Sample Dinner Menu

From Saturday February 6, 2010

(note: all items on this menu are subject to change daily)

 

Starters

House-marinated olives 4
Winter chicories, balsamic & Parmigiano Reggiano 8
Pig's ears & apples 9
Pear, lardo & hazelnuts 10
Land of fruits & nuts 10.5
Marinated local sardines, Romanesco, chillis & mint 11
Tripe & clams 11.5
Pork belly & quince-sour orange mostarda 12
Boccalone salumi platter:  Piglet 11/Sow 20/Boar 36
 

Pasta & Riso

Handkerchief pasta & rustic pork ragù 16/10
Braising green ravioli, pine nuts & Pecorino Incanto 15/9
Pipe rigate, trotters, foie gras & dates 16/10
Spaghettini, Sardinian cured tuna heart, egg yolk & parsley 16/10
Baby fennel, Meyer lemon & ricotta risotto 16/10
Best parts of the chicken risotto 17/11
 

Entrees

Calamari inzimino, lacinato kale & aioli 17
Boccalone sausage, smoked mackerel, potatoes & horseradish 18
Calf's sweetbreads & kidney, lentils, radish, molasses & lime 21
Duck leg, spadona greens, farro, Castelvetrano olives & giblets 23
Lamb neck, polenta, radicchio Tardivo & gremolata 24
Pork trancia, Ponca di Povoa cabbage & pickled mustard 25
 

Sides

Creamy polenta & Reggiano 5
Rutabaga, duck fat & maple 5
Sicilian Romanesco & cured tuna heart 6
 

 

Leg of Beast, Ham in Hay, or Whole Pig Dining
(Advance booking required; please inquire)

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Desserts & Cheeses

Bay leaf panna cotta, saba & Amaretti 7.5
Flourless chocolate cake & pink peppercorn ice cream 8.5
Bearss lime sorbetto & shortbread 8
Blu Valchiusella, honey crème caramel & pistachios 8
Sheep's milk ricotta tart & blood orange 7.5
 

 

 

415-641-4500 - 1550 Church Street, San Francisco, CA 94131, usa