Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Lunch Menu

 

START

Housemade 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 chile 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 tomato, house made mozzarella, basil and pine nuts. 9.5

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

 

GREENS

ICEBERG WEDGE with garlic bread crumbs, roma tomatoes and blue cheese dressing.  9

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

RG Chop Chop with black beans, corn, crispy black eye peas, tomatoes, tortillas, Cotija Cheese
and smoked avocado-buttermilk dressing  12.5 

(Add Skirt Steak  8.75; Prawns 2.75 each; Grilled Chicken 5.95 or Salmon 8)

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

Grilled SKIRT STEAK on Mixed greens, with balsamic pear tomatoes, blue cheese and crispy shallot rings. 17

HEARTS OF ROMAINE with Caesar dressing, asiago cheese and house-made croutons.  8.95

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

CHINESE CHICKEN Salad. 16 

 

SANDWICHES

Smoked TRI-TIP with spinach, sliced tomato, crispy shallot rings and rosemary-chile aioli.  15.5

SALMON B.L.T. with sliced avocado on house made herbed Focaccia and fingerling potato chips.  14.75

BISON SLOPPY JOSE on Texas toast with gouda, pickled jalapeno and a blue cheese dressed wedge.  15

Grilled PRAWN Wrap with brie cheese, baby spinach, Hatch green chile and sun dried tomato aioli.  14.5

Grilled CHICKEN BREAST with chimichurri, three cheeses and heirloom tomato on a telera roll. 14.00

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

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

Smoked TURKEY BREAST with apple-smoked bacon, guacamole and tomato chutney. 12.5

 

 

 

HOT

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

TACOS, different every day, with salad and cumin-chipotle black beans.  14.5

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

Pumpkin Seed Crusted Loch Duart SALMON with chipotle-lime vinaigrette.  20

Mustard-Soy Marinated SKIRT STEAK with yam gratin.  22

Grilled PRAWNS on Penne Pasta with a leek, pea and bacon creole cream.  18.5

Roasted vegetable RAVIOLI with saffron broth, Brussels sprout leaves, crumbled farmers cheese.  16.95

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