Happy Hour
/4-6pm Tuesday - Friday
COCKTAILS
MARTINI
9Choice of Vodka or Gin
CLASSIC NEGRONI
9Aloo Gin, Campari, Sweet Vermouth
ITALIAN 75
9Bordgia Gin, Agave Syrup, Lemon Juice, Prosecco
SUMMER DAQUARI
9White Rum, Peach Liqueur, Lime Juice, Simple Syrup
SEASONAL MARGARITA
9Strawberry, Tequila, Lime Juice, Agave Syrup
BIRRA
Birrifico Angelo Poretti Lager, Italy
6Lost Coast Brewing "8 Ball Stout", Eureka
6Ace "Joker" Apple Cider, Sonoma, Sebastopol
6North Coast Brewing "PranQster" Belgian, Fort Bragg
6Menabrea Bionda Lager, Piemonte, Italy
6VINO
Frico Bianco, Scarpetta, Venenzia Giulia
9Frico Rosso, Scarpetta, Toscana
9Prosecco Superiore Valdobbiadene, Sorelle Bronca
9SNACKS
SUPPLI
10crispy mushroom risotto croquettes, truffle aioli
SHISHITO PEPPERS
9charred lemon, maldon salt
MIXED BAR NUTS
8rosemary, pepper flakes
MARINATED OLIVES
9calabrian chili, citrus
SEARED PRAWNS
10salsa verde
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
AGNOLOTTI DAL PLIN
23/28pinched pasta filled with roasted meats and vegetables, savoy cabbage, sugo d'arrosto
TAJARIN
22/27handcut thin tagliatelle, 5 hr pork and porcini mushroom sugo
LUNCH
/11:30AM-2:00PM TUESDAY - FRIDAY
SNACKS
HOUSE MADE ROSEMARY FOCACCIA
5taggiasca olive condimento
SUPLI
10crispy mushroom risotto croquettes - truffle ajioli
MIXED BAR NUTS
8smoked paprika - honey salt
MARINATED OLIVES
7calabrian chili - citrus
ANTIPASTI
FRITTO MISTO
17crisp fry of shrimp - maitake mushroom - seasonal bean - fennel - olives - lemon ajioli
VITELLO TONNATO
17slow roasted veal - lemon and albacore tuna sauce - capers - arugula
PIASTRA ROASTED OCTOPUS
22olive oil crushed potatoes - radish - salsa verde
SPRING SALAD
16seasonal greens - asparagus - english peas - radish
BURRATA CHEESE
20marinated white asparagus - shaved green asparagus - house made lemon vinegar - urfa chili - hazelnuts - levain crisp
ROMAINE AND TREVISO CAESAR SALAD
18parmigiano reggiano - white anchovy - crouton
SOUP
14asparagus vellutata - creme fraiche
PASTA
AGNOLOTTI DAL PLIN
28pasta filled with roasted meats and vegetables · savoy cabbage · sugo d'arrosto
CAPPELACCI
28hat shaped pasta filled with fontina cheese and mushrooms - fonduta - winter truffle
CASONCELLI
28pasta parcels filled with duck sausage - huckleberry compote - duck and huckleberry jus
PAPPARDELLE
28wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
TAJARIN
27handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
GNOCCI
27potato gnocci - tomato sugo - cherry tomatoes - stracciatella cheese - basil
LANGAROLI
28short rib filled pasta parcels - truffle butter - red wine jus
RISOTTO
29riso carnaroli di acquerello - saffron risotto - slow braised veal ragout - bone marrow
SECONDI
ALBACORE TUNA SALAD
25corona bean - arugula - fingerling potato - blanched red onion - fennel - soft cooked egg - cucumber - olive vinaigrette - tonnato sauce
PETRALE SOLE
28mushroom ragu - chrysanthemum greens - red wine butter
CIUPIN
29ligurian fisherman's stew - fish and shellfish - tomato - fennel - fingerling potato - saffron ajioli toast
FLAT IRON STEAK
28baby carrots - spring onion's chimichurri - dolcetto ristretto
PIASTRA SEARED CHICKEN BREAST ALLA CACCIATORA
26roasted marble potatoes - stewed peppers - onion - black and green olives
BARBACCO'S MEATBALLS
26spivy sicilian meatballs - raisins - pine nuts - potato puree - tomato sugo
CONTORNI
ROASTED CALIFLOWER
9bagna cauda
PAN ROASTED FINGERLING POTATOES
9balsamic onion - rosemary
ROASTED BRUSSELS SPROUTS
9guanciale - red wine vinegar
DINNER
/5:30PM-9:00PM TUESDAY - SATURDAY
SNACKS
ACME BREAD ROLLS
6/10salsa verde - pecorino
SUPPLI
10crispy mushroom risotto croquettes - truffle ajioli
BAR NUTS
8smoked paprika - honey salt
MARINATED OLIVES
9calabrian chili - citrus
ANTIPASTI
FRITTO MISTO
19crisp fry of shrimp - maitake mushrooms - green beans - fennel - olive - lemon ajioli
CRUDO
25hamachi - citrus - urfa chili - avocado crema - yuzu citronette
VITELLO TONNATO
19slow roasted veal - lemon and albacore tuna sauce - caper - arugula
PIASTRA ROASTED OCTOPUS
22piquillo peppers puree - corona baens - veal tongue - arugula
