•starters•

oyster chowder, cold smoked oysters, salsify, celery, serrano ham, oyster crackers, fennel flowers | 18.50

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

beef carpaccio, roasted squash, pumpkin seeds, brown butter vinaigrette, frisée, sage  | 10.50

roasted beets. blood orange, black sesame tahini, sweet potato, mustard greens  | 9.50

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 17.50

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

Italian burrata, wild musroom conserva, gooseberry jam, pumpkin seeds, red wine reduction, rye bread  | 17.50

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

saffron angel hair, grilled prawns, calamari, heirloom tomato, Romano beans, Calabrian chile nage  | 23.00 / 14.00

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 19.50 / 12.00

braised beef cheeks spaetzle, crème fraîche, fennel salad, wasabi arugula, sour pickled turnips, anise vinaigrette  | 19.00 / 10.00

 

•sandwiches and entrées•

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

king salmon,  roasted acorn squash, fingerling potatoes, peanuts, squash nage, salmon chicharron  | 22.50

super food salad, kale, black radish, yellow beets, blueberries, pistachio granola, ginger-turmeric vinaigrette  | 14.00

add choice of protein | MP

blackened Hawaiian gamefish, sumac, raw spring vegetable salad: zucchini, asparagus, fennel, Fresno chile, oregano, garlic purée, charcoal oil  | 22.50

lamb crepinette,* pomegranate-black truffle risotto, Brussels sprouts, black trumpet mushrooms, pomegranate molasses  | 16.00

Gabe’s chronic chicken sandwich, focaccia, chile marinated grilled chicken, bacon, curry aïoli, radicchio, celery, red onion, candied cashews, mixed greens | 13.50

 

*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, catie swimm, chris martinez, chris henschen