BW KITCHEN 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.

LUNCH

Served Wednesday through Saturday at the Kitchen Restaurant
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 PANE

Housemade dough, served with olive oil & BW estate produced red wine vinegar

WOOD-FIRED CIABATTA
7

< Add to your bread board >
+3 SUGO, +6 BURRATA, +6 PROSCUITTO DI PARMA, +7 RICOTTA & CHUTNEY, +7 MEATBALLS


ANTIPASTI

plates for sharing, salads, and specialties

BRUSCHETTA
toasted focaccia, roma tomato, olive, garlic, pistachio, basil, parm 21

ARANCINI
traditional fried rice balls, ground beef, peas, vodka sauce 16

PARMESAN FRIES
garlic, parmesan, asiago, parsley, vodka sauce for dipping 14

CHEESE & SALUMI
assorted chef’s whim cheeses & meats, accoutrement 28

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

ESTATE AVOCADO & ARUGULA
arugula, tomato, hearts of palm, farro, pepitas parmesan, avocado lemon dressing 16

SALAD ADDS
+7 grilled chicken, +9 salmon filet, +6 prosciutto


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

PROSCUITTO, PEAR & GORGONZOLA
Proscuitto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 22

SAUSAGE & BROCCOLI
pickled lemon, italian sausage, olive oil, garlic ricotta, olive, broccoli 17

SHRIMP
poached lemon leaves, shrimp, garlic ricotta, lime oil, red onion, tomato & lemon salsa 22

GARDEN
tomato sugo, garlic roasted carrot, asparagus, broccoli, red onion, arugula, lemon olive oil 16 {vegan}

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


PANINI

built on our wood-fired ciabatta, served with housemade herb & garlic chips

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

TUSCAN
artichoke hearts, roasted red peppers, capers, tomato, red onion, garlic herb aioli, provolone 16
BW BURGER 
Aged white cheddar, bacon, garlic aioli, grilled onions, lettuce, tomato, pickles, housemade asiago bun  20
 

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, parmasan, pork & beef sausage, mozzarella, parmesan, housemade pasta sheets 24

DINNER 

_______________________

Proprietor Ross Rizzo Jr & Family
Executive Chef Yakub Abowath
Featuring our BW 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.


PANE


Housemade dough, served with olive oil & bw estate produced red wine vinegar


WOOD-FIRED CIABATTA
7

< Add to your bread board >
+3 SUGO, +6 BURRATA, +6 PROSCUITTO DI PARMA, +7 RICOTTA & CHUTNEY, +7 MEATBALLS


ANTIPASTI

plates for sharing, salads, and specialties

POLPE
grilled octopus, radish, red onion, parsley, garlic, greens, charred lemon, garlic, chili de arbol oil 20

BW HOUSE SALAD
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

ESTATE AVOCADO & ARUGULA
arugula, tomato, hearts of palm, farro, pepitas parmesan, avocado lemon dressing 16

 BRUSCHETTA

toasted focaccia, roma tomato, olive, garlic, pistachio, basil, parm 21

ARANCINI
traditional fried rice balls, ground beef, peas, vodka sauce 16

CHEESE & SALUMI
assorted chef’s whim cheeses & meats, accoutrement 28
SALAD ADDS
+7 grilled chicken, +9 salmon filet, +6 proscuitto


PIZZA


wood-fired using estate-grown olive wood, hand-tossed, housemade traditional dough
+6 BURRATA, +6 PROSCUITTO DI PARMA, +3 FARM EGG

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

PROSCUITTO, PEAR & GORGONZOLA
Proscuitto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 22

SAUSAGE & BROCCOLI
pickled lemon, italian sausage, olive oil, garlic ricotta, olive, broccoli 17

SHRIMP
poached lemon leaves, shrimp, garlic ricotta, lime oil, red onion, tomato & lemon salsa 22

GARDEN
tomato sugo, garlic roasted carrot, asparagus, broccoli, red onion, arugula, lemon olive oil 16 {vegan}

CHICKEN PESTO
artichoke hearts, kale, olive, basil pesto, herbed chicken, goat cheese, asiago 20


PASTA


pastas 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 & pork meatballs in red sauce 20

SHRIMP & LINGUINE
garlic, anchovy, pecorino, jalapeno, fresno chili, blistered cherry tomato, parmesan breadcrumb 26
LASAGNA
tomato sugo, parmesan, pork & beef sausage , mozzarella, parmesan, housemade pasta sheets 24

CARBONARA
fettuccine, pancetta, egg yolk, parmesan, english peas 26
CHEF’s STUFFED PASTA
A weekly special featuring Chef Yakub’s seasonal stuffed pasta MP

NERO RISOTTO & CHILEAN SEABASS
parmesan encrusted seabass, white wine, butter, garlic 32

SAGE WALNUT PESTO GNUDI
Vegan ricotta, vegan parmesan, chives 27  {VEGAN}
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SUNDAY BRUNCH

Served Sundays at the Kitchen from 9-1pm

Bottom-less* Mimosas  $22

 

RANCH SKILLET

Poached egg, potato, pepper, onion, italian sausage, aged cheedar, 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

 

*be gentle...

 

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.