A Guide to The Velvet Cellar's New Autumn Menu in LoDo, Denver

Fall has a way of changing how we want to eat. Lighter summer dishes give way to something richer, warmer, and a little more indulgent, and that shift is exactly what inspired our new autumn menu at Velvet Cellar. Tucked into LoDo, Denver, our kitchen team refreshes the menu every season, and this year’s cold-weather lineup leans into deep, savory flavors, slow-cooked proteins, and seasonal produce that pairs beautifully with our wine list.

Whether you’re a regular or planning your first visit, here’s a look at what’s new on our dinner menu this fall, and how to build a meal around it.

We’re located in the historic Saddlery building in LoDo, Denver, an easy walk from downtown offices, hotels, and event venues, which makes us a convenient stop whether you’re grabbing a quick bite before an evening out or settling in for a longer dinner. As the weather cools, our dining room tends to feel a little more like a gathering spot, so we wanted this menu to match that mood.

What’s Changing on Our Autumn Menu in LoDo

Every seasonal menu update at Velvet Cellar starts with what’s fresh and available. As summer produce fades, our chefs shift toward heartier cooking techniques: braising, roasting, and slow-cooking cuts that reward a little extra time in the kitchen. That means more root vegetables, warming spices, and dishes built for sharing over a longer dinner.

This season’s menu also brings a noticeable shift in protein offerings. Guests will find:

• New braised and roasted entrées designed for cooler evenings
• An expanded selection of seasonal salads and vegetable sides
• Elevated shareable starters for the table
• A rotating charcuterie and seafood selection that changes with availability

We’re located a short walk from Denver’s downtown core, which makes us a natural stop before a show, after work, or as a destination on its own for a slower, more intentional dinner. If you haven’t been in since summer, this is the season to come back and see what’s changed.

Sourcing plays a big role in how the menu comes together each season. Our kitchen works with local purveyors whenever possible, which is part of why dishes like the Colorado Mushrooms or the elk on our entree list feel distinctly tied to the region rather than generic fall fare. It also means small details, like which vegetables show up as sides or how a sauce is finished, can shift slightly as availability changes throughout the season. We think that’s part of what makes a seasonal menu worth returning to more than once.

Shareable Starters to Open the Meal

We always recommend starting with something from the shareables list, and fall gives us a chance to lean into bolder, more warming flavors right out of the gate. Many of these dishes are built for two or more people to pick at while you settle into the evening, so don’t be afraid to order a couple to start and decide on entrées once you’ve had a bite of each. A few standouts this season:

Small Bites

• Spanish Gilda, a classic pintxo of olive, anchovy, and sport pepper
• Velvet Spiced Nuts, a house-seasoned five-nut blend that pairs well with a glass of red
• Prosciutto-Wrapped Date, finished with blue cheese and almond for a sweet-savory bite

Larger Shareables

• Chef’s Choice Charcuterie, three cured meats and cheese, built for the table
• Yuzu Kosho Shrimp, finished with black sesame and bonito
• Lamb Lollipops, served with poblano, cucumber, and yogurt

If you’re coming in earlier in the evening, several of these shareables also show up on our happy hour menu, which makes it easy to sample a few before committing to a full dinner. It’s also a low-pressure way to introduce someone to the menu if they’re visiting Velvet Cellar for the first time and aren’t sure where to start.

Hearty Entrées Built for Cooler Nights

The entrée lineup is where the seasonal shift really shows up. This fall’s menu introduces slow-cooked and braised proteins alongside the steaks and seafood our regulars already know. You’ll notice more time-intensive techniques on the menu this season, braising, confit, and demi-glace reductions in particular, which tend to be the kind of cooking that fits a slower fall dinner better than it fits a quick summer meal.

New This Season

• Beef Short Rib, served over polenta with mushrooms and shallots
• Elk Rib Loin, finished with blackberry reduction and a demi-glace, a nod to Colorado’s game meat traditions
• Heritage Pork Chop, paired with soubise, brown butter, fennel, apple, and hazelnut
• Confit Chicken, in a tomato-chicken broth with chickpeas, kale, and caramelized onion

Steakhouse and Seafood Staples

• Steak Frites, with tallow fries and truffle
• New York Strip, finished with black garlic demi-glace and whipped tallow butter
• Grilled Halibut, served with buttermilk, squash, dill, and chive
• Sweet Potato Gnocchi, a vegetarian option with sage, brown butter, and caramelized onion

Most of the entrées above, including the short rib, elk rib loin, steak frites, and grilled halibut, are gluten-free, and the sweet potato gnocchi is a solid vegetarian option if you’re dining with a mixed group. We try to keep enough variety on the menu that dietary preferences don’t limit what anyone at the table can order.

