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.

GRILLED MONTEREY BAY SQUID
Padron peppers, lemon, black eyed peas, baby carrots
14.

BABY KALE SALAD
Ricotta salata, tangerine, puffed quinoa & wild rice, honey shallot vinaigrette
11.

HEIRLOOM TOMATOES AND BURRATA
Kellogg Farm tomatoes, marjoram, smoked olive oil, pistachio powder
13.

PLUOT AND FRISEE SALAD
Watercress, goat cheese, hazelnut champagne vinaigrette
11.

FORMAGGI
Selection of four cheeses with accompaniments
18.

Continuare
to continue

LOBSTER MUSHROOM LASAGNA
Roasted tomato, summer squash, spinach, pesto, bechemel, grana-padano
19

SCALLOP AND SQUID INK RISOTTO
Fava beans, scallions
20.

ALBACORE CONSERVA FETTUCINE
Capers, pine nuts, fennel fronds, currants, garlic
19.

BRAISED PORK GNOCCHI
Black pepper and parmigiano gnocchi, frying peppers, pine nuts
19.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence
21.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano
20.

 

Concentrare
to concentrate

EGGPLANT NAPOLEAN
Seared eggplant, portabello mushroom, basil, parmigiano, goat cheese, ricotta, chanterelle crema
23

GRILLED KING SALMON
Charred lemon cucumber, corn compote, fennel cream
27.

BACON WRAPPED DUCK BREAST
Cipollini agro dolce, pickled black mission figs
29.

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

PAN ROASTED BRANZINO
Whole, bone-in branzino, preserved lemon caper oil, Sunchokes, baby chard
29.

WAGYU BAVETTE STEAK
“Kobe” style beef, corno di toro peppers, farro croquettes, salsa verde, salsa rosa
33.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
6.5

Asiago potato torte
6.

Brussels sprouts, Black Pig bacon
7.

Red Island peas, chard, pecorino, black garlic vinaigrette
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 per person will be charged to each check for Healthy San Francisco
We use local, organically grown produce and sustainable farmed meats whenever possible