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 11.

SWEET PEA SOUP
Dungeness crab, lemon oil, micro cilantro 10.

BABY KALE SALAD
Walnuts, ricotta salata, apple, shaved fennel, puffed wild rice, sherry vinaigrette 13.

AVOCADO CROSTINO 
Rucola, smoked garlic vinaigrette, manchego, maldon salt & lemon zest 12.

WATERMELON BURRATA
 Sea salt, lemon, chile flakes, basil 15.

GRILLED MONTEREY BAY SQUID
Grilled squash, yellow wax beans, haricot vert, asparagus 16.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

SQUASH LASAGNA 
Bechamel, pesto, spinach, grana-padano 23.

EGGPLANT MEZZALUNA
Ricotta, heirloom tomatoes 23.

GOAT CHEESE RAVIOLI 
Coachella corn, red pepper oil, caponata, pine nuts 23.

SEAFOOD RISOTTO
Scallop, clams, saffron, onion, tomato, garlic 24.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence 25.

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

Concentrare to concentrate

EGGPLANT PARMIGIANO
Eggplant, spinach, arugula pesto, tomato, asiago & goat cheese 25.

HALIBUT
English peas, pea tendrils, chanterelle mushroom beurre blanc 30.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli 29.

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

LAMB MEATLOAF
Cauliflower puree, grilled Broccoli Romanesco 28.

WAGYU BAVETTE STEAK
Smoked potato gratin, grilled Treviso radicchio, bacon 37.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Potato Gratin 7.

Crispy Brussels and Kale sprouts 8.

Grilled asparagus 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