Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Dinner Menu

 

BITES

 

       4.00         

       Crispy Chicken Skins

Smoked Fingerling Potatoes

 

                                5.00                                  

Candied Swine “Jolly Rancheros”


 Habenero Deviled Eggs*

 

  6.00

 

House Smoked BBQ Pork Ribs

   Chicken Fried Sweet Breads

 

STARTERS

 

Housemade SOUP.  7.00

 

Castroville ARTICHOKE, marinated and fire-roasted with sun-dried tomato aioli.  9.95

 

Dungeness CRAB CAKES with roasted red pepper-cumin vinaigrette and spicy cucumber salad.  12.25

 

EMPANADAS with smoked tri tip, Hatch green chile and avocado crema.  9.00

 

BUFFALO CARPACCIO with crispy capers, shallots, chile morita aioli and asiago cheese.  11.25

 

Russet POTATO SKINS with jack and cheddar cheeses, chipotle sour cream and three salsas.  8.25

 

Baker’s Double Smoked Bacon with pear tomatoes, corn, jalapeno and wild arugula.  9.5

 

Grilled FLATBREAD with roasted garlic puree, Point Reyes bleu, chipotle-onion marmalade, arugula. 9.00

 

QUESADILLA - different every day (add our avocado salsa 3.95).  8.75

 

Crispy CALAMARI with orange-sesame dipping sauce.  8.95

 

 

GREENS

 

ICEBERG WEDGE with garlic bread crumbs, roma tomatoes and blue cheese dressing.  9.00

 

MIXED GREENS with pecorino cheese, seasoned walnuts and curry vinaigrette.  8.5

 

BUTTER LEAF with beets, tomatoes, blue cheese & roasted jalapeño-raspberry vinaigrette.  10.00

 

Wild ARUGULA with hearts of palm, pickled onion, grapefruit and agave-pumpkin seed vinaigrette.  9.25

 

HEARTS OF ROMAINE with Caesar dressing, asiago cheese and housemade croutons.  8.75

 

CHINESE CHICKEN Salad.  15.50

 

 

GRILL

 

Grilled PRAWNS on Penne Pasta with a leek, pea and bacon creole cream.  25.00

 

Double Cut PORK CHOP with Point Reyes blue cheese butter, polenta cake and braised mushrooms.  26.25

 

Natural NEW YORK STEAK with RG steak sauce, loaded twice baked potato and tomato gratin.  38.00

 

Mustard-Soy Marinated SKIRT STEAK with yam gratin.  26.50

 

Wood Grilled “Certified Angus” HAMBURGER with french fries.  11.50 (add cheese .50)    

 

        (add the “WORKS” {cheese, avocado, bacon, mushrooms & grilled onions} 4.50)

 

 

SMOKER

 

Half-Rack Barbecued PORK BACK RIBS with cole slaw and cayenne-potato yam cake.  21.50

 

House-Smoked Half CHICKEN with mild-smoked chile butter, baby artichokes and red potatoes.  22.50

 

Slow Smoked Beef Tenderloin stuffed with arugula, fontina and wild mushrooms.  38.00

 

 

OVEN

 

ANGEL HAIR pasta with blistered pear tomatoes, corn, grilled squash, fresh mozzarella and Pesto.  20.50

 

MAHI MAHI with achiote beurre blanc, sweet potato-pink shrimp hash and Salinas Valley broccolini.  26.00

 

DUCK BREAST with tortilla-squash chilaquiles, Oaxacan mole rojo and duck confit tamale.  28.50

 

Crispy PORK SHANK with red pepper-mashed potatoes, chile verde and apple-jicama slaw.  24.50

 

Red chile-beer braised SHORT RIB with green chile-cheddar mashed potato and Mexican street corn.  26.00

 

Pumpkin Seed Crusted Loch Duart SALMON with chipotle-lime vinaigrette.  25.50

 

POBLANO PEPPER stuffed with quinoa, corn, beets, Cotija cheese and pea shoots.  18.50

 

 

SPLIT ENTRÉE 4.00

Executive Chef: Cy Yontz / Sous Chef: Eduardo Coronel