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.



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 quince jam, hazelnut  |  14.50

charred apple salad  |  farro verde, Garrotxa cheese, toasted hazelnuts, mustard vinaigrette | 15.00

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

smoked cobia crudo  |  apple gel, celtuce, apple broth, horseradish cream, shiso  |  18.00

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

ricotta cavatelli  |  stout braised rabbit, broccolini, sorghum granola  |  full 29.00 / half 15.00

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

Colorado lamb ricotta gnocchi   |  Oloroso braised lamb shoulder, toasted almonds, pickled onion | full 33.00 / half 16.50

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



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

seared salmon turmeric broth, rice noodles, cabbage, maitake, dill  |  37.00

grilled Wagyu tri-tip*  |  xo sauce, black garlic, shiitake mushroom-pickled cabbage skewers  |  39.00

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

grilled octopus saffron butter 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. 


*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