Lunch Rioja
Lunch Rioja



oyster chowder, cold smoked oysters, salsify, celery, serrano ham, oyster crackers, fennel flowers | 18.87

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

Georges Bank scallop crudo,* dashi, strawberry, cucumber, lemongrass, nori  | 12.24

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

whole wheat rigatoni, Italian sausage, olives, kumquats, carmelized onions, parsley, pecorino  | 19.89 / 10.20

potato gnocchi rapini, pancetta, pears, rapini pesto, lemon  | 20.40 / 10.20

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil |  22.44 / 11.22

braised beef cheeks spaetzle, crème fraîche, fennel salad, wasabi arugula, sour pickled turnips, anise vinaigrette  | 19.38 / 10.20


•sandwiches and entrées•

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

king salmon,  roasted acorn squash, fingerling potatoes, peanuts, squash nage, salmon chicharron  | 22.95

super food salad, kale, black radish, yellow beets, blueberries, pistachio granola, ginger-turmeric vinaigrette  | 14.28

add choice of protein | MP

blackened Hawaiian gamefish, sumac, raw spring vegetable salad: zucchini, asparagus, fennel, Fresno chile, oregano, garlic purée, charcoal oil  | 22.95

lamb crepinette,* pomegranate-black truffle risotto, Brussels sprouts, black trumpet mushrooms, pomegranate molasses  | 16.32

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 – fausto vasquez, chris henschen

Lunch Rioja
Lunch Rioja