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

ROASTED PEPPER SOUP
Whipped goat cheese, toasted almonds, micro greens 10.

FRIED OLIVES
Fontina stuffed breaded olives, mixed baby greens 11.  

BABY KALE SALAD
Walnuts, ricotta salata, apple, puffed wild rice, sherry vinaigrette 14.

CESAR SALAD 
Romaine, oil cured anchovies, crostino 14.

BURRATA AND BEETS
Citrus vinaigrette, frisee 16.

AHI TUNA CRUDO
Avocado, almond cracker, pickled red onion, sea beans, fermented garlic 16.

DUCK MEATBALLS
Roasted chile sugo 14.

Continuare to continue

BUTTERNUT SQUASH RAVIOLI
Sage brown butter, grana-padano 22.

ZUCCHINI LASAGNA
Portobello mushroom, tomato, béchamel 22.

LINGUINI WITH CLAMS
Garlic confit, basil, bottarga 24.

CAVETELLI WITH CALABRESE SAUSAGE
Broccolini, pesto, roasted pepper 24.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence 26.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano 24.  

Concentrare to concentrate

STUFFED PASILLA PEPPER
Faro, tomato & parmigiana stuffed pepper, Haricot vert, potato cake, marsala 24.

PETRALE SOLE
Sole stuffed with eggplant & spinach, saffron yams, Kalamata olive beurre blanc 32.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli 31.

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

FISH STEW WITH POLENTA
Scallops, Prawns, mussels, baby carrot, spiced tomato, polenta 33.

WAGYU BRAISED SHORT RIBS 
Cauliflower “risotto,” parsnip, micro greens 35.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Saffron Yams 8.

Crispy Brussels and Kale sprouts 8.

Potato Cake, Haricot vert 7.

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