For groups who want to try a little of everything, this is also a great season to plan a larger dinner. Our team can help build a shared menu for the table through our specialty dinners program, which pulls from seasonal ingredients like these.

Seasonal Sides and Salads Worth Ordering

Fall menus tend to get all the attention for their entrées, but the side and salad selection is doing just as much work this season. Root vegetables, bitter greens, and warm dressings all make an appearance, and several of these dishes are vegan or vegetarian, which makes it easier to round out the table no matter who you’re dining with.

Sides for the Table

• Colorado Mushrooms, finished in brown butter with porcini, polenta, and Manchego
• Potato Pavé, with garlic aioli and a spicy tomato brava sauce
• Roasted Carrots, tossed with tahini, coriander, miso, and sesame
• Crispy Brussels, with pomegranate, hot honey, smoked goat cheese, and prosciutto

Salads

• Kale Caesar, made with black garlic Caesar dressing and Manchego
• Beet & Citrus Salad, with labneh, fennel pollen, grapefruit, and pistachio
• Whipped House Ricotta, served with squash and pepita over ciabatta

These dishes work well split across the table, especially if you’re building a meal around one of the heartier entrées above. A few smaller shareables and a salad or two rounds things out nicely without overloading the table. And if there’s still room once the entrées are cleared, our dessert menu rotates seasonally too, so it’s worth asking your server what’s currently on it.

Pairing the New Menu with Wine and Cocktails

Since Velvet Cellar started as a wine-forward concept, pairing is always part of the conversation when we update the menu. Fall dishes tend to call for fuller-bodied reds, and our sommelier-curated wine list has options built for exactly that, whether you want something approachable or a bottle for a serious occasion.

If cocktails are more your speed, our cocktails and non-alcoholic menu has seasonal drinks that lean into warming spices and darker spirits, which tend to pair especially well with the braised and roasted dishes on this menu. A charcuterie board and a cocktail is still one of the simplest ways to start an evening with us.

We also see a lot of guests treat fall dinners as an excuse for a longer night out, wine flight first, dinner second, maybe dessert to close things out. If that’s the plan, just let your server know when you sit down so they can pace courses accordingly.

If you want to make wine more of the focus for the evening, our sommelier regularly puts together flights and tasting-style formats as part of our ongoing experiences at Velvet Cellar, which can be a fun way to explore the list before settling on a bottle for the table.

A Quick Recap: What to Try This Fall

If you’re planning a visit and want a shortcut, here’s a simple way to build a fall meal at Velvet Cellar:

• Start with the Chef’s Choice Charcuterie or Velvet Spiced Nuts for the table
• Add a salad like the Kale Caesar or Beet & Citrus Salad
• Choose one heartier entrée, the Beef Short Rib or Elk Rib Loin are the most distinctly seasonal picks
• Split a side or two, Roasted Carrots and Crispy Brussels pair well together
• Pick a full-bodied red or a warming cocktail to match

Menus change with the season, so dishes on this list may rotate again as fall moves along. If you’re planning a larger get-together, our group dining team can also help put together a shared menu for the table ahead of time, which takes some of the guesswork out of ordering for a bigger party.

None of this is meant to be a strict order of operations. Some of our regulars build an entire meal out of shareables and sides, while others come in specifically for one of the new entrées and keep everything else simple. Either way works, and the servers are happy to help you land on a combination that fits your appetite and how much time you have for the evening.

Reserve Your Table for Fall

Our new autumn menu is available now for dinner, and this is a good season to come try it in person. Whether you’re planning a quiet dinner for two or a bigger night out with friends, we’d love to have you at the table. Tables tend to fill up quickly on weekend evenings once the weather turns, so we’d recommend booking ahead rather than walking in and hoping for the best.

Browse the full dinner menu ahead of your visit, and when you’re ready, Make a Reservation to lock in your spot at Velvet Cellar in LoDo. We can’t wait to have you at the table this fall.