WINE AND DINING MENU

RESERVATIONS ARE REQUIRED.
PLEASE MAKE A RESERVATION ABOVE.

Bernardo Winery produces wines from locally sourced grapes that suit the San Diego Terroir, such as Syrah, Petite Sirah, Zinfandel, Viognier, Chardonnay and Aglianico. The century-old building that once was the tractor barn has been updated into a modern winemaking facility, located on the North side of the property. We incorporate the old ways of winemaking our ancestors used with modern technology and enological and viticulture practices. 

While our working winemaking facility is only open for private tours, guests can stroll through the historic antique winemaking facility of yesteryear, located in the winery courtyard. There you can see the old ways, using large scale redwood barrels that were built over 130 years ago.

 

TO-GO WINE OFFERS:
10% off 3+ bottles
15% off 6+ bottles
20% off 12 bottles or more
Enjoy a bottle here, take the same bottle home for 20% off.

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WINE FLIGHTS

Enjoy a sampling of BW wines in a unique carrier you take to your table $20

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SPARKLING

ORO DI BERNARDO
California sparkling wine with notes of peaches and honey. Dry to off-dry character. $25 bottle, $10 glass

WHITE & DRY ROSADO

2016 CHABLIS
Blended white made in the Ol’ Italian style. Soft, light, semi-dry white wine. A blend of French Colombard and Chenin Blanc. $24 bottle, $10 glass

2019 VIOGNIER
San Diego County
A slight difference in attention to detail in the vineyard can go a long way in the final bottle and this viognier is a shining example of that. With slightly more foliage cover and picking a little later, the fruit has given us some delicious flavors of guava, green banana, white peach, and almond. Wonderfully refreshing and great with light cheeses.
$30 bottle, $13 glass

2016 CHARDONNAY
A balanced chardonnay that pairs perfectly with the warm San Diego sun. Fruity yet savory, lightly buttery yet crisp. Citrus and hints of oak throughout. $25 bottle, $10 glass

2020 Reserve CHARDONNAY **
San Diego County
Nutty, oaky and full of character, this san diego chardonnay is a classic rendition of an old California song. Almond paste, lemon, vanilla and praline round out this partially ML fermented white.  $30 bottle, $13 glass

2018 VINCENZO BIANCO
San Diego County
San Diego County 65% Chardonnay, 25% Viognier, 10% Sauvignon Blanc - Barrel-aged and fermented, light skin contact, malolactic fermentation: all the great things that go into a very well-rounded and balanced vintage white wine.  notes of banana, toasted oak, buttered fresh bread, vanilla and sesame. $32 bottle, $13 glass

2019 PRIMAVERA ROSADO **
San Diego County
Estate Vineyards - The gentlest, most refreshing rosado produced at Bernardo with notes of watermelon, strawberry and lime. A light blend of Syrah and Barbera makes this rosado balanced and drinkable in the summer sun. $28 bottle, $11 glass

 


RED

2016 BURGUNDY
Our Barbera and Mourvedre classic fruity red blend. A traditional red Italian table wine, our ‘Burgundy’ has been produced at Bernardo Winery since before prohibition age and named after this prestigious French region simply out of Old-California winemaking tradition. $24 bottle, $10 glass

2019 GRENACHE **
San Diego County
Bright delicious fruit and structure makes this grenache a great everyday wine. To make this wine an early drinker we focused on a shorter extraction time to maximize fruit and mellow out the tannin. Notes of dark cherry candy and bright acid.
$24 bottle, $10 glass

2016 MERLOT
Robust Merlot reveals a deep purple color. Shows aromas of blackberry and spice with ripe, jam flavors of plum and black currant $26 bottle, $11 glass

2018 MALBEC
San Diego County
Focusing on making wines from San Diego that have that refreshing fruit forward character, medium-bold body and drinkability, we decided to run this Malbec through a shorter maceration at a colder temperature. Doing so brought out those subtle notes of oak and spice, but far more blackberry, black currant, and leather. $32 bottle, $13 glass

2018 SYRAH
San Diego County
Notes of dark fruit, fresh honey, toasted sweet oak and long concentrated tannin. Since our first vintage in 2006, the BW Syrah has been an example of classical San Diego terroir. $30 bottle, $12 glass

SWEET

2019 VINCENZO ROSADO
San Diego County
A classic light off-dry blush rosado reminiscent of yesteryears classic Bernardo Winery vin rose. Notes of strawberry, rhubarb, rose petal and honey.
$28 bottle, $10 glass

2020 TRAMONTO
South Coast AVA
‘Sunset’ in italian, our Tramonto celebrates the sunsets in san diego and pairs so wonderfully as a fruity, complex semi-sweet wine. Enjoy as you would a sangria on the patio or pair with aged cheeses for a delightfully constrasty experience. Blend of Pinot Gris & Muscat Blanc $75 ½ growler, $40 carafe, $30 bottle, $13 glass

