reservations

Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.820.2282 to take advantage of possible chef counter seating or last minute cancellations.

brunch

crème fraîche caramel, molasses cookie crumble, vanilla poached pear, pear chip

eye openers

rioja mary  |  Absolut peppar vodka, rioja house recipe  |  13.00

tequila spritz  |  tequila, Contratto, cava, grapefruit juice   |  12.00

mimosa  |  sparkling cava, fresh squeezed orange juice  |  12.00

juice spritzers fresh squeezed juice, sparkling water  |  5.00

starters

house salad arugula, dates, gorgonzola, almond vinaigrette  |  9.00

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

doughnut of the day  |  9.50

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

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds  |  23.00 serves 2-4 guests

entrees

Rioja benedict  | bacon, spinach, tomato, poached eggs*, parmesan sauce, goat cheese biscuit  |  16.50

Gabe’s chronic chicken salad sandwich chile-marinated grilled chicken salad includes chronic bacon, curry aioli, radicchio, celery, candied cashews, mixed greens on focaccia |  14.50

crêpe of the day  |  MP

the hangover cure braised pork belly, crispy fingerling potatoes, scrambled eggs, cipollini onions, oyster mushrooms, avocado,  green sauce  |  17.50

Colorado lamb burger*  |  house made mozzarella, spicy aioli, oven roasted tomatoes, arugula salad | 15.00
á la Fausto  |  fried egg*, chronic bacon, avocado  |  add 6.00

from flavor dojo

green breakfast bowl*  |  Rebel Farms spicy mix, avocado, goat cheese, super seed mix, sunny side up eggs, jalapeño crema vinaigrette  |  13.00

focaccia avocado toast  |  smashed avocado, jalapeño crema, arugula, cucumber, pea shoots, goat cheese, super seed mix   |  12.00

Anson Mills farro verde bowl  |  Rebel Farms spicy mix, fresh corn, crunchy seed mix, almonds, cucumber, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette  |  11.00

chilled buckwheat soba noodle bowl snow peas, pickled carrots, nira chive, Verde Farms pea shoots, pickled red cabbage, Thai-chile peanut vinaigrette, peanuts, cilantro  |  11.00

brassica salad  |  fried Brussels sprouts, shaved cauliflower, radicchio, apricots, blood oranges, hazelnut vinaigrette  |  13.50

sukiyaki bowl  |  dashi broth, glass noodles, tofu, ginger, carrot, napa cabbage, bok choy, green onions , shaved beef  |  18.50

add to any item:

grilled chicken breast* +5.00   |   hard boiled eggs +2.50
grilled Wagyu tri-tip* +13.50   |   tofu +5.00
gulf shrimp +10.75   |   brined pork belly +5.50
seared tuna* +10.50   |    sushi grade diced tuna* +10.50
avocado +2.00

*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

desserts

warm fig beignets sweet goat cheese and black mission fig filled pastries, ruby port reduction |  9.50

orange risotto cannoli  |  Grand Marnier scented risotto, vanilla-passionfruit coulis, Chantilly cream  |  9.50

bourbon butterscotch cheesecake   crème fraîche caramel, molasses cookie crumble, vanilla poached pear, pear chip  |  9.50

chocolate dream cake  |  cardamom white chocolate mousse, dark chocolate mousse, salted almond white chocolate streusel, brûléed orange  |  9.50

house made ice creams and sorbets  |  lace cookie plate, choose three ice creams or sorbets or mix ‘n match  |  9.50

*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 chefs – gabe wyman, yong ho

sous chef team – fausto vasquez, antonio rodriguez