Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Dinner Menu

 

STARTERS

 

Habanero DEVILED EGGS, bacon jam 5

EMPANADAS, smoked tri tip, Hatch green chile, avocado crema 9.5

Fire-roasted Castroville ARTICHOKE, sun-dried tomato aioli 10.5

Candied Swine “JOLLY RANCHEROS” 6.5

Russet POTATO SKINS, Jack and cheddar, three salsas 9

BUFFALO CARPACCIO, chile morita aioli, asiago 12

QUESADILLA - different every day 9.5 (add avocado salsa 3.95)

Crispy CALAMARI, orange-sesame dipping sauce 9 

 

 

 

SALADS

 

MIXED GREENS, truffle-pecorino, seasoned walnuts, curry vinaigrette 9

ROMAINE, Caesar dressing, asiago, white anchovy, croutons 9.5

ARUGULA, hearts of palm, grapefruit, agave-pumpkin seed vinaigrette 10

BEET SALAD, frisse, blue cheese, pecans, jalapeño-raspberry vinaigrette 11

ICEBERG WEDGE, garlic bread crumbs, roma tomatoes, blue cheese dressing 9.5

CHINESE CHICKEN Salad 16 

 

 

 

GRILL

 

Soy-Marinated SKIRT STEAK, yam gratin, grilled tomato, green beans 30

PORK CHOP, Point Reyes bleu cheese butter, polenta, braised mushrooms 26.5

Wood Grilled “Certified Angus” BURGER, fries 14

(Works: cheese, avocado, bacon, mushrooms, grilled onions 4.5)

Half-rack Barbecued PORK BACK RIBS, slaw, cayenne-potato yam cake 22.5

RIB EYE, chimichurri, “loaded” twice baked potato, cauliflower, shishito chiles 36

Grilled PRAWNS, penne pasta, leek, pea & bacon creole cream 29

House-Smoked Half CHICKEN, mild-smoked chile butter, artichokes, potatoes 23.5

 

 

 

OVEN

 

Pumpkin Seed-Crusted Loch Duart SALMON, chipotle-lime vinaigrette 26.5

DUCK BREAST, tortilla-squash chilaquiles, Oaxacan mole, duck confit tamale 30

PORK SHANK, red pepper mashed potatoes, chile verde, apple-jicama slaw 25

Stuffed POBLANO PEPPER, quinoa, corn, beets, Cotija cheese, pea shoots 20

 

 

 

 SIDES

 

Roasted CAULIFLOWER, curried yogurt, golden raisins, pepitas 9

Spicy GREEN BEANS, garlic asiago breadcrumbs 7.5

Charred PETITE CARROTS, bacon jam 9.5

GRAINS AND SEEDS 6

 

 

 

SPLIT ENTRÉE 4.00

Executive Chef: Cy Yontz / Sous Chef: Eduardo Coronel
Water served AND refilled upon request only. We will happily split checks up to four way evenly.

 

101 Crossroads Boulevard | Carmel | California | 93923 | (831) 625-5436