ER P RS ON ANTIPASTI
Transcript of ER P RS ON ANTIPASTI
$ 7 5 P E R P E R S ON ANTIPA STI
s e r v ed fo r th e t ab l e
SAUSAGE & PEPPERSitalian sausage ciccioli, charred toy box peppers, balsamic roasted shallots
CRISPY EGGPLANTburrata, herb breadcrumbs, tomato jam, parmesan
PASTAs e r v ed fo r th e t ab l e
SWEET CORN LUMACHEroasted sweet corn, summer truffles, nasturtium butter, parmesan
ENTRÉESs e l e c t two fo r th e t ab l e
EXECUTIVE CHEF NANCY OAKES | CHEF DE CUISINE BAM LIU8% surcharge will be added to your check to help cover the cost of San Francisco business mandates
The consumption of raw or undercooked meats eggs. seafood or shellfish may increase your risk of food borne illness
R AW BAR & CAVIAR
1OZ. KALUGA CAVIAR $120potato skins and burrata
1OZ. GOLDEN OSETRA CAVIAR $155potato skins and burrata
SHRIMP COCKTAIL (4 PIECES) $29anchovy cocktail sauce
HALF DOZEN OYSTERS $21sambuca mignonette, anchovy cocktail sauce
DOZEN OYSTERS $42sambuca mignonette, anchovy cocktail sauce
HALIBUT CRUDO $19blood orange, fennel
ADDITIONS
MARINATED OLIVES $6citrus, rosemary, celery
ARUGULA SALAD $15crispy capers, shaved parmesan, rosé-balsamic vinaigrette
CHICORY SALAD $16lemon-anchovy dressing
TOSCA MEATBALLS (5 PIECES) $17spicy tomato sauce, basil, parmesan
"SPAGHETTI” AND MEATBALLS $27spicy tomato sauce, basil, parmesan
SQUID INK CHITARRA $26uni butter, herb breadcrumbs | add Caviar $30
LUMACHE BOLOGNESE $26beef, pork, guanciale, soffrito, parmesan
S IDES
HOUSE-MADE FOCACCIA $8garlic, parmesan, herb oiladd Marinated Burrata $5add Whipped ‘Nduja $5
CRISPY POTATOES $9salsa verde
BROCCOLINI $9lemon, garlic, chili flake
POTATO POLENTA $7parmesan
DESSERT
OLIVE OIL CAKE $10strawberries, whipped cream
CHOCOLATE BUDINO $10salted caramel, hazelnut crumble
SEASONAL GELATO $10from Lush
SUMMER 2021DINNER PRE-FIXE
SERVING NORTH BEACH SINCE 1919
SAFFRON TOMATO RISOTTObellwether ricotta, toy box tomatoes, grana padano
MILK POACHED CODfennel -onion puree, panzanella, basil
DUCK RAGUbraised liberty duck legs, polenta, squash, pecorino
TUSCAN FRIED CHICKENchicory salad with lemon-anchovy dressing
34OZ. FLANNERY BEEF BONE-IN RIBEYEent r é e supp l ement (s e r v e s 2) $95
crispy potatoes, charred broccolini, salsa verde
SPARKLING WINES
Frico, Lambrusco, Emilia Romagna, Italy NVDrusian Spumante Rosé, ‘Rosé Mari’, Veneto, Italy NVFerrari Brut, Chardonnay, Trentino, Italy NV
ROSÉ WINES
Fattoria Sardi, Toscana Rosé, Italy 2020
WHITE WINES
Abbazia Di Novacella, Pinot Grigio, Alto Adige 2018 Flora Springs, Sauvignon Blanc, Napa Valley 2018Canayli, Vermentino Di Gallura, Sardegna, Italy 2019Vigneti del Vulture, ‘Pipoli’, Greco-Fiano, Tuscany, Italy 2019Outerbound, Chardonnay, Sonoma Coast 2019
RED WINES
Artesa, Pinot Noir, Napa Valley, California 2017Giacomo Fenocchio, Nebbiolo, Langhe, Piedmont, Italy 2018Scarpetta, Barbera del Monferrato DOC, Piedmont, Italy 2019Salcheto, Chianti Classico, Tuscany, Italy 2019Martin Ray, Cabernet Sauvignon, Napa Valley, California 2019
BEER & C IDER
Peroni, Italy (draft) ..................................................................................................................... 7
Animal IPA, Fort Point, San Francisco (draft) ................................................................................ 8
Sincere Cider, Napa (16oz. can) .................................................................................................. 8
BOTTLE
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GL A SS
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COCKTAIL S
THAT'S AMOREgin, blackberry, lavender, lime, sparkling
APEROL SPRITZaperol, prosecco, orange
MAMBO ITALIANOtequila, amaro, citrus, basil, black walnut bitters
TOSCA NEGRONIbeefeater, campari, carpano antica, lo -fi gentian amaro
THE HUSTLERrye, sweet vermouth, amaro, orange
NORTH BEACH SPRITZorganic vodka, prosecco, nonino apertivo, pomegranate, lemon
ITALIAN NIGHTCAPamaro nonino, pomegranate, ginger, lemon, served hot
HOUSE CAPPUCCINObourbon, cognac, chocolate, steamed milk
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