$ 7 5 P E R P E R S ON ANTIPA STI

s e r v ed fo r th e t ab l e

SAUSAGE & PEPPERSitalian sausage ciccioli, charred toy box peppers, balsamic roasted shallots

CRISPY EGGPLANTburrata, herb breadcrumbs, tomato jam, parmesan

PASTAs e r v ed fo r th e t ab l e

SWEET CORN LUMACHEroasted sweet corn, summer truffles, nasturtium butter, parmesan

ENTRÉESs e l e c t two fo r th e t ab l e

EXECUTIVE CHEF NANCY OAKES | CHEF DE CUISINE BAM LIU8% surcharge will be added to your check to help cover the cost of San Francisco business mandates

The consumption of raw or undercooked meats eggs. seafood or shellfish may increase your risk of food borne illness

R AW BAR & CAVIAR

1OZ. KALUGA CAVIAR $120potato skins and burrata

1OZ. GOLDEN OSETRA CAVIAR $155potato skins and burrata

SHRIMP COCKTAIL (4 PIECES) $29anchovy cocktail sauce

HALF DOZEN OYSTERS $21sambuca mignonette, anchovy cocktail sauce

DOZEN OYSTERS $42sambuca mignonette, anchovy cocktail sauce

HALIBUT CRUDO $19blood orange, fennel

ADDITIONS

MARINATED OLIVES $6citrus, rosemary, celery

ARUGULA SALAD $15crispy capers, shaved parmesan, rosé-balsamic vinaigrette

CHICORY SALAD $16lemon-anchovy dressing

TOSCA MEATBALLS (5 PIECES) $17spicy tomato sauce, basil, parmesan

"SPAGHETTI” AND MEATBALLS $27spicy tomato sauce, basil, parmesan

SQUID INK CHITARRA $26uni butter, herb breadcrumbs | add Caviar $30

LUMACHE BOLOGNESE $26beef, pork, guanciale, soffrito, parmesan

S IDES

HOUSE-MADE FOCACCIA $8garlic, parmesan, herb oiladd Marinated Burrata $5add Whipped ‘Nduja $5

CRISPY POTATOES $9salsa verde

BROCCOLINI $9lemon, garlic, chili flake

POTATO POLENTA $7parmesan

DESSERT

OLIVE OIL CAKE $10strawberries, whipped cream

CHOCOLATE BUDINO $10salted caramel, hazelnut crumble

SEASONAL GELATO $10from Lush

SUMMER 2021DINNER PRE-FIXE

SERVING NORTH BEACH SINCE 1919

SAFFRON TOMATO RISOTTObellwether ricotta, toy box tomatoes, grana padano

MILK POACHED CODfennel -onion puree, panzanella, basil

DUCK RAGUbraised liberty duck legs, polenta, squash, pecorino

TUSCAN FRIED CHICKENchicory salad with lemon-anchovy dressing

34OZ. FLANNERY BEEF BONE-IN RIBEYEent r é e supp l ement (s e r v e s 2) $95

crispy potatoes, charred broccolini, salsa verde

SPARKLING WINES

Frico, Lambrusco, Emilia Romagna, Italy NVDrusian Spumante Rosé, ‘Rosé Mari’, Veneto, Italy NVFerrari Brut, Chardonnay, Trentino, Italy NV

ROSÉ WINES

Fattoria Sardi, Toscana Rosé, Italy 2020

WHITE WINES

Abbazia Di Novacella, Pinot Grigio, Alto Adige 2018 Flora Springs, Sauvignon Blanc, Napa Valley 2018Canayli, Vermentino Di Gallura, Sardegna, Italy 2019Vigneti del Vulture, ‘Pipoli’, Greco-Fiano, Tuscany, Italy 2019Outerbound, Chardonnay, Sonoma Coast 2019

RED WINES

Artesa, Pinot Noir, Napa Valley, California 2017Giacomo Fenocchio, Nebbiolo, Langhe, Piedmont, Italy 2018Scarpetta, Barbera del Monferrato DOC, Piedmont, Italy 2019Salcheto, Chianti Classico, Tuscany, Italy 2019Martin Ray, Cabernet Sauvignon, Napa Valley, California 2019

BEER & C IDER

Peroni, Italy (draft) ..................................................................................................................... 7

Animal IPA, Fort Point, San Francisco (draft) ................................................................................ 8

Sincere Cider, Napa (16oz. can) .................................................................................................. 8

BOTTLE

NA

62

78

58

72

62

62

58

72

67

78

67

62

72

GL A SS

11

14

17

13

16

14

14

13

16

15

17

15

14

16

COCKTAIL S

THAT'S AMOREgin, blackberry, lavender, lime, sparkling

APEROL SPRITZaperol, prosecco, orange

MAMBO ITALIANOtequila, amaro, citrus, basil, black walnut bitters

TOSCA NEGRONIbeefeater, campari, carpano antica, lo -fi gentian amaro

THE HUSTLERrye, sweet vermouth, amaro, orange

NORTH BEACH SPRITZorganic vodka, prosecco, nonino apertivo, pomegranate, lemon

ITALIAN NIGHTCAPamaro nonino, pomegranate, ginger, lemon, served hot

HOUSE CAPPUCCINObourbon, cognac, chocolate, steamed milk

15

13

15

15

15

15

15

16