•starters•

 

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

glazed beet salad, coconut-cocoa crumble, pickled watermelon radish, blood orange olive oil  | 12.00

white gazpacho, Hawaiian deep sea crab, mint compressed cucumber, toasted almond, dill  |  12.00

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

tuna tartare*, watermelon, blistered shishito peppers, avocado, lime panko   | 17.00

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

spring flatbread, ramp cream, cipollini onion agro dolce, wilted pea tendrils, Cantal cheese, crispy guanciale  | 15.00
add sunnyside egg*  |  1.00

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

quattro cabra, goat cheeses from Spain, Australia, California. Blackberry almond pâte de fruit, pine nut butter, pickled ramps, marbled lavash  | 21.00

 

•chef jen's hand made pastas•

pastas are available as an entrée or an appetizer course

lemon goat cheese gnocchi, English and sugar snap peas. charred onion, mint gremolata  | 13.00 / 6.50

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

beef tenderloin*, pommes aligot espuma, maitake mushroom, asparagus, red wine demi glace  | 32.00

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

grilled striped Baja bass, chamomile beurre blanc, roasted tri-color carrots, buttered radishes, hazelnut-carrot top pesto  | 25.00

grilled pork chop*, cashew basil pesto orzo, morel mushrooms, pea tendrils, pepper jam  |  34.00

tuna-octopus duet*,  pickled fennel, saffron rice, heirloom tomato vianigrette, tapioca crisps   | 34.00

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