Smash Burger
Brioche bun, bacon, cheddar, tomato, onion, pickle, cracked pepper aioli, and fries.
Expect the unexpected.
A Centennial restaurant and bar built for the first bite, the first drink, and the first reason people realize this is not what they expected.
Brioche bun, bacon, cheddar, tomato, onion, pickle, cracked pepper aioli, and fries.
Buttermilk fried chicken, sriracha honey, lettuce, mango salsa, tomato, jalapeño aioli, and fries.
Gyro meat, tomato, red onion, lettuce, feta cheese, pita, tzatziki, and fries.
Colorful cocktails, espresso martinis, margaritas, and drinks built for the Social House.
A Centennial bar & grill menu with shareables, burgers, tacos, sandwiches, flatbreads, bowls, desserts, and the American food people come back for.
Crispy shrimp tossed in spicy aioli and sweet soy sauce, topped with sesame seeds.
Carrots, celery, bell peppers, and warm garlic flat bread. Add additional flat bread +$2.
Black truffle oil, parmesan cheese, salt and pepper.
Our amazing fries, big enough for the table.
Crispy beer-battered onion rings.
Golden battered Wisconsin mozzarella topped with parmesan, served with house-made marinara.
Served with queso and stone-ground honey mustard.
House-made chips, fire-roasted salsa, and Hatch green chile queso.
Cavatappi pasta and smoked cheddar cheese sauce, bacon bits, and spicy panko.
Boneless buttermilk fried chicken served with ranch or blue cheese, carrots, and celery. Pick a style: Buffalo, Cajun Dry Rub, Agave BBQ, Sriracha Honey, or Garlic Parmesan.
Crispy battered dill pickle chips served with ranch and stone-ground honey mustard.
Crispy flour tortilla, cheddar jack cheese, adobo-spiced chicken, sautéed red bell peppers and onions, lettuce, jalapeño aioli, and cilantro. Served with salsa.
Crispy flour tortilla, mango salsa, cheddar jack cheese, pulled pork, lettuce, jalapeño aioli, and cilantro. Served with salsa.
Pears, goat cheese, red onion, pumpkin seeds, and mixed greens with champagne vinaigrette.
House-made Caesar dressing, parm cheese, bacon bits, and herbed croutons.
Quinoa, black beans, avocado, roasted red peppers, red onion, sweet potato, corn, jalapeño aioli, and mango salsa.
Toasted brioche bun, bacon, cheddar cheese, lettuce, tomato, onion, pickle, cracked pepper aioli, and fries.
Toasted brioche bun, agave BBQ sauce, Swiss cheese, hand-crafted beef patty, onion rings, and fries.
Buttermilk fried chicken, cheddar, bacon, lettuce, tomato, red onion, pickles, toasted brioche bun, cracked pepper aioli, and fries.
Buttermilk fried chicken, sriracha honey, lettuce, mango salsa, tomato, jalapeño aioli, and fries.
Chicken, carrots, celery, water chestnuts, bell pepper, edamame, almonds, and light ponzu sauce. Served with lettuce leaves or rice noodles.
Steak, provolone, red bell peppers, Hatch green chiles, sautéed onions, and fries on toasted French loaf.
House-made pulled pork, crispy bacon, Swiss cheese, pickles, stone-ground mustard, pressed French loaf, and fries.
Gyro meat, tomato, red onion, lettuce, feta cheese, pita, tzatziki, and fries.
Corn tortillas, crispy shrimp, cabbage, mango salsa, jalapeño aioli, and cilantro.
Tortilla, cabbage, cotija, pickled onion, roasted corn, avocado, cilantro, jalapeño aioli, and salsa. Chicken or pulled pork.
Mozzarella and house-made pizza sauce.
Mozzarella, house-made pizza sauce, and pepperoni.
Cracked pepper oil, tomatoes, mozzarella, fresh basil, balsamic reduction, and parmesan. Add grilled chicken +$3.
Chocolate chip cookie served with vanilla ice cream.
Cinnamon-sugar churros, caramel sauce, chocolate sauce, and whipped cream.
Peanut butter mousse, gluten-free chocolate cookie crust, chocolate and caramel drizzle, topped with whipped cream.
Check out our flavors in our cafe.
Beef patty, brioche bun, cheese, and fries. (Lettuce, tomato, and pickle optional.)
Spiral noodles and cheesy sauce.
Flour tortilla, cheddar jack cheese, and chips.
Weekend brunch in Centennial with breakfast favorites, lattes, cocktails, mimosa buckets, and the kind of atmosphere that turns a late morning into a full afternoon.
Brunch should feel like a reason to come in, not a side note. These are the Social House weekend staples.
Mimosa buckets, Bloody Marys, espresso martinis, lattes, tea, smoothies, and craft energy drinks.
Toasted brioche bun, fried eggs, cheddar cheese, spicy mayo, and crispy bacon. Served with breakfast potatoes.
Breakfast potatoes, sausage, scrambled eggs, green chili, cheese, and flour tortilla.
Beef patty, bacon, cheddar cheese, fried egg, lettuce, tomato, pickles, onions, cracked pepper aioli. Served with breakfast potatoes.
Crispy chicken breast, waffles, sriracha honey, maple butter, fried egg, and breakfast potatoes.
Sourdough, avocado, mixed greens, black beans, fire-roasted corn, vinaigrette, fried egg, togarashi pumpkin seeds, and breakfast potatoes.
Sourdough French toast, almond compound butter, maple syrup, and breakfast potatoes.
Scrambled eggs in three corn tortillas, green chili, cheddar jack cheese, red peppers, jalapeño aioli, bacon bits, and breakfast potatoes.
Latte, vanilla latte, caramel macchiato, mocha, hot chocolate, chai tea, and hot tea.
Mango or wild berry. Add protein +$2.
Orange creamsicle, raspberry banana, and blue raspberry.
Bottle of chilled champagne and two juices.
Ask for it spicy.
Espresso shot, vodka, espresso liqueur, and agave.
Cocktails, wine, draft beer, pitchers, bucket beer, mocktails, lattes, tea, smoothies, and fastbreak drinks from the Social House bar.
Blanco tequila, orange liqueur, lime, and agave.
Mezcal, lime, grapefruit, and agave.
Vodka, coffee liqueur, agave, and espresso.
Peach vodka, lemon, and agave.
Vodka, ginger beer, lime, and cranberry.
Woodford, agave, orange, and aromatic bitters.
Aperol, prosecco, orange, and soda.
Blanco tequila, blue curaçao, lime, and agave.
White rum, lime, mint, and soda.
Upslope, Odell, Avery, Breck, Great Divide, Denver Beer, and more great local breweries.
Guinness, Coors Light, Bud Light, Budweiser, Michelob Ultra, Modelo, and Modelo Negro.
Social House Lager, Odell – Venga Mexican Lager, Cerveceria – Basketball IPA, Avery Brewery – Big Wave, Kona – Hazy IPA, Great Divide – Rotating Seasonal Beer – Rotating Cider.
Mix and match 5.
Five High Noons served iced and ready for the table.
Merlot, Pinot Noir, Red Blend, Rosé, Chardonnay, Pinot Gris, Prosecco, and Sauvignon Blanc.
NA beer, Island Mocktail, Nojito, Colorado Mule NA, fountain drinks, energy drinks, lattes, tea, and smoothies.
Food specials, drink specials, beer buckets, easy combos, and a better reason to stay out a little longer at a Centennial bar & grill.
Chicken or pork.
Mix and match.

