starters

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

celery root soup  |  hazelnuts, black truffle, celery heart leaves  |  13.00 

beets and burrata |  spicy greens, roasted baby beets, dill green goddess, rye crouton, super seed mix  |  16.00

prickly pear agua chile*  |  barramundi belly, avocado crema, watermelon radish, cilantro, crispy croccanti crushi  |  23.00

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

brassica salad  |  fried Brussels sprouts, shaved cauliflower, radicchio, apricots, blood oranges, hazelnut vinaigrette  |  15.00 

seared scallop  |  coconut blood orange panna cotta, pickled kumquat, citrus almond crumble, orange blossom  |  30.00

rioja “picnic”  |  artisan meats and cheeses, marinated olives, house seasonal pickle, almonds, lavash crackers  |  27.00 serves 2-4 guests

chef jen’s hand made pastas

pastas are available as an entrée or an appetizer course

smoked paprika fazzoletti  |  deep-sea red crab, miso butter, green tomato, scallion, nasturtium  |  full 30.00  /  half 16.00

artichoke tortelloni  |  artichoke mousse, white truffle brodo, aged Manchego, chervil  |  7 piece 27.00  / 3 piece 14.00

goat cheese gnudi  |  lamb ragù, fennel pollen, pecorino medoro  |  full 28.00  /  half 14.00

mushroom ravioli   |  pickled apple, crispy black trumpet, sheep ricotta, dill  |  full 29.00  /  half 18.00

entrées

vegetable “pot pie”   |  butternut squash velouté, black garlic, sage, milk bread  |  30.00

Thai chili pork*  |  grilled Niman Ranch pork chop, roasted sweet potato, Persian cucumber  |  40.00

fideuà  |  chorizo, chicken, shrimp, clams, gigande beans, saffron, shishito peppers  |  38.00

grilled barramundi  |  golden turmeric nage, fingerling potatoes, cauliflower, plum compote, smoked trout roe  |  37.00

grilled bavette steak*  |  porcini-balsamic rubbed, semolina cake, salsa verde, roasted turnip  |  47.00

smoked Liberty duck breast*  |  braised cabbage, mushroom, parsnip, spruce tip granola, cherry compote  |  48.00

sweet and spicy charred Amish natural chicken  |  watermelon, pickled daikon radish, Domingo rojo beans  |  39.00

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

 

all prices subject to change without notice

gratuity will be added to parties of seven or more 

 

*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

Denver Minimum Wage
Unlike many restaurants, all our staff, both front and back of house, share in the gratuities that you leave on top of the full Denver minimum wage which increases annually. We add a 5% Denver Minimum Wage fee to every bill to help fund a well-paid, happy team.

 

chef team – gabe wyman, kylil henson, eric dale, ryan delozier