Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Dinner Menu

 

STARTERS

Habañero DEVILED EGGS, bacon jam  5
EMPANADAS, smoked tri tip, Hatch green chile, avocado crema  10
Fire Roasted Castroville ARTICHOKE, sun dried tomato aioli  10.5
Candied Swine “JOLLY RANCHEROS”  6.5
Lump CRAB CAKES, burnt lemon aioli, watercress, fennel  16
FLAT BREAD, house smoked Salmon, Sonoma goat cheese, red pepper jam  14
Russet POTATO SKINS, jack and cheddar, three salsas  9
BUFFALO CARPACCIO, crispy capers, morita chile aioli, asiago  12
Crispy CALAMARI, orange-sesame dipping sauce  9.5

 

 

 

SALADS

MIXED GREENS, truffle-pecorino, seasoned walnuts, curry vinaigrette  9.5
ROMAINE, Caesar dressing, asiago cheese, white anchovy, croutons  10
MACHE, roasted beets, blue cheese, pecans, jalapeño-raspberry vinaigrette 11
ARUGULA, hearts of palm, grapefruit, agave-pumpkin seed vinaigrette  10
ICEBERG WEDGE, garlic bread crumbs, roma tomatoes, blue cheese dressing  10
CHINESE CHICKEN SALAD  17

 

 

GRILL

Soy marinated SKIRT STEAK, yam gratin, grilled tomato, green beans  32
PORK CHOP, Point Reyes bleu cheese butter, polenta, braised mushrooms  26
Half rack barbecued PORK BACK RIBS, coleslaw, cayenne-potato yam cake  23.5
NEW YORK STRIP LOIN, horseradish crème fraiche, truffle-potato dumplings  39
Grilled PRAWNS, penne pasta, leek, pea & bacon creole cream  30.5
Wood Grilled “Certified Angus” BURGER, fries  14.5      
 (WORKS: cheese, avocado, bacon, mushrooms, grilled onions  4.5)
House smoked half CHICKEN, smoked chile butter, artichokes, potatoes  24.5

 

 

 

OVEN

Pumpkin seed crusted Loch Duart SALMON, chipotle-lime vinaigrette  27.5
DUCK BREAST, tortilla-squash chilaquiles, Oaxacan mole, duck confit tamale  30
CHEF’S FEATURE- different everyday (Market Price)
PORK SHANK, red pepper mashed potatoes, chile verde, apple-jicama slaw  25
POBLANO PEPPER, quinoa, corn, beets, Cotija cheese, pea shoots  21 

 

 SIDES

Roasted CAULIFLOWER, curried yogurt, golden raisins, pepitas  9.5
Spicy GREEN BEANS, garlic-asiago breadcrumbs  7.5
QUINOA, toasted seeds, kale chips  9.5
Wild MUSHROOMS, tarragon, truffle-pecorino  6.5

 

 

 

 

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