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 chili, 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, jalapeno-raspberry vinaigrette  11

ICEBERG WEDGE, garlic bread crumbs, roma tomatoes, bleu 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

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