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

RADICCHIO AND CITRUS SALAD
Treviso radicchio, fennel, basil, Vacche Rosse Parmigiano
11.

WHITE BEAN CROSTINO
Arugula salad, shaved parmigiano-reggiano
10.

SEARED SCALLOPS
Quail eggs, chilled asparagus, lemon zest
13.

DUCK MEATBALLS
Dried cherry sugo
10.

BAKED TOMALES BAY MUSSELS
Black pig bacon, leek cream, spinach, brioche crumbs
14.

Continuare
to continue

ASPARAGUS LASAGNA
Pesto, bechamel, roasted tomato, reggiano
17.5

TUNA RISOTTO
Albacore tuna conserva, fennel fronds, lemon, capers, garlic
19.

THREE CHEESE RAVIOLI
Brown sage butter, fava beans, toasted pine nuts
17.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle oil
19.

PICI WITH BOLOGNESE
Pork, veal and venison Bolognese, parmigiano-reggiano
18.

SCALLION LINGUINI AND CLAMS
Spinach, garlic, saffron
19.

Concentrare
to concentrate

WILD MUSHROOM POT PIE
Yellowfoot chanterelle mushrooms, sage, fingerling potato, peas, chard
21.

GRILLED KING SALMON
Melted leeks, fava leaves, fennel citrus jam
28.

GRILLED RACK OF LAMB
Grilled ramps, artichoke panzanella, saba
29.

LONG AND BAILEY FARMS PORK
Locally farmed hog, butchered in-house, prepared daily
{Please Inquire}
A.Q.

PAN ROASTED PETRALE SOLE
Stuffed with rock shrimp, fingerling potatoes, oyster mushrooms, summer squash, chive beurre blanc
28.

WAGYU BAVETTE
kobe style beef, parmigiano and fennel dusted fries, salsa verde, salsa rosa
32.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
6.5

Asiago potato torte
6.

Mixed greens with carrots and celery
7.

Grilled asparagus, salsa verde
6.

Beverages

MentaLimone or FruttaLimone
3.5 / 4.

Andy’s organic grape juice
4.

Fiuggi 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

18% gratuity will be added to parties of 6 or more
$1.65 per person will be charged to each check for Healthy San Francisco
We use local, organically grown produce and sustainable farmed meats whenever possible