PASSOVER
/PASSOVER BY PERBACCO (APRIL 15 - 19): $75 PER PERSON
ANTIPASTI
Served Family Style
SPUMA DI FEGATO DI POLLO
chicken liver - chopped egg - schmaltz - matzo crackers
ROASTED RED & GOLDEN CHIOGGIA BEETS
horseradish aioli
ZUCKERMAN FARMS ASPARAGUS
lemon vinaigrette
PRIMI
UMBERTO'S MATZO BALL SOUP
SECONDI
Choice Of:
BRAISED LAMB SHANK
olive oil whipped potatoes - tapenade - gremolata
POLLO ARROSTO ALL'ARANCIA, LIMONE E ZENZERO
roast chicken - orange - lemon - ginger
HALIBUT CON POMODORO E RABARBARO
tomato - rhubarb - olives
CONTORNI
Served Family Style
BRAISED FENNEL
olive oil - garlic - chili
ROMAN-STYLE ARTICHOKE
mint - garlic
DOLCE
Served Family Style
PASSOVER HAZELNUT SPONGE CAKE
STRAWBERRIES WITH ZABAGLIONE
Happy Hour
/3 - 6pm Tuesday - Friday
COCKTAILS
FOREIGN POLICY
10High West Silver Oat Whiskey, Cocchi Vermouth, Amaro d'Arancia Rossa, Lemon
SAPORE DI PERA
10St. George Pear Brandy, Arrete Blanco Tequila, Cinnamon Syrup, Lemon
ITALIAN 75
10Bordgia Gin, Agave Syrup, Lemon Juice, Prosecco
CLASSIC NEGRONI
10Aloo Gin, Campari, Sweet Vermouth
MARTINI
10Choice of Vodka or Gin
BIRRA
Birrifico Angelo Poretti Lager, Italy
6Firestone Walker "Union Jack" IPA, Paso Robles
6Menabrea Bionda Lager, Piemonte, Italy
6VINO
2023 Sicilia Bianco, Clara Sala, Sicilia
102021 Rosso Piceno Superiore "Bacchus," Ciu Ciu, Marche
10NV Prosecco Superiore Valdobbiadene, Sorelle Bronca
10SNACKS
SUPPLI
10crispy mushroom risotto croquettes, truffle aioli
FRIED BRUSSELS SPROUTS
10red wine vinegar, anchovies
MIXED BAR NUTS
8egg white, honey, salt, cayenne, paprika
MARINATED OLIVES
9calabrian chili, orange peel, garlic, rosemary
SEARED PRAWNS ALLA DIAVOLA
13tomato sugo, calabrian chili, honey, crostini
SHAREABLE
FRITTO MISTO
19crisp fry of: shrimp, maitake mushrooms, haricots verts, fennel, olive, lemon aioli
VITELLO TONNATO
19slow roasted veal, lemon and albacore tuna sauce, caper, arugula
PIZZETTA FRITTA
23fried pizza dough, arugula, prosciutto di parma, burrata, balsamic
AGNOLOTTI DAL PLIN
25pinched pasta filled with roasted meats and vegetables, savoy cabbage, sugo d'arrosto
TAJARIN
24handcut thin tagliatelle, 5 hr pork and porcini mushroom sugo
LUNCH
/11:30AM-2:00PM TUESDAY - FRIDAY
SNACKS
HOUSE MADE ROSEMARY FOCACCIA
5parmigiano butter
SUPPLI
11crispy mushroom risotto croquettes - truffle ajioli
MIXED BAR NUTS
8egg white - paprika - honey - herbs
MARINATED OLIVES
9calabrian chili - citrus
ANTIPASTI
FRITTO MISTO
20crisp fry of shrimp - maitake mushroom - seasonal bean - fennel - olives - lemon ajioli
VITELLO TONNATO
19slow roasted veal - lemon and albacore tuna sauce - capers - arugula
PIASTRA ROASTED OCTOPUS
22olive oil crushed potatoes - fennel - radish - pickled onions - salsa verde
LITTLE GEM SALAD
18roasted beets - fennel - carrot - herbs - radish - lemon vinaigrette
STRAWBERRY SALAD
19red strawberries - pickled green strawberries - arugula - frisee
BURRATA CHEESE
21marinated white & green asparagus - tarragon - chervil - hazelnuts - levain crisp
SOUP
14minestra of cannellini - tomato - potato - haricorts verts - tubetti pasta - parmigiano reggiano
PASTA
AGNOLOTTI DAL PLIN
31pasta filled with roasted meats and vegetables - savoy cabbage · sugo d'arrosto
PAPPARDELLE
31wide pasta ribbons - slow cooked short rib ragu - horseradish crema
TAJARIN
29handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
CAPPELLACCI
32hat-shaped pasta - mushroom, black truffle & fonduta filling - morel ragu - black truffle butter - fonduta
RAVIOLINI
31squab and parmigiano filled pasta - braised kale - lingonberry compote - poultry jus
GNOCCHI
29potato "pillows" - tomato sugo - basil - pecorino & stracciatella cheese
LANGAROLI
