Rioja 1431 Larimer Street Denver, CO 80202 • 303-820-2282


Downtown / LODO

Up-Scale Casual

Dress Code

Full Bar
Bar Dining
Chef's Table
Counter Seating
Happy Hour
Outside Garden / Patio
Weekend Brunch
Takeout Available


Valet (charge)

Payment Methods
Carte Blanche
Diners Club

Private Rooms
please call

Wednesday - Friday
11:30am - 2:30pm

Saturday - Sunday
10:00am - 2:30pm

Sunday - Thursday
5:00pm - 10:00pm,

Friday - Saturday
5:00pm - 11:00pm

Rioja dinner menu updated 7/2/2010
menu and pricing subject to change


soup duet: heirloom tomato gazpacho and summer corn soup, smoked halibut brandade fritter | 8.50

Dungeness crab salad, crab-jicama-avocado roulade, carrot cumin vinaigrette, roasted rainbow carrots | MP

fresh bacon, cardamom spiced Kurobuta pork belly, Madras curry scented fresh garbanzo bean purée | 9.50

brick oven Manchego flatbread, whipped lardo, roasted garlic, grape basil salad | 12.50

tuna sashimi and tuna tartare, marinated apple and fennel, anise vinaigrette, crispy apple chips | 12.50

hand made mozzarella, wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula, green olive pistou | 9.50

rioja “picnic”, a trio of artisan meats, warm pine nut crusted goat cheese, Italian Mountain gorgonzola, olives, truffle fennel salad, orange confit, almonds | 16.50

flight of artisan goat cheese, Haystack Mountain Peak, aged goat gouda, Tomme d’ Aquitaine.
accompanied by: house made granola, strawberry vinegar, fennel marmalade | 12.50


rioja house salad, baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette | 8.00

watermelon salad, yellow watermelon, ginger-pickled ruby watermelon, heart of palm-coconut puree,
grilled shisito peppers, shiso vinaigrette | 9.50

hand selected young greens, extra virgin olive oil, 25 year old balsamic vinegar | 6.00

roasted organic beets, raspberries, goat cheese, watercress, walnut pesto, mustard oil | 9.50

chef jen’s handmade pastas
pastas are available as an entree or an appetizer course

roasted eggplant saffron ravioli, ratatouille stuffed squash blossoms, shaved summer squash, heirloom tomato water | 16.50 / 11.00

lobster spaghettini, 1⁄2 Maine lobster, black and white pasta, warm heirloom tomato puttanesca vinaigrette, olive-guanciale tapenade | 29.00 / 14.50

caprese gnocchi, ricotta gnocchi, house made burrata cheese, herb tomato salad, almond-basil pesto, guanciale | 18.50 / 10.50

artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil | 18.50 / 11.50


Muscovy duck breast, Leopold’s liqueur macerated cherries, honey-almond beans, lemon-mascarpone polenta, cocoa nib port reduction | 29.00

grilled Tasman King salmon, hearts of palm, grilled avocado,
shallot confit puree, avocado puree, dill-vermouth vinaigrette | 27.00

vegetarian four squares, a tasting of four seasonal dishes | 18.50

seared Big Eye tuna, eggplant “cannelloni”, olive-orange lentil vinaigrette, Valbreso crema | 26.00

Colorado lamb two ways, grilled t-bone, house made lamb merguez sausage, crisp couscous pillows, caramelized fennel, tomato coulis, preserved lemon yogurt | 24.00

pan roasted Petaluma chicken, braised sweet onion purée, wild mushrooms, baby corn, organic peaches, rosemary-cognac jus | 22.00

seared nori wrapped sea scallops, pea shoot-shiitake-carrot salad, uni butter sauce, house made togarashi wontons | 24.00

pan roasted Alaska halibut, black mission fig phyllo tartlette, chanterelle-fava bean-grilled onion compote, 1982 Don PX sherry reduction, lemon creme fraiche | 26.00

grilled bone in rib-eye, crisp “eggplant parmesan”, arugula salsa verde,heirloom tomatoes, parmesan emulsion, minus 8 ice wine vinegar | 29.00

•tasting menus availabl e, please i nquire with your server•