starters

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

watermelon gazpacho  |  pickled watermelon rind, sheep – goat feta, basil  |  11.00

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

heirloom tomato stone fruit salad  |  fried mozzarella, black olive purée, pickled green tomatoes, green coriander vinaigrette  |  19.00

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

cobia crudo  |  red onion crema, smoked trout roe, seaweed, pickled cucumber  |  17.00

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 robiola  |  full 25.00  /  half 12.50

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

truffle-chicken cannelloni  |  celery sage, roasted baby turnips  |  full 23.00  / half 11.50

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

pan-roasted pork chop*  |  cashew coconut rice, spigarello, 5-spice peach jus  |  34.00

baked halibut  |  chanterelle mushrooms, Romano beans, corn, rouille, saffron broth  |  39.00

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

lamb duet*  |  lamb porterhouse and sausage, panisse, pepper coulis, sugar snap peas  |  37.00

Arctic char  |  spinach velouté, Hawaiian hearts of palm, potato-chive croquette, mizuna  |  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

chef team – ben love, kylil henson, eric dale, fausto vasquez, nafeesa kariem