|
Cuisine
Mediterranean, Fusion / Eclectic
Takeout Available
Neighborhood:
LODO
Features
• Full Bar / Lounge
• Patio Dining
• Bar Dining
• Chef's Table
• Counter Seating
• Happy Hour
• Patio/Outdoor Dining, • Weekend Brunch
Reservations
Suggested
Parking
Valet
Payment Methods
AMEX, MasterCard, Visa, Discover, DC, CB
Private Rooms
Rioja offers a semiprivate dining room that accommodates up to 40 guests seated & up to 60 guests cocktail reception style.
Hours
Lunch
Wednesday - Friday
11:30am - 2:30pm
Brunch
Saturday - Sunday: 11:00am - 2:30pm
Dinner
Sunday - Thursday
5:00pm - 10:00pm,
Friday - Saturday
5:00pm - 11:00pm
|
Rioja Sample Dinner Menu
rioja. featuring a menu inspired
by Mediterranean ingredients
and influenced by local and
seasonal products
• appetizers •
hand made baked mozzarella
wrapped in prosciutto, grilled bread, oven dried tomatoes, green olive pistou | 8.50
fresh bacon
cardamom spiced pork belly, madras curry scented fresh garbanzo bean purèe | 9.50
steamed Manila clams
grilled Spanish chorizo, white wine broth, grilled bread | 9.50
sashimi of tuna and tuna tartare
marinated apple and fennel, anise vinaigrette, crispy apple chips | 12.50
seared scallop and crab "sandwich"
Dungeness crab salad in between a seared scallop, lychee vinaigrette, fried lotus chips | 12.50
pear and caramelized onion flatbread
Comice pears, parmesan, gorgonzola, Colorado honey, truffle oil, basil | 9.50
crispy flatbread
smoked sturgeon, horseradish cream fraîche, American caviar | 11.50
rioja “picnic”
Spanish chorizo, air-dried duck breast, shaved Speck, warm pine nut crusted goat cheese, Italian Mountain gorgonzola, olives, truffle fennel salad, orange confit, almonds | 14.50
heirloom tomato "stack"
heirloom tomato, parmesan olive tuile, basil, arugula, balsamic reduction, basil oil | 10.50
artisan cheese plate and accoutrements
from The Truffle; Lord of the Hundreds with picholene orange tapenade; Maccagno with curry spiced almonds; Bleu des Lacqueille with fresh figs, fig gelee, candied walnuts, fig port reduction; Mount Tam triple cream with kumquat marmalade | 12.50
• soup & salads •
curried lentil soup
French green lentils, sage crème fraîche , sourdough croutons | 7.00
roasted chestnut soup
served in a baby pumpkin, squash chips | 8.00
salad lyonnaise
wilted frisee, bacon, red onion, Yukon gold potatoes, poached duck egg, whole grain mustard vinaigrette | 9.50
rioja house salad
baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette | 6.50
hand selected young greens
extra virgin olive oil, 25-year-old balsamic vinegar | 4.50
roasted beet salad
golden and red beets, watercress, candied walnuts, Manchego cheese, candied lemon vinaigrette | 9.50
• chef jen’s handmade pastas •
pastas are also available as an appetizer course
duck confit ravioli
butternut squash, cranberry and duck confit stuffed pasta, gorgonzola , watercress, red wine butter sauce | 16.50 / 6.50
braised lamb pappardelle
sugar snap peas, sweet corn, grape tomatoes, pecorino cheese, basil | 16.50 / 9.00
artichoke tortelloni
goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil | 15.50 / 9.50
seafood risotto
creamy fennel mascarpone carnaroli rice, lobster, mussels, shrimp, lobster nage | 26.00 / 14.00
• entrées •
braised veal cheek
ricotta gnocchi, roasted pumpkin nage, fried sage leaves | 19.50
muscovy duck two ways
seared breast, duck confit with wild mushrooms, asparagus, basil, pearl onions and teardrop tomato compote, corn nage, tomato oil | 27.00
bacon wrapped venison
maple-walnut-sage bread pudding, wilted red chard, red wine juniper sauce | 28.00
pancetta wrapped monkfish
roasted fingerling potatoes, baby carrots, leeks, chives, whole grain mustard sauce | 24.00
stone oven baked Petaluma chicken
rosemary glazed baby turnips, baby carrots, red pearl onions, golden raisins, Palladino Moscato di Asti sauce | 18.50
vegetarian four squares
a tasting of four seasonal dishes | 17.50
seared tuna
fennel sausage stuffed calamari, wilted spinach, spicy tomato broth, lemon garlic aioli | 26.00
pan roasted salmon
pistachio crust, roasted butternut squash, wilted chard, coconut curry sauce | 18.50
roasted Colorado leg of lamb
goat cheese polenta, bacon wrapped treviso, roma tomatoes, lamb rosemary jus | 19.50
grilled hanger steak
baked gorgonzola stuffed figs, caramelized onion mashed potatoes, port wine reduction | 29.00
grilled sea scallops
potato napoleon, heirloom tomato vinaigrette, chamomile-lemon nage | 19.50
|
