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.

brunch

eye openers

rioja mary  |  Absolut peppar vodka, rioja house recipe  |  13.50
support our local favorite with Streeter Flynn vodka +2

mimosa  |  sparkling cava, fresh squeezed orange juice  |  12.50

juice spritzers fresh squeezed juice, sparkling water  |  5.25

starters

house salad arugula, dates, gorgonzola, almond vinaigrette  |  9.50

fresh bacon  |  pork belly, cardamom, curried garbanzo bean pureé  |  12.00

doughnut of the day  |  12.00

artichoke tortelloni  |  artichoke mousse, white truffle brodo, queso de mano, chervil  |  7 piece 27.00 /  3 piece 14.00

charred apple salad  |  farro verde, Garrotxa cheese, toasted hazelnuts, mustard vinaigrette  |  15.00

rioja “picnic”  |  artisan meats and cheeses, olives, house pickled vegetables, fig mostarda, lavash crackers, almonds  |  27.00 serves 2-4 guests

entrees

Rioja benedict  | bacon, spinach, tomato, poached eggs*, parmesan sauce, goat cheese biscuit  |  18.25

smoked salmon benedict  |  spinach, tomato, poached eggs*, salsa verde hollandaise, capers, goat cheese biscuit  |  20.75

Gabe’s chronic chicken salad sandwich chile-marinated grilled chicken salad includes chronic bacon, curry aioli, radicchio, celery, candied cashews, mixed greens on focaccia |  17.50

duck and waffles  |  duck confit, sourdough waffles, stone fruit mostarda  |  22.00

Colorado lamb burger*  |  house made mozzarella, spicy aioli, oven roasted tomatoes, arugula salad | 18.75
á la Fausto  |  fried egg*, chronic bacon, avocado  |  add 6.25

crêpe of the day  |  MP

from the flavor dojo

green breakfast bowl*  |  Rebel Farms spicy mix, avocado, goat cheese, super seed mix, sunny side up eggs, jalapeño crema vinaigrette  |  13.50

focaccia avocado toast  |  avocado mousse, peaches, Hawaiian hearts of palm, cucumber, pea shoots, carrots, radishes   |  14.50

Anson Mills farro verde bowl  |  Rebel Farms spicy mix, fresh corn, crunchy seed mix, almonds, cucumber, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette  |  14.50

buckwheat soba noodle salad sugar snap peas, pickled carrots, nira chive, Verde Farms pea shoots, pickled red cabbage, Thai-chile peanut vinaigrette, peanuts, cilantro  |  13.50

Wagyu tri tip and wild rice bowl  |  roasted sweet potato, Brussels sprouts, currants, pickled red onions, micro cilantro  |  19.25

add to any item:

grilled chicken breast* +6.00   |   hard boiled eggs +3.00
grilled Wagyu tri-tip* +14.00   |   tofu +5.25
gulf shrimp +11.50   |   brined pork belly +7.50
seared tuna* +12.75   |    sushi grade diced tuna* +12.75
avocado +3.25

 

all prices subject to change without notice. 

 

*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

 

chef team – ben love, kylil henson, eric dale, fausto vasquez