Biscuits and Berries – More than a Restaurant and Bar

Biscuits and Berries

It has been an interesting off-season at Fossil Trace Golf Club. Near-record temperatures in February and March have allowed the golf course to remain open for much of the winter. We have not been able to provide a comprehensive offering of food and drink during a transition to a new restaurant. The transition from winter to spring brings with it a new restaurant with a familiar name in Golden.


Fossil Trace Golf Club is pleased to announce a new partnership; providing food, beverage and special event services at Fossil Trace starting in Spring 2017. Biscuits & Berries, The Catering Company has been selected and will be providing guests with new, exciting food options, beverage choices and excellent service. In the short time since the agreement, there has been a renewed focus on enhancing the entire club experience, from great food to a warm, welcoming atmosphere, to special events. A place that is more than a restaurant and bar.  A place that will bring people together and is a reflection of our community.

The restaurant will have a new name that is yet to be determined. The talented staff; including owner Micki (Gwen) Neely and General Manager/Executive Chef Deryk Schnepf are hard at work and have been in constant collaboration with Golf Management Staff since the agreement was accepted in early March.

Expect great things from Fossil Trace and Biscuits & Berries this season and for years to come. Your suggestions, comments and questions are always welcome.  For inquiries into Biscuits and Berries, please call (303) 503.2111.



4 thoughts on “Biscuits and Berries – More than a Restaurant and Bar

  1. jerry mccarron says:

    It would be nice to see something done with this nice clubhouse and the view it has. other clubhouses are doing events in the off season along with specials during the season.

    1. Fossil Trace says:

      Jerry – we agree completely and upon your return, we expect you will be impressed with the changes made so far. There are more to come all of which will address each of your comments … changes to the internal restaurant, the deck, lighting, etc… As we move into the season, we expect daily specials and the return of special events (wine dinners, beer dinners, featured nights, etc…) including 9&Dines.

  2. Vince A. says:

    Keep the menu selection simple for the Golf crowd including pre-made breakfast burritos, brats, sandwiches, etc. as well as typical bacon and eggs, hash browns, for the breakfast menu. Good food is very important as well as quick turn-around for the golf crowd at the “Turn” between holes 9/10. Keep the golf menu simple and tasty. The restaurant menu for dine-in customers whom have more time, can be more extravagant. Please maintain an adequate Self-Serve Water & Ice Station so wait staff can focus on food prep. South Suburban GC has a nice Scotsman Machine at a convenient location near the golf shop w/plenty of Water + Ice + Cups. Stick to the basics and the restaurant will be a success.

    1. Fossil Trace says:

      Thanks Vince for the comments and we agree – timeliness is as critical as is excellent food. We will be offering a turn grill known as “The Brat Stand” which has already been tested to great reviews. We have also made a great number of changes inside the restaurant with additional to come on the deck. See you at The Club soon – we believe you will be impressed!

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