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
TORTA AL CARAMELLO
12sea buckthorn - toasted meringue - white chocolate orange crunch
NUVOLA DI TIRAMISU
12chocolate meringue "cloud" - whipped mascarpone - espresso chocolate sauce - cocoa nib crunch - rhum caramel
BUTTERMILK PANNA COTTA
12roasted pears - rosemary caramel - pine nut brittle
YUZU LEMON SEMIFREDDO
12pistachio cake - strawberries
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
GELATI E SORBETTI
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
LEMON-GINGER SORBETTO
8fresh citrus - sugar 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
11LUNCH
/11:30AM-4PM WEEKDAYS
ANTIPASTI
FRITTO MISTO
17crisp fry of shrimp - green beans - fennel - olives - maitake mushrooms - lemon ajioli
VITELLO TONNATO
16slow roasted veal - lemon and albacore tuna sauce - capers - arugula
PIASTRA ROASTED OCTOPUS
18olive oil crushed potatoes - salsa verde - shaved radish
BURRATA CHEESE
21marinated charred leeks and silver onions - black chanterelles - fagioli verdi - grated black truffle - levian crisp
HEARTS OF ROMAINE SALAD
15caesar dressing - parmigiano - radishes - marinated anchovy - broken crostini
ROASTED BEET SALAD
17arugula - whipped gorgonzola cheese - langhe hazelnuts
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SOUP
13celery root and parsnip passato - toasted walnut and black truffle condimento
PASTA
AGNOLOTTI DAL PLIN
24pasta filled with roasted meats and vegetables · savoy cabbage · sugo d'arrosto
MAFALDINE
25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - spinach
LANGAROLI
26pasta parcels filled with braised short ribs - truffle butter - red wine jus
TROFIE AL PESTO
23hand twisted ligurian pasta - potato - haricot verts - basil-pine nut pesto - pecorino cheese
PAPPARDELLE
25wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
TAJARIN
25handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
RISOTTO
26riso carnaroli di acquerello - roasted mushroom ragu - roasted winter squash - crescenza cheese
SECONDI
ALBACORE TUNA SALAD
22fingerling potatoes - romaine lettuce - soft cooked egg - cucumber - cherry tomatoes - seasonal beans - loive vinigrette - tonnato sauce
SEMOLINA DUSTED PETRALE SOLE
29shaved fennel and citrus salad - blood orange butter
CIUPIN
26ligurian fisherman's stew - fish and shellfish - tomato - fennel - fingerling potato - saffron ajioli toast
FLAT IRON STEAK "TAGLIATA"
28roasted hen of the woods mushroom panzanella - truffle vinaigrette
PIASTRA SEARED CHICKEN BREAST
26corona bean and autumn squash ragout - fried sage
CONTORNI
PAN ROASTED CAULIFLOWER
9pistachios, mint, pecorino romano
FRIED BRUSSELS SPROUTS
9capers - anchovy - calbaria chili - red wine vinegar
PAN ROASTED FINGERLING POTATOES
9balsamic onions - rosemary
DINNER
/5:30PM-9:00PM TUESDAY - SATURDAY
SNACKS
FRIED SHISHITO PEPPERS
8maldon seasalt
SPICY TOASTED ALMONDS
6MARINATED OLIVES
7ANTIPASTI
FRITTO MISTO
17crisp fry of shrimp - maitake mushrooms - haricots verts - fennel - olives - lemon aijoli
PESCE CRUDO
21tartare of lightly cured king salmon - avocado - trout roe - shaved fennel and winter citrus salad
VITELLO TONNATO
16slow roasted veal - lemon and albacore tuna sauce - capers - arugula
PIASTRA ROASTED OCTOPUS
18corona beans - veal tongue - treviso - salsa verde - piquillo pepper sauce - garum vinaigrette
WINTER RADICCHIO SALAD
16anchovy-lemon vinaigrette - soft cooked egg - pangrattato
BURRATA CHEESE
21marinated charred leeks and silver onions - black chanterelles - fagioli verdi - grated black truffle - levian crisp
ROASTED BEET SALAD
17arugula - whipped gorgonzola cheese - langhe hazelnuts - huckleberry vinaigrette
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SOUP
13orange cauliflower passato - toasted hazelnuts
PASTA
AGNOLOTTI DAL PLIN
20/25pasta filled with roasted meats and vegetables · savoy cabbage · sugo d'arrosto
LANGAROLI
21/26pasta parcels filled with braised short rib - truffle butter - red wine jus
RAVIOLI DOPPI
