Lunch
/Available 11:30AM - 4:00PM Tuesday - Friday
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
17olive oil crushed potatoes - salsa verde - shaved radish
BURRATA CHEESE
17roasted baby beets - seasonal citrus - arugula - pistachio
HEARTS OF ROMAINE SALAD
15caesar dressing - parmigiano - marinated anchovy - bagna cauda croutons
ASPARAGUS SALAD
18radicchio - crescenza cheese - walnut-truffle vinaigrette
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SNAP PEA SALAD
17shaved radish and argulua – ricotta salata – mint – chili viniagrette
SOUP
13minestra genovese - spring vegetable soup with basil pine nut pesto
PASTA E RISOTTO
AGNOLOTTI DAL PLIN
24pasta filled with roasted meats and vegetables - savoy cabbage - sugo d’arrosto
PAPPARDELLE
25wide pasta ribbons - slow cooked short rib ragu - scallion - fresh grated horseradish
FETTUCCINE
25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - sage
TROFIE AL PESTO
23hand twisted pasta - potatoes - green beans - basil-pine nut pesto
ORECCHIETTE
22"little ears" pasta - housemade salciccia - tuscan kale - garlic - chili pepper - pecorino
TAJARIN
25handcut thin tagliatelle - piemontese pork and beef ragu - sautéed porcini mushrooms
SECONDI
RISOTTO
26riso carnaroli di acquerello, local green asparagus - spring onions - lemon zest - mascarpone cheese
ALBACORE TUNA SALAD
22fingerling potatoes - little gem lettuce - soft cooked egg - cucumber - cherry tomatoes - haricots verts - olive vinaigrette - caper-herb ajioli
NORTHERN HALIBUT
31roasted maitake mushrooms - fava beans - mushroom brodetto
BARBACCO POLPETTE
22sicilian spicy pork meatballs with pine nuts and raisins - broccoli di ciccio - tomato sugo
CAPICOLLO ARROSTO
28slow roasted pork shoulder - fennel soubise - shaved fennel and citrus salad - kumquat-olive vinaigrette
contorni
PAN ROASTED CAUILIFLOWER
9pistachios - mint - pecorino romano
FRIED BRUSSELS SPROUTS
9capers - anchovy - calbaria chili - red wine vinegar
PAN ROASTED FINGERLING POTATOES
9balsamic onion - rosemary
DINNER
/5:30PM-9:00PM TUESDAY - SATURDAY
SNACKS
SPICY TOASTED ALMONDS
6MARINATED OLIVES
7FRIED SHISHITO PEPPERS
8ANTIPASTI
FRITTO MISTO
17crisp fry of shrimp - green beans - fennel - olives - maitake mushrooms - lemon ajioli
PIASTRA ROASTED OCTOPUS
17olive oil crushed potatoes - salsa verde - shaved radish
VITELLO TONNATO
16slow roasted veal - lemon and albacore tuna sauce - capers - arugula
BURRATA CHEESE
17roasted baby beets - seasonal citrus - arugula - pistachio
HEARTS OF ROMAINE SALAD
15caesar dressing - parmigiano - marinated anchovy - bagna cauda croutons
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SOUP
13asparagus passato - herb mascarpone
SNAP PEA SALAD
17shaved radish and argulua – ricotta salata – mint – chili viniagrette
PESCE CRUDO
21sliced, raw hamachi - citrus - shaved fennel - perella - extra virgin olive oil
ASPARAGUS SALAD
18marinated local green asparagus - radicchio - crescenza cheese - walnut-truffle vinaigrette
PASTA
AGNOLOTTI DAL PLIN
19/24pasta filled with roasted meats and vegetables · savoy cabbage · sugo d'arrosto
PLIN AL FONDUTA
20/25pinched pasta filled with truffle fonduta - truffle butter - parmigiano reggiano
PAPPARDELLE
20/25wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
FETTUCCINE
20/25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - sage
TAJARIN
20/25handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
ORECCHIETTE
19/24"little ears" - housemade salsiccia - tuscan kale - garlic - chilli pepper - pecorino
SECONDI
RISOTTO
21/26riso carnaroli di acquerello - local green asparagus - spring onion - lemon zest - mascarpone cheese
BARBACCO POLPETTE
22sicilian spicy pork meatballs with pine nuts and raisins - broccoli di ciccio - tomato sugo
NORTHERN HALIBUT
34roasted maitake mushrooms - fava beans - mushroom brodetto
RED WINE BRAISED SHORT RIB OF BEEF
32spring vegetable scafata - horseradish - potato-celery root purée
