Monday, February 9, 2009
LA Times Reviews Rivera Restaurant
Chef John Rivera Sedlar makes auspicious return
To read the whole review, visit the LA Times here
Monday, January 19, 2009
Rivera Restaurant's Menu
tidbits | snacks
essences of tomato, chile lime and avocado with chips $3
spanish olives with a progression of stuffings $4
zapotec charred-habanero "dog's nose" salsa with mini chips $4
housemade nixtamal tortillas with Indian butter $4
two Latin soups in a pony shot glass $2
kennebec potato chips chipotle lime crema, caviar $5
cracklings of locally raised pork with cascabel romesco $3
appetizers | tapas
vermicelli with shiitake julienne and seared scallops $12
crudo: scallops, cucumber, horseradish pearls, ginger salsa cocktail $9
playa bar seviche - ahi tuna with serranos, lime, ginger $11
grilled prawns with basque epellette pepper $16
pickled mild chile stuffed with avocado salad $10
frisee, idiazbal cheese, marconas, xerez vinegar $8
mussels with chorizo and aji amarillo pisco broth $8
seared black cod with serrano ham crisps $16
grilled quail with black beans $14
foie gras with blood orange confit $30
duck with a sauce of rioja wine and moriat chiles $13
basque lamb chops with chorizo, piquillos, olives, capers $14
tamale of plantain, black beans, kurobuta pork $9
world's finest ham and housemade breads $45
larger plates
halibut with saffron quinoa and hibiscus vinaigrette $23
steamed dungeoness crab with colombian aromatics $35
chicken with cara cara, bood orange, pomelo $22
deconstructed turkey mole $19
pork shoulder slow cooked in banana leaves $21
prime rib-eye mignon, yellow gazpacho sauce, onion foam $31
colorful sauces | sides
salsa guajillo | salsa romesco | salsa habanero | salsa aji amarillo each $2
frijoles negros | frijoles verdes | fideo | calabacitas | confit de papas dulces each $4
