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Rivera
House made nixtimal tortillas, indian butter.
Stuffed spanish peppers, chorizo, golden rasins, gruyere.
Progression of stuffings.
Style charred-habanero dog's snout salsa, mini chips.
Chorizo, aji amarillo broth.
Cucumber, mint.
Smoked chicken, corn, pimenton aioli.
(World's finest ham), housemade bread.
Cabrales blue cheese, lardoons.
Citrus, spinach, jicama.
Poblano mashed potatoes, candied lemon.
Goat cheese, chipotle aioli.
Poached organic egg, rioja wine & cascabel chile sauce.
Marinated artichoke heart.
Heirloom peruvian purple potato, mixed baby lettuce.
blano mashed potatoes.
Strawberry sorbet, xerez vinegar.
Housemade nixtamal tortillas, indian butter.
Amuse-bouche of lobster, scallop, truffle, jamon iberico, caviar.
Heirloom maize, truffle, oregano leaf.
Naranja, fresno chiles, avocado, cucumber, onion, cilantro.
Octopus, mango, white soy, moroccan extra-virgin olive oil.
Clams TamalliPismo clam, poblano chiles, sweet corn, garlic, oregano leaf, blistered chile verde meuniere.
Tempura chile stuffed with crab, corn, soy, ginger, scallion.
Tamarind-agavelacquered black cod fillet, amaranth.
Blue corn tortillas, black bean puree, chevre, red wine chile sauce.
Banana leaf-wrapped pork shoulder, braised sous-vide.
Traditional cold heirloom tomato soup.
Hiromasa, kumquats, fresno chilies, chives.
Corn custard, black quinoa, squash blossom sauce.
Stuffed spanish peppers, chorizo, golden raisins, gruyere.
Braised pork short rib, seasonal mushrooms, guajillo sauce.
Olive oil-poached lobster, compressed melon, chile verde gelee.
Mussels, chorizo, aji amarillo pisco broth.
Sevilla-style salad of beets, blood orange, garbanzos, moorish spices, pistachio dust.
Sea scallops, eggplant, preserved lemon, ras el hanout.
(Sides) frijoles negros, calabacitas, quinoa & espinacas.
Shots of spain's iconic chilled soup before and after the age of exploration.
Garbanzos, medjool date vinegreta, sevilla oranges, inspired by catholic spain.
Altantic cod, in the spirit of new world discoveries.
Banana leaf braised pork shoulder from the mayan world.
Sweetbreads, peruvian potatoes, huacatay from the incan world.
Seared sea scallop presented moorish style.
Traditional black bean stew with lamb.
Dessert trio inspired by mexico city: flans, pobland sorbet, granada cloud.
Traditional fried corn cakes with softshell crab in the style of cartagena, colombia.
King oyster, bluefoot, and chanterelle mushrooms, chimichurri spices, kaffir lime.
Hiromasa, kumquats, fresno chilies, chives.
White sea bass skewers marinated with spicy ají yellow peppers, salsa semilla.
Sweetbreads, peruvian potatoes, huacatay from the incan world.
Mussels, chorizo, aji amarillo pisco broth.
White sea bass fillet with platanos refritos, garlic, lardo iberico.
Fire-grilled lamb chop, brazilian bean-and-chorizo stew, malbec reduction.
Pampas-style rib-eye fillet, habanero chilichurri, yucca chips.
Housemade nixtamal tortillas, indian butter.
Traditional cold heirloom tomato soup.
Corn custard, black quinoa, squash blossom sauce.
Stuffed spanish peppers, chorizo, golden raisins, gruyere.
Jidori chicken breast, fideos, spanish peanut salsa.
Sea scallops, eggplant, preserved lemon, ras el hanout.
Blue corn tortillas, black bean puree, chevre, red wine chile sauce.
Banana leaf-wrapped pork shoulder, braised sous-vide.
Frijoles negros, calabacitas, quinoa & espinacas.
Pre-columbian white gazpacho, black garlic, garlic flowers, muscatel grapes.
Stuffed spanish peppers, chorizo, golden raisins, gruyere.
Sevilla-style salad of beets, blood orange, garbanzos, moorish spices, pistachio dust.
Snails, jamon iberico, vinho verde, garlic petals.
World's finest ham, housemade bread.
Sea scallops, eggplant, preserved lemon, ras el hanout.
Atlantic cod, chorizo, alcachofas, garbanzos, spinach.
Rib-eye, pimenton, jerez vinegar, patatas bravas.
Housemade nixtamal tortillas, indian butter.
Corn custard, black quinoa, squash blossom sauce.
Hiromasa, kumquats, fresno chiles, chives.
Braised pork short rib, seasonal mushrooms, guajillo sauce.
Mussels, chorizo, aji amarillo pisco broth.
Jidori chicken breast, fideos, spanish peanut salsa.
Blue corn tortillas, black bean puree, chevre, red wine chile sauce.
Banana leaf-wrapped pork shoulder, braised sous-vide.
Frijoles negros, calabacitas, quinoa & espinacas.
Poblano chile sorbet, jarabe de porto.
Spanish lenten bread pudding, cherimoya ice cream, cactus pear esencia, salted peanuts.
Lemon extra-virgin cake, creme fraiche ice cream, strawberry sorbet, jerez vinegar reduction.
Chocolate torte, pineapple borracho, caramel.
Individual sponge cake soaked in brazilian rum syrup, dulce de leche, fresh citricos.
Three modern variations on the classic dessert, three complementary sauces.
Hazelnut-chocolate sponge, orange-cava sorbet.
Ancho chile chocolate cake, avocado mousse, lime pepper sauce.
70 Percent columbian chocolate leaves, ripe banana, cabrales queso azul, spanish red wine reduction.
Three spanish cheeses, membrillo quenelle, sangría reduction, crusty bread.
Menu for Rivera provided by Allmenus.com
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