•starters•

 

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

heirloom tomato succotash salad,  Rancho Gordo scarlet runner beans, gigante beans, edamame, corn, pease, baby heirloom tomatoes, treviso, pecorino, white balsamic |  10.00   add crispy sopressata  |  +2.00

 ​crispy pan fried veal sweetbreads, eggplant XO sauce, crispy tofu, Colorado plums, fermented chile broth, tempura spring onions  |  14.00

halibut ceviche*,  cucumber-jalapeño agua chile, fresh Hawaiian hearts of palm, avocado, charred pineapple, radish  |  13.00

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

 

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

Calabrian chile ricotta gnocchi, sautéed Gulf shrimp, smoked corn nage, sugar snap pea-heirloom tomato compote  | 23.00 / 12.00

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

farro verde trofie, hand made twisted pasta, artichoke heart tapenade, Castelvetrano olives, sundried tomatoes, summer squash, ricotta   | 18.00 /9.00

crescenza cheese-filled pappardelle crown,  fava bean-English pea compote, lemon beurre blanc, mint, pistachio dukkah  |  18.00

 

•entrées•

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

Berkshire porchetta square, Smokin' Good goat cheesecorn risotto, pickled baby corn, mole negro, crispy Basque chilies  | 28.00

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

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

pan roasted Alaskan halibut,  heirloom tomato, sous vide eggplant, fonduta potatoes, arugula, tomato aioli   |  28.00

10 oz grilled Colorado lamb t-bones*,  English pea-blistered sugar snap pea-fava-fingerling potato salad, tarragon yogurt, pecorino espuma, lamb jus  |  39.00

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, nate shoemaker, quinn polsinelli