City Vino - wine bar, store, jersey city, NJ
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Fall/Winter 2008-09

STARTERS
  • EMPANADAS (Argentina)
    Beef, chicken or spinach turnovers made Mendoza style accompanied with chimichurri sauce
  • OLIVES (Italy, Spain & Greece)
    house cured assorted olives from Italy, Spain and Greece
  • PESTO BRUSCHETTA (Italy)
    Grilled bread w. basil pesto
  • BRIE TARTINE (France)
    Grilled bread w. brillat-savarin (cow's-milk cheese from Normandy)
  • PAN CON TOMATE (Spain)
    Grilled baguette rubbed with garlic and fresh tomato, sea salt and olio verde
  • OCTOPUS (Portugal)
    Portuguese octopus with lemon-dill infused olive oil, served cold
  • BREAD BASKET
    Assortment of breads
  • HEIRLOOM POTATOES (Peru)
    Purple and yellow Peruvian potatoes served with huancaina sauce (fresh cheese and yellow hot chili)
  • MELTED CHEESE (Mexico)
    Chorizo, onions and Oaxaca cheese served in a cast iron skillet
  • QUESADILLAS (Peru)
    Flour tortillas with Portobello mushroom and mozzarella served with creamy spicy sauce.

HOT DISHES
  • BLACK CALAMARI STEW (Spain)
    Calamari stewed in its own ink served with basmati rice
  • BUTTERNUT SQUASH (South America)
    Slowly roasted and topped with taleggio cheese and a hint of cinnamon nutmeg – sea salt
  • CHORICITOS AL JEREZ (Spain)
    Red pimiento chorizos sautéed with Spanish sherry served with white garlic alioli
  • CITY VINO CORN (Peru)
    Grilled off the cob Andean corn sautéed in pepper-cummin compound butter
  • SCALLOP GRATIN - "CONCHITAS A LA PARMESANA" (Peru)
    Peruvian scallops dipped in pisco and roasted with parmesan served in it's own shell
  • PIQUILLOS RELLENOS (Spain)
     Fire roasted piquillo peppers stuffed with cabernet sauvignon braised short-ribs
  • GAMBAS (Spain)
     Garlic sautéed prawns with Spanish smoked pimiento
  • BLACK COD (Japan)
    Fresh black cod roasted with miso, served over butter melted leeks
  • DUCK CONFIT (France)
     Hudson Valley Duck legs served with herb-roasted fingerling potatoes and honey truffle sauce
  • ARTICHOKES GRATIN
    Romana style artichokes with béchamel, mozzarella and parmiggiano
  • MEATBALLS ALLA NAPOLETANA (Italy)
    In tomato sauce served with peas and potatoes
  • TORTILLA (Spain)
    Classic egg, potato and onion tart made Spanish style served in a cast iron skillet
  • FISH TACOS (Mexico)
    White fish wrapped in corn tortillas
  • DUCK TACOS (Mexico)
    Shredded peking duck with avocado rolled in corn tortilla
  • RIBS TACOS (Mexico)
    Cabernet Sauvignon roasted short ribs, avocado and corn tortillas
  • LASAGNA (Italy)
    Vegetable or Bolognese
  • PASTA (Italy)
    With basil pesto, marinara or calamari arrabiatta

SOUP & SALAD
  • ONION SOUP
  • LENTIL SOUP
  • TOMATO SOUP
  • ARUGULA
    Baby arugula with shaved parmiggiano-reggiano in balsamic vinaigrette
  • SPINACH
    Ham, mozzarella, tomatoes, spinach, red onion, egg and creamy parsley vinaigrette on an open pocket
  • MESCLUN
    Mesclun salad, carrots and cherry tomatoes in champagne vinaigrette
  • CHICKEN SALAD
    Grilled chicken, spinach, avocado, tomatoes, red onion in parmesan balsamic dressing
SANDWICHES
  • SWISS
    Classic ham and swiss pressed on the grill
  • PORTOBELLO
    Roasted portobello mushrooms and tallegio cheese with a sundried tomato pesto on a roll
  • ROAST BEEF
    Thinly sliced fresh roasted beef, gruyere cheese, tomato and City Vino sauce on a roll
  • BARCELONES
    Soppresatta and manchego with caramelized onions and a balsamic reduction pressed on the grill
  • SHORT RIBS
    Red wine braised short-ribs on a roll
  • BOCADILLO
    Grilled baquette rubbed with fresh tomato and layered with Serrano Ham
  • PIEDMONTES
    Mortadella from Bologna made with pistachios and black peppercorns with horseradish mayo on pressed ciabatta
  • CHICKEN
    Grilled chicken breast, tomatoes, avocado and mozzarella on ciabatta
  • CHORIPAN
    Grilled red pimiento chorizo on ciabbata served with chimichurri

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 pork sausage from Spain made with garlic and paprika

DESSERT
  • COCONUT RICE PUDDING (South America)
    Rice pudding made with sweetened coconut shavings and yellow raisins
  • CHOCOLATE CAKE (France)
     Flourless, rich, decadent chocolate cake, paired with sweet mascarpone
  • DULCE DE LECHE & CHEESE (Colombia)
    Colombian caramel paired with mozzarella
  • BISCOTTI & VIN SANTO (Italy)
    Twice cooked Italian dessert cookie designed to absorb sugar when dipped into a glass of sweet white wine