Place Category: Comfort Food and Contemporary American
Opened in 2007, Fruition Restaurant is a showcase of Chef Alex Seidel’s passion to create approachable, top quality food without the pretense of fine dining. Fruition is perennially honored as one of the top restaurants in Colorado and helped earn Chef Seidel a spot on Food & Wine Magazine’s Best New Chef list in 2010 and a James Beard finalist nomination for Best Chef Southwest Award in 2016.
Fruition’s menu is seasonally driven and changes according to what is fresh at the market. Every ingredient on the plate has a purpose which creates layers of flavor in each dish. Alex believes in simplicity and letting the ingredients shine. “I like to keep things simple. Its really about sourcing ingredients and highlighting them” says Seidel.
As an intimate neighborhood restaurant, Alex wants every guest who walks through the doors of Fruition Restaurant to feel like they are stepping into his welcoming home.
Fruition Denver Menu
Menu and prices subject to changeStarters
Shrimp & Grits 6
red pepper, old bay, semolina cakeFoie Gras 7
bean molé, charred lime, tostadaFF Ricotta Tart 6
fava beans, carrot, horseradishLamb Tartare* 6
egg yolk, fava bean, chermoulaPea Soup 5
mint, radish, black trueMaine Lobster 8
celery, aïoli, pacific rollCaesar Salad 12
romaine, white anchovy gribiche, pine nuts, spring legumesKing Salmon* 13
sheepskyr, everything crumble, shaved beets, fennel seed vinaigretteTortellini 14
rabbit mousseline, mustard seed, morels, stinging nettle brothSpanish Octopus 15
artichoke, fingerling potato, sheepskyr, pine nut vinaigretteCarbonara* 13
pork belly, six-minute egg, cavatelli, cacio pecoraOysters Rockefeller 15
potato-wrapped, bacon, spinach, parmesan & leekMain Courses
Diver Scallops* 30
pickled papaya, green curry, jasmine rice, thai vinaigretteMaple Leaf Farms Duck* 29
five-spice cauliflower, kumquat, plum & foie jus, cashew crumbleIcelandic Cod 28
green garlic pil pil, pork sausage, potato confit, citrus nageBavette Steak* 29
broccoli chimichurri, english peas, feta aligot potatoes, sweetbreadsPork Tenderloin* 28
mustard spaetzle, fennel sauerkraut, carrots, spring legumesJones Farms Potato 21
grilled ramps, marinated feta, broccoli crema, chili oil
Cru Menu
Seven Courses 95
Five Courses 75
beverage pairings available
Chefs Alex Seidel & Franco Ruiz
Cameron Baker, Seth Ross, Sam Anderson,
Diana Carson, Zach Weier, Jackson Hill, Bradley MageeSpring 2019 / #110
