•delicious beginnings•

 

rioja house salad, arugula, dates, gorgonzola, almond vinaigrette | 8.00

baked potato soup, bacon lardons, cheddar, chive, potato skins  | 9.00

kanpachi tiradito*, Thai chili vinaigrette, coconut risotto croquettes, mango, wasabi tobiko   | 16.00

fresh bacon, pork belly, cardamom, curried garbanzo bean purée | 9.50

warm Brussels sprout salad, cauliflower, spaghetti squash, dried fruit mostarda  | 12.00

beth's favorite pizza, blue cheese, house mozzarella, Gruyère, prosciutto, black mission fig compote, arugula, balsamic   | 16.00

rioja “picnic”, artisan meats, warm pine nut crusted goat cheese, gorgonzola, olives, fennel salad, orange confit, almonds | 19.50

monte enebro cheese, poached pears, port gastrique, toasted walnuts, walnut butter  |  12.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

ricotta gnocchi, chestnut nage, seasonal mushrooms, thyme  | 20.00 / 11.00

artichoke tortelloni, artichoke mousse, white truffle brodo, queso de mano, chervil  |  20.00 / 12.50

black and white tagliatelle,  Manila clam, duck sausage, asquid, harissa, fennel, piquillo pepper, spinach, tempura lemon confit  |  19.00 / 10.50

 

•entrées•

vegetarian four squares, a tasting of four seasonal dishes | 19.50

wagyu bavette steak*, divine pommes persillade, pear purée, mushroom conserva, red wine demi  | 34.00

seared duck breast*, ginger ale poached apple, watercress, apple cider reduction, smoked farro verde  | 33.00

spice rubbed lamb loin*, farro couscous, falafel, roasted garlic yogurt, strawberry mint compote  | 34.00

Arctic char, sunchoke velouté, olive oil-apple reduction, compressed apple, celery leaves  | 25.00

milk-poached pork tenderloin*, apples, caraway cabbage, matsutake mushroom, potato latke, apple sour cream, sauce au poivre   | 25.50

Georges Bank scallops*,  crispy sticky rice, carrot-coriander-coconut nage, gingered wild mushrooms, kaffir lime oil   | 32.00

Petaluma chicken, cauliflower gratin, frisée-herb salad, tarragon-brandy jus  | 29.50

 

Rioja is committed to leading the hospitality industry in seafood sustainability, protecting our global seafood supply, by being ranked as a

SmartCatch Leader by the James Beard Foundation - an achievement of only 100 restaurants in the country.

 

•tasting menus available, please inquire with your server•

*these items may be served raw or undercooked, or contain raw or undercooked ingredients.
 consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

 

executive chef – gabe wyman
 sous chef team – fausto vasquez, nate shoemaker, miles palmer