City Vino

Small Plates

Olives

house cured assorted olives from italy, spain and greece

Black Calamari Stew

calamari stewed in its own ink stuffed with garlic basmati, parsley and small diced chorizo

Artichokes

steamed artichokes served whole with a creamy herbed champagne vinegar

Choricitos Al Jerez

red pimiento chorizos sauteed with spanish sherry served with white garlic alioli

City Vino Corn

grilled off the cob andean corn sauteed in pepper cummin compound butter

Scallop Gratin

bay scallops dipped in pisco and roasted with parmesan served on a shell

Piquillos Rellenos

fire roasted piquillo peppers stuffed with cabernet sauvignon braised short ribs

Butternut Squash

slow olive oil roasted butternut squash topped with taleggio cheese and hint of cinnamon

Gambas

garlic sauteed prawns with spanish smoked pimiento

Block Cod

roasted black cod with miso, served over butter melted leeks

Tartar City Vino

minced chateaubriaund filet of beef with caper, shallots, and mustard topped with a fried quail egg

Duck Confit

hudson valley duck legs poached in olive oil served with herb roasted fingerling potatoes

Tortilla

classic egg potato and onion fart made spanish style served in a cast iron skillet

Soups

Onion

Lentil

Tomato

Salads

Arugula

served with shaved parmigiano-reggiano and a balsamic vinaigrette

Mesclun

served with grated carrots cherry tomatoes and a champagne vinaigrette

Chopped City Vino

corn, peas, and carrots tossed with alioli

Cheese

Chevre

goat's milk cheese from la loire western france fresh soft cheese, chalky white with a delightfully tart flavor

Brie

cow's milk cheese from meaux central france aged for 1 month buttery soft cream colored with a earthy truffle like flavor

Fontina

cow's milk cheese from val d'aosta northern italy aged for 4 months, semi soft yet creamy with mild and nutty flavor

Manchego

sheeps milk cheese from la mancha southern spain aged for 3 months rich golden sem-firm with a full mellow flavor

Parmigiano - Reggiano

cow's milk cheese from emilia - romagna north central italy aged for 14 months hard, pale golden, with a rich, sharp flavor

Cured Meats

Sopresatta

dry cured sausage from southern italy, made with garlic, red pepper flakes and white wine

Mortadella

mild, smooth sausage from bologna, made with pistachios and black peppercorns

Jamon Serrano

meaty soft dry cured ham from spain

Bresaola

salty air dried beef from northern italy

Chorizo

highly seasoned smoked park sausage from spain made with garlic and paprika

Pressed Bread

Bocadillo

grilled and oiled bread rubbed with fresh tomato and layered with serrano ham

Swiss

classic ham and swiss, lightly buttered, pressed on the grill

Portobello

roasted portobello mushrooms and tallegio cheese with a sundried tomato pesto

Roast Beef

thinly sliced roasted beef and tomato with city vino sauce on a sourdough roll

Barcelones

soppresatta and manchego with caramelized onions and a balsamic reduction

Short Ribs

red wine braised short ribs on a ciabatta

Piemontes

thinly sliced mortadella on a miniature ciabatta with a horse radish mayonnaise

Dessert

Coconut Rice Pudding

rice pudding made with sweetened coconut shavings condensed milk and yellow raisins

Chocolate Cake

flourless, rich, decadent chocolate cake, paired with sweet mascarpone

Biscotti And Vin Santo

twice cooked italian dessert cookie designed to absorb sugar when dipped into a glass of sweet white wine