• flavor dojo •

available for pick up or feel free to sit on the Rioja patio

order ahead online at flavordojo.com 

 

Anson Mills farro verde grain bowl  Rebel Farms greens, crunchy seed mix, almonds, sweet corn, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette  | 11.00 VEGAN

spicy green bowl, Rebel Farms greens mix, endive, Haystack Farms goat cheese, avocado, crunchy seed mix, 2 hard boiled eggs, jalapeño crema vinaigrette  |  9.00  GF/VEGETARIAN

chilled buckwheat soba noodle bowl, sugar snap peas, pickled carrots, red onion, Verde Farms pea shoots, Thai-chile peanut vinaigrette, peanuts, cilantro  |  11.00  GF, DF, VEGAN

 

succotash heirloom bean bowl, Rancho Gordo scarlet runner and gigante beans, corn, peas, tomato, edamame, endive, torn herbs, white balsamic vinaigrette, shaved parmesan  |  13.00  GF/VEGETARIAN/ and DF/VEGAN without the parmesan

 

seaweed salad greens bowl, wakame and dulse seaweed, greens, hearts of palm, pickled carrot, avocado, sugar snap peas, edamame, yuzu vinaigrette  |   12.00  GF/DF/VEGETARIAN

 

 

 

add grilled chicken breast  |  +5.00       seared tuna*  |  +10.50      cardomom brined pork belly  |  +5.50   

hoisin braised short rib*  | +13.50       sushi grade diced tuna*  |  +10.50        gulf shrimp  |  | +10.75       tofu  |  +5.00  

crispy sopressata  |  + 5.00       hard boiled eggs  |  +2.50        hearts of palm  |  +2.00        coconut jasmine rice  |  +2.00


 

• sweets • 

wild rice rice crispy treat, 3.50

 

 

• drinks 4.00 each •

Grapefruit lavender, pineapple soda, Rocky Mountain Root Beer

Great Divide Denver Pale Ale   Dry Dock Apricot Sour   Odell Mountain Standard IPA

 

 

 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