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 BEETS AND ASPARAGUS
Preserved lemon, goat cheese
11.

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

DUNGENESS CRAB SALAD
Radish, squid ink aioli, pickled Shishito peppers, crinkled cress
14.

GRILLED PORK SAUSAGE
Dried cherry sugo, picolo farro, black garlic vinaigrette
12.

Continuare
to continue

ASPARAGUS LASAGNA
Spinach pasta, asparagus, baby spinach, bechamel, grana-padano, basil pesto
18.

SPRING RISOTTO
Fava and garbanzo beans, English peas, ricotta, pea tendrils, chile flake
18.

WILD BOAR RAVIOLI
Brown sage butter, dates, cinnamon, saba
18.

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

VEGETABLE GRATIN
Celery root, parsnip, cauliflower, potatoes, carrots, red pepper coulis, rucola
22.

WHITE SEA BASS
Spot prawn stuffed artichokes, mustard greens, lemon oil
26.

RACK OF LAMB
Braised salsify, watercress, mint sunflower pesto
29.

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

FISH STEW
Mussels, scallops, prawns, Red Island peas, parsley, kale, spinach, saffron
29.

WAGYU BAVETTE STEAK
“Kobe” style beef, fried baby artichokes and fingerling potatoes, salsa verde, salsa rosa
33.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
6.5

Asiago potato torte
6.

Grilled asparagus
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