Perbacco Menu
Welcome to Perbacco, a distinguished Italian bar nestled in the heart of San Francisco. This unique establishment effortlessly blends culinary artistry with a lively atmosphere, ideal for gatherings on well-loved nights like Thursday through Saturday.
At Perbacco, the menu is a delightful journey through Italy, offering an exquisite range of dishes. The AGNOLOTTI DAL PLIN, filled with roasted meats and vegetables, transports you to the Italian countryside for just $19. Equally enticing is the SEARED NORTHERN HALIBUT, showcasing seasonal produce with layers of flavor at $37.
- Vegan, pescatarian, and vegetarian options cater to all dietary preferences.
- Complement your meal with happy hour specials at the full bar.
- Outdoor seating and a private dining area enhance your dining experience.
Perbacco is truly a haven for food lovers seeking a classy yet comfortable environment. Indulge your senses, and enjoy the vibrant ambiance paired with outstanding dishes.
Antipasti
FRITTO MISTO
crisp fry of shrimp - maitake mushrooms - haricots verts - fennel - olives - lemon ajioli
PESCE CRUDO
preserved sea fennel - tangerine - shaved fennel - black lime
VITELLO TONNATO
slow roasted veal - lemon and albacore tuna sauce - capers - arugula
TERRINA
duck and quail terrine - pistachio - cherry - salted butter mustard - pickles - crostini
PIASTRA ROASTED OCTOPUS
broccoli di ciccio - veal tongue - citrus romesco - black olives
LITTLE GEM SALAD
chicories - parmigiano reggiano- white anchovies - crouton
BURRATA CHEESE
marinated charred leeks and silver onions - black chanterelles - fagioli verdi - grated black truffle - levian crisp
ROASTED BEET SALAD
arugula - whipped gorgonzola cheese - langhe hazelnuts - huckleberry vinaigrette
MARKET SALAD
seasonal market vegetables and greens - white balsamic vinaigrette - shaved parmigiano reggiano
SOUP
potato and leek vellutata - crispy potato coral - chives - truffle
AGNOLOTTI DAL PLIN
pasta filled with roasted meats and vegetables savoy cabbage sugo d'arrosto
TORTELLI CON FEGATO D'ANATRA
pasta parcels filled with truffled duck liver mousse - blueberries hazlenuts - sherry vinegar
STROZZAPRETI AL PESTO
hand twisted ligurian pasta - potato - haricots verts - basil-pine nut pesto - pecorino cheese
CRESTE DI GALLO
semolina pasta - wild mushroom ragu - spinach - ricotta salata
RIGATONCINI NERI
octopus sugo - fennel - orange
PAPPARDELLE
wide pasta ribbons - slow cooked short rib ragu - scallion - horseradish crema
TAJARIN
handcut thin tagliatelle - 5 hour pork and porcini mushroom sugo
RISOTTO
riso carnaroli di acquerello - asparagus - ricotta preserved meyer lemon
Pasta
Secondi
SEARED NORTHERN HALIBUT
artichoke in barigoule - fennel - carrot - onion - potato - tapenade
RED WINE BRAISED SHORT RIB OF BEEF
mashed peas - roasted spring carrots - english peas fresh horseradish
BROWN BUTTER ROASTED PORK LOIN
cabbage - sauerkraut apple passato - kohlrabi - jus
LIBERTY FARM DUCK BREAST
charred treviso - roasted turnips - grapes mostrada di frutta - tarragon
PAN ROASTED CAULIFLOWER
pistachios - mint - pecorino romano
FRIED BRUSSELS SPROUTS
capers - anchovy - calbria chili - red wine vinaigrette
PAN ROASTED FINGERLING POTATOES
balsamic onions - rosemary
