starters

 

rioja house salad  |  arugula, dates, gorgonzola, almond vinaigrette  |  9.00

kampachi crudo*,  |  yuzu compressed pineapple, jalapeño, dehydrated pineapple chip, avocado crema, micro cilantro  |  21.00

smoked burrata  |  roasted walnut, endive-radicchio salad honey vinaigrette, navel orange  |  18.00

seared scallops*  |  fregola salad, sugar snap peas. green curry, oven dried tomatoes, pea shoots  | 20.00

 

fresh bacon  |  pork belly, cardamom, curried garbanzo bean purée   |  10.00

 

rioja “picnic”  |  artisan meats, marinated sheep-goat feta, gorgonzola, olives, fennel salad, orange confit, almonds  |  23.00 serves 2-4 guests

 

 

chef jen’s hand made pastas

 

pastas are available as an entrée or an appetizer course

 

ricotta gnocchi  | maitake mushrooms, arugula pesto, radish    |  full 22.00  /  half 11.00

 

artichoke tortelloni  |  artichoke-goat cheese mousse, white truffle brodo, queso de mano, chervil   |  full 20.00  / half 12.50

 

spring risotto  | English peas, asparagus, parmesan, whipped ricotta, basil pesto  |  full 26.00  / half 13.00

 

entrées

 

vegetarian four squares  |  a tasting of four seasonal dishes   |  20.00

 

Liberty Farms duck breast*  |  candied olives, olive oil poached dates, fermented radicchio, carrot-turmeric purée, five spice jus   |  38.00

 

pan seared Spanish octopus*  | duck fat potato confit, artichoke heart, piquillo pepper relish, charred lemon vinaigrette  |  34.00

grilled Wagyu tri-tip*,  |  xo sauce, black garlic, shiitake mushroom-pickled cabbage skewers  |  36.00

 

lamb two ways*  |  grilled rack, Merguez sausage, eggplant-tomato compote, charred gem lettuce. super seed mix, s’huug    |  42.00

halibut  |  saffron braised fennel, olive oil poached fingerling potatoes, caldeirada sauce, baby heirloom tomatoes    |  38.00

 

Amish natural chicken  |   cauliflower gratin, frisée-herb salad, tarragon-brandy jus  |  30.00

 

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

 

*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 chefs – gabe wyman, yong ho

 

sous chef team – fausto vasquez, antonio rodriguez, coral rowley