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.

SHELLING BEAN SOUP
Cavelo nero, pancetta 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 14.

CRAB AND ASPARAGUS SALAD
Tuna mousse, radish, sunflower sprouts, burnt orange vinaigrette 15.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

FAVA BEAN GNOCCHI 
Fava leaves, pecorino, lemon 22.

MUSHROOM TAJARIN
Morels, asparagus, chervil 22.

GOAT CHEESE RAVIOLI 
Coachella corn, red pepper oil, caponata, pine nuts 22.

SQUID INK SPAGHETTI
Smoked clams, braised sweet bacon 23.

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.

WILD KING SALMON
Lemon sunchokes, charred onion, lavender brown butter 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.

LAMB MEATBALLS
Farrotto verde, English peas, marsala, wild mushrooms, horseradish, grana-padano 26.

WAGYU BAVETTE STEAK
Braised salsify, potato puree, gorgonzola, jalapeño jam 36.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Squash Arancini 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