& Bar

Beer Garden meets Modern Food Hall meets Upscale Cocktail Lounge

Take a pass on concession style food

The Basketball Social House serves up plenty of healthy, energy-packed, bistro-style options for the entire family.

The Basketball Social House Menu

Eat. Dribble. Drink.

Menu prices are subject to change


House made chips, fire roasted salsa, & hatch chili queso (V) exclude queso.
Crispy shrimp tossed in spicy aioli & sweet soy, topped with green onions & sesame seeds.
Served with queso & stone-ground honey mustard (V) exclude queso.
Served with house made tortilla chips & garlic flatbread. +add additional flatbread $2.
Three specialty hand crafted patties, cheddar cheese, lettuce, red onion, pickles, crispy shoestring potatoes &cracked pepper aioli. +add bacon $2.
Black truffle oil, parmesan cheese, salt & cracked pepper.
Large basket of our amazing fries big enough for the table.
Carrots, celery, bell peppers, cucumbers, & warm garlic flat bread +add additional flatbread $2.
Chicken, carrots, celery, water chestnuts, toasted almonds, edamame in a light Gochujang sauce, bell peppers with leaves of lettuce. Served on a bed of rice noodles. Add Brown Rice for $2. (V) exclude chicken. (Nut free) exclude almonds.
Boneless buttermilk fried chicken, (Pick a Style: Traditional, Agave BBQ, Korean BBQ, Ginger Teriyaki) served with choice of ranch or blue cheese, carrots, & celery.
Crispy chicken breast, waffles, tabasco honey, house made gravy & green onions.


Chocolate chip served with vanilla ice cream.

Here for a Nuggets Game? Ask for the Pizza & Pint Special!!!


Upgrade to Parm Truffle Fries +$2

Gyro meat, tomato, red onion, shredded lettuce, & feta cheese. Served on a traditional pita with tzatziki sauce and fries.
House-made pulled pork, crispy bacon, Swiss cheese, pickles, stone ground mustard on a pressed French loaf, and fries.
Hand crafted beef patty, bacon, cheddar cheese, lettuce, tomato, pickle. Toasted brioche bun with cracked pepper aioli, & fries. Substitute black bean patty.
Three corn tortillas, crispy shrimp, cabbage, mango salsa, jalapeno aioli, cilantro.
Buttermilk fried chicken, cheddar cheese, bacon, lettuce, tomato, red onion, & pickles. Served on a toasted brioche bun with cracked pepper aioli, and fries. Substitute grilled chicken.
Roasted tomato and bacon aioli, bibb lettuce, tomato, crispy bacon, and fries. +add avocado $2.
4 steamed bao buns with carrots, pickled radishes, cucumbers, radish sprouts, & your choice of pulled pork or chicken.
Steak, provolone, green bell peppers, hatch green chilies, & sauteed onions, served on a toasted French loaf with a side of au jus, &fries. Chicken substitute available. (GF) Substitute gluten free toasted French loaf.
Three corn tortilla tacos, cabbage, cotija cheese, pickled radish, cilantro, jalapeno aioli and lime garnish, with your choice of chicken or pulled pork.

Kids menu

(GF) Substitute gluten free crust $2.
(GF) Substitute gluten free crust $2.
+add tomato, +add bacon $2.



Mozzarella & house made Pizza Sauce.
Cracked pepper oil, tomato, red onion, garlic, basil finished with balsamic reduction & parmesan cheese. Add Chicken $4.
Mozzarella, house made Pizza Sauce, Pepperoni.
Prosciutto, fig, pear, arugula, goat cheese, and truffle oil.


Make it a wrap. Trust us, it's life changing! +$1

Pears, crumbled goat cheese, red onion, togarashi toasted pumpkin seeds on a bed of mixed greens with champagne vinaigrette. +add grilled chicken $4. Wrap It $1! (V) exclude goat cheese (N) nut ingredients.
Quinoa, avocado, cucumbers, toasted chickpeas, cherry tomatoes, cracked pepper almonds, feta, & dried cherries on a bed of mixed greens with roasted tomato vinaigrette. +add grilled chicken $4. Wrap It $1! (V) exclude cheese (N) nut ingredients.
Spinach and arugula, red onion and dried cherry-apple cider vinaigrette, roasted sweet potato, goat cheese flatbread crostini’s, black pepper almonds (V) (GF) exclude crostini (Nut free – exclude almonds). +add grilled chicken $4. Wrap It $1!
Brown rice, carrot, cabbage, red onion, edamame, Thai peanut sauce, cucumbers, rice noodles, togarashi pepitas, micro greens (GF) exclude rice noodles
Quinoa served hot with black beans, avocado, roasted red peppers, red onion, sweet potato, corn, jalapeno aioli topped with mango salsa. (V) exclude aioli. +add grilled chicken $4.
Brown rice, black beans, fire roasted corn, cabbage, roasted hatch chilis, Agave BBQ Glaze, pickled radish, black pepper almonds (V) (GF) (Nut free) exclude almonds. +add grilled chicken $4.
Cavatappi pasta, roasted tomato, sauteed onions ,arugula, goat cheese (Dairy free) – exclude cheese. +add grilled chicken $4.
Cavatappi pasta, edamame, roasted sweet corn, carrots, roasted red peppers, tomatoes, onions, spinach, parmesan cream sauce. +add grilled chicken $4.

