7.00
Locally sourced vanilla yogurt and granola with fresh fruit.
Mio Vino Wine Bar & Bistro
(ปิดแล้ว)บาร์ไวน์$$$$
Altamont
บันทึกแชร์
3รูปภาพ
เมนู2014 Summer Brunch Menu 42014 Summer Menu 15
2014 Summer Brunch Menu
All sandwiches are served with a small mio salad
Three Egg Seafood Omelet
Market
Served with home fries and seasonal fruit
Petit Filet Mignon and Eggs
14.00
Eggs any style with fresh fruit, english muffin and home fries
House Cured Salmon Benedict
16.00
With a hollandaise sauce, served with home fries and fresh seasonal fruit
Buttermilk Pancakes
8.00
With local maple syrup, powdered sugar and fresh fruit
Mio Madame
11.00
Artisan white bread with canadian bacon dipped in maple syrup and french toast batter. Served with a fried egg, drizzled with gruyere béchamel
Burger
12.00
House ground ribeye and filet mignon on a bun.
Pork Chop Calabrese
10.00
4 oz pork chop with sautéed onions, peppers and mushrooms on a bun
Quinoa Black Bean Burger
12.00
Black bean, corn and quinoa croquette on a bun with avocado and a tapatio mayonnaise
Three Egg Artisan Cheese Vegetable Omelet
10.00
Seasonal vegetables, eggs and fresh local cheese. Served with home fries and fresh seasonal fruit
Three Egg Canadian Bacon Omelet
11.00
Canadian bacon and fresh local cheese. Served with home fries and fresh seasonal fruit
Traditional Eggs Benedict
10.00
With a hollandaise sauce, served with home fries and fresh seasonal fruit
Stuffed French Toast of the Day
11.00
Ask your server
Belgian Waffle with Seasonal Berries
10.00
Served with seasonal berries, topped with powdered sugar and house made whipped cream
Mio Monsieur
9.00
Artisan white bread with canadian bacon, dipped in french toast batter with a gruyere béchamel
Short Rib
12.00
Braised short rib with melted taleggio cheese and demi glaze on a brioche bun
Steak Sandwich
12.00
Dry rubbed, roasted and shaved ribeye with a purple cabbage and blue cheese slaw
Sides
Bacon
4.00
Sausage Patties
4.00
Fresh Fruit
4.00
Toast
2.00
Canadian Bacon
4.00
Home Fries
4.00
Eggs
2.00
Pure Local Maple Syrup
1.50
Signature Brunch Cocktails
Peach Bellini
9.00
Prosecco, muddled peach and simple syrup
Strawberry Bellini
9.00
Prosecco, muddled strawberries and simple syrup
Mimosa
9.00
Champagne and fresh squeezed orange juice
Screw Driver
9.00
Hanger one mandarin vodka and fresh squeezed orange juice
Mio Mojito
9.00
Bacardi rum, muddled strawberry, kiwi, pineapple, simple syrup, mint, splash of pineapple juice and club soda
Blueberry Bellini
9.00
Prosecco, muddled blueberries and simple syrup
Raspberry Bellini
9.00
Prosecco, muddled raspberries and simple syrup
Mio Mary
9.00
A special blend of house made bloody mary mix, tito’s handmade vodka. Garnished with a pickle and olive spear
Morning Grapefruit
9.00
St. germain, campari, pink grapefruit juice and prosecco
2014 Summer Menu
Bubbles
TULLIA BRUT PROSECCO DOC Italy
10.00 - 35.00
Dry, and bursting with tropical fruit flavors.
NV VEUVE CLICQUOT BRUT “YELLOW LABEL” France
85.00
Crisp, full-flavored and elegant.
NV LOUIS ROEDERER BRUT COLLECTION France
11.00 - 45.00
91 Points Robert Parker. Full texture, fruity and refreshing.
NV MICHELE CHIARLO MOSCATO D'ASTI (375ml) Piedmont, Italy
22.00
Intense, aromatic and fruity, hints of clary, peach, grapefruit and meringue
White Wine
2012 TIZIANO PINOT GRIGIO Italy
6.00 - 22.00
Fruit forward with notes of pear and citrus.
