Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Lunch Menu

 

STARTERS

SOUP- different every day  8
EMPANADAS with smoked tri tip, Hatch green chile, avocado crema  10
Fire roasted Castroville ARTICHOKE, sun-dried tomato aioli  10.5
Crispy CALAMARI, orange-sesame dipping sauce  9.5
Russet POTATO SKINS, Jack and cheddar, chipotle sour cream, three salsas  9
BUFFALO CARPACCIO, crispy capers, chile morita aioli, asiago  11.5
QUESADILLA - different everyday  10 (add guacamole 3.95)

 

SALADS

ICEBERG WEDGE, garlic bread crumbs, roma tomatoes, blue cheese dressing  10
MACHE, roasted beets, blue cheese, pecans, jalapeño-raspberry vinaigrette  11
KALE, prosciutto, brown butter vinaigrette, yams, walnuts, raisins, capers, pecorino  12
ARUGULA, hearts of palm, grapefruit, agave-pumpkin seed vinaigrette  10
MIXED GREENS, truffle-pecorino, seasoned walnuts, curry vinaigrette  9.5
SKIRT STEAK, mixed greens, balsamic pear tomatoes, blue cheese, shallot rings  18
ROMAINE, Caesar dressing, asiago cheese, white anchovy, croutons  10
CHINESE CHICKEN SALAD  17



SANDWICHES

Smoked TRI TIP, spinach, crispy shallot rings, rosemary-chile aioli  16
SALMON B.L.T., sliced avocado, potato chips  16
Smoked TURKEY BREAST, bacon, guacamole, tomato chutney  13.5
Grilled PRAWN WRAP, brie, spinach, Hatch green chile, sun-dried tomato aioli  16
Wood grilled “Certified Angus” BURGER, fries  14.5      
(WORKS: cheese, avocado, bacon, mushrooms, grilled onions  4.5)

  

ENTREES

SEAFOOD STEW, green chile polenta, ancho chile broth, chile rouille  19
Soy marinated SKIRT STEAK, yam gratin, green beans  26
TACOS, different every day, cumin-chipotle black beans, salad  16
Half rack barbecued PORK BACK RIBS, coleslaw, cayenne potato-yam cake  23.5
House smoked half CHICKEN, smoked chile butter, artichokes, potatoes  24.5
POBLANO PEPPER, quinoa, corn, beets, Cotija cheese, pea shoots   21
Grilled PRAWNS, penne pasta, leek, pea, & bacon creole cream  20
Pumpkin Seed Crusted Loch Duart SALMON, chipotle-lime vinaigrette  27.5

  

 

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 separate ways evenly.

 

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