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

kanpachi tiradito*,   pickled mushroom, fresno chile, carrot, salsa verde, soy-lavender ponzu, coriander crisps   | 15.30

celery root soup,  black truffle, celery leaves,  hazelnut  | 13.26

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

monte enebro cheese, poached pears, port gastrique, toasted walnuts, walnut butter  | 12.24


•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

kabocha squash ravioli,  sage brown butter, pickeld butternut squash, candied pecans  19.38 / 10.20

ricotta gnocchi, chestnut nage, seasonal mushrooms, thryme  20.40 / 10.20

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil |  19.89 / 12.24

saffron cavatelli, roasted bell pepper, summer squash, toasted almond, nasturtium, curry emulsion  | 17.34 / 8.67


•sandwiches and entrées•

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

pan seared salmon,  Japanese eggplant, figs, pine nut butter, blistered shishitos, charred leek aioli   | 21.93

frisée salad, celery ribbons, lovage, sorrel, pickled shallot, 64 degree egg, smoked salmon, citrus vinaigrette   | 14.79

add choice of, chicken, salmon, grouper, bavette steak  |+15.30 

albacore tuna conserva salad, spinach, roasted potato, rainbow carrot ribbons, scallion, pommery-apple vinaigrette  | 17.34

duck kofta, curried duck sausage kebab, roasted garlic yogurt, mixed greens, house made pita  | 14.28

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 – gabe wyman
 sous chef team – fausto vasquez, toby prout, nate shoemaker, miles palmer