2012 LA FORET SANCERRE France
12.00 - 46.00
Highly aromatic and dry with strong flavors of citrus.
2012 SQUEALING PIG SAUVIGNON BLANC Malborough, New Zealand
48.00
Carbon Zero Certified Combinations of gooseberry and fresh garden herbs.
2013 JELU TORRONTES San Juan "Zonda Valley"
10.00 - 38.00
Loaded with white flowers, ripe melon and citrus fruits.
2012 RELAX RIESLING Germany
8.00 - 30.00
Clean and crisp with an enticing fruity bouquet, showing intense flavors ofapples, and peaches with a hint of citrus.
2013 SALADINI PILASTRI “FALERIO” Marche, Italy Organic
6.00 - 22.00
This blend is bright and juicy on the palate, medium bodied with lively citrus notes and layers of ripe pear. Long and elegant finish.
2013 CINQUANTE CINQ CHARDONNAY France
9.00 - 34.00
Crisp and fresh, with aromas of citrus fruits and butterscotch. Creamy and buttery even though the wine is unoaked.
2012 DONNACHIARA GRECO DI TUFO DOCG, Campania, Italy
10.00 - 38.00
90 Points James Suckling Aromatic nose of citrus, apricot and pineapple, dry and full bodied with crisp acidity
2010 LOUIS JADOT PULIGNY MONRACHET Burgundy, France
90.00
Peachy stone fruit and melon flavors and aromas.
2012 ALTANUTA PINOT GRIGIO Alto Adige, Italy
10.00 - 38.00
Clean, intense aroma, flavors of golden apples.
2013 ELIZABETH SPENCER SAUVIGNON BLANC Napa, California
12.00 - 46.00
Fruity and clean with fresh apples and citrus.
2009 BLANC DE VALANDRAUD NO. 2 Right Bank Bordeaux, France
70.00
From famed winemaker Jean Luc Thunevin. The nose shows lime, a touch of fresh apricot, guava and almond.
2012 DOMAINES SCHLUMBERGER PINOT BLANC Alsace
12.00 - 46.00
Citrus and yellow fruit - intense and rich.
2012 HERMANN WIEMER DRY RIESLING Finger Lakes, New York
12.00 - 46.00
Hints of lime and orange blossom on the nose set the stage for a succulent palate of apricot and grapefruit.
2010 ALTAMONT VINEYARDS “SIRIUS” New York State
30.00
A dry, full bodied white wine with a long finish. Aromas of wild flower, and flavors of spice with sweet oak.
2012 LAETITA ESTATE CHARDONNAY Arroyo Grand Valley, Califonia
12.00 - 46.00
Rich, ripe and oaky, with crisp acidity and notes of pineapple jam and buttered toast. Tasty and flashy.
2012 CAKEBREAD CHARDONNAY Napa, California
80.00
Concentrated pear, spiced apple and melon flavors.
2013 CHATEAU PIGOUDET ROSE France
9.00 - 36.00
Red Wine
2011 Flor De Campo by Sanford Pinot Noir
12.00 - 46.00
Central Coast, California Certified Carbon Zero Ripe dark cherry, plum and berry fruits.
2009 TAUPENOT MERME GEVREY-CHAMBERTIN Bel Air, France
110.00
Fresh cut flowers, dark cherries, mint and spices.
2012 MONCHIERO BARBERA D’ALBA PELISA Piedmont, Italy
12.00 - 46.00
Ruby red wine with a fragrant nose, and a smooth full body.
2009 Niponzzano Chianti Classico Riserva “Rufina” Docg
45.00
Tuscany, Italy Dark wild berries and cherry with floral notes of lilac.
2010 OBERON MERLOT Napa, California
12.00 - 46.00
Dense black fruit aromas, blueberry and chocolate flavors.
2009 SAN FELICIES ERMITA RIOJA Spain
10.00 - 38.00
Blackberry, vanilla, spice lead to flavors of licorice and herbs.
2011 MARKHAM CELLARS 1879 RED BLEND Napa, California
48.00
Flavors of black cherry, espresso and spice.