STRAWBERRY SALAD
18arugula - shaved fennel - candied walnuts - ricotta salata
SPRING SALAD
18little gem - snap peas - beets - asparagus - carrots - radish - herbs
BURRATA CHEESE
20marinated white asparagus - shaved green asparagus - house-made lemon vinegar - urfa chili - hazelnuts - levain crisp
SOUP
14asparagus vellutata - creme fraiche
PASTA
AGNOLOTTI DAL PLIN
23/28pinched pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
GNOCCHI
24/29potato gnocchi - tomato sauce - cherry tomatoes - basil - stracciatella cheese
CASONCELLI
23/28pasta parcels filled with duch sausage - huckleberry compote
RAVIOLI
22/27pasta filled wirh ricotta and meyer lemon - mint - english peas - meyer lemon butter sauce
TAJARIN
22/27handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
PAPPARDELLE
24/29wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
CAPPELLACCI
24/29hat shaped pasta filled with fontina cheese and mushroom fonduta - winter truffle
RISOTTO
30/35riso carnaroli di acquerello - saffron - slow braised veal ragout - bone marrow
SECONDI
NORTHERN HALIBUT
38baby artichokes - asparagus - spring onion - charred ramp salsa verde
RED WINE BRAISED SHORT RIB
38celery root passato - roasted carrots and cipolline - fresh horseradish
ROASTED PORK CHOP
38house-made sauerkraut - apple condimento - sauerkraut passato - pork jus
LIBERTY FARM DUCK BREAST
40balsamic braised endive - caramelized kumquat - citrus compote - duck jus
CONTORNI
ROASTED CAULIFLOWER
9fontina and parmesan fonduta
FINGERLING POTATOES
9balsamic onion - rosemary
ROASTED BRUSSELS SPROUTS
9anchovy - capers - calabrian chili - red wine
DOLCE
GATEAU AL CIOCCOLATO
12layered dark chocolate cake - chocolate ganache - rum - raspberry coulis
CITRUS PAVLOVA
12meringue - citrus custard and jam - orange segments - orange sorbet - sugar cookie
PANNA COTTA AL CAPPUCCINO
12espresso coffee - cream - milk chocolate - hazelnut crema
CUPOLA AL PISTACCHIO
12almond biscotti cake - pistachio mousse - white chocolate meringue - mascarpone - blackberry
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
VANILLA GELATO
8chocolate syrup - hazelnut biscotti
BLOOD ORANGE SORBETTO
8orange zest - mint - sugar cookies
CRANBERRY SORBETTO
8cranberries - lime juice - waffle cookies
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
PERA AL VINO ROSSO
12red wine poached pear - warm spices - chocolate biscuit - vanilla ice cream
BUTTERNUT SQUASH CHEESECAKE
12pasta filo - persimmon preseve - kiwi
VANILLA BEAN PANNA COTTA
12honey reduction - pomegranate - caramel tuile
TARTUFO AL CIOCCOLATO
12dark and white chocolate - raspberry gelee - apricot meringue - chocolate crema
TRONCHETTO DI NATALE
12vanilla sponge cake - ganache of milk and dark chocolate - blood orange preserve - hazelnut crema
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
GELATI E SORBETTI
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
VANILLA GELATO
8choclate syrup - sugar cookies
CITRUS SORBETTO
8orange zest - mint - sugar cookies
CRANBERRY SORBETTO
8cranberries - lime juice - 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 5-14): $30 per person
FIRST COURSE
Select one of
Spring Salad
Seasonal Greens Shaved Asparagus / English Peas / Radish
Soup
Sunchoke Vellutata / Black Hazelnut Truffle Condimento
SECOND COURSE
Select one of
Langaroli
Short Rib Filled Pasta Parcels Truffle Butter / Red Wine Jus
Barbacco's Meatballs
Spicy Sicilian Meatballs / Raisins / Pine Nuts / Potato Puree / Tomato Sugo
SFRW – Dinner
/SF Restaurant Week (April 5-14): $65 per person
FIRST COURSE
Select one of
Strawberry Salad
Arugula / Shaved Fennel Candied Walnuts / Ricotta Salata
Soup
Asparagus Vellutata / Crème Fraiche
SECOND COURSE
Select one of
Casoncelli
Pasta Parcels Filled with Duck Sausage / Huckleberry Compote / Duck Jus
Ravioli
Pasta Filled with Ricotta and Meyer Lemon / Mint / English Peas / Meyer Lemon Butter Sauce
THIRD COURSE
Select one of
Mt. Lassen Trout
Asparagus / Braised Fennel Citrus Butter Sauce
Roasted Pork Coppa
Charred Tomatoes and Taggiasca Olives / Potato Puree
Risotto
Saffron Risotto / Slow Braised Veal Ragout Bone Marrow