step back in time to the halcyon days of the Roaring 20's in our tasting room that combines urban-industrial style with the natural attributes of our historic location.

Amenities

General
Restaurant
To Go Denver
General
  • Activities/Tours for Leisure/Business groups:
  • Blocks to CCC: 23
  • Event Space:
  • Group Activities Description: Winemaker for a Day - Make your own wine blend with custom label. Tastings & Tours.
  • Hours: Sun: 11am-9pm, Mon-Thurs: 4pm-10pm, Fri-Sat: 11am-11pm
  • Indoor Fire Code: 300
  • Miles to airport: 15
  • Miles to CCC: 2.5
  • Minority Owned:
  • Motor Coach Parking:
  • Onsite Parking Spaces: 25
  • Total Capacity (if applicable): 300
Restaurant
  • Allow Buy Out:
  • Bus Parking:
  • Cuisine: American
  • Denver Original:
  • Dinner Hours: 12pm-8pm
  • Email: events@bigsbysfolly.com
  • Has a Chef/Community Table:
  • Has a Full Bar:
  • Hours of Operation: Monday-Thursday 4pm to 10pm, Friday, 2pm to 11pm, Saturday, Noon to 11pm, Sunday, Noon to 8pm
  • Lunch Hours: 12pm-8pm
  • Max Banquet: 250
  • Max Reception: 300
  • Maximum Private Room Capacity: 25
  • Offers a Buffet:
  • Open Sundays:
  • Phone: (720) 908-8903
  • Pricing: $$
  • Private Room Capacity: 25
  • Private Rooms Available:
  • Seating Capacity: 250
  • Semi-Private Room Capactity: 150
  • Serves Alcoholic Beverages:
  • Serves Dinner:
  • Serves Lunch:
Menu Options
  • Gluten-Free Option Available:
  • Menu Price Option: $35.00
  • Vegan Option Available:
  • Vegetarian Option Available:
Courses
  • Additional Items: Wine Pairings Optional. Vegan options available, please discuss with your server.
  • First Course Heading: Appetizers
  • First Course Options: ·House-made Burrata: Fresh Bread (V) Add Prosciutto …$4 ·Butternut Chorizo Soup: Toasted Pumpkin seeds, Crème Fraiche (GF) ·Winter Salad: Greens, Roasted Beets, Pear, Fennel, Goat cheese, spiced walnuts, Sherry vinaigrette(V)
  • Second Course Heading: Mains
  • Second Course Options: · Braised Short Rib: Burgundy Jus, Parsnip Puree, Carrot chips (GF) · Wild Mushroom and Pea Risotto (V) · Saffron Roasted Shrimp: Caramelized Shallot and Goat cheese Polenta, Romesco
  • Third Course Heading: Desserts
  • Third Course Options: · Cabernet Chocolate Truffles: Raspberry coulis (GF,V) · Spiced Apple and Pear Tart with Mascarpone cream (V) · Peach Cobbler Bread pudding

Meeting Facilities

Facility Info
Meeting Rooms
  • Floorplan File Floorplan File
  • Total Sq. Ft. 6800
  • Space Notes Event Contact: Marla Yetka, (720) 485-3158, marla@bigsbysfolly.com
  • Type of Venue Special Events Venue
  • Type of Event Reception, Banquet, Meeting Classroom
  • Number of Rooms 6
Production Area
  • Total Sq. Ft.: 1304
  • Classroom Capacity: 70
  • Banquet Capacity: 100
  • Reception Capacity: 120
Barrel View Area
  • Total Sq. Ft.: 719
  • Classroom Capacity: 50
  • Banquet Capacity: 70
  • Reception Capacity: 50
Private Tasting Room
  • Total Sq. Ft.: 348
  • Classroom Capacity: 16
  • Banquet Capacity: 16
  • Reception Capacity: 28
Courtyard Production Area
  • Total Sq. Ft.: 1692
  • Classroom Capacity: 120
  • Banquet Capacity: 150
  • Reception Capacity: 100
Front Patio
  • Total Sq. Ft.: 611
  • Classroom Capacity: 35
  • Banquet Capacity: 40
  • Reception Capacity: 40
Courtyard Patio
  • Total Sq. Ft.: 505
  • Classroom Capacity: 30
  • Banquet Capacity: 40
  • Reception Capacity: 40

Menu

Wine Pairings Optional. Vegan options available, please discuss with your server.

Appetizers

·House-made Burrata: Fresh Bread (V) Add Prosciutto …$4
·Butternut Chorizo Soup: Toasted Pumpkin seeds, Crème Fraiche (GF)
·Winter Salad: Greens, Roasted Beets, Pear, Fennel, Goat cheese, spiced walnuts, Sherry vinaigrette(V)

Mains

· Braised Short Rib: Burgundy Jus, Parsnip Puree, Carrot chips (GF)
· Wild Mushroom and Pea Risotto (V)
· Saffron Roasted Shrimp: Caramelized Shallot and Goat cheese Polenta, Romesco

Desserts

· Cabernet Chocolate Truffles: Raspberry coulis (GF,V)
· Spiced Apple and Pear Tart with Mascarpone cream (V)
· Peach Cobbler Bread pudding

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