If you’re looking for a great lunch spot in Breckenridge, Colorado, Park and Main should be on your list. My friend Melissa and I enjoyed a late lunch at this spot known for its Bloody Marys, upscale food at downscale prices, unique flavor combinations, and comfort food. It’s globally inspired cuisine using locally sourced ingredients.
It’s also a favorite spot for breakfast, of which I’m a big fan. Check out my blog Breakfast Tacos in Breck.
I decided on bubbles and snow to start. Bubbles, snow, lunch with a dear friend – now that’s a perfect Saturday afternoon.
Melissa went for one of their legendary Bloody Mary cocktails. This is the Park and Main Bloody. Talk about a salad on a cocktail! Loved the tiny cheese sandwich point in addition to the pickled veggies.
Next up – fava bean bruschetta drizzled with 12-year-old balsamic vinegar. Park and Main has several unique bruschetta combos on the menu and the fava bean was fabulous.
We decided to each do a cup of Park and Main’s Tomato Basil Soup then split the 3 Cheese Grilled Cheese and Three Beet Salad with arugula added to it.
The soup is made with San Marzano tomatoes and is perfect on a cold winter’s day. Plus, it’s perfect for dipping the ooey gooey 3 cheese grilled cheese made with fontina, pecorino crema, and cheddar cheeses.
The 3 beet salad is made with herbed Colorado goat cheese and toasted walnuts then drizzled with Pedro Ximinez 25-year sherry vinegar.
I was intrigued by their winter Sangria and decided to give it whirl. It’s made with caramel apple and was a delightful surprise!