Dinner

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
9

WHITE BEAN CROSTINO
Arugula salad, shaved parmigiano-reggiano
10.

BABY KALE SALAD
Red endive, crispy farro, ricotta salata, pickled fennel and pears
12.

MILK BRAISED RABBIT WITH SPEATZLE
Milk braised rabbit, spinach speatzle, fried leeks
13.

BURRATA AND POMEGRANATE
Smoked eggplant, Frisee, saba, crostino
13.

SEARED SCALLOPS
English peas, water chestnuts, onion sprouts, radish
14.

FORMAGGI
Selection of four cheeses with accompaniments
20.

Continuare
to continue

BEET AND GORGONZOLA RAVIOLI
Arugula, poppy seed buerre blanc, goat cheese
18.

MUSHROOM LASAGNA
Shitake mushrooms, spinach, bechemal, roasted tomato, grana padano
19.

LINGUINE AND CLAMS
Saffron, spinach, garlic
20.

LAMB GNOCCHI
Celery root gnocchi, rosemary, roasted peppers, pine nuts
21.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence
23.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano
21.

 

Concentrare
to concentrate

ROOT VEGETABLE POT PIE
Parsnips, carrots, butternut squash, Brussels sprouts, bechemel, sage crust
23

PAN ROASTED HALIBUT
Roasted baby carrots and cauliflower, rucola, almond milk
28.

CAST IRON GAME HEN
Red lentil “polenta”, kale sprouts, cinzano, mache
28.

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

PAN ROASTED BRANZINO
Whole, bone-in branzino, preserved lemon caper oil, baby carrots, braised fennel
29.

WAGYU BAVETTE STEAK
Potato puree, spinach scallion salad, pancetta, creme fraiche
35.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
7.

Farro Croquettes
6.

Brussels sprouts, Black Pig bacon
7.

Rainbow chard, braised fennel
6.

Beverages

MentaLimone or FruttaLimone
3.5 / 4.

Lurisia Italian Lemon Soda 5.

San Benedetto Water (sparkling, still), Pellegrino
lg. 7 sm. 4

Coke, Sprite, Diet Coke
2.75

Italian Soda
3.5

Caffe, Espresso, Cappuccino, etc.
3 – 4.5

20% gratuity will be added to parties of 10 or more
$1.85 per person will be charged to each check for Healthy San Francisco
We use local, organically grown produce and sustainable farmed meats whenever possible