WINE FLIGHTS

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

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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

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

2020 PRIMAVERA ROSADO **
San Diego County
A gentle and refreshing rosado with notes of strawberry. Raspberry and lime. A light blend of Zin, Syrah and Barbera makes this rosado balanced and drinkable in the summer sun. $28 bottle, $11 glass 

 RED

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 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

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 Reserve MERLOT
San Diego County
This medium bodied red strikes a fine balance between tannins and acidity. Notes of cedar, vanilla, nectarine, black currant and maraschino cherry
$30 bottle, $12 glass

2019 GSM
San Diego County
With soft tannins and subtle acidity, this Rhone blend is perfect for everything from solo sipping to a neapolitan pizza. Notes of plum, black cherry, dark chocolate, crushed granite, baking spice, black pepper  $50 bottle, $15 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 delightful constrasty experience. Blend of Pinot Gris & Muscat Blanc  $30 bottle, $13 glass

 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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Tasting Room Fare

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

HOUSEMADE RICOTTA
pumpkin, butternut squash, onion, ginger, apples, raisins, pecans 18

PARMESAN FRIES
garlic, parmesan, asiago, italian parsley, vodka sauce for dipping 10

HOUSEMADE HERB GARLIC CHIPS
garlic, oregano, sea salt, garlic aioli for dipping 10

BW HOUSE
candied walnuts, goat cheese, red onion, house dressing (sugo, red wine vinegar, olive oil) 15

VINCE’S SALAD
romaine, lemon wedge, herb crouton, shaved parmesan, Vince’s dressing (garlic, olive oil, lemon, salt, pepper) 15

BURRATA CAPRESE
 burrata, cherry & roma tomato, red onion, arugula, cucumber, parsley, basil, jicama, white vinaigrette 18

MARGHERITA PIZZA
fresh basil, fresh roma tomato, mozzarella, olive oil 16

CALABRESE PIZZA
calabrian pepperoni, mozzarella, asiago, sugo 18

SALUME PIZZA
genoa, porcini + cremini mushroom, truffle oil, tomato sugo, fresh mozzarella, asiago 20

PROSCUITTO, PEAR & GORGONZOLA PIZZA
prosciutto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 20

VEGAN PIZZA
sugo, cremini mushroom, black olive, roma tomato, red onion, arugula, oregano, olive oil  (make it not vegan w/ fresh mozz+2) 16

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 LUNCH KITCHEN MENU

SERVED 11-8PM 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.

apps

To share, or not.

WOOD-FIRED CIABATTA

olive oil & BW estate produced red wine vinegar 7

HOUSEMADE RICOTTA

zucchini apple chutney, toasted almond, focaccia points 18

BRUSCHETTA

grilled focaccia, roma tomato, olive, garlic, pistachio, basil 18

PARMESAN FRIES

garlic, parmesan, asiago, italian parsley, vodka sauce for dipping 12              SALUME

Genoa, porcini + cremini mushroom, truffle oil, tomato sugo,

fresh mozzarella, asiago 20

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

CALABRESE

Calabrian pepperoni, mozzarella, asiago, sugo 18

MARGHERITA

Fresh basil, fresh roma tomato, mozzarella, olive oil 16

VEGAN

sugo, cremini mushroom, black olive, roma tomato, red onion, arugula, oregano, olive oil (make it not vegan w/ fresh mozz+2) 16

PROSCUITTO, PEAR & GORGONZOLA

Proscuitto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 20

salad

fresh, refreshing salads

BW HOUSE

candied walnuts, goat cheese, red onion, house dressing (sugo, red wine vinegar, olive oil) 15

VINCE’S SALAD

romaine, lemon wedge, parmesan herb crouton, shaved parmesan, vince’s dressing (garlic, olive oil, lemon, salt, pepper) 15

BURRATA CAPRESE

burrata, cherry & roma tomato, red onion, arugula, cucumber, parsley, basil, white vinaigrette 18                                                                                             PROSCUITTO

basil leaf, balsamic, shaved parmesan, olive oil 17

panini

delicious sandwiches built on our WOOD-FIRED CIABATTA.

panini served with housemade herb& garlic chips (sub bw house salad +2)

SALMON

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

TUSCAN

artichoke hearts, roasted red peppers, capers, tomato, red onion, garlic herb aioli, provolone 16

BW BURGER

angus beef patty, muenster, lettuce, caramelized onion, tomato, herbed mayo 18

pasta

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

TOMATO SUGO SPAGHETTI & MEATBALLS

Beef & italian pork sausage meatballs in red sauce 20

RICOTTA, VODKA SAUCE & RIGATONI

Rigatoni, Aunt Nina’s classic creamy tomato sauce, house made ricotta 20

LASAGNA

Tomato sugo, parmesan, pork & beef, mozzarella, parmesan, house made pasta sheets 24

desserts

GELATO

House selections 6

CANNOLI

ricotta orange cream, chocolate chip, pistachio, candied fruit 7

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.

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
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

VINCE’S SALAD
Chopped romaine, parmesan, lemon wedge, focaccia croutons, fresh parsley, lemon garlic dressing 15

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
CALABRESE
Calabrian pepperoni, mozzarella, asiago, sugo 16 MARGHERITA
Fresh basil, fresh roma tomato, mozzarella, olive oil 15
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
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

LAMB
pistachio-encrusted lamb loin medallions, garlic fingerling potato, mushroom crème, 40

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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

GUAVA 4  

proudly serving estate-roasted manzanita coffee

FRENCH PRESS 4

COLD BREW 5

HOT TEA 3

ESPRESSO 3.50

LATTE 5

CAPPUCCINO 5

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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.

~~~