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
11.

BABY KALE SALAD
Bartlett pears, gorgonzola, crispy farro, hazelnuts, sherry vinaigrette
12.

SQUASH BLOSSOMS AND BURRATA
Orange oil, Sausalito Springs Watercress, citrus lace
14.

BEEF CRUDO
Top sirloin, almond cracker, fermented garlic, capers, micro green salad
14.

SEARED SCALLOPS
Heirloom tomatoes, avocado, sea beans, radish, lemon
15.

FORMAGGI
Selection of four cheeses with accompaniments
20.

Continuare
to continue

SWEET CORN RAVIOLI
Shitake mushrooms, poppy seeds, mint
20.

RICOTTA GNOCCHI
Cerignola olive cream, roasted red peppers, pea tendrils
20.

SQUID INK FETTUCINE
Mussels, Black Pig bacon, basil, garlic, chili flake
21.

RIGATONI AMATRICIANA
Roasted tomato, caramelized onion, guanciale, pecorino
20.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence
23.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano
21.

 

Concentrare
to concentrate

EGGPLANT PARMIGIANO
Eggplant, chanterelle mushrooms, nepitella pesto, tomato, asiago & goat cheese
22.

SEARED PETRALE SOLE
Sole stuffed with prawns and spinach, cranberry beans, chive buerre blanc
28.

GAME HEN
Hen cooked under a brick, Fried Brussels and Kale sprouts, lemon aioli
27.

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

MARSALA BRAISED LAMB SHOULDER
Roasted gypsy peppers, Anson Mills white and blue hominy, cabbage and horseradish slaw
30.

WAGYU BAVETTE STEAK
Smoked amarosa potatoes, baby dandelion greens
36.

Complementare
to complement

Polenta fries with parsley and parmigiano-reggiano
7.

Farro Croquettes
6.

Crispy Brussels and Kale sprouts
8.

Fresh cranberry beans and spinach
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