2011 TRIVENTO “GOLDEN RESERVE” MALBEC Mendoza, Argentina
48.00
91 Points Wine Enthusiast Herbs and red fruit and a balanced, medium body.
2010 CHATOM VINEYARDS ZINFANDEL Calaveras County, California
12.00 - 46.00
Boysenberry, blackberry and spice.
2013 19 CRIMES SHIRAZ BLEND Victoria, Australia
7.00 - 26.00
A blend of Shiraz and Durif features ripe fruits and vanilla.
2011 HESS “ALLOMI” CABERNET SAUVIGNON Napa, California
50.00
Blackberry and currants, notes of dark chocolate and cassis.
2009 NICKEL & NICKEL STATE RANCH VINEYARD Napa, California
130.00
Crushed dark berries, licorice and chocolate.
2011 ANTINORI TIGNANELLO Tuscany, Italy 91 Points Robert Parker
135.00
Licorice, violets, cherries with notes of vanilla and chocolate.
2012 STEPHEN ROSS PINOT NOIR Santa Lucia Highlands
48.00
Cherries and candied red fruit, silky and fine in its texture.
2012 VICOLO MONTEPULCIANO D’ABRUZZO Italy
6.00 - 22.00
Robust, dry and mellow with a light, crisp taste.
2010 MASI AGRICOLA CAMPOFIORIN Veneto, Italy
10.00 - 38.00
Cherries and intriguing aromas of mild spices on the nose.
2011 CROSBY MERLOT Central Coast, California
7.00 - 26.00
Velvety and smooth, flavors of red berry, plum and cherry.
2010 Duca Di Salaparta “Calannica” Nero D’Avola
10.00 - 38.00
Sicily, Italy Ruby red with a fruity bouquet and a velvety persistence.
2010 ALTAMONT VINEYARDS “REDEMPTION RED” New York State
48.00
Hint of cherry, full of tannin and spice.
2012 BELASCO LLAMA MALBEC Mendoza, Argentina
9.00 - 34.00
Elegant flavors of blackberries, ripe plum and spice.
2011 CONCHA Y TORO “GRAND RESERVA” CARMENERE Chile
10.00 - 38.00
Blueberries, plums, chocolate and a hint of white pepper.
2009 GRGICH HILLS ESTATE ZINFANDEL Napa, California
60.00
Strawberries, red plums and orange zest.
2012 PITCH CABERNET SAUVIGNON Columbia Valley, Washington
9.00 - 34.00
Cherry, spice, a hint of earth and a long vanilla finish.
2011 VINEYARD 29 CRU CABERNET SAUVIGNON Napa, California
80.00
Blackberry, mountain sage and rose petals.
2008 Tenuta Silvio Nardi Brunello Di Montalcino
85.00
Tuscany, Italy 91 Points Robert Parker Sweet cherry, strawberry, licorice and leather flavors.
