•starters•

white gazpacho, coconut-almond broth, baby heirloom tomato, white grapes, croutons, thyme | 10.50

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

heirloom cucumbers, raw, pickled flowers, cucumber-apple bubbles, fennel, apples | 9.50

roasted beets. blood orange, black sesame tahini, sweet potato, mustard greens  | 9.50

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

Italian burrata, wild musroom conserva, gooseberry jam, pumpkin seeds, red wine reduction, rye bread  | 17.50

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

spinach cavatelli, chicken fried quail, corn, oyster mushrooms, lemon mascarpone, beurre fondu, dill flowers  | 20.00

saffron angel hair, grilledd prawns, calamari, heirloom tomato, Romano beans, Calabrian chile nage  | 23.00 / 14.00

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

braised beef cheeks spaetzle, crème fraîche, fennel salad, wasabi arugula, sour pickled turnips, anise vinaigrette  | 19.00 / 10.00

 

•sandwiches and entrées•

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

king salmon,  roasted acorn squash, fingerlig potatoes, peanuts, squash nage, salmon chicharron  | 22.50

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

add choice of protein | MP

blackened Hawaiian gamefish, sumac, raw spring vegetable salad: zucchini, asparagus, fennel, Fresno chile, oregano, garlic purée, charcoal oil  | 22.50

grilled lamb t-bone,* crostata squash,  patty pan squash, corn, eggplant, basil pesto | 19.50

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, catie swimm, chris martinez, chris henschen