Place Category: Eclectic, Happy Hours, Mediterranean, Outside Dining, and Weekend Brunch
Featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products.
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Rioja Lunch Menu
Menu and prices subject to change•starters•
rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.50
fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50
•soup & salads•
white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill | 12.00
rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00
Tuscan kale salad, lemon anchovy dressing, Granny Smith apple, pistachio tuile, Gruyére | 8.00
spring panzanella salad, red, purple, daikon and watermelon radishes, asparagus, sugar snap peas, basil vinaigrette, parmesan | 13.00
add chicken | 7 add grilled bass* | 8 add steak* | 8•chef jen's hand made pastas•
pastas are available as an entrée or an appetizer courselemon goat cheese gnocchi, English and sugar snap peas, charred onion, mint gremolata 13.00 / 6.50
artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 20.00/ 12.50
black and white tagliatelle, Manila clam, duck sausage, squid, harissa, fennel, piquillo pepper, spinach, tempura lemon confit | 19.00 / 10.50
•sandwiches and entrées•
Colorado lamb burger*, house made mozzarella, spicy aïoli, arugula salad | 13.50
grilled striped Baja bass*, chamomile beurre blanc, roasted tri-color carrots, buttered radishes. hazelnut-carrot top pesto | 22.00
falafel hummus wrap, red pepper hummus, spinach, artichoke hearts, cucumber, oven dried tomato, lemon garlic yogurt, curry pappadam chips | 15.00
Gabe’s chronic chicken sandwich, focaccia, chile marinated grilled chicken, bacon, curry aïoli, radicchio, celery, red onion, candied cashews, mixed greens | 14.50
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.Rioja Brunch Menu
Menu and prices subject to changebrunch is served saturday and sunday 10:00 am to 2:30 pm
•eye openers•
rioja mary, Absolut peppar vodka, rioja house recipe | 10.5
wake up call, Ancho Reyes verde, Grey Goose "Le Vanille", Dom Benedictine, espresso | 12.5
imosa, sparkling cava, fresh squeezed orange juice | 10.5
grapefruit granita, sparkling cava | 11.5
drunch punch, daily selection | 10.5
afternoon delight, Contratto, grapefruit, lemon, Casa de Valor | 12.5
juice spritzers, fresh squeezed juice, sparkling water | 7.0
berry lemonade, fresh squeezed lemonade, berry purée | 5.0
•starters•
Eric's doughnuts, whipped lemon mascarpone, blueberry compote | 8.0
raspberry French toast, corn flake crusted brioche, raspberry-Chambord coulis | 14.0
house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.0
spring panzanella salad, red, purple daikon & watermelon radishes, asparagus, sugar snap peas. basil vinaigrette, parmesan | 13.0
fresh bacon, pork belly, cardamom, curried garbanzo bean pureé | 9.5
rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.5
white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill | 12.0
•entrées•
the hangover cure, braised pork belly, tater tots, scrambled eggs, cipollini onions, oyster mushrooms, avocado, Adrian’s green sauce | 17.5
chicken fried steak and eggs*, bavette steak, house made green chile, Brussels sprout slaw, sunny side up eggs | 18.0
eggs in purgatory, goat cheese grits, tomato olive ragu, baked eggs*, focaccia | 10.5
rioja benedict, goat cheese biscuit, bacon, spinach, tomato, poached eggs*, parmesan sauce | 11.5
omelette of the day, three eggs, potato galette, fruit | MP
crepe of the day | MP
chronic breakfast sandwich, grilled jalapeño cheddar sourdough, poblano cream cheese, scrambled eggs, bacon, avocado, lettuce, tomato | 14.0
Colorado lamb burger*, house made mozzarella, spicy aïoli, arugula salad | 14.0 á la Fausto, fried egg*, Chroni bacon, avocado | add 6.0
artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 20.0 / 12.5
Rioja Dinner Menu
Menu and prices subject to changedinner is served sunday through thursday 5:00 pm to 10:00 pm
friday & saturday 5:00 p.m. - 11:00 p.m.•starters•
rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00
glazed beet salad, coconut-cocoa crumble, pickled watermelon radish, blood orange olive oil | 12.00
white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill | 12.00
kanpachi crudo*, Thai chili vinaigrette, coconut risotto croquettes, mango, wasabi tobiko | 16.00
tuna tartare*, watermelon, blistered shishito peppers, avocado, lime panko | 17.00
fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50
spring flatbread, ramp cream, cipollini onion agro dolce, wilted pea tendrils, Cantal cheese, crispy guanciale | 15.00
add sunnyside egg* | 1.00rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.50
quattro cabra, goat cheeses from Spain, Australia, California. Blackberry almond pâte de fruit, pine nut butter, pickled ramps, marbled lavash | 21.00
•chef jen's hand made pastas•
pastas are available as an entrée or an appetizer courselemon goat cheese gnocchi, English and sugar snap peas. charred onion, mint gremolata | 13.00 / 6.50
artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 20.00 / 12.50
black and white tagliatelle, Manila clam, duck sausage, asquid, harissa, fennel, piquillo pepper, spinach, tempura lemon confit | 19.00 / 10.50
•entrées•
vegetarian four squares, a tasting of four seasonal dishes | 19.50
beef tenderloin*, pommes aligot espuma, maitake mushroom, asparagus, red wine demi glace | 32.00
seared duck breast*, ginger ale poached apple, watercress, apple cider reduction, smoked farro verde | 33.00
spice rubbed lamb loin*, farro couscous, falafel, roasted garlic yogurt, strawberry mint compote | 34.00
grilled striped Baja bass, chamomile beurre blanc, roasted tri-color carrots, buttered radishes, hazelnut-carrot top pesto | 25.00
grilled pork chop*, cashew basil pesto orzo, morel mushrooms, pea tendrils, pepper jam | 34.00
tuna-octopus duet*, pickled fennel, saffron rice, heirloom tomato vianigrette, tapioca crisps | 34.00
Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus | 29.50
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 menus available, please inquire with your server•
Happy Hour
4:00PM – 6:00 PM
Monday thru Fridayhappy hour at Rioja: inspired bites and drinks from a different country each month
Rioja Dessert Menu
Menu and prices subject to changebeignets, sweet goat cheese and black mission fig filled pastries, ruby port wine reduction
Ferreira Fine Ruby, Portobrandy snap cannoli, orange scented carnaroli rice pudding, passion fruit coulis, edible flowers
NV Cesar Florido Moscatel Dorado, Chipionabrûleéd corn flan, honey glazed cherries, tarragon syrup, cherry coulis, popped sorghum
2016 Alasia Sparkling Brachetto d'Acqui, PiedmontMaytag blue cheesecake, strawberry consommé, crispy chocolate angel hair
NV Vietti Moscato d'Astichocolate peanut butter torte, flourless chocolate cake, peanut butter ganache, salted caramel, dulce de leche ice cream
1987 Pedro Ximenez "PX" Gran Reserva, Cordobahand made ice creams and sorbets, lace cookie plate, choose three ice creams or sorbets
all desserts | 9.50
suggested wine pairings | MPmonte enebro cheese, poached pears, port gastrique, toasted walnuts, walnut butter | 12.00
Henriques & Henriques 10- year Boal Madeira, Portugalpastry chef Eric Dale