Menus
Lunch
/Available 11:30AM - 3:00PM 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
13asparagus passato - herb mascarpone
PASTA E RISOTTO
AGNOLOTTI DAL PLIN
24pasta filled with roasted meats and vegetables - savoy cabbage - sugo d’arrosto
PLIN AL BRASATO
25herb flecked egg pasta filled with braised, finely minced short ribs, onion, carrots and celery, potato, nebbiolo reduction, black truffle and parmigiano reggiano. black truffle butter
PAPPARDELLE
25wide pasta ribbons - slow cooked short rib ragu - scallion - fresh grated horseradish
FETTUCCINE
25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - sage
ORECCHIETTE
22"little ears" pasta - housemade salciccia - tuscan kale - garlic - chili pepper - pecorino
TAJARIN
25handcut thin tagliatelle - piemontese pork and beef ragu - red wine - tomato
SECONDI
RISOTTO
26riso carnaroli di acquerello, local green asparagus - north coast bay shrimp - 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
CIUPIN
26ligurian fishermans stew - fish and shellfish - tomato - fennel - fingerling potatoes - saffron 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-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
13minestra genovese - ligurian vegetable soup - basil pine nut pesto
SNAP PEA SALAD
17shaved radish and argulua – ricotta salata – mint – chili viniagrette
PESCE CRUDO
21sliced, raw hamachi - marinated cherry tomatoes - orange - shaved fennel - castelvetrano olives
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 BRASATO
20/25pinched pasta filled with braised short ribs - truffle butter - red wine jus
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 - ragu piemontese with veal and pork sausage - red wine - tomato
ORECCHIETTE
19/24"little ears" - housemade salsiccia - tuscan kale - garlic - chilli pepper - pecorino
SECONDI
RISOTTO
21/26riso carnaroli di acquerello - crushed fava beans - prosciutto cotto - ramps - crescenza cheese
BARBACCO POLPETTE
22sicilian spicy pork meatballs with pine nuts and raisins - broccoli di ciccio - tomato sugo
NORTHERN HALIBUT
36shellfish and cherry tomato sughetto - olive oil braised potatoes - taggiasca olive ajioli
RED WINE BRAISED SHORT RIB OF BEEF
33maitake mushrooms - smoked pancetta - sweet corn polenta - roasted cipolline and carrots
SEARED LIBERTY FARM DRY AGED DUCK BREAST
32stone fruit and arugula salad - toasted almond vinaigrette - cherry mostarda - 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
GIANDUJA MOUSSE
12whipped hazelnut caramel - toasted meringue
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
ORANGE SORBETTO
8fresh citrus - sugar cookies
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
CREME FRIACHE 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
18heirloom tomatoes - pressed watermelon - basil - kampot pepper - levian 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
traditional “pinched” filled pasta parcels from Piemonte
CLASSICO
25pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
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
34.00maitake mushrooms - smoked pancetta - sweet corn polenta - roasted cipolline and baby carrots
POLPETTE
22sicilian pork meatballs with pine nuts and raisins - tomato sugo - braised greens
NORTHERN HALIBUT
36.00shell fish and cherry tomato sughetto - olive oil braised potatoes - taggiasca olive ajioli
ALBACORE TUNA SALAD
22fingerling 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
