•starters•

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

kanpachi tiradito*,   Thai chili vinaigrette, coconut risotto croquettes, mango, wasabi tobiko   | 16.00

baked potato soup,  bacon lardons, cheddar, chive, potato skins  | 9.00

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

Tuscan kale salad,  lemon anchovy dressing, Granny Smith apple, pistachio tuile, Gruyére  | 8.00

quattro cabra, goat cheeses from Spain, Australia, California. Blackberry almond pâte de fruit, pine nut butter, pickled ramps, marbled lavash  | 21.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

lemon goat cheese gnocchi, English and sugar snap peas, charred onion, mint gremolata  13.00 / 6.50

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

black and white tagliatelle, Manila clam, duck sausage, squid, harissa, fennel, piquillo pepper, spinach, tempura lemon confit  | 19.00 / 10.50

 

•sandwiches and entrées•

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

grilled striped Baja bass*,   chamomile beurre blanc, roasted tri-color carrots, buttered radishes. hazelnut-carrot top pesto   | 22.00

spring panzanella salad, red, purple daikon and watermelon radishes, asparagus. sugar snap peas, basil vinaigrette, parmesan   | 13.00
add chicken   |  7.00      add grilled bass*   |  8.00       add steak*   |  8.00

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, miles palmer