A 5% surcharge will be added to all checks to help comply with SF employer mandates.
January 19, 2019
SNACKS
| LOCANDA’S PIZZA BIANCA | 4 |
| COPPIETTE | roman-style pork jerky | 2.5/pc |
| FRIED CASTELVETRANO OLIVES | fontina, thyme | 7 |
| SALT COD FRITTERS | pickled ramp aioli | 9 |
| JEWISH STYLE ARTICHOKE | lemon, mint | 7/ea |
| HOUSE-CURED BRESAOLA | pickles and hazelnuts | 12 |
| DEVILED EGGS | McFarland Springs trout roe | 9 |
| FRITTO MISTO | delicata squash, hen of the woods | 10 |
| FORMAGGIO | Bufarolo, pear butter, walnut | 9 |
ANTIPASTI
| GARDEN LETTUCES “MISTICANZA” | 12 |
| PUNTARELLE and FENNEL | anchovy, lemon, garlic | 16 |
| WINTER CITRUS and BEETS | preserved Buddha’s hand, almond, olio nuovo | 17 |
| FRATELLI GALLONI PROSCIUTTO | 14/21 |
| BEEF TONNATO and GRILLED PIZZA BIANCA | pickled onions, wild arugula, capers | 18 |
| TRIPPA alla ROMANA | pancetta, ceci, mint, pecorino | 15 |
PASTA
| TONNARELLI “CACIO e PEPE” | pecorino di fossa, long pepper, basta | 19 |
| RIGATONI alla CARBONARA | guanciale, coastal hill egg, pecorino, black pepper | 21 |
| BUCATINI all’AMATRICIANA | guanciale, tomato, pepperoncini, pecorino | 20 |
| CASARECCIA and RED PINE MUSHROOMS | spinach, pinenuts, ricotta | 24 |
| LINGUINE and CLAMS | green garlic, pickled chili, chervil | 24 |
| AGNOLOTTI di MANZO | wild nettle, castelmagno cheese | 25 |
| ORECCHIETTE | cotiche sausage, greens, capers, parmigiano | 20 |
SECONDI
| TODAY’S WHOLE FISH | AQ |
| GULF SHRIMP | little potatoes, chard, sun-dried tomato | 29 |
| DON WATSON’S LAMB| ceci mantecato, broccoli raab, olivata | 30 |
| BAVETTE STEAK | smoked potatoes, chicories, green peppercorns | 33 |
CONTORNI
| ROASTED CARROTS | fresh turmeric, yogurt | 9 |
| GRILLED ESCAROLE | buddha’s hand, walnuts | 9 |
| CAULIFLOWER | capers, cortez bottarga | 9 |
| SMOKED MASHED POTATOES | 5 |
