•starters•

 

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00

glazed beet salad, coconut-cocoa crumble, pickled watermelon radish, blood orange olive oil  | 12.00

white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill  |  12.00

yuzu halibut*, leek ash-crusted halibut, whipped brandade, yuzu berjus, compressed pickled melon  | 15.00

tuna tartare*, watermelon, blistered shishito peppers, avocado, lime panko   | 17.00

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.50

quattro cabra, goat cheeses from Spain, Australia, California. Blackberry almond pâte de fruit, pine nut butter, pickled ramps, marbled lavash  | 21.00

barbeque peach flatbread, roasted corn, shishito peppers, peach barbeque, cantal cheese | 15.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

ricotta gnocchi, sautéed chanterelle mushrooms, Olathe corn, pine nut butter, corn sabayon, pickled shallot, dill  | 22.00 / 11.00

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

Palisade peach ravioli,  peach-mascarpone stuffed pasta,  duck sausage, baby squash, peacn vinaigrette, almons  |  16.00/8.00

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.50

beef tenderloin*, pommes aligot espuma, maitake mushroom, asparagus, red wine demi glace  | 32.00

Liberty Farms duck breast*, artichoke hearts, cherries, braised cipollini onions, farro verde risotto, duck jus  | 35.00

spice rubbed Colorado lamb*, farro couscous, falafel, roasted garlic yogurt, strawberry mint compote  | 34.00

halibut* "ratatouille", olive-eggplant vinaigrette, squash curls, heirloom cherry tomatoes, tempura goat cheese stuffed zucchini blossoms  | 29.00

Kurobota pork chop*, summer beans, guanciale vinaigrette, corn fritters, Choron sauce  |  33.00

tuna-octopus duet*,  pickled fennel, saffron rice, heirloom tomato vinaigrette, tapioca crisps   | 34.00

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus  |  29.50

 

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