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.

CORN SOUP
Tomato confit, goat cheese, micro cilantro 10.

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

CAULIFLOWER CROSTINO 
 Rucola, cerignola olives, bacon jam
12.

HEIRLOOM TOMATO SALAD
Burrata, fermented garlic, basil, lemon zest, maldon salt 15.

SEARED SCALLOPS
Chickpea puree, green harissa, radish, marjoram 16.

FORMAGGI
Selection of four cheeses with accompaniments 20.

Continuare to continue

SPAGHETTI WITH SMOKED TROUT 
Parsley, garlic, chile flake 21.

WILD MUSHROOM RISOTTO
Radicchio, orange zest 23.

LAMB RAGU GIGLIA 
Roasted peppers, mint, spinach, grana-padano 24.

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, gypsy pepper pesto, lobster mushrooms, asiago & goat cheese 25.

HALIBUT
Grilled figs, smoked potato smash, lemon chive cream 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.

GRILLED STUFFED QUAILS
Pancetta, pine nuts & spinach, black eyed peas, pea tendrils 32.

WAGYU BAVETTE STEAK
Stuffed potato, charred broccolini, green peppercorns 37.

Complementare to complement

Polenta fries with parsley and parmigiano-reggiano 7.

Stuffed Potato 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