Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Dinner Menu

 

BITES    

 

      5                              6                                  7

 

   *Habanero Deviled Eggs*    *Candied Swine “Jolly Rancheros”*   *House Smoked BBQ Pork Ribs*

*Smoked Fingerling Potatoes*              *Shrimp Taquitos*                 *Chicken Fried Sweet Breads*

 

 

 

STARTERS

 

House Made Soup 7.5

Castroville ARTICHOKE, marinated and fire-roasted with sun-dried tomato aioli. 10.5

Dungeness CRAB CAKES with roasted red pepper-cumin vinaigrette and spicy cucumber salad.  12.5

EMPANADAS with smoked tri tip, Hatch green chili and avocado crema.  9

BUFFALO CARPACCIO with crispy capers, shallots, morita chile aioli and asiago cheese.  11.5

Russet POTATO SKINS with Jack and cheddar cheeses, chipotle sour cream and three salsas.  8.5

BAKER’S DOUBLE SMOKED BACON with pear tomatoes, corn, jalapeno and wild arugula.  9.75

Grilled FLATBREAD with pesto, heirloom tomatoes, house made mozzarella, basil and pine nuts. 9.5

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 adn blude cheese dressing. 9

MIXED GREENS with pecorino cheese, seasoned walnuts and curry vinaigrette.  8.75

BUTTER LEAF with beets, tomatoes, blue cheese & roasted jalapeño-raspberry vinaigrette.  10

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 house-made croutons.  9.25

CHINESE CHICKEN Salad.  16 

 

 

 

GRILL

 

Grass fed RIB EYE with chimichurri, smoked paprika whipped potatoes, cauliflower and shishito chiles. 36

Grilled PRAWNS on Penne Pasta with a leek, pea and bacon creole cream.  28

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

Natural NEW YORK STEAK with RG steak sauce, loaded twice baked potato and tomato gratin.  38.5

Mustard-Soy Marinated SKIRT STEAK with yam gratin.  27

Wood Grilled “Certified Angus” HAMBURGER with French fries.  12 (add cheese .75)

        (add the ”WORKS” {cheese, avocado, bacon, mushrooms & grilled onions} 4.5)

 

 

SMOKER

 

Half-Rack Barbecued PORK BACK RIBS with cole slaw and cayenne-potato yam cake. 21.5 

House-Smoked Half CHICKEN with mild-smoked chile butter, baby artichokes and red potatoes.  22.5 

 

OVEN

 

Roasted vegetable RAVIOLI with saffron broth, Brussels sprout leaves, crumbled farmers cheese.  21

MAHI MAHI with achiote beurre blanc, sweet potato-pink shrimp hash and Salinas Valley broccolini.  26

DUCK BREAST with tortilla-squash chilaquiles, Oaxacan mole rojo and duck confit tamale.  29

Crispy PORK SHANK with red pepper-mashed potatoes, chile verde and apple-jicama slaw.  24.5

Red chile-beer braised SHORT RIB  with green chile-cheddar mashed potato and Mexican street corn.  26

Pumpkin Seed Crusted Loch Duart SALMON with chipotle-lime vinaigrette.  26

POBLANO PEPPER stuffed with quinoa, corn, beets, Cotija cheese and pea shoots.  19 

 

SPLIT ENTRÉE 4.00

Executive Chef: Cy Yontz / Sous Chef: Eduardo Coronel

 

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