Dinner

A new menu each month, and piatti del giorno every evening, give you new choices every time you sidle up to a Sociale table. Pair an Italian glass of wine handpicked by our lauded sommelier and take in the season on the patio or in a nook of the dining room. Northern Italy informs every facet of Executive Chef Tia Harrison’s menu. That means there are wintry comforts like pappardelle with duck and a crack of fresh black pepper and Wagyu beef bavette served with fennel fries and salsas rosa and verde. But it is also a less literal attachment to the culinary region. It means that while our menu pays its respects to old classics it also creates new classics with fresh ingredients, simply prepared to their most generous expression. It means that food is sourced close to home. This Italianate kitchen also sources whole animals from local ranches and butchers them in-house (Chef Harrison is, after all, a world-famous butcher). Sociale’s kitchen knows flavor starts in the ground.


Cominciare to commence

FRIED OLIVES
Fontina stuffed breaded olives, mixed baby greens 10.

WHITE BEAN CROSTINO
Arugula salad, shaved parmigiano-reggiano 11.

BABY KALE SALAD
Pomegranate, toasted almonds, ricotta salata, puffed wild rice, Arkansas Black Apple, sherry vinaigrette 13.

BURRATA AND ROOT VEGETABLES
Parsnip, carrot, celery root, black radish, almond cracker
14.

LAMB MEATBALLS
Pepperonata, bagna cauda, pine nuts 13.

SEARED SCALLOPS
Avocado, sea beans, citrus, black eyed peas 15.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

SWEET CORN RAVIOLI
Shitake mushrooms, poppy seeds, mint 21.

PUMPKIN LASAGNA
Butternut squash, bechamel, grana padano, ricotta 20.

SQUID INK TAGLIATELLE
Clams, tomato & garlic confit, spinach
22.

SAUSAGE ORECCHIETTE
Calabrian spicy sausage, Kalamata olives, rucola pesto, radicchio, cavolo nero 20.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence 24.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano 23.  

Concentrare to concentrate

EGGPLANT PARMIGIANO
Eggplant, chanterelle mushrooms, nepitella pesto, tomato, asiago & goat cheese 24.

SEARED PETRALE SOLE
Sole stuffed with prawns and spinach, sunchokes, lemon marjoram buerre blanc, purple potatoes 29.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli 28.

LLANO SECO FARMS PORK
Locally farmed hog, butchered in-house, prepared daily {Please Inquire} A.Q.

BRAISED SHORT RIBS
Rainbow carrots, Carolina rice grits, rosemary 27.

WAGYU BAVETTE STEAK
Broccoli rabe, squash arancini, date demi-glace 36.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Squash Arancini 7.

Crispy Brussels and Kale sprouts 8.

Chanterelle mushrooms and broccoli rabe 8.

Beverages

MentaLimone or FruttaLimone 3.5 / 4. Lurisia Italian Lemon Soda 5. San Benedetto Water (sparkling, still), Pellegrino lg. 9 sm. 5 Coke, Sprite, Diet Coke 2.75 Italian Soda 5 Caffe, Espresso, Cappuccino, etc. 3.5 – 5.5

20% gratuity will be added to parties of 10 or more $1.95 per person will be charged to each check for Healthy San Francisco We use local, organically grown produce and sustainable farmed meats whenever possible