29short rib filled pasta parcels - truffle butter - red wine jus
RISO ALLA PILOTA
32riso carnaroli di acquerello - pork sausage - asparagus - parsley - parmigiano reggiano
SECONDI
ALBACORE TUNA SALAD
26corona bean - arugula - fingerling potato - blanched red onion - fennel - soft cooked egg - cucumber - olive vinaigrette - tonnato sauce
PETRALE SOLE VIGNAROLA
29artichoke - marble potato - spring vegetables - soft herbs
FLAT IRON STEAK
30gnocchi "parigina" - asparagus - balsamic cipolline rustic salsa verde - red wine butter
SEARED CHICKEN BREAST BALLOTINE
27creamy polenta - onion - peas - carrot - poultry jus
CONTORNI
FINGERLING POTATOES
10balsamic onion - rosemary
ROASTED BRUSSELS SPROUTS
10anchovy - red wine vinegar - capers
GREEN ASPARAGUS
13meyer lemon - parmigiano fonduta
DINNER
/5:30PM-9:00PM TUESDAY - SATURDAY
SNACKS
ACME BREAD ROLLS
5/10parmigiano butter
SUPPLI
11crispy mushroom risotto croquettes - truffle ajioli
BAR NUTS
8smoked paprika - honey salt
MARINATED OLIVES
9calabrian chili - citrus
ANTIPASTI
FRITTO MISTO
20crisp fry of shrimp - maitake mushrooms - green beans - fennel - olive - lemon ajioli
VITELLO TONNATO
19slow roasted veal - lemon and albacore tuna sauce - caper - arugula
PIASTRA ROASTED OCTOPUS
22olive oil crushed potatoes - fennel - radish - pickled onions - salsa verde
LITTLE GEM SALAD
18gem lettuce - marinated chioggia beets - carrots - radish - herbs - shaved fennel - lemon vinaigrette
CRUDO
25hamachi - avocado - herb aioli - aqua di giardiniera - pistachios
STRAWBERRY SALAD
19green and red strawberries - arugula - frisee - house-made whipped honey ricotta - pink peppercorns
BURRATA CHEESE
23marinated white & green asparagus - tarragon - chervil - hazlenuts - levain crisp
SOUP
14minestra of cannellini beans - tomato - potatoes - haricots verts - tubetti pasta - parmigiano brodo
PASTA
AGNOLOTTI DAL PLIN
30pinched pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
GNOCCHI
29potato "pillows" - tomato sugo - pecorino and stracciatella cheese
SPAGHETTI
32house-made spaghetti - dungeness crab - meyer lemon - chili butter - fennel, shallot & jalapeno relish
CAPELLACCI
32hat shaped pasta - mushroom, black truffle & fonduta filling - morel ragu - black truffle butter - fonduta
TAJARIN
29handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
PAPPARDELLE
31wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
RAVIOLINI
31squab and parmigiano filled pasta - braised kale - lingonberry compote - poultry jus
RISO ALLA PILOTA
34riso carnaroli di acquerello - pork sausage - asparagus - parsley - parmigiano reggiano
SECONDI
NORTHERN HALIBUT
40seafood vellutata - sugar snap peas - asparagus - spring onion - baby carrot - herbs - radish
RED WINE SLOW-COOKED SHORT RIB
39bone marrow gnocchi "parigina" - celery root passato - baby carrots - cipolline
PORCHETTA
40sauerkraut passato - cabbage, kohlrabi & apple salad - mustard vinegar - pork jus
LIBERTY FARM DUCK BREAST
40balsamic-braised endives - kumquats - duck rillettes crostini - mostarda di frutta - duck jus
CONTORNI
FINGERLING POTATOES
10balsamic onion - rosemary
ROASTED BRUSSELS SPROUTS
10red wine vinegar - anchovies
GREEN ASPARAGUS
13meyer lemon - parmigiano fonduta
Dessert
CHEESES
ALL CHEESES 8 EACH, SELECTION OF TWO CHEESES 13, SELECTION OF THREE CHEESES 18, SELECTION OF FOUR CHEESES 22
SOFT RIPENED CHEESES
LA TUR, CASEIFICIO DELL'ALTA LANGA
piemontese cow, goat and sheep's milk cheese, buttery and rich
ROBIOLA , LUIGI GUFFANTI
cow, goat and sheep's milk cheese, soft interior with a washed rind
NATURAL RIND CHEESE
TOMA MONTFLEURY, LUIGI GUFFANTI
piemontese cow's milk cheese, robust, sweet grassy flavors
BLUE CHEESE
BLU DEL MONCENISIO, LUIGI GUFFANTI
