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

SHELLING BEAN SOUP
Cavelo Nero 10.

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

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

CAESAR SALAD 
Romaine, parmigiana, fresh olive oil, cured anchovies 14.

BURRATA
Almond cracker, white bean puree, cilantro, crispy quinoa 16.

SMOKED TROUT PANZANELLA SALAD
Grilled artichoke, tarragon aioli, pickled red onions, shishito peppers 16.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

SEAFOOD SPAGHETTI 
Clams, prawns, scallops, tomato, lemon zest, scallions 25.

RIGATONI AMATRICIANA
Roasted tomato, caramelized onions, guanciale 24.

CORN RAVIOLI 
Goat cheese, tomato confit 22.

BRAISED LAMB RISOTTO
Bell pepper, radicchio, watercress, manchego 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.

FENNEL & TOMATO STEW
Caramelized fennel & onions, fingerling potatoes, chick peas, tomato broth, crostino 23.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli 29.

LLANO SECO FARMS PORK
Locally farmed hog, butchered in-house, prepared daily {Please Inquire} A.Q.

SEARED HALIBUT
Glazed garnet yams, spinach, bacon, warm balsamic 32.

WAGYU BAVETTE STEAK 
Zucchini potato succotash, garlic prawns 39.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Grilled Broccolini with bagna cauda 8.

Crispy Brussels and Kale sprouts 8.

Glazed yams 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