Bar Menu

Signature cocktails

Milagro Reposado, Leopold Bros Orange, Fresh Lime, Agave
Milagro Silver, Leopold Bros Orange, hint of Blue raspberry, lemonade
Milagro Silver, Q Grapefruit Soda, La Marca Prosecco, Mavi Aperitivo, Fresh Lime
Pinot Noir, Ketel One Peach & Orange Blossom, Leopold Bros Orange, Fresh Citrus
Sauvignon Blanc, High Noon Grapefruit Seltzer, Leopold Bros Orange, Lemon
*add a shot of Tito's Vodka for $3
Tito's Vodka, Cranberry Juice, Lime, Q Ginger Beer
Flor De Cana 4yr Rum, Strawberry Rhubarb, Lemon, Grapefruit Soda
Laws Rye Whiskey, Q Ginger Beer, Iced Tea, Fresh Lemon
Woodford Reserve Bourbon, Agave, Aromatic & Orleans Bitters
Marble Vodka, Moonlight Espresso Liqueur, Cold Espresso
Pineapple Tequilla, Mango Puree, Pineapple High Noon
Mango Cart Ale, Tito's Vodka, Lemonade


Pitchers or buckets available!

Ask About Our Rotating Options



Beer Cans


This classically mouthwatering rose is a blend of Grenache, Cinsault and Syrah. With its red berry flavors balanced by the wine’s lively acidity, this is fruity, juicy and ready to drink.

Pineapple, nectarine, violets and lime zest collide with honeysuckle, cantaloupe and minerals. A flowing harmony of fresh acid and a delicate sweetness carries the fruit and minerals through a generous finish.

Accented by notes of honeydew melon, white peach and lemon curd. Flavors of fresh nectarines and honeycomb, followed by subtle notes of green papaya and lemon verbena, hints of lime zest, vanilla and apple blossom. The wine is delicate, yet finishes with refreshing acidity.

The 2017 vintage has aromas of white citrus blossoms followed by flavors of tropical pineapple, citrus fruit and a hint of salinity.

Ruby in color; aromatics of cherries, mountain raspberries, dark chocolate, and hints of herbs. Medium body and length; flavors of black cherries, raspberries and mocha leading into velvety tannins with notes of coco powder and baking spices on the finish.

“Mesquite-smoked cherry and light cola aromas on the nose cruise into a spicy palate of root beer and cinnamon that surrounds a cherry compote core.” – Wine Enthusiast

Aromas of dark cherry and strawberry jam, brown sugar, dark chocolate and cola with hints of cardamom, black pepper, sandalwood and licorice. Flavors of fresh blueberries and allspice that linger into a creamy, rich mid-palate and ends with a luxurious finish.

Greenwing Cabernet captures the essence of this wild place [Columbia Valley, Washington] with soaring flavors of black plum and bing cherry.

This perennial favorite is delightfully crisp and lighthearted. Our grapes were grown on the Central Coast of CA and picked early in the season to achieve a natural acidity and light, fresh taste.

La Marca Prosecco has aromas of fresh-picked citrus and honeysuckle blossoms. The palate brings fruity notes of green apple, juicy peach and ripe lemon. The finish is light and refreshing with a tantalizing hint of sweetness.

A Cab Sauv Syrah blend that is both deeply rich and freshly delightful. The palate bursts with cherries, blackberries and currants with hints of cinnamon toast on the finish. 

A stainless Chardonnay with loads of upfront starfruit on the nose with white peach, citrus, and cardamom following. The light carbonation lifts the citrus fruits on the palate to a smooth and refreshing finish.

Bursting with deep, tangy, red-sweet orange flavors layered with fresh lime and agave wine.

Sets the mood right with loads of tropical flavor and a subtle hint of spice. Made from 100% Blue Weber Agave wine and all-natural ingredients.

Uniquely made from the paddle-shaped cactus with juicy bright pink fruit! Loads of sweet and refreshing flavors reminiscent of strawberries and watermelons, layered with fresh lime and agave wine.

A refreshing and unique combination of watermelon sweetness and hints of cool cucumber flavors layered with fresh lime and agave wine creates relaxation vibes.

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Kurt Eichenberger

Kurt Eichenberger

Executive Chef

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.

Chef in kitchen

Matt Smith

Culinary Director

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.

Man spinning basketball

Matt Barnett


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.

Performance Trainer Dylan Birdsell

Dylan Birdsell

Lead Skills & Performance Trainer

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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