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  |  13.00

tequila spritz  |  tequila, Contratto, cava, grapefruit juice   |  12.00

mimosa  |  sparkling cava, fresh squeezed orange juice  |  12.00

juice spritzers fresh squeezed juice, sparkling water  |  5.00

starters

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

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

doughnut of the day  |  9.50

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

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds  |  25.00 serves 2-4 guests

entrees

Rioja benedict  | bacon, spinach, tomato, poached eggs*, parmesan sauce, goat cheese biscuit  |  16.50

Gabe’s chronic chicken salad sandwich chile-marinated grilled chicken salad includes chronic bacon, curry aioli, radicchio, celery, candied cashews, mixed greens on focaccia |  14.50

crêpe of the day  |  MP

the hangover cure braised pork belly, crispy fingerling potatoes, scrambled eggs, cipollini onions, oyster mushrooms, avocado,  green sauce  |  17.50

Colorado lamb burger*  |  house made mozzarella, spicy aioli, oven roasted tomatoes, arugula salad | 17.00
á la Fausto  |  fried egg*, chronic bacon, avocado  |  add 6.00

from the flavor dojo

green breakfast bowl*  |  Rebel Farms spicy mix, avocado, goat cheese, super seed mix, sunny side up eggs, jalapeño crema vinaigrette  |  13.00

focaccia avocado toast  |  smashed avocado, jalapeño crema, arugula, cucumber, pea shoots, goat cheese, super seed mix   |  12.00

Anson Mills farro verde bowl  |  Rebel Farms spicy mix, fresh corn, crunchy seed mix, almonds, cucumber, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette  |  13.00

buckwheat soba noodle salad snow peas, pickled carrots, nira chive, Verde Farms pea shoots, pickled red cabbage, Thai-chile peanut vinaigrette, peanuts, cilantro  |  11.00

brassica salad  |  fried Brussels sprouts, shaved cauliflower, radicchio, apricots, blood oranges, hazelnut vinaigrette  |  13.50

chilled noodle bowl  |  poached shrimp, carrot, cucumber, tomato, shiitake mushroom, pickled Fresno, peanut sauce, pork soy broth, shiso  |  13.00

add to any item:

grilled chicken breast* +5.00   |   hard boiled eggs +2.50
grilled Wagyu tri-tip* +13.50   |   tofu +5.00
gulf shrimp +10.75   |   brined pork belly +6.50
seared tuna* +10.50   |    sushi grade diced tuna* +10.50
avocado +3.00

*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, antonio rodriguez, coral rowley