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

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 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

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

FARMER'S MARKET SALAD
Chef's weekly selection from the BW Friday Farmer's Market (available Friday-Sunday while ingredients last) 16

SALAD ADDS
+8 grilled chicken, +10 salmon filet, +6 prosciutto

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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

PROSCUITTO, PEAR & GORGONZOLA
Proscuitto, pear, gorgonzola cream sauce, oregano, pistachio pesto, candied walnut 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 16 {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 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

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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

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

LAMB CHOPS

Pistachio encrusted lambchops, mushroom cream, broccolini, rainbow potatoes 36

BLUEFIN TUNA

Seared Bluefin tuna steaks, parsnip polenta, baby zucchini, heirloom tomato, estate pomegranate, balsamic reduction 32

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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