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

celery root-black truffle soup  |  celery heart leaves, truffle carpaccio, toasted hazelnuts |  13.00

fig-goat cheese tart  |  puff pastry, Marquis de Castello cheese, red wine-port gastrique  |  14.00

pan roasted sweetbreads  |  apples, sultana, pine nuts, brown butter  | 18.00

 

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

 

saffron gnocchi shrimp, Basque chilis, piquillo peppers, clam beurre fondue    |  full 18.00  /  half 10.00

 

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

 

tagliatelle  | all’amatriciana, guanciale, pecorino  |  full 19.00  / half 9.50

 

entrées

 

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

 

Liberty Farms duck breast*  |  candied olives, olive oil poached dates, fermented radicchio, carrot-turmeric purée, five spice jus   |  38.00

 

pan seared Spanish octopus*  |  fregola sarda, pine nuts, sausage, pickled peppers, fennel pollen, piquillo pepper coulis  |  35.00

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

 

seared venison*  | vanilla-pear purée, chanterelle mushrooms, blackberry, cassis    |  46.00

seared striped Baja bass  |  vanilla-parsnip purée, brown butter sabayon, grilled endive, candied kumquats    |  33.00

 

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 chefs – gabe wyman, yong ho

 

sous chef team – fausto vasquez, quinn polsinelli, manny brau torres