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.

dinner

starters

 

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

 

peach and cornbread caprese  |  buffalo mozzarella, basil, saba, guanciale toasted cornbread, Colorado peaches  |  14.50

 

tuna tartare  |  Thai green curry Bavarian, pineapple-coconut compote, puffed rice cracker  |  18.00

 

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  |  23.00 serves 2-4 guests

 

 

chef jen’s hand made pastas

 

pastas are available as an entrée or an appetizer course

 

ricotta gnocchi Hawaiian sweet crab, fresh corn, baby summer squash, corn nage, basil  |  full 27.00  /  half 13.50

 

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

 

tagliatelle  |  Manila clams, ‘nduja sausage, marinated peppers, oven-dried tomatoes, grilled spring onions, fried rosemary, red wine tomato broth   |  full 26.00  / half 14.50

 

entrées

 

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

 

grilled Berkshire pork chop  |  coconut –cashew rice, grilled gailon, tamarind pork jus  |  33.00

 

sausage wrapped tuna*  |  fregola sarda, pine nuts, pickled peppers, fennel pollen, piquillo pepper coulis |  36.00

 

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

 

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

seared halibut  |  roasted tri-color carrots, herbes de Provence, potato-parsley croquettes, endive salad, sorrel vinaigrette   |  36.00

 

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