starters

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

chestnut soup  |  velvety chestnut purée, sage, aromatics, tempura delicata squash  |  14.50

fig-goat cheese tart  |  Marquis de Castillo cheese, red wine-port gastrique, herb salad   |  13.00

golden and red beet salad  |  roasted beets, Valbreso feta, dill pistachio pesto, beet chips, frisée, pomegranate seeds  |  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  |  chanterelle and maitake mushrooms, Smokin’ Goat cheese sauce. Herb salad, dill vinegar, garlic chips    |  full 28.00  /  half 14.00

 

artichoke tortelloni  |  artichoke mousse, white truffle brodo, aged Manchego, chervil   |  full 20.00  / half 12.50

 

pansoti  |  potbellied cheese and herb ravioli, roasted acorn squash, pancetta vinaigrette, red wine gastrique, chives    |  full 22.00  / half 12.00

saffron fettuccine  |  duck sausage, roasted peppers, caramelized eggplant, basil, goat cheese  |  full 26.00  / half 13.00

 

entrées 

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

 

Liberty Farms duck breast*  |  butternut squash, pepitas, guanciale compote, red wine sabayon, poached pears  |  34.00

 

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, acorn squash, parmesan polenta, olive goat cheese mousse, heirloom cherry tomatoes   |  44.00

Baja striped bass  |  sunchoke coconut milk velouté, grilled broccolini, sunflower-almond-currant crumble, blackberries  |  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 chef – gabe wyman

 

sous chef team – fausto vasquez, coral rowley, ian smith