KITCHEN RESTAURANT MENU

Proprietor: Ross Rizzo Jr & Family
Executive Chef: Yakub Abowath
Featuring our Bernardo Winery 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.
Served Wednesday through Saturday at the Kitchen Restaurant
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WOOD-FIRED CIABATTA
Housemade dough, served with olive oil & BW estate produced red wine vinegar 7< Add to your bread board >
+3 SUGO, +6 BURRATA, +6 PROSCUITTO DI PARMA, +7 RICOTTA & CHUTNEY, +7 MEATBALLS
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ANTIPASTI
plates for sharing, salads, and specialties
BRUSCHETTA
toasted focaccia, roma tomato, olive, garlic, pistachio, basil, parm 21
PORK BELLY
pressed & slow-roasted pork belly, zinfandel reduction, chili oil estate balsamic cherry 22
POLPETTI DE PANE
woodfired bread skillet, garlic butter, pesto aioli 16
assorted chef’s whim cheeses & meats, accoutrement 28
BW HOUSE SALAD
candied walnuts, goat cheese, red onion, house dressing (sugo, red wine vinegar, olive oil) 15
POLPE
grilled octopus, radish, red onion, parsley, garlic, greens, charred lemon, garlic, chili de arbol oil 20
FALL HARVEST SALAD
butternut squash, baby kale, apple, estate pomegranate, feta, toasted pepitas, apple cider vinaigrette 16
CAPRESE
late harvest heirloom tomato, mozzarella, greens, balsamic 16
SALAD ADDS
+8 grilled chicken, +10 salmon filet, +6 prosciutto
MOM’S TOMATO SOUP
creamy tomato bisque, parmesan crostini 14
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PIZZA
MARGHERITA
fresh basil, fresh roma tomato, mozzarella, asiago, olive oil 17
CALABRESE
calabrian pepperoni, mozzarella, asiago, sugo 19
SALUME
genoa, porcini + cremini mushroom, truffle oil, tomato sugo, mozzarella, asiago 20
APPLE & GORGONZOLA
apple, gorgonzola & ricotta cream, prosciutto, asiago, arugula 22
Broccolini, slow roasted tomatoes, sliced red onion, jalapenos and Fresno peppers, fire-roasted corn, fresh basil, lemon thyme, tomato, vinaigrette and cashew cream sauce 18 {vegan} {spicy}
CHICKEN PESTO
artichoke hearts, kale, olive, basil pesto, herbed chicken, goat cheese, asiago 20
+6 BURRATA, +6 PROSCUITTO DI PARMA, +3 FARM EGG
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PANINIbuilt on our wood-fired ciabatta, served with summer orzo or fries Gluten free bread +4 |
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ITALIAN |
SALMON |
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PASTA
Pasta made in-house by extruder or by hand, semolina, salt, filtered water
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SECONDI
Dinner entree selections featuring locally caught fish, quality meats and estate veggies (available 4pm-close)
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SUNDAY BRUNCH
Served Sundays at the Kitchen from 9-1pm
RANCH SKILLET
Poached egg, potato, pepper, onion, Italian sausage, aged cheddar, red pepper flake, tomato sugo 18
AUNT NINA'S PIZZA RUSTICA
Sicilian- style quiche (not a pizza.) egg, mozzarella, parmesan, ricotta, kale, Italian sausage, genoa salami, coppa 16
ITALIAN FRITTATA OMELETTE
Feta, spinach, whole egg, tomato 16 (egg whites + $2)
SEMOLINA FRENCH TOAST
French toast-style semilona raisin loaf, pistachio, raisin 15
RANCH OATMEAL
rough-cut oatmeal, brown sugar, honey, candied walnut, sweet cream, fruit 15
MIMOSAS
With your choice of juice ~ Guava, Mango or O.J. 12
COFFEE, TEA, JUICES
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Organic mango nectar 4 Organic guava nectar 6
estate fresh squeezed blood orange 4
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PROUDLY SERVING ESTATE-ROASTED MANZANITA COFFEE
We ask that you enjoy our menu how it was intended. Kindly, no modifications or substitutions.
Please inform your server of any allergies. 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 for all dine-in service to the benefit of our staff who will continue to offer you an exceptional experience.
Please Note: Menu subject to change without notice