A 5% surcharge will be added to all checks to help comply with SF employer mandates.
October 20, 2018
SNACKS
| LOCANDA’S PIZZA BIANCA | 4 |
| COPPIETTE – Roman-style pork jerky | 2.5/pc |
| FRIED CASTELVETRANO OLIVES – fontina, thyme | 7 |
| MARINATED LOCAL ANCHOVIES | 6 |
| LOCAL SEA BASS CRUDO – pomegranate, olive | 16 |
| PUZZONE DI MOENA – cow’s milk, saba, figs, lavash | 9 |
| ARANCINI DI REGAGLIE – parmigano | 9 |
| DEVILED EGGS – cortez bottarga | 8 |
ANTIPASTI
| BUTTER LETTUCE and CUCUMBER – locanda’s vinegar | 12 |
| HEIRLOOM TOMATOES – eggplant, yogurt, summer savory | 18 |
| FRATELLI GALLONI PROSCIUTTO | 14/21 |
| TRIPPA alla ROMANA – pancetta, ceci, mint, pecorino | 12 |
| FRITTO MISTO- gulf shrimp, hen of the woods, shallots, tonnato | 18 |
| LAMB CARPACCIO – house-made pickles, watercress, parmigiano | 18 |
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 |
| TORCHIETTE and CHANTERELLES -ramps, garlic, nepitella | 23 |
| SQUID INK SPAGHETTINI – Santa Barbara sea urchin, garlic, chili, lemon | 24 |
| ORECCHIETTE – cotiche sausage, broccoli raab | 22 |
| PAPPARDELLE and SHORT RIB SUGO – fiore sardo | 23 |
CHARCOAL GRILL & SPECIALS
| TODAY’S WHOLE FISH | AQ |
| BLACK COD and SALT SPRING MUSSELS- butter beans, napolitano squash, saffron | 30 |
| DON WATSON’S LAMB SCOTTADITO – polenta, chard, olivata | 34 |
| BAVETTE STEAK – smoked potatoes, chicories, green peppercorns | 30 |
CONTORNI
| PEPPERONATA – basil, capers | 5 |
| GRILLED GEMS – gremolata | 9 |
| CAULIFLOWER – cortez bottarga, capers | 9 |
| SMOKED MASHED POTATOES | 5 |
