Rio-Night5

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Rio-night-12

Creative Regional California Cuisine

Lunch Menu

 

STARTERS

EMPANADAS with smoked tri tip, Hatch green chile, avocado crema  9.5

Fire-roasted Castroville ARTICHOKE marinated, sun-dried tomato aioli  10.5

Crispy CALAMARI, orange-sesame dipping sauce  9

Russet POTATO SKINS, Jack and cheddar, chipotle sour cream, three salsas  9

BUFFALO CARPACCIO, crispy capers, chile morita aioli, asiago  11.5

QUESADILLA - different every day (add avocado salsa 3)  9.5 

 

GREENS

ICEBERG WEDGE, garlic bread crumbs, roma tomatoes, blue cheese dressing  9.5

ARUGULA, hearts of palm, grapefruit, agave-pumpkin seed vinaigrette  10

MIXED  GREENS, pecorino, walnuts, curry vinaigrette.  9

BEET SALAD, frisse, bluecheese, pecans, jalapeno-raspberry vinaigrette  11

SKIRT STEAK, mixed greens, balsamic pear tomatoes, blue cheese, shallot rings  18

ROMAINE, Caesar dressing, truffle-pecorino, croutons, white anchovy  9.5

KALE, golden raisins, fried quinoa, walnuts, brown butter vinaigrette  10
CHINESE CHICKEN SALAD  16 


SANDWICHES

Smoked TRI-TIP, spinach, crispy shallot rings, rosemary-chile aioli  15

SALMON B.L.T., sliced avocado, potato chips.  15

Smoked TURKEY BREAST, bacon, guacamole, tomato chutney.  13

Grilled PRAWN WRAP, brie, spinach, jalapenos, sun dried tomato aioli.  15

Wood Grilled “Certified Angus” HAMBURGER, fries.  14

   (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, grilled tomato, green beans  24

TACOS, different every day, salad, cumin-chipotle black beans, salad  15

Half-Rack PORK BACK RIBS, coleslaw, cayenne potato yam cake  22.5

House-Smoked Half CHICKEN, smoked chile butter, baby artichokes, potatoes  23.5

POBLANO PEPPER, quinoa, corn, beets, Cotija, pea shoots  21 

Grilled PRAWNS, Penne Pasta, leek-pea-bacon creole cream  19

Pumpkin Seed Crusted Loch Duart SALMON, chipotle-lime vinaigrette  22

 

 

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