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.

BEET SALAD
Farro verde, goat cheese, toasted pecans, baby kale
12.

CHICORY AND APPLE SALAD
Pan di zucchero, Arkansas Black Apples, haricot vert, lemon, fermented garlic
11.

BURRATA AND PUMPKIN
pumpkin puree, black pepper almond cracker, frisee, saba
13.

SEARED SCALLOPS
Leeks, smoked eggplant, kale
14.

FORMAGGI
Selection of four cheeses with accompaniments
18.

Continuare
to continue

RADICCHIO RISOTTO
Sangiovese soaked radicchio, gorgonzola, cavelo nero
18.

RICOTTA AND CRAB CANNELLONI
Smoked tomato, garlic, cilantro
20.

MUSHROOM AND PANCETTA FETTUCCINE
Pumpkin fettuccine, shitake mushrooms, pea tendrils
18.

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

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence
22.

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

PAN SEARED PETRALE SOLE
Chanterelle mushroom creamed spinach, sunflower sprouts
26.

BRAISED SHORT RIBS
Cabbage chestnut slaw, pomegranite barbecue sauce, celery root
26.

LLANO SECO 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, baby carrots, braised salsify
29.

RACK OF LAMB
Cauliflower and black sesame “risotto”, marjoram
36.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
6.5

Farro Croquettes
6.

Brussels sprouts, Black Pig bacon
7.

Baby carrots, braised salsify
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