Zuppa
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Dinner

ZuppaAffettati
Prosciutto di Parma
18 month cured ham
Finocchiona dry fennel salami
Coppa spicy pork jowl
Mortadella di Bologna pork & pistachios
Speck smoked prosciutto

Also Avaialble: Trio choose three - or -Grandioso of all five


Pizze
Margherita
house made mozzarella & basil
Funghi wild mushrooms

Calabria pancetta, smoked calabrian peppers
Bianca pork sausage, roasted garlic, broccoli rabe

Also Available: add affettati or anchovies to any pizza

 


Antipasti

Insalata di Rucola
wild arugula, shaved fennel, pecorino, toasted almonds

Zuppa di Cozze
mussels, roasted san marzano tomatoes, cracked black pepper

Calamari alla Griglia
grilled monterey bay squid, yukon gold potatoes, kalamata olives, lemon, mint

Salsiccia
house made pork sausage with basil and pecorino in cast iron skillet


Primi e Secondi

Tagliarini Vongole
delicate pasta, clams, marjoram, toasted breadcrumbs

Ragu di Campagna
rigatoni, pork ragu, broccoli rabe, cacciocavallo cheese

Pappardelle alla Liguria
wide ribbon pasta, basil pesto, potatoes, pancetta, pecorino

 

Salmone Grigliatto
grilled wild salmon, carona beans, cherry tomatoes, gaetta olives,

bloomsdale spinach

Costole Mobili di Maile
braised pork short ribs, lemon thyme risotto, agrodolce

 

Bistecca alla Pizzaiola
meyer ranch black angus coulotte, tomatoes, capers, roasted garlic

 

Pollo all' Forno in Muratura
Whole Wood Oven Roasted Rocky Jr. Chicken

toasted ciabatta, charred onions, assortment of vegetables
serves two, please allow 40 minutes cooking time


CONTORI

Cavolini di Bruxelles brussels sprouts, caramelized onions
Fuoco yukon gold potatoes, garlic, rosemary
Verdure winter greens sauteed with pancetta
Barbietola beets, lemon, basil

Contorni Piatti assortment of all four vegetables

 


Liam Bonner, chef de cuisine

ZUPPA supports local organic farms, natural meats, sustainable fishing practices

dinner | lunch | happy hour | dessert | drinks
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564 4th Street | San Francisco | Ph: 415.777.5900 | Fax: 415.777.5950 | info@zuppa-sf.com