•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

 

•soup & salads•

white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill  | 12.00

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

Tuscan kale salad, lemon anchovy dressing, sliced strawberries, candied pistachio, Gruyére  | 8.00

spring panzanella salad, Tuscan bread salad with parmesan croutons, roasted corn and sherry vinaigrette, cherry heirloom tomatoes, spinach, mint, smoked ricotta | 13.00
add chicken  |  7     add grilled halibut*  |  8     add steak*  |  8

 

•chef jen's hand made pastas•

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 / 11.0

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

Palisade peach ravioli, peach-mascarpone stuffed pasta, duck sausage, baby squash, peach vinaigrette, almonds  | 16.00 / 8.00

 

•sandwiches and entrées•

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

halibut* "ratatouille",  olive-eggplant vinaigrette, squash curls, heirloom cherry tomatoes   | 29.00

falafel hummus wrap, red pepper hummus, spinach, artichoke hearts, cucumber, oven dried tomato, lemon garlic yogurt, curry pappadam chips  | 15.00

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