2019 MOSCATO
South Coast AVA
A light sweet favorite produced here at BW since before prohibition. Honeysuckle and peaches on the nose with a crisp sweetness to finish. $26 bottle, $11 glass

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TASTING ROOM FARE
SERVED 11-8PM WED-SAT & 11-6PM SUN IN OUR TASTING ROOM
RESERVATIONS ARE REQUIRED.
SHAREPLATES
WOOD-FIRED BREAD chef's whim fresh bread baked daily, olive oil & BW red wine vinegar 6
BRUSCHETTA toasted focaccia, roma tomato, olive, garlic, pistachio, basil 18
KALE ARTICHOKE FUSO melted fontina, brie, red onion, olive, crostini 16
ARANCINI traditional fried rice balls, ground beef, peas, vodka sauce 16
MEATBALL  trio of homemade beef & pork meatballs, tomato sugo, mozzarella 12 (add meatball +3)
HOUSEMADE RICOTTA zucchini chutney, almond, grilled focaccia 18
ANTIPASTO BOARD cheeses, meats, chef’s seasonal selections, estate pickled veggies, accoutrements 26
PARMESAN FRIES garlic, parmesan, asiago, italian parsley, vodka sauce for dipping 10
MOM’S TOMATO SOUP creamy tomato bisque, crostini 12
SALAD
BW HOUSE
candied walnuts, goat cheese, red onion, house vinaigrette dressing (sugo, red wine vinegar, garlic) 14
BURRATA PRIMAVERA
prosciutto, burrata, raisin, red onion, arugula, almond, jicama, cherry tomato, white wine vinaigrette 18
VINCE’S CHICKEN SALAD
Chopped romaine, marinated chicken, parmesan, lemon wedge, croutons, Vince’s dressing, toms, red onion (lemon, garlic, salt, olive oil) 18
 
