Transcript VIEW MENU - Tosca Cafe

Novem b er 1 4 , 2 0 1 6
MARINATED OLIVES .............................. 6
BAR PANINO....................................... 11
GIARDINIERA ....................................... 6
CRISPY PIG TAILS................................ 10
FENNEL ................................................. 5
PRESSED PIG EARS............................... 7
EGG TONNATO .................................... 7
CHEESE BOARD.................................. 20
MOSCARDINI. ..................................... 11
CURED MEATS.................................... 25
ARTICHOKES IN OIL
Aioli, Ciabatta, Mint, Oregano..........................................................................................................15
DELICATA SQUASH
Huckleberry-Pomegranate Relish, Pumpkin Seed Puree, Brown Butter.................................... 17
MUSHROOM CONSERVA
Grilled Flatbread, Humboldt Fog Goat Cheese, Black Mint....................................................... 15
CAULIFLOWER FRITTO
Red Onions, Sauce Puttanesca, Lemon, Parsley.............................................................................. 15
MARKET SALAD
Wild Oregano Vinaigrette, Toasted Pumpkin Seeds, Parmesan...................................................... 16
BUCATINI
Tomato, Guanciale, Chili.................................................................................................................. 20
RIGATONI
Sage Cream, Chicken Livers, Balsamic Vinegar ............................................................................ 20
CONCHIGLIE
Black Pepper, Pecorino Toscano, Pecorino Sardo..........................................................................20
TROMPETTI
Paprika Sausage, Charred Broccoli di Ciccio, Grana Padano, Diovollini Chili.............................. 20
GRILLED POLENTA
Roasted Mushrooms, Mascarpone, Parmesan................................................................................. 18
PORK LIVER SAUSAGE
Pumpkin Smash, Brown Butter, Pomegranate................................................................................23
HERITAGE PORK SHOULDER STEAK
Mustardy Potatoes, Roasted Spring Onions, White Balsamic Vinegar.......................................... 27
SPANISH OCTOPUS
Black Garbanzo Beans, Tomato, Farro, Parsley Mayonnaise............................................................35
GRILLED 28-DAY DRY-AGED PRIME STRIP STEAK FOR 2
Eggplant Puree, Chermoula, Grilled Lemon....................................................................................76
ROASTED CHICKEN FOR 2 (allow for approximately 1 hour)
Ricotta, Pine Nuts, Marsala...............................................................................................................48
CRISPY POTATOES
Pork Fat, Garlic, Rosemary.................................................................................................................. 8
ROASTED BABY BEETS
Walnut Pesto, Red Wine Vinegar, Grilled Beet Greens................................................................... 10
PUMPKIN SMASH
Brown Butter, Pomegranate, Nutmeg...............................................................................................10
BRUSSELS SPROUTS
Nameko Mushrooms, Anchovy Cream, Pancetta, Parmesan Breadcrumbs................................. 10
Consuming Raw or undercooked meats, seafood & eggs may increase your risk of food born illness
A 4.5% surcharge is added to your bill to help cover the cost of doing business in SF.
HOUSE “CAPPUCCINO” 1919
Marie Duffau Bas Armagnac, Bourbon, Dandelion Chocolate
Ganache, Organic Milk..... 12
WHITE NUN
Marie Duffau Bas Armagnac, St. George Nola Coffee Liqueur,
Sightglass Coffee Syrup, Organic Milk..... 12
12 each
EVEN STEVEN
Gin OR Vodka, Marjoram, Lemon,
Dry Sherry, Soda
VA VA VOOM
Vodka OR Tequila, Beets, Aperol, Lemon,
Orange
ITALIAN BIRD DOG
Grapefruit Soda & Juice, Italian Vermouth,
Salt-rimmed Glass
FATA MORGANA
Armagnac, Jamaican Rum, Lemon,
Sparkling Wine
GOLDEN YEAR
Pineapple, Bourbon, Italian Bitters,
Celery, Lemon
CULLEN’S MULE
Bolivian Brandy, Bruto Americano,
Ginger, Lime
FOR A FEW DOLLARS MORE
Reposado Tequila, Cocchi Rosa, Cynar
GODFATHER no.II
Scotch Whiskies, Amaretto, Amontillado
Sherry, Maraschino, Brandied Cherry
12 each
TOSCA MARTINI
Frozen Gin, Dry Vermouth, Lemon Zest,
hand-cut cube
BOULEVARDIER
Bourbon, Campari, Antica Formula,
hand-cut cube
SCRIMSHAW PILS - 4.7%, North Coast ........ 8
MILLER HIGH LIFE 7oz - 4.2%, Milwaukee... 3
ALMANAC SAISON - 6.8%, San Francisco..... 8
BIRRA ITALIA 1906 - 4.8%, Friuli.................... 6
PARK HOPPY WHEAT - 4.7%, Fort Point.....8
ANCHOR IPA - 6.7%, San Francisco............6
ANKLE BREAKER - Pick a Draft Beer and We’ll Pair Your Shot.................................................. 12
SPARKLING
Andreola ‘Verv’ PROSECCO, Veneto, NV…........………....………….………….....................…. 13
Cordero di Montezemolo CHARDONNAY BRUT, Piemonte NV...................................... 18
NV Ferrari BRUT ROSE, Trentino................................................................................................ 20
WHITE
Köfererhof MÜLLER-THURGAU, Trentino/Alto Adige 2013...................................................... 13
I Clivi ‘San Pietro’ FRIULANO, Friuli-Venezia Giulia.................................................................. 14
Bisson ‘U Pastine’ BIANCHETTA GENOVESE, Liguria 2015.................................................... 16
Fattoria San Lorenzo ‘Il Casolare’ VERDICCHIO, Marche 2015......................................... 14
Rafael et Fils ‘Pour Rosie’ CHARDONNAY, Oak Knoll Napa 2013............................................... 18
Bichi ‘La Gorda’ MOSCATO DI CANELLI, Tecate 2013..........................................................................15
ROSÉ
Podere Ruggeri Corsini ‘Rosin’ LANGHE NEBBIOLO ROSATO, Piemonte 2015................. 13
G.B. Burlotto ‘Elatis’ NEBBIOLO BLEND ROSATO, Piemonte 2015................................... 14
RED
Vallana SPANNA NEBBIOLO, Piemonte 2013............................................................................. 15
Ampeleia ‘Unlitro’ ALICANTE, Toscana 2015............................................................................... 12
Sesti ‘Monteleccio” TOSCANA ROSSO, Toscana 2014........................................................... 15
Le Ragnaie ROSSO di MONTALCINO, Toscana 2013................................................................. 20
Marco de Bartoli ‘Rosso di Marco’ PIGNATELLO, Sicilia 2014.................................................. 16
Sean Thackrey ‘Pleiades - Old Vines’ FIELD BLEND, Sebastopol 2014 ...................................... 18