Brunch
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- Words: 468
- Pages: 2
•
ey e o pen ers •
mochakick, espresso, Starbucks coffee liqueur, steamed milk, chocolate rioja mary, Absolut peppar vodka, our house recipe mimosa, sparkling wine, fresh orange juice
| 8
| 7.00
| 7.00
lemon quencher, house made lemoncello, Bombay gin, ginger ale, cava sparkling wine, lime squeeze. blueberry pancake, Stoli Bluberi vodka, Macallan Amber liqueur, Bailey’s. juice spritzers, fresh squeezed juice, sparkling water
served up | 12
| 4
berry lemonade, fresh squeezed lemonade, berry purée •
served tall | 9
| 4
st art ers •
Eric’s house made doughnuts, raspberry mascarpone filled house made breakfast breads,
| 6.00
seasonal jam | 4.00
yogurt and berries, organic honey, old fashioned lace cookie fruit and cheese plate, a trio of cheeses and fruit
| 6.00
| 8.00
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 hand made mozzarella, wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula, green olive pistou | 9.50
sugar snap pea soup, a purée of spring sugar snap peas, touch of cream, pea sprouts
| 7.00
chilled organic plum soup, fresh basil, yogurt curry sauce, crispy squash blossom
| 7.00
rioja house salad, baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette hand selected young greens, extra virgin olive oil, 25-year-old balsamic vinegar
| 8.00
| 6.00
•
en tré es •
sourdough waffle, choice of: butter, 100% maple syrup
| 9.00 fruit, whipped cream | 11.00 caramelized bananas, chocolate sauce, whipped cream | 11.00
duck confit “hash”, two fried eggs, russet potatoes, toasted brioche, pickled red onion, herb crème fraîche crispy potato galette, smoked salmon, scrambled eggs, dill cream
| 14.50
| 12.50
rioja “breakfast burrito”, grilled flatbread, shrimp, Bilbao chorizo, scrambled eggs, potatoes, cream cheese, tomato salsa bacon and eggs, house cured Kurobuta pork belly, brioche French toast, two sunny side up eggs, warm maple syrup rioja benedict, goat cheese biscuit, bacon, spinach, tomato, poached eggs, parmesan sauce omelet of the day, three eggs, potato galette, fruit
| 12.50
| 12.50
| 10.50
| MP
tuna Niçoise salad,
seared rare yellowfin, fingerling potatoes, haricots verts, tomato, olive tapenade, green olive crème fraîche, fried quail egg, anchovy florets | 17.50
grilled salmon, “succotash” of black eyed peas, English peas, corn, fava beans, chorizo.
Yukon gold potato purée,
heirloom tomato vinaigrette, lobster nage | 17.50
portabello panini, warm portabello mushrooms, pears, gorgonzola, arugula.
young mixed greens | 9.50
Colorado lamb burger, house made mozzarella, spicy aioli, arugula-olive salad sandwich of the day
| 10.50
| MP
artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil | 18.50 / 11.50
saffron fettuccine, pork and fennel sausage meatballs, roasted eggplant, sweet peppers, basil, goat cheese
| 16.50 / 9.00
ey e o pen ers •
mochakick, espresso, Starbucks coffee liqueur, steamed milk, chocolate rioja mary, Absolut peppar vodka, our house recipe mimosa, sparkling wine, fresh orange juice
| 8
| 7.00
| 7.00
lemon quencher, house made lemoncello, Bombay gin, ginger ale, cava sparkling wine, lime squeeze. blueberry pancake, Stoli Bluberi vodka, Macallan Amber liqueur, Bailey’s. juice spritzers, fresh squeezed juice, sparkling water
served up | 12
| 4
berry lemonade, fresh squeezed lemonade, berry purée •
served tall | 9
| 4
st art ers •
Eric’s house made doughnuts, raspberry mascarpone filled house made breakfast breads,
| 6.00
seasonal jam | 4.00
yogurt and berries, organic honey, old fashioned lace cookie fruit and cheese plate, a trio of cheeses and fruit
| 6.00
| 8.00
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 hand made mozzarella, wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula, green olive pistou | 9.50
sugar snap pea soup, a purée of spring sugar snap peas, touch of cream, pea sprouts
| 7.00
chilled organic plum soup, fresh basil, yogurt curry sauce, crispy squash blossom
| 7.00
rioja house salad, baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette hand selected young greens, extra virgin olive oil, 25-year-old balsamic vinegar
| 8.00
| 6.00
•
en tré es •
sourdough waffle, choice of: butter, 100% maple syrup
| 9.00 fruit, whipped cream | 11.00 caramelized bananas, chocolate sauce, whipped cream | 11.00
duck confit “hash”, two fried eggs, russet potatoes, toasted brioche, pickled red onion, herb crème fraîche crispy potato galette, smoked salmon, scrambled eggs, dill cream
| 14.50
| 12.50
rioja “breakfast burrito”, grilled flatbread, shrimp, Bilbao chorizo, scrambled eggs, potatoes, cream cheese, tomato salsa bacon and eggs, house cured Kurobuta pork belly, brioche French toast, two sunny side up eggs, warm maple syrup rioja benedict, goat cheese biscuit, bacon, spinach, tomato, poached eggs, parmesan sauce omelet of the day, three eggs, potato galette, fruit
| 12.50
| 12.50
| 10.50
| MP
tuna Niçoise salad,
seared rare yellowfin, fingerling potatoes, haricots verts, tomato, olive tapenade, green olive crème fraîche, fried quail egg, anchovy florets | 17.50
grilled salmon, “succotash” of black eyed peas, English peas, corn, fava beans, chorizo.
Yukon gold potato purée,
heirloom tomato vinaigrette, lobster nage | 17.50
portabello panini, warm portabello mushrooms, pears, gorgonzola, arugula.
young mixed greens | 9.50
Colorado lamb burger, house made mozzarella, spicy aioli, arugula-olive salad sandwich of the day
| 10.50
| MP
artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil | 18.50 / 11.50
saffron fettuccine, pork and fennel sausage meatballs, roasted eggplant, sweet peppers, basil, goat cheese
| 16.50 / 9.00
