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
10

WHITE BEAN CROSTINO
Arugula salad, shaved parmigiano-reggiano
11.

BABY KALE SALAD
Oyster mushrooms, toasted almonds, ricotta salata, puffed wild rice, chicory, sherry vinaigrette
13.

BURRATA
Beets, pecans, citrus, almond cracker
14.

LAMB MEATBALLS
Pepperonata, bagna cauda, pine nuts
13.

PESCE CRUDO
Lemon, radish, fennel, cucumber, jalapeño
15.

FORMAGGI
Selection of four cheeses with accompaniments
20.

Continuare
to continue

RICOTTA CASONSEI
Black truffle cream, shitake mushrooms
22.

RABBIT GNOCCHI
Chives, carrots, grana-padano
21.

SCALLOP LINGUINI
Yellowfoot & trumpet mushrooms, fennel
23.

SHORT RIB ORECCHIETTE
Cavelo nero, chile flake
20.

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

PORTABELLO MUSHROOM
Roasted pepper, carrot, leek custard, spinach, Kale, toasted sesame
24.

HALIBUT
Red Island peas, chard, Black Pig bacon, shallot veloute
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.

GRILLED QUAILS
Sausage, endive, watercress, basil pesto
32.

WAGYU BAVETTE STEAK
Broccoli rabe, squash arancini, date demi-glace
36.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
7.

Squash Arancini
7.

Crispy Brussels and Kale sprouts
8.

Red Island peas, Black Pig bacon
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