Hailing from Santa Ana, CA, Chef Kurt’s passion for gastronomy was nurtured from an early age under the loving guidance of his mother and aunts. During high school, his culinary ambitions solidified, ignited by an inspirational Foods Class and mentorship from his instructor, JoAnn Himmelberger. This catalytic experience set him on a course to become a culinary maestro.
Kurt’s dedication and talent were further validated when he secured a scholarship to the prestigious Art Institute of Colorado after clinching the third spot in a national cooking competition for high school seniors.
Having established his culinary roots in Colorado, Kurt has spent over two decades honing his craft in the dynamic restaurant landscape of the state. His culinary journey has encompassed a diverse array of culinary establishments, from Mediterranean Bristol to pioneering vegetarian and vegan ventures, to iconic steak houses. Kurt’s most recent feats include the successful launch of the black+haus tavern in Parker in 2020 and another outpost in downtown Littleton.
A firm believer in the allure of comfort food, Chef Kurt infuses his extensive expertise into every creation, ensuring that each dish is approachable and speaks volumes for itself. His inventive spirit shines through in his affinity for crafting delightful jams and jellies, his mastery of fermentation techniques, and his knack for harnessing the flavors of vegetables to elevate his culinary masterpieces.
As Eichenberger embarks on this exciting chapter with The Basketball Social House, patrons can anticipate an unparalleled culinary voyage that blends tradition with innovation, elevating the art of dining to new heights.

