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
18heirloom tomatoes - pressed watermelon - basil - kampot pepper - levian crisp
HEARTS OF ROMAINE SALAD
15caesar dressing - parmigiano - marinated anchovy - bagna cauda croutons
ROASTED BEET AND PLUM SALAD
17arugula - whipped crescenza cheese - langhe hazelnuts
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SNAP PEA SALAD
17shaved radish and arugula – ricotta salata – mint – chili vinaigrette
SOUP
13sweet pea passato - black truffle mascarpone
PASTA E RISOTTO
AGNOLOTTI DAL PLIN
24pasta filled with roasted meats and vegetables - savoy cabbage - sugo d’arrosto
FETTUCCINE
25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - sage
TROFIE AL PESTO
23hand twisted ligurian pasta - potato - haricot verts - basil-pine nut pesto - pecorino cheese
PAPPARDELLE
25wide pasta ribbons - slow cooked short rib ragu - scallion - fresh grated horseradish
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
RISOTTO
26riso carnaroli di acquerello - roasted wild mushrooms - scallion - parmigiano reggiano
SECONDI
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 - peperonata - salsa verde
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
PESCE CRUDO
21sliced, raw hamachi - marinated cherry tomatoes - orange - shaved fennel - castelvetrano olives
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
18heirloom tomatoes - pressed watermelon - basil - kampot pepper - levian crisp
HEARTS OF ROMAINE SALAD
15caesar dressing - parmigiano - marinated anchovy - bagna cauda croutons
ROASTED BEET AND PLUM SALAD
17arugula - whipped crescenza cheese - langhe hazelnutes
MARKET SALAD
14seasonal market vegetables and greens - white balsamic vinaigrette - parmigiano reggiano
SNAP PEA SALAD
17shaved radish and arugula – ricotta salata – mint – chili vinaigrette
SOUP
13minestra genovese - ligurian vegetable soup - basil-pine but pesto
PASTA
AGNOLOTTI DAL PLIN
20/25pasta filled with roasted meats and vegetables · savoy cabbage · sugo d'arrosto
CASARECCE NERE
21/26twisted sepia ink pasta - shellfish and tomato ragu
ORECCHIETTE
19/24"little ears" - housemade salsiccia - tuscan kale - garlic - chilli pepper - pecorino
FETTUCCINE
20/25hand rolled pasta ribbons - wild mushroom ragu - sweet corn - sage
PAPPARDELLE
20/25wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
TAJARIN
20/25handcut thin tagliatelle - ragu piemontese with veal and pork sausage - red wine - tomato
RISOTTO
21/26riso carnaroli di acquerello - roasted wild mushrooms - scallion - parmigiano reggiano
SECONDI
BARBACCO POLPETTE
22sicilian spicy pork meatballs with pine nuts and raisins - broccoli di ciccio - tomato sugo
NORTHERN HALIBUT
36pan roasted cauliflower and golden chanterelles - red wine butter
RED WINE BRAISED SHORT RIB OF BEEF
34maitake mushrooms - smoked pancetta - sweet corn polenta - roasted cipolline and carrots
SEARED LIBERTY FARM DRY AGED DUCK BREAST
35stone 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
255 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
34maitake 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
36pan roasted cauliflower and golden chanterelles - red wine butter
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
