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.




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


roasted beet salad  |  Colorado golden beet, red beet, honey crisp apple, Rebel Farms spicy mixed greens, soy-ginger glazed shiitake, sesame cracker, cashew butter |  11.00


crispy potato Napoleon  |  whipped goat cheese mousse, green grapes, pickled rhubarb, chervil  |  12.00


rabbit two ways  |  pancetta wrapped rabbit loin, confit rabbit leg, tri-color spring peas, carrot-coriander purée, pea shoots  | 16.00


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


rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds   |  20.00



chef jen’s hand made pastas


pastas are available as an entrée or an appetizer course


ricotta gnocchi  |  chanterelle wild mushroom ragout, “Smokin’ Goat” cheese fonduta, garlic chips, dill –torn herb salad  |  24.00  /  12.50


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


tagliatelle  |  Manila clams, ‘nduja sausage, marinated peppers, oven-dried tomatoes, grilled spring onions, fried rosemary, red wine tomato broth   |  24.00  / 13.00




vegetarian four squares  |  a tasting of four seasonal dishes   |  20.00


Rohan duck breast  |  duck gyoza, applewood smoked orange sauce, gailon, star anise-five spice red wine reduction    |  32.00


charred Spanish octopus  |  roasted baby potatoes, artichoke purée, braised greens, Basque chilies, gigante beans, red wine vinaigrette, orange confit  |  31.00


grilled Wagyu tri-tip,  |  xo sauce, black garlic, shiitake mushroom-pickled cabbage skewers  |  36.00


grilled Colorado lamb loin sunchoke salad, fava beans, peas, lemon crème fraîche, pecorino chips, candied lemon peel, olive-lamb demi-glace    |  39.00

seared Georges Bank scallops  |  spring garlic coconut soubise, grilled asparagus, mirin-glazed royal trumpet mushrooms   |  40.00


Amish natural chicken  |   cauliflower gratin, frisée-herb salad, tarragon-brandy jus  |  30.00


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.


tasting menu available, please inquire with your server


*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