Matt Smith, a seasoned restaurateur with a lifelong dedication to the industry, possesses and manages several thriving dining establishments both within and beyond the borders of Colorado. Leveraging his vast expertise, Matt has ingeniously crafted a gastronomic journey that remains unparalleled within any basketball arena or comparable entertainment setting.

Matt Barnett is the co-founder of The Basketball Social House in Centennial, Colorado.
Matt graduated from Douglas County High School in Castle Rock, Colorado, where he earned three letters in basketball and two in baseball. He was a two-time all-state selection in basketball and an all-conference baseball player. He signed his National letter of Intent to attend Colorado State University after receiving multiple offers to many Division I schools.
At Colorado State, Matt was a four-year starter under Coach Stew Morrill and played his way into the record books where he is third all-time in rebounds and fourth all-time is assists. He earned his BA from Colorado State University in Liberal Arts with a concentration in Social Sciences.
After college, Matt played professionally in Auckland, New Zealand for one season where he averaged twenty points and ten rebounds a game. Upon returning to Colorado, Matt served as Recreation Coordinator for the City of Greenwood Village, and he started his own business, Hoops4You LLC, training professional, college, and youth basketball players.
In 2012, Matt started Elevation Flyers, one of the longest-standing and most respected competitive youth basketball clubs in Colorado. Matt was also the Director of Basketball for the Panorama Sports Institute from 2016-2020 under the direction of former NBA strength and conditioning coach Steve Hess and NBA Finals MVP Chauncey Billups.
Read Matt’s profile at ColoradoBiz.

Jimmy Bemis is the co-founder of The Basketball Social House in Centennial, Colorado. Jimmy has over twenty years of experience in accounting, finance, and technology. He has worked for large firms such as Invesco, Oppenheimer, CH2MHill, and Brown Brothers Harriman where he oversaw various critical business aspects including but not limited to complex quantitative analysis, data, digital, SEC/Board reporting, and operational functions.
He has a proven track record of blending innovation and operational efficiency to create business success, most recently heading the financial and operational areas for a private equity firm that invests in and operates restaurant, entertainment, and hospitality businesses. His focus during this time has been to turnaround under-performing business concepts, establish and implement a franchising model, and create various viable and profitable exit strategies.
He holds a BS in Finance and an MBA from the University of Colorado Denver, an MS in Accounting from Regis University, and has completed his Doctorate in Accounting (all but dissertation) at Liberty University. Jimmy also graduated from Chatfield Senior High where he lettered in basketball, cross country, and track.
Read Jimmy’s Profile at ColoradoBiz.

Originally from Willis, Texas, Dylan played 4 years of Texas 5A basketball at Willis where he lettered on varsity and was co-captain during his junior and senior years. Dylan went from being one of the last kids accepted to his junior high basketball teams to being one of only two athletes out of his high school class to be recruited to play at the next level.
Dylan started his coaching career with Point Guard College’s prestigious basketball camp that hosts 100+ camps every summer across the country. Dylan has coached over 40 camps with PGC and has worked with 1000+ basketball athletes from elementary, junior high, high school, college, and overseas professional players (male and female). Dylan also spent his undergraduate years volunteering and coaching with various junior high, high school, and UMHB’s Men’s Basketball programs.
While continuing his education through earning his MS in Exercise Physiology, Dylan gained knowledge and experience in the research field of exercise and sports science. Dylan was awarded the “Master of Science Exercise Physiology Outstanding Student of the Year Award” during his graduation in May 2021.
Dylan’s philosophy of training and life stems from what a person is committed to being. He prides himself in understanding the aspirations of his clients and becoming an asset to their commitment using his knowledge in Biomechanics, Physiology, Nutrition, Biochemistry, Weightlifting, and Pathology.

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