CP

Good to know they take plastic now. My boss took me there and I ended up paying the bill. I had cash, he didn't.

CP

Kika

Pong, sounds like it's payback time!

truegrit

Percabo is one you will remember. On California near Tadish Grill.

Nuff

I believe it's Perbacco.

www.perbaccosf.com

They have great house made salamis.

Vorsicht

Menu from PERBACOO

DINNER
THURSDAY, FEBRUARY 18, 2010
SALUMI PIEMONTEISA – HOUSE CURED SALAMI AND MEATS
SALSICCIA CRUDA DI BRA – SPICED VEAL AND PORK SAUSAGE ON GRILLED CROSTINI 8
SALUMI MISTI – A SELECTION OF HOUSE CURED SALUMI USING TRADITIONAL PIEMONTESE RECIPES: 18/28
SALAME CUNEESE / PETTO D‟OCA / SALSICCIA DI BRA / SALAM „DLA DUJA / COPPA AL BARBERA
LARDO DI CAVOUR / SALAME COTTO D‟ASTI / SALAME DELLA VALLE TORTONESE / TESTA IN CASSETTA DI GAVI

APPETIZERS
RAVIOLO FILLED WITH TRUFFLED RICOTTA AND SPINACH / HEN EGG / TRUFFLE BUTTER / PARMIGIANO REGGIANO 12
CRUDO – HAMACHI / SEASONAL CITRUS / SHAVED BABY FENNEL / RADISH / BLOOD ORANGE OIL 13
PIASTRA ROASTED OCTOPUS AND POACHED VEAL TONGUE / GOLDEN POTATOES / CELERY HEART / SALSA VERDE 12
VITELLO TONNATO – SLOW ROASTED VEAL / LEMON AND ALBACORE TUNA SAUCE / CAPERS / ARUGULA 11
TRIPA PIEMONTEISA – BRAISED VEAL HONEYCOMB TRIPE / ROSEMARY / MOSCATO / GRILLED FILONE 9
BRESAOLA – HOUSE CURED, THINLY SLICED BEEF / GOLDEN CHANTERELLES / CELERY ROOT SALAD / CASTELMAGNO CHEESE 13
FRITTO MISTO OF ROCK SHRIMP / SEASONAL BEANS / OLIVES / FENNEL / LEMON AIOLI 11
CARNE CRUDA – PIEMONTESE TARTARE OF PASTURE RAISED VEAL / TRUFFLED LARDO CROSTINO 12
ROASTED BABY BEET ROOTS / DANDELION GREENS / SEASONAL CITRUS / CONDIMENTO BALSAMICO 10
WINTER RADICCHIO SALAD / HARD COOKED EGG / ANCHOVY VINAIGRETTE 9
ROASTED D‟ANJOU PEAR SALAD / ARUGULA / GORGONZOLA DOLCE LATTE / TOASTED HAZELNUTS 9
MARKET SALAD – MIXED SEASONAL GREENS / LEMON VINAIGRETTE / SHAVED PARMIGIANO REGGIANO 8

SOUP / PASTA / RISOTTO
CORONA BEAN AND VEGETABLE MINESTRA / PANCETTA / PASTA / PARMIGIANO REGGIANO 9
AGNOLOTTI DAL PLIN FILLED WITH ROASTED VITELLONE AND SAVOY CABBAGE / SUGO D‟ARROSTO 12/17
TAJARIN – HANDCUT TAGLIATELLE / 5 HOUR PORK SUGO / PORCINI MUSHROOMS 11/16
RABATÒN – TRUFFLE-HERB RICOTTA GNOCCHI / ROASTED MUSHROOM SUGO 12/17
RAVIORA „D COSSE – PASTA FILLED WITH ROASTED BUTTERNUT SQUASH / SAGE BROWN BUTTER / TOASTED HAZELNUTS 11/16
GARGANELLI – “LITTLE WIND PIPES” / DEVIL‟S GULCH RABBIT SUGO / CHARD / YELLOWFOOT CHANTERELLES 12/17
COUJETTE – POTATO GNOCCHI / FONDUTA DI GORGONZOLA DOLCE LATTE / TOASTED WALNUTS 11/16
PAPPARDELLE – WIDE PASTA RIBBONS / SHORT RIB RAGU / GRATED HORSERADISH 12/17
RISOTTO MILANESE – SAFFRON RISOTTO / BRAISED VEAL SHANK / ROSEMARY JUS / GREMOLATA 15/20
BIS – TWO TASTINGS OF PASTA SHARED BY THE WHOLE TABLE 15 PER PERSON
TRIS – THREE TASTINGS OF PASTA SHARED BY THE WHOLE TABLE 18 PER PERSON

MAIN COURSES
FILLET OF JOHN DORY / PASSATINA DI FINOCCHIO / RAPINI AND FENNEL SALAD / SEASONAL CITRUS / MEYER LEMON AIOLI 26
SEARED STRIPED SEA BASS / ROASTED WILD MUSHROOMS AND JERUSALEM ARTICHOKES / RED WINE BUTTER 24
COTECHINO E LENTICCHIE – POACHED WINTER SAUSAGE / BRAISED UMBRIAN LENTILS AND ESCAROLE 18
BEEF SHORT RIB STRACOTTO / ROOT VEGETABLE PURÉE / ROASTED CIPOLLINE / BABY CARROTS 23
CUNIJ AL SIVÉ – DEVIL‟S GULCH RABBIT COOKED WITH SPICED RED WINE SAUCE / OTTO FILE POLENTA 25
GRILLED HANGER STEAK / ROASTED WILD MUSHROOM AND RADICCHIO SALAD / FINGERLING POTATOES / DOLCETTO JUS 23
LIBERTY FARM DUCK BREAST / BRUSSELS SPROUTS AND APPLES IN PADELLA / PASSATO DI SANCRAU 24
SLOW ROASTED PORK SHOULDER / LACINATO KALE “BROCCOLI” AND YELLOW FOOT CHANTERELLES / SALSA RUSTICA 21

ON THE SIDE
BRAISED CHARD “CON I GAMBI” / GARLIC / EXTRA VIRGIN OLIVE OIL 5
BROWN BUTTER BRUSSELS SPROUTS / CAPERS / SHALLOTS / PARMIGIANO REGGIANO 5
HONEY GLAZED CARROTS / THYME / SHALLOTS 5
FINGERLING POTATOES ROASTED WITH ROSEMARY AND GARLIC 5

a gratuity of 18% may be added to parties of six or more

AtlJimK

Well, on the return flight now. Ozumo last night was great! Almost did not get in, even at the sushi bar place was packed. Soy Sauce is different. Kind of sweet but excellent nonetheless. Suntory Premium Malt, yum. Thanks all for the recs.

EckFe1

Forget all that, you drive a German car, you should have had German food.
Suppenkuche on Hayes and Laguna, close to Golden Gate Park.
Awesome food and German beer too. The owners name is Fabrizio.
Maybe next time.

alpinadvl

+1

Hey....all this SF food talk is making me hungry... when's the next 993 SF meet ?

JPP

Good scratch-made Shoyu (soy sauce) is a respected art form. Most places don't make their own, but the best do.