•starters•

 

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette  |  9.00

endive-radish salad,  pickled and butter-braised radishes, Délice de Bourgogne cheese, brown bread croutons, walnuts, dill, caraway vinaigrette  |  13.00

miso soup, kabocha miso dashi, Bangs Island mussels, tempura root vegetable croquettes, pickled vegetables, cilantro  |  13.00

veal sweetbreads, hazelnut agrodolce, smoked sunchoke purée, grilled greens, black garlic aioli, Ela Farms apples  |  15.00

hiramasa crudo*, kingfish, poached kumquat, blood orange oil, cucumber, yuzu, basil   |  17.00

fresh bacon, pork belly, cardamom, curried garbanzo bean purée  |  10.00

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds  |  20.00

smoked pear and raclette,  caramelized Colorado pear, oven roasted with raclette cheese, Rebel Farms spicy greens, honey, granola mix   | 9.50

brava pizza, roasted garlic, preserved lemon, oven-dried tomatoes, cantal and Smokin' goat cheeses, chorizo Bilbao, Basque chilies, fried potatoes  | 14.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

Colorado lamb and ricotta gnocchi, Buckner Family Farms lamb sugo, root vegetables, orange zest-gremolata, parsley  | 28.00 / 15.00

tagliatelle and clams, Manila clams, house made linguiça sausage, rapini pesto, hard cider   | 20.00 /10.50

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil  |  20.00 / 12.50

pappardelle crown,  house made mozzarella, ricotta and chive stuffed pasta, butternut squash-black truffle nage  |  19.00

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes  |  20.00

grilled mole quail, mole pork sausage, hand-made sopes, grilled orange, pickled vegetables, chile-lime peanuts, mole sauce  | 32.00

venison*,  olive oil sous vide red deer, parsnip custard, black trumpet mushrooms, currant-red wine reduction  |  38.00

grilled Spanish octopus, tempranillo risotto, seared king trumpet mushrooms, beech-maitake conserva, porcini nage   |  35.00

hoisin braised boneless short rib, kimchi grilled bok choy, scallion-ginger cream cheese wontons, plum compote  |  35.00

arctic char feijoada*,  Portuguese heirloom bean stew, caramelized turnips, saffron aioli, chimichurri   |  30.00

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus  |  30.00

 

Rioja is committed to leading the hospitality industry in seafood sustainability, protecting our global seafood supply, by being ranked as a SmartCatch Leader by the James Beard Foundation - an achievement of only 100 restaurants in the country.

 

•tasting menus available, please inquire with your server•

*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

 

executive chef – gabe wyman

 sous chef team – fausto vasquez, nate shoemaker, quinn polsinelli