PIZZA
Traditional wood-fired pizzas featuring homemade dough and hand-tossed rustic traditional style.
Add Burrata +4  Add Prosciutto +4  Add Farm Egg +3
MARGHERITA
Fresh basil, fresh roma tomato, mozzarella, olive oil 15
CALABRESE
Calabrian pepperoni, mozzarella, asiago, sugo 16
SALUME
Genoa, porcini & cremini mushroom, truffle oil, tomato sugo, fresh mozzarella, asiago 20
CHICKEN & RED PEPPER
Garlic ricotta, chicken, peas, roasted red bell pepper, rosemary honey, asiago 18
SAUSAGE & BROCCOLINI
Pickled onion, bechamel, italian sausage, lemon oil, olive, broccolini 18
PROSCUITTO, PEAR & GORGONZOLA
Proscuitto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 20
VEGAN
Chef’s whim veggie (*not vegan* add fresh mozz +2) 16
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We ask that you enjoy our menu how it was intended. 
Kindly, no substitutions.
Please inform your server of any allergies. Split charge of $5.
Parties of 8 or more may be charged a service charge of 20%
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We support the minimum wage increase approved by the San Diego voters and state legislators.
A 4% surcharge has been added to your check and everyone at
BW will continue to offer you an exceptional experience.
~~~
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BERNARDO WINERY KITCHEN
DINNER MENU

SERVED 4-8PM WED - SAT
RESERVATIONS ARE REQUIRED.
PLEASE MAKE A RESERVATION ABOVE.

Executive Chef Yakub Abowath
Proprietor Ross Rizzo Jr & Family
Featuring our BW Reserve Wine List and a seasonal elevated menu incorporating locally sourced and estate grown ingredients composed by Chef Yakub and his team. Sicilian/ Old Californian focused food with handmade pastas, rich sauces, rustic traditional pizza all celebrating Bernardo Winery's long culinary family history.

STARTER

WOOD-FIRED CIABATTA
olive oil & BW estate produced red wine vinegar 6
HOUSEMADE RICOTTA
zucchini apple chutney, toasted almond, grilled focaccia 18
POLPE
grilled octopus, radish, red onion, parsley, garlic, greens, charred lemon, garlic, chili de arbol oil* 20
ANTIPASTO BOARD
selection of three cheeses, two meats, estate/locally grown fruit, house bread baguette 26 (extra bread +4)
CAULIFLOWER
Grana Padano, garlic, thyme, chardonnay garlic butter, olivewood-fire oven roasted, red pepper aioli 14
ARANCINI
Traditional style stuffed risotto balls, beef, peas, parmesan 12
BRUSCHETTA
Toasted focaccia, roma tomato, olive, garlic, pistachio, basil 18

SALAD & SOUP

BURRATA PRIMAVERA
burrata, raisin, red onion, arugula, almond, jicama, cherry tomato, parsley, white wine vinaigrette 16
MISTA
dandelion stems, arugula, herb-roasted pepita, pickled onion, feta, Lime apricot balsamic*, estate fruit 15
VINCE’S CHICKEN SALAD
Chopped romaine, marinated chicken, parmesan, lemon wedge, focaccia croutons, fresh parsley, lemon garlic dressing, toms, red onion 18
MOM’S TOMATO SOUP
creamy tomato bisque, crostini 12

PIZZA

Traditional pizza made from house-made dough matured for 24 hours and
cooked in our wood-fire brick oven

Add Burrata +4 Add Prosciutto +4 Add Farm Egg +3

SALUME
Genoa, porcini + cremini mushroom, truffle oil, tomato sugo, fresh mozzarella, asiago 20
SAUSAGE & BROCCOLINI
Pickled onion, bechamel, italian sausage, lemon oil, black olive, broccolini 17
CALABRESE
Calabrian pepperoni, mozzarella, asiago, sugo 16 MARGHERITA
Fresh basil, fresh roma tomato, mozzarella, olive oil 15
CHICKEN & RED PEPPER
Garlic ricotta, chicken, peas, roasted red bell pepper, rosemary honey, asiago 18
VEGAN
Chef’s whim veggie
(make it not vegan w/ fresh mozz+2) 16
PROSCUITTO, PEAR & GORGONZOLA
Pear, gorgonzola cream sauce, oregano, pistachio pesto, walnut 20

PASTA

Handmade pasta with egg, durum wheat flour, water & salt.

TOMATO SUGO SPAGHETTI & MEATBALLS
Beef & pork meatballs in red sauce 20
CHEF YAKUB’S STUFFED PASTA
Chef’s ever-changing whim. 24
LASAGNA
Tomato sugo, parmesan, pork & beef, mozzarella, parmesan, house made pasta sheets 24
DUCK CARBONARA
Fettuccine, duck breast, egg yolk, parmesan, english peas 26
FRUITI DI MARE
Linguine, chorizo, calamari, shrimp, salmon, Vincenzo Bianco, garlic, butter, parsley, pickled lemon, thyme 36
RICOTTA, VODKA SAUCE & RIGATONI
Rigatoni, Aunt Nina’s classic creamy tomato sauce, house made ricotta 20

SECONDI

Sicilian/Old California entrees

NEW YORK
10 oz New York, cooked medium rare unless specified otherwise, sundried tomato three cheese risotto, mushroom & shallot, fancy carrots 36
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We ask that you enjoy our menu how it was intended. 
Kindly, no substitutions.
Please inform your server of any allergies. Split charge of $5.
Parties of 8 or more may be charged a service charge of 20%
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We support the minimum wage increase approved by the San Diego voters and state legislators.
A 4% surcharge has been added to your check and everyone at
BW will continue to offer you an exceptional experience.
~~~
 

BRUNCH

SERVED SUNDAYS 9am to 1pm
RESERVATIONS ARE REQUIRED.
PLEASE MAKE A RESERVATION ABOVE.

bottom-less* mimosas $22 (req purchase of a brunch entrée)

 

RANCH SKILLET
poached egg, potato, pepper, onion, italian sausage, aged cheddar, red pepper flake, tomato sugo 16

AUNT NINA’S PIZZA RUSTICA
sicilian-style quiche (not a pizza) egg, mozzarella, parmesan, ricotta, kale, italian sausage, genoa salami, coppa 14

 BRUNCH BOARD
brie, greek yogurt, estate fruit, grilled focaccia toast and accoutrements 14

 ITALIAN FRITATA OMELETTE
feta, spinach, whole egg, tomato, onion, aged cheddar 15 (egg whites + 2)

RANCH OATMEAL TOAST
French toast-style fig loaf, rough-cut oatmeal, brown sugar, honey 14

  

COFFEE, TEA, JUICES 

ORANGE 4

PEACH 4

GRAPEFRUIT 4  

proudly serving estate-roasted manzanita coffee

FRENCH PRESS large 6 small 4

COLD BREW 5

HOT TEA large 5 small 3

ESPRESSO 3.50

LATTE 5

CAPPUCCINO 5

~~~
We ask that you enjoy our menu how it was intended. 
Kindly, no substitutions.
Please inform your server of any allergies. Split charge of $5.
Parties of 8 or more may be charged a service charge of 20%
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We support the minimum wage increase approved by the San Diego voters and state legislators.
A 4% surcharge has been added to your check and everyone at
BW will continue to offer you an exceptional experience.
~~~