City Vino - wine bar, store, jersey city, NJ
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Summer 2008 Menus

STARTERS
  • OLIVES (Italy, Spain & Greece)
    house cured assorted olives from Italy, Spain and Greece
  • PESTO BRUSCHETTA (Italy)
    Grilled baguette spreaded w. basil pesto
  • BRIE TARTINE (France)
    Grilled baguette spreaded w. brillat-savarin (cow's-milk cheese from Normandy)
  • PAN CON TOMATE (Spain)
    Grilled baguette rubbed with garlic and spreaded with fresh tomato, sea salt and olio verde
  • OCTOPUS (Portugal)
    Portuguese octopus grilled and drizzled with lemon dill infused olive oil
  • BREAD BASKET
    Assortment of breads
  • EMPANADAS ARGENTINAS (Argentina)
    Beef, chicken,or spinach turnovers, made Mendoza style accompanied with chimichurri sauce
COLD DISHES
  • TIRADITO (Peru)
    Sashimi like fish cuts with rocoto, aji amarillo and parmigiano-reggiano sauces
  • FRESH MUSSELS or SCALLOPS (Peru)
    This classic of Peruvian seafood cuisine is served with a fresh onion, tomato, corn and rocotto mix
  • CEVICHE (Peru)
    Peruvian style ceviche, fresh white fish, red onion, lime, yellow chili pepper and cilantro
  • CAUSA (Peru)
    Yellow potato mash layered with shrimp, andean corn, tomatoes and limed yellow chili mayo.
  • TARTAR CITY VINO (France)
    Minced chateaubriand fillet of beef with capers, shallots, mustard & fried quail egg top

HOT DISHES
  • BLACK CALAMARI STEW (Spain)
    calamari stewed in its own ink served with basmati rice
  • EGGPLANT (Italy)
    slow roasted eggplant drizzle with extra virgin olive oil
  • 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
  • HEIRLOOM POTATOES AND HUANCAINA SAUCE (Peru)
    herloom potatos to dip in fresh cheese and yellow chili pepper sauce
  • DUCK CONFIT (France)
     Hudson Valley Duck legs served with herb-roasted fingerling potatoes and honey truffle sauce
  • TORTILLA (Spain)
     classic egg, potato and onion tart made spanish style served in a cast iron skillet
  • PASTA (Italy)
    Pasta served with basil pesto OR sundried tomato pesto.
  • 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
SOUP & SALAD
  • SOUP
    Ask for soup of the day
  • ARUGULA
    arugula salad with shaved parmigiano-reggiano in balsamic vinaigrette
  • MESCLUN
    mesclun salad and cherry tomatoes in champagne vinaigrette
  • CAPRESSE
    Tomato, buffala mozzarella and fresh basil leaves
SANDWICHES
  • SWISS
    classic ham and swiss pressed on the grill
  • PORTOBELLO
     roasted portobello mushrooms and tallegio cheese with a sundried tomato pesto
  • ROAST BEEF
     thinly sliced fresh roasted beef, tomato and city vino sauce on focaccia roll
  • BARCELONES
    soppresatta and manchego with caramelized onions and a balsamic reduction
  • SHORT RIBS
     red wine braised short-ribs on a roll
  • PAN BAGNAT
    Sicilian tuna, egg, tomato, onion and capers in basil sauce
  • CAPRESSE
    buffala mozzarella and tomato with a basil pesto and olio verde from Campania
  • ROCK SHRIMP
    With Arugula, Avocado & Salsa Rosa On Focaccia Roll
  • BOCADILLO
    grilled baquette rubbed with fesh tomato and layered with Serrano Ham
  • PIEDMONTES
    Mortadella from Bologna made with pistachios and black peppercorns with a hoser radish mayo

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
  • BISCOTTI & VIN SANTO (Italy)
     Twice cooked Italian dessert cookie designed to absorb sugar when dipped into a glass of sweet white wine.
  • ALFAJORES (Argentina)
    Cookies filled with dulce de leche