Special Cocktails
Raspberry Refresher
10.00
Stoli Raspberry, Chambord, Muddled Raspberries, Mint, Sugar and Fresh Squeezed Lime Juice. Served in a Pint Glass
Mio Margarita
10.00
Patron Silver, Patron Citronge, Fresh Lime Juice, Simple Syrup, and Splash of Orange Juice. Served in a Pint Glass
Mio Greyhound
10.00
Grey Goose La Poire, St. Germaine and Pink Grapefruit Juice.Served in a Martini Glass
Strawberry Lemonade
10.00
Grey Goose Citron, Lemoncello, Fresh Lemon, Muddled Strawberries, Simple Syrup and Sour Mix. Served in a Martini Glass with a Sugared Rim
Cucumber Martini
10.00
Hendrick’s Gin, Dry Vermouth, Muddled Cucumbers. Served in a Martini Glass
Patron Kiss
10.00
Patron Silver, Crème de Cacao, Muddled Jalapeno Peppers. Served in a Martini Glass with a Chocolate Swirl and a Cocoa Dusted Rim
Mio Mint Julip
10.00
Makers Mark, Domaine de Canton, Muddled Mint and a splash of Ginger Beer.Served in a Martini Glass
Mio Manhattan
10.00
Jim Beam Bourbon, Blueberry Infused Simple Syrup, Sweet Vermouth, Bitters.Served in a Martini Glass
Basil Mandarin
10.00
Hanger One, Fresh Orange Juice, Muddled Basil and a Splash of Soda. Served in a Martini Glass with an Orange Float
Champagne Cosmopolitan
10.00
Louis Roederer Champagne, St. Germain, Cointreau, Cranberry Juice, and Fresh Lime Juice. Served in a Martini Glass
Rum Punch
10.00
Malibu Coconut Rum, Pineapple Juice, Orange Juice, Muddled Kiwi and Cherry, Fresh Squeezed Lime Juice. Served in a Pint Glass
White Sangria
10.00
Jelu Torrontes Wine, St Germain Elderflower Liquor and Muddled Fruit, Topped with Club Soda. Served in a Wine Glass
Beer on Tap
Blue Moon
Bells 2 Hearted IPA
Pilsner Urquell
Southern Tier
Hop Sun
Bottled Beer
Coors Light
Heineken
Dogfish Head
60 Minute IPA
Becks N/A
Corona
Heineken Light
Peroni
Small Plates
Spinach Artichoke Dip
10.00
A trio of cheeses with spinach, artichokes and sour cream. Served with house made focaccia
Mussels
12.00
Sautéed in garlic, pinot grigio, pancetta, fresh basil and tomato.Served in a light cream spinach pesto sauce
Artisan Cheese and Meat Plate
14.00 - 20.00
Plates of hand crafted cheeses, meats and olives. Served with house made focaccia
Bruschetta
9.00
Tomato, fresh mozzarella, basil, balsamic vinegar drizzle.Served over grilled rustic bread
Zuppa Del Giorno
Mkt
Ask your server about the soup of the day
Mio Greens
11.00
Seasonal greens with garlic, hot peppers, cannellini beans and sausage. Baked with shredded parmesan
Artichoke Francese
8.00
Lightly battered artichokes drizzled with a white wine lemon butter sauce
Pulled Osso Buco
15.00
Served with a caramelized onion and mushroom demi-glaze over a taleggio cheese risotto
Melanzana
10.00
Thinly sliced eggplant topped with house made mozzarella cheese and roasted red peppers. Finished with a balsamic glaze.
Crab Cakes
14.00
Jumbo lump crab with peppers, onion and celery with a dijon caper remoulade
Mango Salsa Shrimp
14.00
Zesty shrimp with a sweet onion, mango, pepper and avocado relish
Ribeye Crostini
12.00
Dry rubbed, roasted and shaved ribeye with a purple cabbage and blue cheese slaw
Salads
Mio Salad
6.00
Mixed greens, cucumbers, cherry tomatoes, shaved carrots, red onions and our house made balsamic vinaigrette
Caprese
12.00
Vine ripened tomato, house made mozzarella, extra virgin olive oil and basil. Topped with a balsamic vinegar drizzle
Citrus Salad
12.00
Orange segments, ruby red grapefruit, avocado. Served over boston bib lettuce and tossed in a champagne vinaigrette
Ceasar Salad
9.00
Romaine, parmesan croutons and house made caesar dressing
Chop Salad
12.00
Artichokes, carrots, sweet peas, red onion, radicchio, sweet corn, celery, avocado, tomato and boston bib lettuce. Chopped fine and tossed with parmesan cheese and a mustard vinaigrette
Beet Salad
10.00
Roasted golden and red beets, port wine poached pears, gorgonzola cheese, candied pecans with a honey port wine vinaigrette
Fish
Red Snapper
26.00
Pan roasted with fresh thyme and parsley. Finished in our zesty monte carlo sauce. With mashed potato and seasonal vegetables
Cioppino
