Take-Out (Dinner)
/Available 3:30PM-7:00PM Wednesday - Saturday
Call 415-955-0663 or we invite you to order your favorite Perbacco selections through your preferred platform for take-out or delivery.
FAMILY MEALS
Family Meals Include: Winter Salad, Roasted Cauliflower and Radiccio, Roasted Fingerling Potatoes and Botlotti 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
BISTECCA
(serves 2-3) 105pan seared, bone in 32oz ribeye steak - 3 peppercorn butter - served medium rare
ANTIPASTI
WINTER SALAD
17roasted pears - pomegranate - shaved savoy cabbage and arugula - gorgonzola dolce latte - langhe hazelnuts - balsamic vinaigrette
BURRATA CHEESE
17roasted sunchokes - baby kale - pomegranate - toasted sunflower seeds
ROMAINE SALAD
15caesar dressing - parmigiano - radishes - marinated anchovy - broken crostini
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
PASTA
AGNOLOTTI DAL PLIN
25pasta filled with roasted meats and vegetables - savoy cabbage - sugo d’arrosto
FETTUCCINE - hand rolled pasta ribbons
25wild mushroom ragu - sweet corn - sage
RIGATONICINI CON RAGU PIEMONTESE- semolina pasta tubes
23piemontese veal and pork sausage ragu cooked with barbera and tomato parmigiano reggiano
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
RAVIORA DI ZUCCA
23ravioli filled with butternut squash - brown butter - sage - parmigiano reggiano - amaretti crumbs
PIATTI
RED WINE BRAISED SHORT RIB OF BEEF
32celery root purée - roasted cipolline and carrots - celery root and apple salad - langhe hazelnuts - black truffle vinaigrette
POLPETTE
22sicilian pork meatballs with pine nuts and raisins - tomato sugo - braised greens
SEARED KING SALMON
34shaved fennel and citrus salad - arugula - black olive vinaigrette - fennel pollen ajioli
ITALIAN COBB SALAD
19roasted turkey breast - bacon - cherry tomatoes - cucumber - avocado - mixed lettuces - crumbled blue cheese - creamy gorgonzola dressing
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
BORLOTTI BEANS all'UCCELETTO
9cranberry beans braised with tomato - garlic - sage
DOLCI
NEMESIS CAKE
10valrhona dark chocolate cake - whipped cream
LEMON AND CITRUS COTTA
10cranberry-blood orange confettura – brown sugar crumble
½ DOZEN CHOCOLATE CHIP COOKIES
DOUGH 4 | BAKED 8DARK CHOCOLATE POT DE CREME
9white chocolate peppermint ganache, whipped cream
Delivery
/We now offer delivery!
You can find a combined barbacco + Perbacco menu available for delivery on your preferred platform.
Lunch Menu available Mon-Fri 12:00pm to 2:00pm.
Dinner Menu available Wed- Sat 3:30pm to 7:00pm.
Interested in picking up an order for take out? We invite you to order your favorite Perbacco selections through Toast or Tock.
Take Out (Lunch Prix Fixe)
/Available 12:00PM-2:00PM Weekdays
Select 1 Soup or Salad and 1 Entrée for $25.00.
Call 415-955-0663 or we invite you to order your favorite Perbacco selections through your preferred platform for take-out or delivery.
Soup and Salads
Select 1 Soup or Salad
WINTER SALAD
roasted pears - pomegranate - shaved savoy cabbage and arugula - gorgonzola dolce latte - langhe hazelnuts - balsamic vinaigrette
MARKET SALAD
seasonal market vegetables and greens, white balsamic vinaigrette, parmigiano reggiano
CAULIFLOWER PASSATO
with black truffles
Entrée's
Select 1 Entrée
AGNOLOTTI DAL PLIN
pasta filled with roasted meats and vegetables - savoy cabbage - sugo d'arrosto
FETTUCCINE - hand rolled pasta ribbons
wild mushroom ragu - sweet corn - sage
PAPPARDELLE - wide pasta ribbons
red wine braised short rib ragu – scallion - horseradish crema
ORECCHIETTE “little ears” semolina pasta
house made pork salciccia - tuscan kale - garlic - chili pepper - pecorino
POLPETTE
sicilian pork meatballs with pine nuts and raisins – tomato ragu - braised greens
IL LABORATORIO DELLA PASTA
/Available 12:00PM - 2:00PM Monday - Friday and 3:00PM-7:00PM Wednesday - Saturday
IL PROGETTO DAL PLIN -the agnolotti project
Agnolotti dal Plin, the quintessential filled pasta of Piemonte, made with rich egg pasta, that is filled then folded, pinched and cut. A very laborious process that only the most dedicated home cooks would take on. So we thought that we could make them for you. The agnolotti are sold frozen and ready to cook. We have paired the different kinds with sauces or condiments ready to purchase as well.
