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 

CHEESE & SALUMI
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

wood-fired using estate-grown olive wood, hand-tossed, housemade traditional dough

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 

VEGAN
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}
Add Fresh Mozzarella 4

CHICKEN PESTO
artichoke hearts, kale, olive, basil pesto, herbed chicken, goat cheese, asiago 20
PIZZA ADDS
+6 BURRATA, +6 PROSCUITTO DI PARMA, +3 FARM EGG

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PANINI 

built on our wood-fired ciabatta, served with summer orzo or fries 

Gluten free bread +4 

ITALIAN  
salami, calabrese, prosciutto, mozzarella, parmesan, arugula, tomato, onion, pepperoncini, garlic aioli 17 

SALMON  
grilled salmon filet, smoked pancetta, pickled apple slaw, paprika aioli, arugula, ciabatta 22 

 

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PASTA

Pasta made in-house by extruder or by hand, semolina, salt, filtered water

VODKA SAUCE & RIGATONI
Rigatoni, Aunt Nina's classic tomato & cream sauce, housemade ricotta  20
TOMATO SUGO SPAGHETTI & MEATBALLS
Beef and pork meatballs in red sauce  20
LASAGNA
Tomato sugo, parmesan, pork & beef sausage, mozzarella, parmesan, housemade pasta sheets 24
CARBONARA
Fettucine, duck pancetta, egg yolk, Romano, English peas. 26
GEMELLI & PRIMAVERA
bell pepper, broccolini, jalapeno, roasted garlic, onion, charred lemon slices, fire roasted corn, parmesan  24
CHEF'S STUFFED PASTA 
Honey, butternut squash, onion, garlic, in sage butter sauce 26

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SECONDI

Dinner entree selections featuring locally caught fish, quality meats and estate veggies (available 4pm-close)

LAMB CHOPS
Cherry zinfandel demi lambchops, broccolini, rainbow potato 42
SEABASS RISOTTO
Parmesan encrusted seabass, romanesco, lemon pecorino risotto, lemon 'caviar' 36
MUSHROOM POLENTA
Trio of mushrooms; cremini, portobello, shitake, parmesan polenta, roasted tomato 26

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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

DRIP COFFEE 4
COLD BREW 5 
ESPRESSO  4
LATTE  6
CAPPUCCINO  6
HOT TEA  5

 

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