Mkt
Fresh seafood in a spicy tomato fennel broth. Served over tagliolini pasta
Wild Alaskan Salmon
24.00
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
Scallops
32.00
Pan seared in clarified butter, wrapped in prosciutto. Served over a tomato, green pea risotto and finished with a champagne beurre blanc
Pesce Del Giorno
Mkt
Ask your server about the fresh fish of the day
Blackened Tilapia
19.00
With a black bean and corn relish. Served atop mashed potatoes
Specialty Sandwiches
Burger
12.00
House ground ribeye and filet mignon on a bun
Sausage and Peppers
10.00
Mild or spicy sausage, sautéed peppers and onions with a red sauce and melted mozzarella on a house made baguette
Crispy Steak Sandwich
14.00
4 oz pounded filet mignon hand breaded and pan fried with a tapatio mayonnaise
Quinoa Black Bean Burger
12.00
Black bean, corn and quinoa croquette on a bun with avocado and a tapatio mayonnaise
Short Rib
12.00
Braised short rib with melted taleggio cheese and demi glaze on a brioche bun
Pork Chop Calabrese
10.00
4 oz pork chop with sautéed onions, peppers and mushrooms on a bun
Spaghetti and Meatballs
10.00
Spaghetti and meatballs on a baguette with melted mozzarella
Pasta
Rigatoni Vodka
9.00 - 17.00
Grey goose vodka sauce with rigatoni pasta
Chicken Picatta
19.00
Thinly sliced boneless skinless and breaded chicken breast in a white wine lemon caper sauce served over tagliolini pasta
Traditional Lasagna
18.00
Your choice of seasonal vegetable or meat
Rigatoni with Sausage
10.00 - 22.00
Tossed with your choice of mild or spicy italian sausage with mio greens and toasted pine nuts
Prima Vera
9.00 - 17.00
Select seasonal vegetables, olive oil and tagliolini pasta in a white wine butter sauce
Osso Buco Ravioli
17.00 - 26.00
House made with a braised osso buco, parmesan, and ricotta stuffing
Spaghetti and Meatballs
9.00 - 17.00
Served with our house blend of fresh ground meat, seasoned bread crumbs and parmesan cheese
Fettuccine Alfredo
9.00 - 17.00
With prosciutto and peas
Carne
Pork Chops
22.00
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
8 Oz Short Rib
26.00
Traditional slow braised in red wine, root vegetables and veal stock served with scalloped potatoes and seasonal vegetables
Osso Buco
36.00
Traditional slow braised with mushrooms and caramelized onions. Served over pommes aligot
Crispy Chicken Breast
21.00
Milanese style cutlets topped with house made mozzarella, balsamic vinegar and tomato. Served with an asiago cheese, tomato, basil polenta cake and mio greens.
8 Oz Filet Paupiette
31.00
Drizzled with merlot demi glaze. Served with seasonal vegetables
10 Oz Certified Angus Ribeye
26.00
Served with scalloped potatoes and seasonal vegetables
Prosciutto Chicken
22.00
With taleggio cheese, prosciutto and fresh sage. Served with mashed potatoes, seasonal vegetables and a pink cream sauce
Pizzas
Margherita “the Original Pizza”
13.00
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
Arugula Chicken
14.00
Blackened chicken, avocado, tomato and arugula with balsamic glaze
Melanzana
14.00
Thinly sliced eggplant topped with house made mozzarella cheese and roasted red peppers
Meatball
13.00
Ricotta cheese, shredded mozzarella and sliced house made meatballs
Sausage, Pepper and Onion
13.00
Roasted peppers, caramelized onions, sausage, red sauce and mozzarella
Buffalo Chicken
14.00
Blackened chicken, hot sauce, gorgonzola cheese and mozzarella
Broccoli Ricotta
13.00
Broccoli, ricotta cheese, white sauce, mozzarella and fresh tomatoes
Cheese or Base Price
10.00
Sides (5) or Additions
Mio Greens
5.00
Sausage Hot or Sweet
5.00
Risotto
5.00
Quinoa Salad
5.00
Scalloped Potatoes
5.00
Seasonal Veg
5.00
Pasta
5.00
Mashed Potatoes
5.00
Meatballs
5.00
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Fresh, Local, Modern Cuisine
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- 17:00 น.–21:00 น.
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- 5:00 น.–21:00 น.
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(518) 595-5095
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