Rio's D Sudamerica

Smooth chili seasoned corn dough, stuffed with a small pork loin, hard-boiled egg, black botija olive and topped with marinated onions.

Smooth Andean tamale, scented with fresh coriander. Stuffed with small chicken breast pieces, boiled egg and medium chili pepper. Topped with marinated onions.

2 bounteous white potatoes hand mashed, stuffed with sirloin, hard boiled egg, black olive, onions and raisin filling. Golden pan-fried and topped with marinated onions.

3 large shrimp rolled in crab and scallions, parsley and spices. Breaded and lightly pan-fried. Served with golden yucca and a rocoto cream sauce.

4 shrimp encrusted in quinoa over whipped yucca, seasoned with rocoto, olive oil and lemon juice. Glazed with a passion fruit sauce.

2 fried homemade mini pies. Filled with a mixture of beef, raisins, olives and onions served with chimichurri sauce.

3 skewers of beef heart marinated in Andean dry peppers, char-grilled and served with marinated potato.

3 skewers of chicken marinated in Andean dry peppers, char-grilled and served with marinated potato.

Half avocado filled with a chicken and vegetable salad.

A blend of cheese, Peruvian yellow peppers and spices mixed to a creamy texture over boiled potatoes. Served at room temperature.

Onions, tomatoes, corn, lime juice, marinated and served over half-shelled mussels. Half dozen.

Shrimp and fish thick broth soup loaded with shrimp, octopus, squid, mussels, crab, clam and scallops. Served with chopped green onions.

Shrimp chowder, diced potatoes, Peruvian corn, light cream and a sprinkle of fresh cheese.

Shrimp and fish broth soup loaded with shrimp, octopus, squid, mussels, crab, clam and scallops. Served with noodles.

Homemade traditional chicken soup cooked with celery, carrots, potatoes, noodles and chunks of chicken.

Hearty cilantro based rice and chicken soup cooked with potatoes, peas, corn, peppers and pieces of chicken.

Hearty cilantro based rice and fish soup cooked with potatoes, peas, corn, peppers and pieces of chicken.

Mixed greens tossed with shrimp, octopus, calamari, tomatoes, onions, black olives and fresh cheese. Topped with house dressing.

Mixed greens topped with oranges, mango, avocado, and grapes, tossed in our strawberry vinaigrette.

House salad. Mixed lettuce, tomatoes, hearts of palm, avocado, onions and cucumber. Tossed in house dressing.

Tomatoes, quinoa (grain of the Incas) mixed with fresh white cheese, basil, cilantro, roasted green and red peppers. Topped with a dash of olive oil and lime juice and served on a bed of lettuce.

Specialty from Lima. A blend of Peruvian rocoto pepper, aji amarillo pepper (Peruvian yellow pepper). marinated in lime, cilantro, and onions. Served with Peruvian corn and sweet potatoes.

Your choice of seafood marinated in lemon juice, cilantro, and onions served with sweet potato and Peruvian corn.

Our house specialty. Your choice of seafood marinated in lime juice, coconut milk, cilantro, mango, ginger, onions served with sweet potato and plantain chips.

Japanese and Peruvian fusion style ceviche with your choice of seafood marinated in lime juice, soy sauce, ginger and a pinch of sesame seeds.

Rio's Brasa is prepared from our secret recipe resulting of 20 ingredients, spices and the appropriate balance of sauces. Chicken is marinated for 24 hours then cooked in our wood burning brick oven for rotisserie. 1/2 chicken is served with salad and fries.

Aromatic rice with coriander (cilantro), topped with chicken marinated in dark beer and Chicha de Jora.

Pulled chicken breast in a creamy Peruvian walnut sauce, mixed with a unique blend of Peruvian yellow peppers. Served with white rice.

Pan-fried breaded chicken breast stuffed with spinach, bacon and chihuahua cheese. Finished with a light garlic cream and served with white rice.

Char-grilled boneless NY steak seasoned with our house rub. Served with fried potatoes and grilled seasonal vegetable.

Angus beef simmered in a light cilantro and herbs based stew along with red peppers and peas served with rice and pinto beans.

Thin pan fried sirloin steak, tomatoes and onions. Served with pinto beans and rice.

Potatoes slices topped in a creamy blend of fresh white cheese and Peruvian yellow pepper, served with rice and pan fried steak.

Spaghetti mixed in a Peruvian pesto (spinach, basil, white cheese and walnut) sauce served with a large breaded seasoned steak.

Juicy skirt steak topped with grilled onions served with white rice, black beans, fried plantains and a small salad.

Grilled New York strip steak, skirt steak, filet mignon, grilled marinated chicken, pork chop, blood sausage and sausage.

Rice cooked to perfection in a seafood broth, white wine, brandy and shrimp, octopus, squid, mussels and clams (paella style).

Mixture of crab, crab legs and a small mix of seafood in a tomato based broth. Served with white rice.

Lightly battered and seasoned fresh fish and seafood topped with marinated onions.

Fried fillet of sole topped with a garlic and butter cream. Served with white rice and tossed salad.

Tender slow-cooked scallops, mussels, shrimps elaborated in yerbabuena (black mint) and aji amarillo. Served with Peruvian potatoes, corn and peas with white rice on the side.

Steamed seafood combination in a tomato and chablis base simmered with onions and tomatoes.

Steamed seafood combination in a tomato and chablis base simmered with onions and tomatoes.

Sauteed shrimp in a red chili sauce topped with garlic and butter cream sauce served with white rice.

Shrimp cooked in a creamy Peruvian walnut sauce, mixed with a unique blend of Peruvian yellow peppers. Served with white rice.

A Brazilian delight. Mahi Mahi steamed with coconut milk with sauteed garlic, onion, tomatoes, green and red peppers, green onions, parsley and cilantro in palm oil served with yucca and white rice.

Rio's version of Arroz Con Mariscos a combo of various seafood, medallions of pork and a whole lobster.

Skirt steak topped with sauteed shrimp, octopus, scallops, onions and peppers. Served with white rice.

A skewer of tenderloin medallions marinated with a traditional Brazilian creole sauce. Accompanied by a skewer of scallops, shrimp and roasted peppers. Served over a mixture of well-seasoned black beans and rice.

A traditional Peruvian dish, sauteed tomatoes, onions and potatoes. Flambeed with pisco and served with white rice.

Traditional Peruvian and Chinese fusion. Spaghetti noodles sauteed along with red peppers, onions, ginger, soy and oyster sauce.

Peruvian-style fried rice sauteed with green onions, egg, ginger and soy sauce.

Dinner for two. Three appetizers: anticucho de pollo, ceviche clasico de pescado and Peruvian tamale and two entrees: aji de gallina and arroz con mariscos.

White rice.

Fried potatoes.

Sweet fried plantains.

Black beans.

Fried yucas.

Jar of aji sauce

Delicious overload of chocolate served with a scoop of vanilla ice cream.

Cheesecake topped with mango passion fruit sauce and whip cream.

Creamy Peruvian rice pudding mixed in with raisins and fresh cinnamon topped with shredded coconut.

Traditional Peruvian flan.

Purple corn pudding with fruit.

Combination of mazamorra morada and arroz con leche.

Served with whip cream.

Vanilla and chocolate served with whip cream.