•eye openers•

a balanced breakfast Jameson Irish whiskey, espresso, Left Hand milk stout  | 10.00

rioja mary, Absolut peppar vodka, rioja house recipe | 10.00

mimosa, sparkling cava, fresh squeezed orange juice | 10.00

grapefruit granita, sparkling cava | 11.00

drunch punch, daily selection | 9.00

commisioner Pimm, Downslope Old Tom gin, Pimm's No. 1, lemon, cava  | 14.00

juice spritzers, fresh squeezed juice, sparkling water | 5.00

berry lemonade, fresh squeezed lemonade, berry purée | 5.00

 

•starters•

rioghnut, chèvre glaze, lemon macerated blackberries  | 7.00

celery soup, cherries, Fourme d’Ambert | 9.00

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00

fresh bacon, pork belly, cardamom, curried garbanzo bean pureé | 9.50

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 17.50

super food salad, kale, black radish, yellow beets, blueberries, pistachio granola, ginger-tumeric vinaigrette  | 14.00

 

•entrées•

the hangover cure, braised pork belly, tater tots, cipollini onions, oyster mushrooms, avocado, Adrian’s green sauce | 16.00

steak-n-eggs, grilled lamb T-bone*, herbes de Provence oatmeal, sunny side up quail eggs*, sorrel, alfalfa, lovage | 18.00

jerk chicken leg, banana tamales, cayenne-pineapple dulce de leche, green papaya, jicama, pickled Fresno chilies | 15.00

eggs in purgatory, goat cheese grits, tomato olive ragu, baked eggs*, focaccia | 10.00

rioja benedict, goat cheese biscuit, bacon, spinach, tomato, poached eggs*, parmesan sauce | 11.00

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 | 12.50

Colorado lamb burger*, house made mozzarella, spicy aïoli, arugula salad | 13.50
á la Fausto, fried egg*, Chroni bacon, avocado | add 6.00

artichoke tortelloni, artichoke mousse, white truffle brodo,

 

*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 – tim kuklinski
sous chef team – fausto vasquez, sarah cloyd, catie swimm