| Cuisine
Mediterranean
Fusion
Eclectic Neighborhood
Downtown / LODO Ambiance
Up-Scale Casual Dress Code
Casual Features
Full Bar
Bar Dining
Chef's Table
Counter Seating
Happy Hour
Outside Garden / Patio
Weekend Brunch
Takeout Available Reservations
Suggested Parking
Street
Valet (charge) Payment Methods
AMEX
Carte Blanche
Diners Club
Discover
Mastercard
Visa Private Rooms
please call Hours
Lunch:
Wednesday - Friday
11:30am - 2:30pm Brunch:
Saturday - Sunday
10:00am - 2:30pm Dinner:
Sunday - Thursday
5:00pm - 10:00pm, Friday - Saturday
5:00pm - 11:00pm
| Rioja dinner menu updated 7/2/2010
menu and pricing subject to change
starters soup duet: heirloom tomato gazpacho and summer corn soup, smoked halibut brandade fritter | 8.50 Dungeness crab salad, crab-jicama-avocado roulade, carrot cumin vinaigrette, roasted rainbow carrots | MP
fresh bacon, cardamom spiced Kurobuta pork belly, Madras curry scented fresh garbanzo bean purée | 9.50 brick oven Manchego flatbread, whipped lardo, roasted garlic, grape basil salad | 12.50
tuna sashimi and tuna tartare, marinated apple and fennel, anise vinaigrette, crispy apple chips | 12.50
hand made mozzarella, wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula, green olive pistou | 9.50
rioja “picnic”, a trio of artisan meats, warm pine nut crusted goat cheese, Italian Mountain gorgonzola, olives, truffle fennel salad, orange confit, almonds | 16.50
flight of artisan goat cheese, Haystack Mountain Peak, aged goat gouda, Tomme d’ Aquitaine.
accompanied by: house made granola, strawberry vinegar, fennel marmalade | 12.50 salads rioja house salad, baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette | 8.00 watermelon salad, yellow watermelon, ginger-pickled ruby watermelon, heart of palm-coconut puree,
grilled shisito peppers, shiso vinaigrette | 9.50
hand selected young greens, extra virgin olive oil, 25 year old balsamic vinegar | 6.00
roasted organic beets, raspberries, goat cheese, watercress, walnut pesto, mustard oil | 9.50 chef jen’s handmade pastas
pastas are available as an entree or an appetizer course
roasted eggplant saffron ravioli, ratatouille stuffed squash blossoms, shaved summer squash, heirloom tomato water | 16.50 / 11.00
lobster spaghettini, 1⁄2 Maine lobster, black and white pasta, warm heirloom tomato puttanesca vinaigrette, olive-guanciale tapenade | 29.00 / 14.50
caprese gnocchi, ricotta gnocchi, house made burrata cheese, herb tomato salad, almond-basil pesto, guanciale | 18.50 / 10.50
artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil | 18.50 / 11.50
entrees Muscovy duck breast, Leopold’s liqueur macerated cherries, honey-almond beans, lemon-mascarpone polenta, cocoa nib port reduction | 29.00
grilled Tasman King salmon, hearts of palm, grilled avocado,
shallot confit puree, avocado puree, dill-vermouth vinaigrette | 27.00
vegetarian four squares, a tasting of four seasonal dishes | 18.50
seared Big Eye tuna, eggplant “cannelloni”, olive-orange lentil vinaigrette, Valbreso crema | 26.00
Colorado lamb two ways, grilled t-bone, house made lamb merguez sausage, crisp couscous pillows, caramelized fennel, tomato coulis, preserved lemon yogurt | 24.00
pan roasted Petaluma chicken, braised sweet onion purée, wild mushrooms, baby corn, organic peaches, rosemary-cognac jus | 22.00 seared nori wrapped sea scallops, pea shoot-shiitake-carrot salad, uni butter sauce, house made togarashi wontons | 24.00
pan roasted Alaska halibut, black mission fig phyllo tartlette, chanterelle-fava bean-grilled onion compote, 1982 Don PX sherry reduction, lemon creme fraiche | 26.00
grilled bone in rib-eye, crisp “eggplant parmesan”, arugula salsa verde,heirloom tomatoes, parmesan emulsion, minus 8 ice wine vinegar | 29.00 •tasting menus availabl e, please i nquire with your server•
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