DINNER
/12:00PM-8:00PM WEDNESDAY - FRIDAY 5:30PM - 8:00PM 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
13borlotti bean minestra - prosciutto - pasta - parmigiano reggiano
WINTER SALAD
17roasted and raw pears - pomegranate - shaved savoy cabbage and arugula - gorgonzola dolce latte - langhe hazelnuts - balsamic 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
23/27handcut thin tagliatelle - local dungeness crab and tomato ragu
CASARECCE
19/24twisted carrot top pasta - ragu of veal and pork salsiccia
ORECCHIETTE
19/24"little ears" - housemade salsiccia - tuscan kale - garlic - chilli pepper - pecorino
PLIN AL SALMONE
19/24pinched pasta filled with smoked king salmon and potato - dill-meyer lemon butter
SECONDI
BARBACCO POLPETTE
22sicilian spicy pork meatballs with pine nuts and raisins - broccoli di ciccio - tomato sugo
SEARED KING SALMON
34shaved fennel and citrus salad - arugula - black olive vinaigrette - fennel pollen ajioli
RED WINE BRAISED SHORT RIB OF BEEF
32celery root purée - roasted cipolline and carrots - celery root and apple salad - langhe hazelnuts and black truffle
RISOTTO CON FILETTO
32riso carnaroli di acquerello - sear beef tenderloin medallions - north coast porcini mushrooms - caramelized onion - black truffle jus - parmigiano reggiano
SEARED LIBERTY FARM DRY AGED DUCK BREAST
32passato di sancrau - roasted pear and arugula salad - rosehips - langhe hazelnuts - duck jus
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
AMARETTI POT DE CREME
10buttermilk caramel – toasted almonds – amaretti crumbs - whipped crème fraiche
BRUTTI MA BUONI
7"ugly but good" piemontese hazelnut cookies
MILK CHOCOLATE MOUSSE BAR
12almond brown butter cake - sea buckthorne - salted caramel
CHERRY SORBETTO
8dried cherry compote - sugar cookies
BURNT CARAMEL GELATO
8vanilla sea salt - sugar cookies
All Day Take-Out
/Available 12:00PM - 8:00PM Wednesday - Friday and 3:30PM-8:00PM Saturday
To place your order, call 415-955-0663 or click the link below to select your preferred platform for take-out or delivery.
FAMILY MEALS
Family Meals Include: Winter Salad, Roasted Cauliflower and Radiccio, 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
BISTECCA
(serves 2-3) 105pan seared, bone in 32oz ribeye steak - 3 peppercorn butter - served medium rare
ANTIPASTI
WINTER SALAD
17roasted and raw pears - shaved savoy cabbage and arugula - gorgonzola dolce latte - langhe hazelnuts - balsamic vinaigrette
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
SALMON AGNOLOTTI
24egg and spinach pasta filled with house smoked king salmon – potato – dill – chives – mascarpone – preserved meyer lemon and dill butter
OCTOPUS AGNOLOTTI
24octopus ink pasta filled with braised octopus – tomato – chilli pepper – potato – shrimp and tomato sugo
SQUASH AGNOLOTTI
23pasta filled with roasted butternut squash – amaretti – parmigiano reggiano – sage brown butter
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
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
34roasted maitake mushrooms and cauliflower - cauliflower puree - red wine butter
SMOKED KING SALMON SALAD
19fingerling potatoes - cherry tomatoes - cucumber - haricots vert - soft cooked egg - mixed lettuces - citrus ajioli - lemon vinaigrette
SWEDISH MEATBALLS
22beef and pork meatballs with cream gravy - potato puree - lingonberries - pickled cucumber
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
Delivery
/We now offer delivery!
You can find a combined barbacco + Perbacco menu available for delivery on your preferred platform.
All Day Take Out Menu is available:
Wednesday – Friday 12:00pm – 7:00pm
Saturday 3:30pm – 7:00pm.
Interested in picking up an order for take out? We invite you to order your favorite Perbacco selections through Toast or Tock.
IL LABORATORIO DELLA PASTA
/Available 12:00PM - 7:00PM Wednesday - Friday and 3:00PM-7:00PM 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, amaretti, and parmigiano reggiano. Recommended sauce: Sage Brown 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
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.
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
