•starters•

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.16

kanpachi tiradito*,  pickled mushroom, fresno chile, carrot, salsa verde, soy-lavender ponzu, coriander crisps   | 15.30

corn-tomato soup, mussels, corn-chorizo salad, tomato saffron gelée, basil-chive purée | 10.20

roasted beets. blood orange, black sesame tahini, sweet potato, mustard greens  | 9.69

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.89

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.69

mimolette cheese, apricot mostarda, smoked pecans, wild rice crispy treat, fennel  | 12.75

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

black garlic-squid ink bigoli, ramp soubise, English peas, garlic chips, crispy leeks, lemon nage  | 21.42 / 11.71

caprese gnocchi, Cherokee purple tomatoes, burrata, almon-basil purée, crispy shallot  | 19.38 / 10.20

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil |  19.89 / 12.24

smoked ricotta-pea ravioli, sugar snap peas, pea tendrils, pickled carrots, carrot-ginger coulis, viola  | 18.36 / 11.22

 

•sandwiches and entrées•

Colorado lamb burger*, house made mozzarella, spicy aïoli, arugula salad | 13.77

grilled salmon,  coconut purée, asparagus, hearts of palm, poblano cashew pesto, grilled avocado, macerated lime   | 19.89

frisée salad, celery ribbons, lovage, sorrel, pickled shallot, 64 degree egg, smoked salmon, citrus vinaigrette   | 14.79

add choice of chicken, salmon, halibut, bavette steak  |  +15

 

albacore tuna conserva salad, spinach, roasted potato, rainbow carrot ribbons, scallion, pommery-apple vinaigrette | 17.34

duck kofta, curried duck sausage kebab, roasted garlic yogurt, mixed greens, house made pita  | 14.28

Gabe’s chronic chicken sandwich, focaccia, chile marinated grilled chicken, bacon, curry aïoli, radicchio, celery, red onion, candied cashews, mixed greens | 13.77

 

*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 – tim kuklinski
sous chef team – gabe wyman, fausto vasquez, toby prout, chris henschen