Transcript VIEW MENU - Tosca Cafe

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
SEMOLINA PORRIDGE
Smoked Mussels, Marjoram, Chili Oil.............................................................................................14
CAULIFLOWER FRITTO
Red Onions, Sauce Puttanesca, Lemon, Parsley..............................................................................15
MARKET SALAD
Wild Oregano Vinaigrette, Toasted Pumpkin Seeds, Parmesan................................................ 16
BABY KALE SALAD
Beet Vinaigrette, Toasted Hazelnuts, Aged Provolone.................................................................. 17
BUCATINI
Tomato, Guanciale, Chili.................................................................................................................. 20
SPAGHETTI ALLA CHITARRA
Calabretta, Roasted Maitake, Swiss Chard................................................................................... 20
GEMELLI
Roasted Cauliflower, Fontina, Sultana Raisins, Pinenuts.............................................................20
TROMPETTI
Paprika Sausage, Charred Broccoli di Ciccio, Grana Padano, Diovollini Chili.............................. 20
STUFFED ACORN SQUASH
Roasted Beets, Farro, Mozzarella, Parmesan................................................................................. 17
PORK LIVER SAUSAGE
Pumpkin Smash, Brown Butter, Pomegranate................................................................................23
HERITAGE PORK SHOULDER STEAK
Mustardy Potatoes, Roasted Spring Onions, White Balsamic Vinegar.......................................... 27
SPANISH OCTOPUS
Italian Butter Beans, Tomato, Farro, Parsley Mayonnaise..............................................................35
CIOPPINO
Dungeness Crab, Ocean Whitefish, Mussels, Clams............................................................... 37
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 5.25% SF business mandate is added to your bill to help cover the cost of doing business.
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
CULLEN’S MULE
Bolivian Brandy, Gentian Amaro, Ginger,
Lime
DOLOMITE BOUNTY
Bourbon, Cocchi Rosa, Yellow Chartreuse,
Lemon, Honey, Bitters
GODFATHER no.II
Scotch Whiskies, Amaretto, Amontillado
Sherry, Maraschino, Brandied Cherry
CHANGING OF THE GUARD
Reposado Tequila, Italian Bitters,
Amontillado Sherry
TOSCA MARTINI
Frozen Gin, Dry Vermouth, Lemon Zest,
hand-cut cube
12 each
MARTINEZ
Old Tom Gin, Rouge Vermouth, Maraschino,
Bitters
BOULEVARDIER
Bourbon, Campari, Antica Formula,
hand-cut cube
SCRIMSHAW PILS - 4.7%, North Coast ........ 8
MILLER HIGH LIFE 7oz - 4.2%, Milwaukee... 3
PARK HOPPY WHEAT - 4.7%, Fort Point.....8
BIRRA ITALIA 1906 - 4.8%, Friuli.................... 6
ALMANAC IPA- 7.5%, San Francisco............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
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
Brezza, DOLCETTO D’ALBA, Piemonte 2015...............................................................................14
Sesti ‘Monteleccio’ TOSCANA ROSSO, Toscana 2014........................................................... 15
Le Ragnaie ROSSO di MONTALCINO, Toscana 2013................................................................. 20
Benanti ‘Rosso di Verzella’ ETNA ROSSO, Sicilia 2015.............................................................16
Tenute Pierazzuoli ‘Gioveto’ SANGIOVESE/MERLOT, Toscana 2010..................................17
Sean Thackrey ‘Pleiades - Old Vines’ SANGIOVESE BLEND, Sebastopol 2014.................................. 18