CRÚ Food & Wine Bar (Larimer Square - Denver) Menu

Goat cheese + honey + cracked pepper

Calamari + shrimp + shishito peppers spicy san marzano marinara

Baby romaine + caesar dressing parmesan cheese + paesano croutons

Mission figs + balsamic glaze

Fresno chilies + spicy lemon sauce

Taleggio cheese panini + white truffle oil

Jumbo lump crab meat portobella mushrooms + fontina cheese

Balsamic demi + point reyes blue crispy prosciutto + fried rosemary (12 minute cook time for medium rare)

Fresh mozzarella + prosciutto + capicola + soppressata san marzano pizza sauce + oregano

D'anjou pear + caramelized onion + basil + honey + parmesan

Beef tenderloin + red onion + mixed greens + gorgonzola mozzarella + balsamic glaze these items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Chanterelle mushroom + fontina + mozzarella + parmesan truffle butter + shaved black truffles

Romano crusted + fresh mozzarella + julienned zucchini + basil

Jumbo lump crab + green beans + lemon basil caper sauce

Butternut squash risotto + roasted portobello mushrooms rosemary demi

Vanilla whipped cream + raspberry sauce

Leghorn sauce chocolate shavings

6 oz filet of beef + truffle potato gratin + haricot vert point reyes blue cheese + rosemary chianti sauce

Spinach parmesan risotto + golden tomato marinara

Sage butternut squash polenta + roasted tomato + wild mushroom jus

Brussels sprouts + radicchio.+ baby spinach + mustard glaze

Please ask server for today's chef feature

Humboldt fog, cypress grove, ca goat's milk + creanty + luscious + ribbon f ash through the center red cloud, haystack mountain, co aged goat's milk + mild dense center fresh milk taste laura chenel's chevre, sonoma, ca soft goat's milk + fresh creamy chevre light hint of grass

Testun ciuc, italy aged in barolo wine cask-boldtongy grapey flavor pecorino brillo, italy sheep's milk - aged in chianti cashel blue, ireland cow's milk + semi soft - blue wind mellow blue flavor

Fermier, france organic milk form buttery - carthy white mushroom robiola, italy cow's milk + soft ripened battery hints of mushroom le tur, italy delicate earth tones + rich creamy goat sheep cow milk

The aromas are lively and vibrant, with layers of red fruit, rum raison, cola, vanilla and cedar. On the palate, mouth coating tannins are nicely integrated into a rich, full body that offers inviting flavors of ripe berry, spiced chocolate and toasted oak. Throughout the interplay between the five bordeaux varieties creates a lovely underlying complexity that carries through to a lingering finish.

This wine has a signature style that is dark in color, with rich fruit and ripe, velvety tannins - as approachable in youth as in maturity. Caymus farms cabernet grapes in eight of napa's 16 sub-appellations, with diversification enabling the winery to make the best possible wine in a given year. This cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.

Bright and crisp, with raspberry and tomato leaf flavors playing against lightly crunchy tannins, emerging with transparency on the lively finish.

Fresh and complex, with wild strawberry and juicy pomegranate flavors at the core, accented by rosemary, thyme, pepper, spice and fresh earth notes. Complex and lingering on the smooth finish.

Tight and compact, with a dense core of crushed rock, plum and cherry, and touches of herb, spice and tobacco, this is both complex and restrained, and a good candidate for short-term cellaring.