reservations

Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.534.1970 to take advantage of last minute cancellations.

Parties of five or more should call us directly for reservations. 303.534.1970

dinner

PINTXOS | TAPAS | PETISCOS

BARE HANDS
{MANOS DESNUDAS}

CROQUETAS DE JAMÓN, 9.50

BACON WRAPPED DATES, goat cheese, pimentón drizzle  9.50

MARCONA ALMONDS AND OLIVES, 6.25

MARINATED IDIAZABAL, vegetable escabeche 7.25

GILDA, Gordal olive, anchovy, olive oil  6.25

PAN CON TOMATE, pan de cristal, garlic, tomato, olive oil 8.50

with marinated white anchovies +4.25
with jamón Serrano +7.25
with jamón Mangalica +9.50
with jamón Ibérico de Bellota +12.50

SHISHITO PEPPERS blistered shishito peppers, adobo spice, olive oil  10.50

TRÍO DE JAMÓN  27.00

Fermin Jamón Serrano, aged 2 years
Mangalica, aged 3 years
Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years

TOOLS REQUIRED
{REQUIERE HERRAMIENTAS}

CALDO VERDE SOUP, mushroom safron broth, gigante beans, crispy potatoes 9.00
add chistorra sausage 3.00

SMOKED APPLE & PEAR SALAD, castelfranco, quince viniagrette, spiced goat cheese, crispy shallot 12.00

GRAIN SALAD, bulgur wheat, farro, cucumbers, red onion, shishito crema, crispy artichokes, potato fry bread 12.50

GAMBAS AL AJILLO, chile de arbol marinated shrimp, citrus gemolata, cider beurre blanc  15.75

CHICKEN LIVER MOUSSE, crispy chicken skins, pistachio dukkah, pickled mustard seeds, cider poached plums, radishes 14.50

SETAS, king trumpet & button mushrooms, black garlic aioli, migas 11.50

PATATAS BRAVAS, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, herbs 10.50 with octopus +9.50  with butifarra sausage +7.25

ROTATIING CHEESE SELECTION, a selection of Spanish and Portuguese inspired cheeses. Ask your server about tonight’s choices. Each cheese served with fruit jam.

RACIONES {LARGER PLATES}
AFTER 4 PM

OCTOPUS A LA PLANCHA, romesco Brussels sprouts, ancho butternut squash nage, jalapeño oil  27.00

MOORISH  SPICED RIBS,  Basque chilies, olive oil 25.00

GARBANZOS DE ESPINACA,  chickpea and spinach stew, cold smoked sun chokes, piquillo peppers, toasted hazelnuts  21.00
add shrimp +9.25

CHEF’S FEAST, the chefs fill your table with Ultreia favorites  83.25 for two people

 

TINNED FISH

potato chips, aioli, pimentón hot sauce.

Sardines in Spicy Olive Oil,   Pinhais, Portugal 23
Tuna Fillets, Maria Organic, Portugal 27
Trout Fillets, José Gourmet, Portugal 37.50
Mackerel in Olive Oil, Pinhais, Portugal 25
Octopus in Olive Oil, Portomar, Spain 23
Mussels in Pickle Sauce, Portomar, Spain 23
Branzino, Iasa, Italy 25
Codfish in Garlic & Olive Oil, José Gourmet, Portugal  28.50 

POSTRES

FLAN DE QUESO  |  creamy vanilla custard, caramel 7.00

TREFOIL DULCE DE LECHE  CHEESECAKE  |  Trefoil crumb crust, dulce de leche cheesecake, vanilla whipped cream  10.50

1.00 will be donated to Girl Scouts of Colorado for each dessert sold

CHURROS  |  crispy pâte à choux pastry, chocolate ganache, salted caramel 6.25

PASTEL DE NATA  |  traditional petite Portuguese custard tart 2.25
add a shot of espresso +3.25

TRIO OF HOUSE MADE ICE CREAMS & SORBETS  |  choose from our daily selection of ice creams and sorbets 6.25

GINJINHA DE OBIDOS |  Espinheira Ginja cherry liqueur, edible chocolate cup  9.50

 

All prices subject to change without notice

 

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 

1701 Wynkoop Street in Historic Union Station
Denver Colorado 80202
303.534.1970
info@ultreiadenver.com

hours

Open week days for lunch and dinner,
11 a.m. to  10 p.m.
Friday 11 a.m. to  11 p.m.
Saturday 10 a.m. to 11 p.m.
Sunday 10 a.m. to 10 p.m.

please visit these other
Crafted Concepts restaurants: