Dinner

DINNER

Located in lower downtown (LoDo) Denver, Avelina offers seasonal New American cuisine from an award-winning culinary team. The beautifully executed dishes, exceptional wine list, thoughtful cocktails and intoxicating ambiance are not to be missed.

Executive Chef + General Manager Kal Lawyer | Sous Chef Jacob Bartlett

MENUS

WINE LIST BEER, WINE & COCKTAILS SCOTCH & WHISKEY LIST

We can accommodate the majority of all food allergies. Please inform Avelina staff of any/all food allergies & intolerances, as not all ingredients are listed in menu descriptions. We can offer gluten-free pastas.

CHARCUTERIE (full board | 55)

  • SOFT CHEESE

    crackers, preserves 

    8

  • HARD CHEESE

    crackers, preserves

    8

  • BLEU CHEESE

    crackers, preserves

    8

  • BREAD BOARD

    whipped butter, preserve

    8

  • DUCK LIVER MOUSSE

    pickles, mustard, toast

    8

  • CHORIZO

    pickles, mustard, toast

    8

  • BOUDIN BLANC

    pickles, mustard, toast

    8

  • CURED MEAT

    pickles, mustard, toast

    10

SHARED

  • CRISPY BRUSSELS SPROUTS

    calabrian bomba, goat cheese, lime, roasted peanuts, paprika aioli

    13

  • SWEET POTATO BRAVAS

    mole, pumpkin seed chimichurri, goat cheese

    11

  • GRILLED RADICCHIO

    manchego, red wine gastrique, black pepper pecans, grapes

    17

  • BEEF TARTARE*

    smoked ricotta, preserved lemon, grilled toast

    14

  • BRAISED PORK BELLY

    fig glaze, muhamara, cucumber salad

    16

  • PEI MUSSELS

    tom kha broth, coconut cream, lemongrass, boudin blanc, white wine, toast

    15

  • CASHEW HUMMUS

    calabrian tapenade, spiced cashews, dill crema, crudite, naan

    11

  • HALLOUMI BISCUIT+

    strawberry & harissa jam | +baked to order, please allow 20 minutes to arrive at the the table

    9

MAINS

  • SWEET CORN AGNOLOTTI

    crawfish etouffee, grilled sweet corn, pickled mustard seed

    24

  • BUTTERNUT SQUASH RISOTTO

    roasted butternut squash, shallots, parmesan, pepitas

    21

  • CHILI CITRUS GLAZED SWORDFISH

    congee, thai basil pesto, braised maitake mushroom

    30

  • ASH-CURED PORK TENDERLOIN*

    brown butter carrot puree, jamaican jerk cauliflower, sesame seed salsa

    29

  • BBQ ROASTED CHICKEN

    coffee glaze, serrano crema, apple slaw, peach vinaigrette

    27

  • WHOLE ROASTED ALAMOSA STRIPED BASS

    baba ghanoush, tomato & fennel salad, green harissa

    32

  • 12oz NEW YORK STRIP*

    potato anna, sundried tomato relish, mushroom puree, au poivre sauce

    49

CHEF’S FAMILY STYLE

  • CHEF ENTRUST (NO PARTIES LARGER THAN 4) 72 per person | everyone at table must participate | available until 30 minutes prior to closing time

DESSERT

  • CHOCOLATE BUDINO

    candied orange, hazelnuts, sea salt

    8

  • CAST IRON OVEN BAKED BROWNIE

    sea salted caramel, white chocolate gelato

    9

  • STRAWBERRY RHUBARB POPSICLE

    strawberry balsamic drizzle, graham cracker crumble (gf), diced strawberries

    9

  • WHIPPED MASCARPONE TART

    yuzu curd, candied pistachio, caramelized citrus

    8

  • GELATO OF THE DAY

    1 scoop $5.25 | 2 scoops $8.25

  • SORBET OF THE DAY

    1 scoop $5.25 | 2 scoops $8.25

✻

*Denotes items that may contain raw or undercooked ingredients Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
**Our front of house staff participates in a tip pool. **A 3% living wage will be charged to each tab to support our kitchen staff.

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