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 11.

RED ISLAND PEA SOUP
Black kale, carrots, celery, pancetta 10.

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

WHITE BEAN CROSTINO 
Arugula, lemon vinaigrette, parmigiano
12.

BURRATA
Citrus, roasted beets, almond cracker, frisee 15.

DUNGENESS CRAB
Avocado puree, micro greens, black garlic, chives, fennel 15.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

LOBSTER TAGLIATELLE 
Roasted tomato, lemon zest, garlic, broccolini, radicchio 26.

RICOTTA GNUDI
Pea tendrils, parmigiano, sea salt 21.

SEAFOOD RISOTTO 
Scallops, clams, smoked trout, prawns, saffron 25.

RIGATONI AMATRICIANA
Roasted tomato, caramelized onions, Black Pig bacon, pecorino 23.

PAPPARDELLE WITH BRAISED DUCK
Porcini mushrooms, peas, truffle essence 25.

PICI BOLOGNESE
Pork, veal and venison Bolognese, bechamel, roasted tomato, parmigiano-reggiano 24.  

Concentrare to concentrate

EGGPLANT PARMIGIANO
Eggplant, spinach, cilantro pesto, oyster mushrooms, asiago & goat cheese 25.

HALIBUT
Grilled bok choy, Kalamata olives, citrus reduction 30.

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.

RACK OF LAMB
Bacon potato torte, fennel, creamed spinach, peppercorn demi-glace 37.

BRAISED SHORT RIBS 
Gorgonzola and radicchio polenta, pomegranate BBQ sauce 28.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Bacon Potato Torte 7.

Crispy Brussels and Kale sprouts 8.

Grilled asparagus, salsa verde 8.

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