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

POTATO & GREEN GARLIC SOUP
Clams, Lemon Oil 10.

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

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

ARUGULA AND FARRO VERDE 
Cauliflower, haricot vert, balsamic fennel, grana-padano 14.

BURRATA
Avocado, poppy seed almond cracker, caramelized onion, parsnip 16.

SEARED SCALLOP
Black eyed peas, fave beans, bacon & tomato jam 16.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

SMOKED SALMON RAVIOLI
Fennel, dill 24.

RIGATONI AMATRICIANA
Roasted tomato, caramelized onions, guanciale 24.

TOMATO & CHICK PEA GNOCCHI
Basil, pecorino, black pepper 22.

CHANTERELLE MUSHROOM RISOTTO
Ravello nero, goat cheese 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

EGGPLANT PARMIGIANO
Eggplant, spinach, portabello mushroom, asiago & goat cheese 25.

SEARED HALIBUT
Pepperonata, roasted pearl onion & olives, parsley 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.

LIGURIAN FISH STEW
Petrale sole, prawns, clams, fingerling potatoes, fennel, saffron tomato broth 32.

WAGYU BAVETTE STEAK 
Potato gratin, stewed carrots, peppercorn demi glace 37.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Grilled Broccolini with bagna cauda 8.

Crispy Brussels and Kale sprouts 8.

Stewed Carrots and Sunflower Seeds 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