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.

dinner

starters

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

Indian spiced red lentil soup   |  butter chicken, raita, mint, crispy poha | 13.00

goat cheese tart  |  huckleberries, hazelnut  |  14.50

smørrebrød  |  smoked trout, potato gribiche, hard-boiled egg, ramps | 23.00

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

beet cured kanpachi  |  roasted beets, Champagne cream, apple purée  |  17.00

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

 

chef jen’s hand made pastas

pastas are available as an entrée or an appetizer course

shrimp scarpinocc  |  Asian pear, Makrut lime pearls, bisque  |  full 28.00 / half 14.00

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

nettle fagiolini  | peas, crispy morels, ricotta di pecora, mint  |  full 28.00  /  half 14.00

tagliatelle  | beef and pork Bolognese, basil, Parmigiano Reggiano  |  full 28.00  / half 14.00

 

entrées

vegetarian four squares  |  a tasting of four seasonal dishes   |  26.00

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

halibut  | spring vegetables and herbs, Calabrian chile broth, black olives  |  39.00

braised short rib  |  potato pavé, celeriac purée, crispy buckwheat, tomato confit  |  39.00

seared venison  |  chestnut purée, braised red cabbage, bitter greens, huckleberry venison jus  |  45.00

grilled octopus saffron beans, grilled escarole, chorizo purée, grapes  |  36.00

Amish natural chicken  |  wild mushrooms, lardon, pearl onion, potato purée, paprikash  |  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

 

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