Crudo
yellowfin tuna, red onion, chives, EVOO dressing, chili
PROSECCO
Bele Casel, Extra Brut "Superiore", Asolo, Veneto NV
Bone-dry bubbles and bright acidity lift raw tuna, chili and olive oil.
Abbinamenti · Food & wine
Made for each other.
Food and wine pairings at Vina Enoteca in Palo Alto: a glass from our list for handmade pasta, pizza and secondi, plus the pours our dessert menu suggests.
The real Vina
At the table
Abbinamenti
A glass from our list for our favorite dishes, course by course, plus the pours our dessert menu suggests. Every wine below is on our current list; ask our team for tonight’s pours.
Antipasti
Carpaccio di Manzo
beef carpaccio, jidori egg yolk, green olive tapenade, parmigiano reggiano, lemon oil
$32with
CHAMPAGNE
J. Lassalle, Brut Reserve, "Cachet Or" 1er Cru, France NV
Glass $23Fine Champagne bubbles cut through the egg yolk and parmigiano.
Polipo alla piastra
braised octopus, eggplant, butterbean salad, lemon, brown butter
$32with
TREBBIANO
Scacciadiavoli, Trebbiano Spoletino, Umbria 2022
Glass $19A skin-contact white with the texture for braised octopus and brown butter.
Pizza
Margherita
buffalo mozzarella, tomato sauce, basil, extra virgin olive oil
$24with
SANGIOVESE/SAGRANTINO
Scacciadiavoli, Montefalco Rosso, Umbria 2022
Glass $15A juicy, savory red that loves tomato and buffalo mozzarella.
Salamino
salamino, tomato sauce, mozzarella, Mama lil’s peppers
$28with
CANNONAU
Dettori, 'Renosu Rosso', Sardegna 2024
Glass $14Ripe, easygoing Cannonau settles the salami and the heat of the peppers.
Funghi
bianca, portobello, wild mushrooms, scamorza cheese, garlic, chives
$30with
CORVINA
Tomasso Bussola, Valpolicella Ripasso, "Ca' del Laito", Veneto 2020
Glass $18Ripasso’s dried-cherry depth matches wild mushrooms and smoky scamorza.
Pasta fatta in casa
Tagliatelle alla Bolognese
housemade egg tagliatelle, pork & beef ragu bolognese
$29with
SANGIOVESE
Argiano, Rosso di Montalcino, Toscana 2022
Glass $20Sangiovese’s acidity and cherry fruit cut through a rich pork-and-beef ragù.
Mezze Maniche Cacio e Pepe
housemade mezze maniche, pecorino romano, black peppercorn
$25with
ARNEIS
Cascina Val del Prete, Roero Arneis, "Luet", Piemonte 2023
Glass $15A round, fresh white that balances salty pecorino and black pepper.
Spaghetti alla Nerano
housemade spaghetti pasta, zucchini, garlic oil, basil, lemon, pistachio, peperoncino, pecorino
$29with
AGLIANICO/PIEDIROSSO
Marisa Cuomo, Costa d'Amalfi, Campania 2023
Glass $16A rosato from the Amalfi Coast, a short drive from Nerano, where this zucchini pasta was born.
Lumache all’Amatriciana
housemade lumache, san marzano tomatoes, chili flakes, guanciale, pecorino, black pepper
$29with
MONTEPULCIANO
La Valentina, Montepulciano d'Abruzzo 'Spelt', Abruzzo 2021
Glass $16From Abruzzo, next door to Amatrice, with the body for guanciale and tomato.
Lasagne Verde
spinach lasagna, ricotta, besciamella, tomato sauce
$30with
LAMBRUSCO
Cleto Chiarli, 'Vecchia Modena', Emilia-Romagna (375ML)
Half bottle $29Lasagne verde and Lambrusco both come from Emilia-Romagna; the bubbles refresh every bite.
Bucatini alle Cozze
housemade squid ink bucatini, PEI mussels, spicy calabrian tomato sauce, pangrattato
$39with
VERMENTINO
Dettori, 'Renosu Bianco', Sardegna 2024
Glass $14A coastal white with a saline edge for mussels and spicy Calabrian tomato.
Secondi
Short Rib
braised short rib, roasted romano beans, crispy gnocchi alla romana, spring onions, beef jus
$48with
NEBBIOLO
Guido Porro, Barolo "Gianetto" Piemonte 2021
Glass $27Barolo’s structure and firm tannins are made for slow-braised beef.
Halibut
seared halibut, celery root puree, baby squash, purple snap peas, green garlic, shellfish butter
$46with
GARGANEGA
Pieropan, Soave Classico, "Calvarino", Veneto 2023
Glass $19Textured Soave Classico sits beautifully with halibut and celery root.
Involtino di Pollo
spinach stuffed mary’s chicken breast, caponata, white corn puree, chicken jus
$38with
CHARDONNAY
Di Lenardo, "Father's Eyes", Friuli 2025
Glass $18A Friulian Chardonnay for chicken, caponata and sweet corn purée.
Dolci
Panna Cotta
vanilla panna cotta, blood orange gelee, california citrus, pine nut crumble
$14with
DU-IT Caramello
$18Printed on our dessert menu
Budino al Cioccolato
chocolate cake, toasted hazelnuts, vanilla gelato, vanilla chantilly
$15with
Barolo Chinato ‘In Chino’
$19Printed on our dessert menu
Tiramisù
mascarpone cream, ladyfinger, espresso, cocoa nib
$14with
Alpianae Moscato Bianco
$16Printed on our dessert menu
Pistachio and Fig Torta
pistacchio cake, fig and strawberry jam, creme anglaise
$14with
Grappan di Bassano
$20Printed on our dessert menu