• starters •

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 20.00

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 10.00

miso soup, kabocha miso dashi, Bangs Island mussels, root vegetable croquette, pickled carrot, cilantro  |  13.00

smoked pear and raclette, cramelized Colorado pear, oven roasted raclette cheese, Rebel Farms spicy greens, honey, granola mix  | 9.50

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 9.00
add chicken  |  7.00     add steak*  |  8.00     add arctic char  |  9.00    add shrimp  |  9.00

Tuscan kale salad, lemon anchovy dressing, sliced strawberries, candied pistachio, Gruyére  | 9.00
add chicken  |  7.00     add steak*  |  8.00    add arctic char  |  9.00    add shrimp  |  9.00


• chef jen's home made pastas • 

pastas are available as an entrée or an appetizer course

Colorado lamb and ricotta gnocchi, Buckner Family Farms lamb sugo, root vegetables, orange zest-gremolata, parsley  2800 / 15.00

tagliatelle and clams, Manila clams, house made linguiça sausage, rapini pesto, hard cider  |  20.00 / 10.50

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

pappardelle crown, house made mozzarella, ricotta and chive stuffed pasta, butternut squash-black truffle nage  | 19.00


• sandwiches and entrées •

Colorado lamb burger*,  house made mozzarella, spicy aioli, arugula salad  | 15.00

Colorado Hatch green chile burger*,  Buckner Family Farms beef blended with king trumpet mushrooms, Hatch green chiles, grilled onion, arugula, pineapple cream cheese   | 15.00

endive-radish salad,  pickled and butter braised radishes, smoked arctic char, Délice de Bourgogne cheese, brown bread croutions, walnuts, dill, caraway vinaigrette   |  15.00

miso ramen, kabocha miso dashi, Bangs Island mussels, Skull Island prawns, house made ramen noodles, root vegetable croquette, pickled carrot, red onion, cilantro  | 19.00

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, quinn polsinelli