20/25double ravioli filled with roasted squash and brown butter fonduta - sage butter - villa manodori balsamico
TROFIE AL PESTO
19/24hand twisted ligurian pasta - potato - haricots verts - basil-pine nut pesto - pecorino cheese
PLIN AL FUNGHI
21/26pinched spinach pasta with roasted matsutake mushrooms - wild mushroom ragu
PAPPARDELLE
21/26wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
TAJARIN
20/25handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo - red wine - tomato
RISOTTO
24/29riso carnaroli di acquerello - braised wolfe ranch quail and north coast mushrooms - grated black truffle - parmigiano reggiano
SECONDI
SEARED NORTHERN HALIBUT
37octopus and shellfish raguout - fingerling potatoes - herb ajioli
RED WINE BRAISED SHORT RIB OF BEEF
34maitake mushrooms - celery root puree - celery root salad - truffle vinaigrette - roasted cipolline
SEARED LIBERTY FARM DRY AGED DUCK BREAST
35savoy cabbage capunet - passato di sancrau - duck jus
BROWN BUTTER ROASTED PORK LOIN
32winter squash puree - pears agrodolce - pomegranate
CONTORNI
PAN ROASTED ROASTED CAULIFLOWER
9pistachios, mint, pecorino romano
FRIED BRUSSELS SPROUTS
9capers - anchovy - calabria chili - red wine vinegar
ROASTED FINGERLING POTATOES
9balsamic onions - rosemary
DOLCE
NUVOLA DI TIRAMISU
12chocolate meringue "cloud" - whipped mascarpone - espresso chocolate sauce - cocoa nib crunch - rhum caramel
CARAMELIZED HONEY PANNA COTTA
12fresh citrus - lemon curd - olive oil gelato
LANGHE HAZELNUT MOUSSE
12brown butter cake - huckleberry compote - malted milk anglaise
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
YUZU LEMO SORBETTO
8fresh citrus - sugar cookies
All Day Take-Out
/Available 12:00PM - 9:00PM Tuesday - Friday and 5:30PM-9:00PM Saturday
Our Perbacco take-out menu is available for both pickup or delivery.
To place a pickup orders, you can call 415-955-0663 or order online through your preferred platform – click the ORDER NOW link below.
For delivery, click the ORDER NOW link below.
ANTIPASTI
BURRATA CHEESE
18roasted honeynut squash - pomegranate - arugula - pistachio - levain crisp
ROMAINE SALAD
15caesar dressing - parmigiano - radishes - marinated anchovy - broken crostini
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
PASTA
AGNOLOTTI
25pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
MAFALDINE - ruffled pasta ribbons
25wild mushroom ragu - summer corn - spinach
RIGATONICINI CON RAGU PIEMONTESE- semolina pasta tubes
255 hour pork and porcini mushroom ragu cooked – parmigiano reggiano
PAPPARDELLE
25wide pasta ribbons - red wine braised short rib ragu - scallion - horseradish crema
PIATTI
RED WINE BRAISED SHORT RIB OF BEEF
34maitake mushrooms - smoked pancetta - sweet corn polenta - roasted cipolline and baby carrots
NORTHERN HALIBUT
36pan roasted cauliflower and golden chanterelles - red wine butter
CONTORNI
ROASTED ROASTED CAULIFLOWER AND RADICCHIO
9pistachios - mint - pecorino romano
FRIED BRUSSELS SPROUTS
9capers - anchovy - red wine vinaigrette
CRACKED AND ROASTED FINGERLING POTATOES
9garlic confit - herbs - parmigiano reggiano
DOLCI
½ DOZEN CHOCOLATE CHIP COOKIES
DOUGH 4 | BAKED 8TRUFFLE MENU
/Join our annual celebration of truffle season – Festa dei Tartufi! At Perbacco we are currently offering a variety of dishes, simply prepared and served with five grams of truffles shaved table-side. These aromatic and memorable dishes will only be available during dinner service alongside our complete dinner menu. We hope you will join us to celebrate the holiday season and savor this precious delicacy!
FESTA DEI TARTUFI
All dishes are served with 5 grams of white Alba truffle shaved tableside. Available until we run out! Call to confirm availability.
CARNE CRUDA ALLA PIEMONTESE
80pasture raised veal tartare - lemon - garlic - olive oil - parmigiano reggiano
PLIN CON FONDUTA
88pinched pasta parcels filled with truffle fonduta - sugo di vitello -parmigiano reggiano
RAVIOLO ALL' UOVO
88pasta filled with truffle ricotta and hen egg - hazelnut brown butter
