starters

rioja house salad  |  arugula, dates, gorgonzola, almond vinaigrette  |  9.50

chilled carrot-coriander soup  |  pistachio, tofu, sweet alyssum  |  11.00

goat cheese tart  |  pickled green strawberries, saba, micro basil  |  13.50

burrata  |  salad of: asparagus, sugar snap peas, radish, carrot. Almond dukkah, pea shoots  |  20.75

fresh bacon  |  pork belly, cardamom, curried garbanzo bean purée   |  10.50

roasted bone marrow  |  black garlic caramel, herb salad, peas, pickled rhubarb, lavender sourdough  | 24.00

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds  |  26.00 serves 2-4 guests

 

chef jen’s hand made pastas

 

pastas are available as an entrée or an appetizer course

 

ricotta cavatelli  | spring garlic-buttermilk pistou, pickled peppers, speck, goat’s milk ricotta salata  |  full 25.00  /  half 12.50

 

artichoke tortelloni  |  artichoke mousse, white truffle brodo, aged Manchego, chervil   |  full 20.75  / half 13.00

 

pea mousse ravioli  |  mushroom cream sauce, peas and carrots, tempura honshemiji mushrooms, pea shoots    |  full 24.00  / half 12.00

squid ink pappardelle  | seafood ragu, shrimp, bonito flakes, parsley  |  full 27.00  / half 13.50

 

entrées 

vegetarian four squares  |  a tasting of four seasonal dishes   |  23.00

 

Liberty Farms duck breast*  |  dandelion greens, fennel purée, kumquats, charred endive, pistachio  |  41.00

 

grilled octopus tonnato  |  fingerling potatoes, marinated radicchio, cured lemons, quail eggs  |  34.50

grilled Wagyu tri-tip*  |  xo sauce, black garlic, shiitake mushroom-pickled cabbage skewers  |  37.50

 

braised lamb shoulder  |  feta polenta, brassica salad, gooseberries, za’atar dressing   |  39.50

pan roasted Arctic char  |  ramp croquettes, Bloomsdale spinach veloute, hearts of palm  |  33.00

Amish natural chicken  |  carrot-aji Amarillo purée, fava beans, Thumbelina carrots, frisée-herb salad, brandy jus  |  34.50

 

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 menu available, please inquire with your server

 

all prices subject to change without notice. 

 

*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 – kylil henson, gabe wyman, eric dale

 

sous chef team – fausto vasquez, coral rowley, nafeesa kariem