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

Eric’s House Made 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

peach and cornbread caprese, buffalo mozzarella, basil, saba, toasted cornbread, Colorado peaches  |  12.50

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

seaweed salad bowl  |  wakame and crispy nori, greens, cucumber, pickled carrots, avocado, snow peas, edamame, yuzu vinaigrette  |  12.00

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

desserts

Chocolate Japanese “cloud cake”  |  chocolate soufflé cake, chocolate sauce, chocolate tuile, coffee ice cream  |  9.50

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

strawberry fromage blanc napoleon  |  fromage blanc Bavarian, crispy phyllo, strawberry sponge cake, pickled rhubarb, macerated strawberries, basil ice cream  |  9.50

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

peanut, banana, toffee, marshmallow  |  banana pastry cream, peanut butter mousse, toasted marshmallow, candied peanuts, chocolate coated toffee  |  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 chef – gabe wyman

sous chef team – fausto vasquez, quinn polsinelli