CLASSICO
$25.00 per lb or $14.00 per 1/2 lbegg pasta filled with roasted meats, veal, pork and capon, savoy cabbage, egg, carnaroli rice, parmigiano reggiano and spices. Recommended sauce: Sugo d’Arrosto or Sage Butter
AL BRASATO
$25.00 per lb or $14.00 per 1/2 lbherb flecked egg pasta filled with braised, finely minced short ribs, onion, carrots and celery, potato, nebbiolo reduction, black truffle and parmigiano reggiano. Recommended sauce: Black Truffle Butter or Ristretto di Nebbiolo
SALMONE AFFUMICATO
$25.00 per lb or $14.00 per 1/2 lbegg and spinach filled with house smoked king salmon, potato, dill, chives and mascarpone cheese. Recommended sauce: Preserved Meyer Lemon and Dill Butter
POLPO IN PURAGTORIO
$25.00 per lb or $14.00 per 1/2 lboctopus ink pasta filled with braised octopus, tomato, chili pepper and potato. Recommended sauce: Sugo di Pomodoro
AL FONDUTA E TARTUFO
$25.00 per lb or $14.00 per 1/2 lbegg pasta filled with fontina cheese crema and truffle. Recommended sauce: Black Truffle Butter
ZUCCA E CASTAGNA
$25.00 per lb or $14.00 per 1/2 lbegg pasta filled with roasted butternut squash, braised chestnuts, sage and parmigiano reggiano. Recommended sauce: Sage Butter
FRESH EGG PASTA
Sold by the portion
PAPPARDELLE
$4.00wide ribbons
FETTUCCINE
$4.00narrow ribbons
TAJARIN
$4.00very thin, very narrow ribbons. dried in “nests” overnight
EXTRUDED SEMOLINA PASTA
sold by the portion
BUCATINI
$3.00hollow spaghetti
RIGATONI
$3.00ridged short tubes
SALSE E CONDIMENTI
sauces and condiments for pasta
RAGU BOLOGNESE
$6.00 pint / $12.00 quartclassic meat sauce from Bologna made with ground beef and pork, mortadella, prosciutto, soffritto (finely chopped onion, carrot and celery) red wine milk, tomato, sage and rosemary
RAGU PIEMONTESE
$6.00 pint / $12.00 quartspiced veal and pork sausage, crumbled and cooked with onion, tomato red wine and rosemary
RAGU AL BRASATO
$8.00 pint / $16.00 quartbraised short ribs of beef, shredded and simmered with the braising sauce made with beef stock, red wine, soffritto, cloves, rosemary and 85% dark chocolate.
RAGU BIANCO
$6.00 pint / $12.00 quart“white ragu”, ground veal shank simmered with light veal broth, onion celery, white wine and sage.
SUGO D’ARROSTO
$4.00 / 4 fl ozreduced veal stock and white wine seasoned with herbs
RISTRETTO DI NEBBIOLO
$4.00 / 4 fl ozreduced beef stock and nebbiolo
SUGO DI POMODORO
$5.00 pint / $10.00 quartwe call this a “work horse tomato sauce”. tomatoes cooked with extra virgin olive oil, onion and garlic. we leave the herbs out so you can add to your liking
SALSA AMATRICIANA
$6.00 pint / $12.00 quartclassic sauce from Roman cuisine. tomatoes, guanciale (cured Iberco pork jowl), onion and chili pepper. recommended with rigatoni or bucatini (hollow spaghetti) and pecorino romano cheese
BUTTERS for PASTA
add butter to pan and a splash of the pasta water, heat and toss in the pasta
SAGE BUTTER
$2.00 / 4 fl oz containerbutter whipped with fried sage
BLACK TRUFFLE BUTTER
$2.00 / 4 fl oz containerbutter whipped with black truffle sauce
PRESERVED MEYER LEMON AND DILL BUTTER
$2.00 / 4 fl oz containerbutter whipped with chopped, preserved meyer lemon and fresh dill
BLACK TRUFFLE AND BONE MARROW BUTTER
$2.00 / 4 fl oz containerbutter whipped with black truffle sauce and roasted bone marrow. perfect addition to Ragu Bianco
LASAGNA BOLOGNESE
ready to bake or frozen
LASAGNA BOLOGNESE
(Serves 2) 25egg pasta layered with classic veal, beef and pork ragu, salsa besciamella and parmigiano Reggiano
