Beatrice & Woodsley, Denver’s enchanted forest-like restaurant with a strong focus on seasonality and whimsy, celebrates 10 years with throwbacks dishes and cocktails from their opening menu circa 2008, beginning on Monday, June 11, through Friday, June 15.


2008 Opening Dinner Menu:

  • Spuds and sprouts

Seared fingerling potatoes and brussels sprouts with an apple-parsnip puree, macerated shallots and pimiento de espelette

  • Pimento cheesecake

Savory cheesecake, chow chow pickle, crispy onions and baked meringue

  • Halibut cheeks

With gnocchi, clams and tarragon butter sauce

  • English pea cakes

Little pea cakes with roasted wild mushrooms, pickled radishes, creme fraiche and pea shoots

  • Sweet soy short ribs

Red curry, mango, jasmine rice, and charred scallions

  • Soft-core cornography

Sweet corn pot de creme and a horchata froth


Fall down the rabbit hole and find more than just a mad tea party.

2008 Opening Cocktails:

  • The Killer Bee

Gin, fresh lemon juice, fresno chili-honey simple syrup with candied fresnos; served up

  • Frankly My Dear

Rye whiskey, orange curacao, fresh lemon juice, basil simple syrup and orange bitters; on the rocks

  • Apollo’s Creed

Pear vodka, orient apple vodka, lemon juice, house-made ginger liqueur, honey-chamomile syrup and greek yogurt; served up


Cheers to a decade of Beatrice & Woodsley’s playful approach to dining.

Small plate versions are available during Nosh & ‘Tails happy hour from 5:00 p.m. until 6:30 p.m., for $6.00 per dish, or $15.00 for three dishes. Full-size portions of entrees and select libations appear on the dinner menu all week long.


*All images courtesy of Beatrice & Woodsley