•starters•

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

roasted beet salad  |  Colorado golden beet, red beet, honey crisp apple, Rebel Farms spicy mixed greens, soy-ginger glazed shiitake, sesame cracker, cashew butter |  11.00

rabbit two ways  |  pancetta wrapped rabbit loin, confit rabbit leg, dried apricot-butternut squash purée, pickled butternut squash, rabbit reduction, sage  | 17.00

umami shiitake soup  |  pork ramen broth, roasted carrot, nira chive, snow pea,  chili oil, cilantro, handmade short rib dumplings  |  12.00

salmon crudo  |  blood orange cured Verlasso salmon, Pernod pickled fennel, blood orange panna cotta, phyllo crisps, fried tarragon |  16.00

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

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds   |  20.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

ricotta gnocchi  |  chanterelle wild mushroom ragout, “Smokin’ Goat” cheese fonduta, garlic chips, dill –torn herb salad  |  24.00  /  12.50

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

 

•entrées•

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

sausage stuffed quail  |  Anson Mills farro verde, rye berry risotto, Manchego cheese, sunflower seeds, fennel pollen-grape-parsley salad  |  29.00

grilled Spanish octopus  |  smoked paprika potato salad, artichoke hearts, capers, olives, tomato coriander broth  |  26.00

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

grilled Colorado rack of lamb  |  Gruyère-mushroom rösti potato, braised rainbow chard, red wine demi glace, cranberry relish  |  39.00

grilled Verlasso salmon  |  fall heirloom bean ragout, wild mushrooms, roasted carrots, golden beets,Castelvetrano olives, thyme  |  31.00

Amish natural 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, quinn polsinelli