• starters •

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

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

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

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

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00
add chicken  |  7     add steak*  |  8     add shrimp  |  9

Tuscan kale salad, lemon anchovy dressing, sliced strawberries, candied pistachio, Gruyére  | 8.00
add chicken  |  7     add steak*  |  8     add shrimp  |  9


• home made pastas and entrées •

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

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

Colorado lamb burger*, house made mozzarella, spicy aïoli, arugula salad | 13.50

Colorado Hatch green chile burger*,  Buckner Family Farms beef blended with king trumpet mushrooms, Hatch green chiles, grilled onion, arugula, pineapple cream cheese   | 13.00

Niçoise salad,  Rebel Farms spicy greens, albacore tuna conserva, duck fat confit potatoes, haricot verts, heirloom cherry tomatoes, soft boiled egg*, cornicabra olives, Dijon vinaigrette   | 19.00

seared shrimp, carrot-coconut nage, smashed purple Peruvian potatoes, pink peppercorns, celery  | 19.00

Gabe’s chronic chicken sandwich, focaccia, chile marinated grilled chicken, bacon, curry aïoli, radicchio, celery, red onion, candied cashews, mixed greens | 14.50


 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.


*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