soft cow's milk blue with hints of cocoa and cream
HARD AND FIRM TEXTURED CHEESES
TESTUN AL BAROLO, BEPPINO OCCELLI
cow's milk cheese from piemonte, aged with barolo pomace
CUSIE AL MALTO DI ORZO E WHISKY, BEPPINO OCCELLI
cow's milk cheese from piemonte, aged with malted barley soaked in scotch whisky
DESSERTS
DUO DI CIOCCOLATO
12dark and white chocolate - vanilla bisquit - vanilla sauce - raspberry compote
BUTTERMILK PANNA COTTA
12seabuckthorn sauce - meringue
PERA AL VINO ROSSO
12spiced red wine poached pear - vol au vent pastry - red wine syrup - vanilla ice cream
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
GELATI E SORBETTI
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
VANILLA GELATO
8chocolate syrup - hazelnut biscotti
SORBETTO DI BACCHE MISTE
8raspberry, blueberry, and blackberry sorbet - waffle cookies
DESSERT WINES
2010 Vindolce , Scarbolo, Friuli
25NV Birbet, Malvira', Brachetto, Piemonte
82016 Recioto Della Valpolicella Classico, Venturini, Veneto
132009 Oro di Caiarossa, Caiarossa, Toscana
30NV Lacrima and Cherry Passito, "Visciola", Luigi Giusti, Marche
102020 Moscato d' Asti, "Sourgal", Elio Perrone, Piemonte
10Marsala Superiore GD, Cantine Intorcia, Sicilia
16Bukkuram, "Sole d'Agosto", Pantelleria
30PORTO / SHERRY / MADEIRA
Ramos Pinto, RP 20 Tawny
302001 Quinta do Vesuvio, Vintage Porto
252017 Churchill's, Vintage Porto
35Dow's 20 Year Old Tawny
18Churchill's, 10 Year Old Tawny
18Madeira, Bual, 15 Year, Cossart Gordon & Co.
25GRAPPA
Mele e Legno, Capovilla
17Torcolato, Jacopo Poli
25Ruta, Candolini
11Nettles & Lemon, Giovi
15Miele, "Honey", Jacopo Poli
17Moscato, Bertagnoli
20UvaViva, Jacopo Poli
17Moscato, Barrique, Jacopo Poli
19Moscato, Reserve, Sibona
15Marc, Barrel Aged, Sibona
15Amarone, Capovilla
20Picolit, Nonino
20Barbera, Bricco dell'Uccellone
25Teroldego, Bertagnoli
18Riesling, Barrique, Francoli
17Traminer, Jacopo Poli
17AMARO
amara, d' arancia rossa, sicily
10averna, sicily
7bortolo nardini, veneto
9bosca tosti cardamaro, piemonte
9branca menta, lombardia
7cynar, piemonte
7fernet branca, lombardia
7gran classico, switzerland
8inga, liguria
8lo-fi gentian, napa
8lucano, basilicata
9meletti, ascoli-piceno
7montenegro, emilia romagna
8nonino, friuli
16paolucci ciociaro, campania
8rossi d' angera lago maggiore, lombardia
9rossi d'angera, 'spitz' lombardia
9s.maria al monte, valle d'aoste
7sibona, piemonte
8villa zarri, emilia romagna
11SFRW – Lunch
/SF Restaurant Week (April 4-12): $35 per person
FIRST COURSE
Select One of:
CHIOGGIA BEET SALAD
roasted & marinated red & golden chioggia beets - house-made whipped honey ricotta - arugula - langhe hazelnut
ASPARAGUS VELLUTATA
meyer lemon creme fraiche
SECOND COURSE
Select One of:
TRADITIONAL LASAGNA
bolognese ragù, - besciamella - mozzarella - parmigiano reggiano
RAVIOLI
mushroom and fonduta filled pasta - peas and pea sauce
MERLUZZO IN UMIDO
salt cod - creamy polenta - stewed sweet peppers and onions - olives - oregano
SFRW – Dinner
/SF Restaurant Week (April 4-12): $60 per person
FIRST COURSE
Select One of:
SPRING SALAD
little gem lettuce - snap peas - asparagus - fennel - radish - lemon vinaigrette
ASPARAGUS VELLUTATA
meyer lemon creme fraiche
SECOND COURSE
Select One of:
LANGAROLI
short rib filled pasta parcels - truffle butter - ristretto di dolcetto
RAVIOLI
mushroom and fonduta filled pasta - peas and pea sauce
THIRD COURSE
Select one of
CIUPIN
ligurian fisherman stew - fish and shellfish - tomato - fennel - fingerling potatoes - saffron aioli toast
CAPICOLLO IN ARROSTO
roasted pork shoulder - creamy polenta - braised broccolini and cipolline - pork jus
FARROTTO
farro - stew of sweet peppers and onions - olives - oregano
