rioja classics

Gabe’s chronic chicken salad sandwich  |  chili marinated grilledchicken salad includes chronic bacon, curry aioli, radicchio, celery, candied cashews, mixed greens, on focaccia   |  14.50

Colorado lamb burger*  |  house made mozzarella, spicy aioli, oven roasted tomatoes, sweet potato fries  | 17.00

artichoke tortelloni  |  artichoke mousse, white truffle brodo, queso de mano, chervil  |  20.00 / 12.50

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds  | 25.00 serves 2-4 guests

from the flavor dojo

focaccia avocado toast  |  smashed avocado, jalapeño crema, arugula, cucumber, pea shoots, goat cheese, super seed mix   |  12.00 VEGETARIAN

sukiyaki,  |  shaved tri-tip*, dashi broth, glass noodles, tofu, ginger, carrot, napa cabbage, bok choy, green onions  18.50

brassica salad  |  fried Brussels sprouts, shaved cauliflower, radicchio, apricots, blood oranges, hazelnut vinaigrette   |  13.50 GF/DF/VEGAN

Anson Mills farro verde grain  |  Rebel Farms greens, fresh corn, crunchy seed mix, almonds, cucumber, baby heirloom tomatoes, house made Dijon-tarragon vinaigrette  |  13.00 VEGAN

buckwheat soba noodle salad  |  snow peas, pickled carrots, pickled red cabbage,
nira chive, Verde Farms pea shoots, Thai-chili peanut vinaigrette, peanuts, cilantro  |  11.00 DF/VEGAN

spicy green bowl  |  Rebel Farms spicy greens mix, endive, Haystack Farms goat cheese, avocado, crunchy seed mix, 2 hard boiled eggs, jalapeño-crema vinaigrette  |  12.00 GF/VEGETARIAN

add to any item

grilled chicken breast* +5.00   |   hard boiled eggs +2.50
grilled Wagyu tri-tip* +13.50   |   tofu +5.00
gulf shrimp +10.75   |   brined pork belly +6.50
seared tuna* +10.50   |    sushi grade diced tuna* + 10.50
avocado +3.00   |   pea shoots +1.00

*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

sweets

peanut butter caramel tart  |  peanut butter ganache, crème fraîche caramel, peanut brittle tuile, vanilla bean ice cream    |  10.50

warm fig beignets  |  sweet goat cheese and black mission fig-filled pastries, ruby port reduction  |  10.50

big cookie  |  please allow 8-10 minutes, cooked to order  |  5.00

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.

*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

pastry chef – eric dale       pastry sous chef – erika flores