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.

SPRING BEET SALAD
Goat cheese, fresh garbanzos, kumquats, micro celery
13.

BURRATA AND ASPARAGUS
Asparagus pesto, lemon, pine nuts, almond cracker
13.

SEARED SCALLOPS
English peas, water chestnuts, onion sprouts, radish
15.

FORMAGGI
Selection of four cheeses with accompaniments
20.

Continuare
to continue

FAVA BEAN RAVIOLI
Shitake mushrooms, pecorino, chili flake, mint
19.

RICOTTA GNUDI
Pea tendrils, English peas, grans padano
20.

LINGUINE AND CLAMS
Saffron, spinach, garlic
20.

PRAWN RISOTTO
Spring garlic, tomato, fennel, capers
22.

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

STUFFED ARTICHOKE
Eggplant, tomato, basil, bechamel, bread crumbs
20

GRILLED HALIBUT
Red pepper speatzle, fava, broccoli romanesco, citrus
27.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli
25.

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

PAN ROASTED BRANZINO
Whole, bone-in branzino, grilled asparagus, charred onions
30.

WAGYU BAVETTE STEAK
Smoked amarosa potatoes, baby dandelion greens
35.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
7.

Farro Croquettes
6.

Crispy Brussels and Kale sprouts
8.

Asparagus and charred onions
7.

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