starters

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

chilled melon gazpacho  |  crispy speck, pickled peppers, basil oil  |  13.00

heirloom tomato salad, socca, preserved lemon, sorrel, tahini dressing  |  14.00

chamomile cured Hokkaido scallop crudo*  |  apricot purée, hazelnuts, opal basil, baby radish  |  25.00

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

summer harvest salad  |  Esoterra garden greens and vegetables, torn herbs, freekeh, pistachio, crème fraîche  |  14.50

grilled prawns  |  sunchoke-coconut purée, mango, poha, sunflower coconut tuile  |  34.00

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 15.00

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

corn mezzaluna  |  porcini & cocoa pasta, corn, morels, chanterelles, ricotta salada  |  full 29.00  /  half 18.00

entrées

curried lentil stew  |  aloo paratha, raita, cucumber tomato salad, chickpea crisp  |  28.00

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

seared halibut  | tomato herb broth, blistered gooseberry, black olive, green chickpea, toasted coriander  |  48.00

grilled octopus  |  saffron beans, grilled escarole, salsa brava, stone fruit  |  36.00

grilled bavette steak*  |  porcini-balsamic rubbed, semolina cake, salsa verde, baby squash  |  47.00

smoked duck breast*  |  braised cabbage, mushroom, parsnip, spruce tip granola, cherry jus  |  45.00

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