SEARED LIBERTY FARM DRY AGED DUCK BREAST
32passato di sancrau - roasted pear and arugula salad - rosehips - langhe hazelnuts - duck jus
BROWN BUTTER ROASTED PORK LOIN
30fennel soubise - shaved fennel and citrus salad - kumquat-olive vinaigrette
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
CHOCOLATE NEMESIS
12valrhona dark chocolate cake - whipped cream
ESPRESSO PANNA COTTA
12milk foam - caramel - cocoa nib praline
CROSTATA AL LIMONE
12strawberry rhubarb compote - coconut cream
MILLEFOGLIE
12lemon cream - huckleberries
GIANDUJA MOUSSE
12whipped hazelnut caramel - toasted meringue
WHITE VELVET CAKE
12yuzu curd - strawberry buttercream
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
RASPBERRY YUZU SORBETTO
8fresh citrus - sugar cookies
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
COOKIES AND CREAM GELATO
8sugar cookies
All Day Take-Out
/Available 12:00PM - 9:00PM Tuesday - Friday and 3:30PM-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
SNAP PEA SALAD
17shaved radish and argulua – ricotta salata – mint – chili viniagrette
BURRATA CHEESE
17roasted baby beets – seasonal citrus – arugula – toasted pistachio
ROMAINE SALAD
15caesar dressing - parmigiano - radishes - marinated anchovy - broken crostini
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
PASTA
AGNOLOTTI
traditional “pinched” filled pasta parcels from Piemonte
CLASSICO
25pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
SHORT RIB AGNOLOTTI
25herb flecked egg pasta filled with braised, finely minced short ribs – onions – carrots – celery – potato – nebbiolo reduction – black truffle – parmigiano reggiano – black truffle butter
FETTUCCINE - hand rolled pasta ribbons
25wild mushroom ragu - asparagus
RIGATONICINI CON RAGU PIEMONTESE- semolina pasta tubes
235 hour pork and porcini mushroom ragu cooked – parmigiano reggiano citrus salad - kumquat-olive vinaigrette
PAPPARDELLE
25wide pasta ribbons - red wine braised short rib ragu - scallion - horseradish crema
ORECCHIETTE
24 “little ears” semolina pasta - house made pork salciccia - tuscan kale - garlic - chili pepper - pecorino
PIATTI
RED WINE BRAISED SHORT RIB OF BEEF
32spring vegetable scafata - horseradish - celery root-potato purèe
POLPETTE
22sicilian pork meatballs with pine nuts and raisins - tomato sugo - braised greens
NORTHERN HALIBUT
34roasted maitake mushrooms - fava beans - mushroom brodetto
SMOKED KING SALMON SALAD
19fingerling potatoes - cherry tomatoes - cucumber - haricots vert - soft cooked egg - mixed lettuces - citrus ajioli - lemon vinaigrette
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
NEMESIS CAKE
12valrhona dark chocolate cake - whipped cream
ESPRESSO PANNA COTTA
12milk foam - caramel - cocoa nib praline
½ DOZEN CHOCOLATE CHIP COOKIES
DOUGH 4 | BAKED 8MOTHER’S DAY BRUNCH
/Join us at Perbacco on Sunday, May 9th to celebrate the women you love most with a special Mother’s Day Brunch! Now that we are open for indoor and outdoor dining, we will be hosting a special brunch for the occasion from 11:30am – 3:00pm, offering our complete menu with additional brunch items for the whole family. Reservations are encouraged and can be made online [click RESERVE NOW above] or by calling (415) 955-0663.
Chef Staffan has also created a Mother’s Day Brunch To-Go which will be $40 per person and available in pairs (2 people, 4 people, etc.). We ask that all pre-order be placed by 5pm on May 6th. Orders will then be picked up or delivered on Sunday, May 9th between 9:00-11:00am. To view the full takeout brunch menu, click either link below:
MOTHER'S DAY BRUNCH
Available alongside our complete menu when you dine on May 9th at Perbacco
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ASPARAGUS AND HERB FRITTATA
little gem salad, creamy parmigiano dressing
POACHED EGGS
ham and spinach, meyer lemon hollandaise
FRENCH TOAST - for the kiddos
maple syrup and fruit compote
FRIED CHICKEN TENDERS - for the kiddos
special dipping sauce
