celery soup, cherries, Fourme d’Ambert | 9.00

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

broccoli salad, cashews, lemon-garlic vinaigrette, sorrel, red grapes | 9.50

hearts of palm salad, grapefruit, dill, red Belgian endive, grapefruit cloud | 12.00

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

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

Bermuda Triangle Goat Cheese: zucchini bread, zucchini pavé, puffed farro, ginger pickled blueberries, preserved lemon, pine nut purée | 12.00


•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

spinach fettuccini rabbit sausage, English peas, smoked ricotta, pistachios, lemon purée,  spring onion soubise  | 21.00

egg yolk ravioli, spinach purée, morel, asparagus,  Serrano gremolata, tarragon | 19.50 / 13.00

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil | 19.50 / 12.00

ricotta gnocchi, oyster mushrooms,  fava beans, tomato beurre fondu,  basil  | 21.00 / 11.00


•sandwiches and entrées•

Colorado lamb burger,* house made mozzarella, spicy aïoli, arugula salad | 13.50

Hawaiian game fish Niçoise,  spinach, heirloom tomato, blue lake beans, anchovy mille feuille, egg white vinaigrette, egg yolk mousse, sundried tomato purée, olive caramel  | 22.00

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

add choice of protein | MP

banana leaf steamed monkfish, sumac, raw spring vegetable salad: zucchini, asparagus, fennel,  | 23.00

pan seared beef tenderloin,* crispy fennel polenta, rhubarb mostarda, spring onion, savory demi, watercress | 19.00

Gabe’s chronic chicken sandwich, focaccia, chile marinated grilled chicken, bacon, curry aïoli, radicchio, celery, red onion, candied cashews, mixed greens | 13.50


*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