Mio Vino Wine Bar & Bistro

Locally sourced vanilla yogurt and granola with fresh fruit.

Served with home fries and seasonal fruit

Eggs any style with fresh fruit, english muffin and home fries

With a hollandaise sauce, served with home fries and fresh seasonal fruit

With local maple syrup, powdered sugar and fresh fruit

Artisan white bread with canadian bacon dipped in maple syrup and french toast batter. Served with a fried egg, drizzled with gruyere béchamel

House ground ribeye and filet mignon on a bun.

4‎ oz pork chop with sautéed onions, peppers and mushrooms on a bun

Black bean, corn and quinoa croquette on a bun with avocado and a tapatio mayonnaise

Prosecco, muddled peach and simple syrup

Prosecco, muddled strawberries and simple syrup

Champagne and fresh squeezed orange juice

Hanger one mandarin vodka and fresh squeezed orange juice

Bacardi rum, muddled strawberry, kiwi, pineapple, simple syrup, mint, splash of pineapple juice and club soda

Dry, and bursting with tropical fruit flavors.

Crisp, full-flavored and elegant.

Fruit forward with notes of pear and citrus.

Highly aromatic and dry with strong flavors of citrus.

Carbon Zero Certified Combinations of gooseberry and fresh garden herbs.

Loaded with white flowers, ripe melon and citrus fruits.

Clean and crisp with an enticing fruity bouquet, showing intense flavors ofapples, and peaches with a hint of citrus.

This‎ blend is bright and juicy on the palate, medium bodied with lively citrus notes and layers of ripe pear. Long and elegant finish.

Crisp and fresh, with aromas of citrus fruits and butterscotch. Creamy and buttery even though the wine is unoaked.

90 Points James Suckling Aromatic nose of citrus, apricot and pineapple, dry and full bodied with crisp acidity

Peachy stone fruit and melon flavors and aromas.

Central Coast, California Certified Carbon Zero Ripe dark cherry, plum and berry fruits.

Fresh cut flowers, dark cherries, mint and spices.

Ruby red wine with a fragrant nose, and a smooth full body.

Tuscany, Italy Dark wild berries and cherry with floral notes of lilac.

Dense black fruit aromas, blueberry and chocolate flavors.

Blackberry, vanilla, spice lead to flavors of licorice and herbs.

Flavors of black cherry, espresso and spice.

91 Points Wine Enthusiast Herbs and red fruit and a balanced, medium body.

Boysenberry, blackberry and spice.

A‎ blend of Shiraz and Durif features ripe fruits and vanilla.

Blackberry and currants, notes of dark chocolate and cassis.

Crushed dark berries, licorice and chocolate.

Licorice, violets, cherries with notes of vanilla and chocolate.

Stoli Raspberry, Chambord, Muddled Raspberries, Mint, Sugar and Fresh Squeezed Lime Juice. Served in a Pint Glass

Patron Silver, Patron Citronge, Fresh Lime Juice, Simple Syrup, and Splash of Orange Juice. Served in a Pint Glass

Grey Goose La Poire, St. Germaine and Pink Grapefruit Juice.Served in a Martini Glass

Grey Goose Citron, Lemoncello, Fresh Lemon, Muddled Strawberries, Simple Syrup and Sour Mix. Served in a Martini Glass with a Sugared Rim

Hendrick’s Gin, Dry Vermouth, Muddled Cucumbers. Served in a Martini Glass

Patron Silver, Crème de Cacao, Muddled Jalapeno Peppers. Served in a Martini Glass with a Chocolate Swirl and a Cocoa Dusted Rim

60 Minute IPA

A trio of cheeses with spinach, artichokes and sour cream. Served with house made focaccia

Sautéed‎ in garlic, pinot grigio, pancetta, fresh basil and tomato.Served in a light cream spinach pesto sauce

Plates of hand crafted cheeses, meats and olives. Served with house made focaccia

Tomato, fresh mozzarella, basil, balsamic vinegar drizzle.Served over grilled rustic bread

Ask your server about the soup of the day

Seasonal greens with garlic, hot peppers, cannellini beans and sausage. Baked with shredded parmesan

Mixed‎ greens, cucumbers, cherry tomatoes, shaved carrots, red onions and our house made balsamic vinaigrette

Vine ripened tomato, house made mozzarella, extra virgin olive oil and basil. Topped with a balsamic vinegar drizzle

Orange‎ segments, ruby red grapefruit, avocado. Served over boston bib lettuce and tossed in a champagne vinaigrette

Pan roasted with fresh thyme and parsley. Finished in our zesty monte carlo sauce. With mashed potato and seasonal vegetables

Fresh seafood in a spicy tomato fennel broth. Served over tagliolini pasta

Lightly‎ seared and served atop a salad of julienne tomato, cucumber, onion, celery, basil, extra virgin olive oil and arugula. Finished with a white balsamic reduction

House ground ribeye and filet mignon on a bun

Mild or spicy sausage, sautéed peppers and onions with a red sauce and melted mozzarella on a house made baguette

4 oz pounded filet mignon hand breaded and pan fried with a tapatio mayonnaise

Black bean, corn and quinoa croquette on a bun with avocado and a tapatio mayonnaise

Grey goose vodka sauce with rigatoni pasta

Thinly sliced boneless skinless and breaded chicken breast in a white wine lemon caper sauce served over tagliolini pasta

Your choice of seasonal vegetable or meat

Tossed‎ with your choice of mild or spicy italian sausage with mio greens and toasted pine nuts

A pair of 4 oz pan seared pork chops brushed with our house made BBQ sauce. Served with mango salsa and a cous cous salad

Traditional slow braised in red wine, root vegetables and veal stock served with scalloped potatoes and seasonal vegetables

Traditional slow braised with mushrooms and caramelized onions. Served over pommes aligot

Milanese style cutlets topped with house made mozzarella, balsamic vinegar and tomato. Served with an asiago cheese, tomato, basil polenta cake and mio greens.

Made in 1889 in naples for queen margherita to represent the italian flag. Tomato (red) mozzarella (white) and basil (green) with a red sauce. Fresh mozzarella, pecorino romano and basil

Blackened chicken, avocado, tomato and arugula with balsamic glaze

Thinly sliced eggplant topped with house made mozzarella cheese and roasted red peppers

Ricotta cheese, shredded mozzarella and sliced house made meatballs