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, chervil  |  12.00

rabbit two ways  |  pancetta wrapped rabbit loin, confit rabbit leg, dried apricot-butternut squash purée, pickled butternut squash, rabbit reduction, sage  | 17.00

umami shiitake soup  |  pork ramen broth, roasted carrot, nira chive, snow pea,  chili oil, cilantro, handmade short rib dumplings  |  12.00

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


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

black truffle red wine braised beef short ribs,  |  pommes aligot, crispy Brussels sprouts, pomegranate pearls, pomegranate molasses  |  35.00

grilled lamb t-bones  |  Gruyère-mushroom rösti potato, braised rainbow chard, red wine demi glace, cranberry relish  |  39.00

seared Georges Bank scallops  |  spring garlic coconut soubise, grilled asparagus, mirin glazed black 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