starters

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

chilled coconut melon soup  |  Thai curry gastrique, compressed melon, cucumbers  |  9.00

salmon crudo*,  |  cured salmon, Asian pear, yuzu aioli, ponzu tapioca, basil  |  21.00

peach caprese  |  smoked burrata, heirloom tomato, fresh basil, pearl onion  |  18.00

seared scallops*  |  fregola salad, sugar snap peas. green curry, oven dried tomatoes, pea shoots  | 20.00

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  |  25.00 serves 2-4 guests

 

chef jen’s hand made pastas

 

pastas are available as an entrée or an appetizer course

 

ricotta gnocchi  | maitake mushrooms, arugula pesto, radish    |  full 22.00  /  half 11.00

 

artichoke tortelloni  |  artichoke-goat cheese mousse, white truffle brodo, queso de mano, chervil   |  full 20.00  / half 12.50

 

corn risotto  | charred corn, baby zucchini, herb butter  |  full 26.00  / half 13.00

sourdough tagliatelle  | braised rabbit, romesco verde, Meyer lemon cream  |  full 31.00  / half 16.00

 

entrées

 

vegetarian four squares  |  a tasting of four seasonal dishes   |  22.00

 

grilled Berkshire pork chop*  |  apple ginger chutney, wilted rainbow chard, braised apples, five spice jus, pork chicharrons    |  37.00

 

grilled Spanish octopus*  |  gigantes beans, red chermoula, micro cilantro  |  33.00

grilled Wagyu tri-tip*  |  xo sauce, black garlic, shiitake mushroom-pickled cabbage skewers  |  36.00

 

Colorado lamb loin*  |  sun-dried tomato purée, baby summer squash, parmesan polenta, olive goat cheese mousse, heirloom cherry tomatoes   |  44.00

halibut  |  saffron braised fennel, olive oil poached fingerling potatoes, caldeirada sauce, baby heirloom tomatoes    |  38.00

 

Amish natural chicken  |   cauliflower gratin, frisée-herb salad, tarragon-brandy jus  |  33.00

 

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 chefs – gabe wyman, yong ho

 

sous chef team – fausto vasquez, toby prout, coral rowley