•starters•

 

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

crispy Brussels sprouts salad,  roasted kuri squash, shaved apples, sage vinaigrette, gooseberries, rye croutons, hazelnuts  |  12.50

cauliflower tahini soup, paprika yogurt, pickled pear and carrot, roasted purple cauliflower, cilantro  |  9.00 / 4.50

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  |  9.50

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds  |  9.50

smoked pear and raclette,  caramelized Colorado pear, oven roasted with raclette cheese, Rebel Farms spicy greens, honey, granola mix   | 12.00

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

sweet potato gnocchi, grilled balsamic radicchio, roasted golden yams, pepita-amaretti-oat crumble, sherry vinegar gastrique   | 16.00 / 8.00

tagliatelle and clams, Manila clams, house made linguiça sausage, rapini pesto, hard cider   | 18.00 / 9.50

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

pappardelle crowns,  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 | 19.50

Colorado lamb shank, romesco braised, crispy panisse, fennel-red bell pepper-almond-sundried tomato salad  |  29.00

crispy duck confit, bourbon maple glazed duck leg, delicata squash, fregola sarda, dried cranberries, pepita seeds   | 32.00

Georges Bank scallops*, carrot-coconut nage, smashed purple Peruvian potatoes, pink peppercorns, celery  |  38.00

Buckner Family Farms filet of beef*, croquetas de jamón, black mission figs, Rebel Farms greens, balsamic-fig demi-glace  |  34.00

arctic char feijoada*,  Portuguese heirloom bean stew, caramelized turnips, saffron aioli, chimichurri   |  29.00

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, quinn polsinelli