Lunch
/Available 11:30AM - 4:00PM Wednesday - 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
13tomato and pepper passato - herb mascarpone
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
29cioppino brodetto - fingerling potatoes - ajioli toast
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-8:00PM WEDNESDAY - 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
13passato di primavera - asparagus and spring pea soup - black truffle mascarpone
SNAP PEA SALAD
17shaved radish and argulua – ricotta salata – mint – chili viniagrette
PESCE CRUDO
21sliced, raw hamachi - grapefruit - almonds - perella - extra virgin olive oil
ASPARAGUS SALAD
18marinated white and 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
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
LANGAROLI AL PORCINI
21/26pasta filled with porcini mushrooms - truffle butter - parmigiano reggiano
SECONDI
RISOTTO
31riso carnaroli di acquerello - pan seared wolfe ranch quail breast - 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
34cioppino brodetto - fingerling potatoes - ajioli toast
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
10valrhona dark chocolate cake - whipped cream
HONEY PANNA COTTA
10blood orange marmallata - brown sugar crumble - lemon curd
WHITE VELVET CAKE
10yuzu curd - strawberry buttercream
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
CITRUS 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 - 8:00PM Wednesday - Friday and 3:30PM-8:00PM 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.
FAMILY MEALS
Family Meals Include: Pear Salad, Roasted Cauliflower and Radicchio, Roasted Fingerling Potatoes and Cannellini Beans all'Ucceletto
WHOLE ROASTED CHICKEN
SMALL (serves 2) 40 | LARGE (serves 4) 60marinated with herbs - lemon
CAPICOLLO ARROSTO
(serves 2) 55slow roasted pork shoulder -roasted apple and cipolline - balsamic apple jus
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
OCTOPUS AGNOLOTTI
24octopus ink pasta filled with braised octopus – tomato – chilli pepper – potato – shrimp and tomato sugo
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
34cioppino brodetto - fingerling potatoes - ajioli toast
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
CANNELLINI BEANS all'UCCELETTO
9white beans braised with tomato - garlic - sage
DOLCI
NEMESIS CAKE
10valrhona dark chocolate cake - whipped cream
HONEY PANNA COTTA
10blood orange marmallata - brown sugar crumble - lemon curd
½ DOZEN CHOCOLATE CHIP COOKIES
DOUGH 4 | BAKED 8AMARETTI POT DE CREME
9buttermilk caramel – toasted almonds – amaretti crumbs
SFRW – Lunch
/SF Restaurant Week (April 9-18): Prix Fixe $25
Choice of soup or Market Salad
Choice of any pasta below
AGNOLOTTI DAL PLIN
pinched pasta filled with roasted meats and vegetables, savoy cabbage, sugo d’arrosto
FETTUCCINE
hand rolled pasta ribbons, wild mushroom ragu, asparagus
PAPPARDELLE
wide pasta ribbons, slow-cooked short rib ragu, scallion, horseradish crema
TROFIE AL PESTO
hand twisted pasta, potatoes, green beans, basil-pine nut pesto
ORECCHIETTE
"little ears" - housemade fennel sausage, Tuscan kale, garlic, chili pepper, pecorino cheese
TAJARIN
handcut tagliatelle, 5 hour pork and porcini mushroom sugo
SFRW – Dinner
/SF Restaurant Week (April 9-18): Prix Fixe $40
Choice of Starter
BURRATA CHEESE
roasted baby beets - seasonal citrus - arugula - pistachio
SNAP PEA SALAD
shaved radish and arugula ricotta salata - mint - chili vinaigrette
Choice of Entree
NORTHERN HALIBUT
cioppino brodetto - fingerling potatoes - herb ajioli toast
BUTTER ROASTED PORK LOIN
fennel soubise - shaved fennel and citrus salad kumquat-olive vinaigrette
Choice of Dessert
AMARETTI POT DE CREME
candied almonds - whipped creme fraiche
WARM CINNAMON CAKE
orange marmellata - rhubarb orange-vanilla gelato
Add Pasta Course ($17)
Select one of
PLIN AL FONDUTA
pinched pasta filled with truffle fonduta truffle butter - parmigiano Reggiano
TAJARIN
handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
