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.

lunch
(the flavor dojo)

available for pickup or delivery

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

chilled noodle bowl  |  poached shrimp, carrot, cucumber, tomato, shiitake mushroom, pickled Fresno, peanut sauce, pork soy broth, shiso  |  13.00 DF

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

gooey chocolate brownie  | warmed vanilla bean caramel, crème fraîche ice cream, spicy caramel popcorn, white chocolate almond streusel  |  9.50

warm fig beignets  |  sweet goat cheese and black mission fig-filled pastries, ruby port reduction  |  9.50

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

drinks

turmeric mule, turmeric turbinado simple syrup, lime, ginger beer  |  6.00 each

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 chefs – gabe wyman, yong ho

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