- Anywhere
Montesacro Pinseria – SoMa
Closed Now
Montesacro Pinseria – SoMa Menu:
ANTIPASTI |
|
| ARANCE E FINOCCHI | |
| Blood Oranges, Fennel, Black Olives, Parsley | |
| CAVOLFIORI | |
| Roasted Cauliflower, Black Olives, Capers, Cherry Tomato, Hot Chili, Breadcrumbs | |
| CROCCHETTE DI MELANZANE | |
| Eggplant Croquettes, Crispy Parsley, Spicy Aioli | |
| GNOCCHI AL FORNO | |
| Roman Style Baked Semolina and Parmigiano Medallions | |
| BUFALA E BROCCOLETTI | |
| Tomales Bay “Ramini” Buffalo Mozzarella, Broccoli di Ciccio, Grated Egg Yolk | |
| RADICCHIO | |
| Castelfranco Radicchio, Rucola, Crispy Guanciale, Piave Vecchio, Aged Balsamic | |
| POLIPO E PATATE | |
| Mediterranean Octopus Salad, Potatoes, Extra Virgin Olive Oil | |
| BURRATA E ACCIUGHE | |
| Imported Burrata (Corato, Puglia), Cantabrian Anchovy Fillet, House Pesto, Extra Virgin Olive Oil | |
| FOCACCIA DER MURATORE | |
| Mortadella Stuffed Focaccia | |
| PROSCIUTTO TASTING | |
| Prosciutto di Parma, Prosciutto San Daniele, Pepato Toscano | |
| CARPACCIO DI BRESAOLA | |
| Cured Beef Tenderloin, Arugula and Cherry Tomato Confit, XVOO, Black Pepper | |
| POLPETTE AL SUGO | |
| Beef Meatballs, San Marzano Sugo, Fresh Basil | |
| PORCHETTA | |
| Herb-Roasted Pork, Extra Virgin Olive Oil | |
| RAPETTE E ARANCE | 16 |
| Blood Orange, Golden Beets, Fennel, Kalamata Olives | |
| GNOCCHI alla ROMANA | 15 |
| Roman Style Baked Semolina and Parmigiano Medallions | |
| CAVOLO NERO | 13 |
| Raw Black Kale, Crispy Bread, Grated Egg Yolk, Anchovy Vinaigrette | |
| POLPO ALLOLIO DOLIVA | 16 |
| Warm Mediterranean Octopus, Extra Virgin Olive Oil, Fresh Oregano | |
| CARPACCIO DI CAPOCOLLO | 30 |
| Cured Pork, Cherry Tomato Confit, XVOO, Black Pepper, Sea Salt | |
| TAGLIERE MISTO | 16 |
| Selection of Italian Cheeses and cured Meats | |
| ASPARAGI E PECORINO | 15 |
| Asparagus, Arugola, English Pees, Pecorino di Fossa | |
| CROCHETTE DI MELANZANE | 15 |
| Eggplant Croquettes, Crispy Parsley, Spicy Aioli | |
| CROSTONE | 18 |
| Broccoli di Ciccio Ripassati, Organic Poached Egg, Bottarga | |
| CRUDO DI ZUCCHINE | 15 |
| Shaved Zucchine. Fresh Mint, Roasted Almonds, Ricotta Salata | |
| INSALATA DI INDIVIA | 15 |
| Endive Salad, Radicchio, Walnuts, Sherry Vinegar, Gorgonzola | |
| POLPETTE DI MELANZANE | 14 |
| Eggplant Croquettes, Crispy Parsley, Spicy Aioli | |
| GNOCCO ALLA ROMANA | 12 |
| Baked Semolina and Parmigiano Gnocchi | |
| CECI E BARBABIETOLE | 14 |
| Chickpeas, Organic Beets, Mixed Greens, Pistachio, Pickled Red Onion, Goat Cheese | |
| COTTO E BUFALA | 16 |
| Tomales Bay “Ramini” Buffalo Mozzarella, Imported Cooked Ham, Extra Virgin Olive Oil | |
| TRIPPA IN BIANCO | 12 |
| Slow Cooked Tripe Salad, Fresh Mint, Capers, Lemon, Pecorino Romano (omaggio ad Anna Dente) | |
| PORCHETTA ROMANA | 15 |
| Slow Roasted Roman Style Pork, Extra Virgin Olive Oil, Sea Salt | |
| NDUJA CALDA | 14 |
| Warm Artisanal Spicy Pork Spread, House Crostini | |
| SFORMATO DI CAVOLFIORE | 19 |
| Savory Cauliflower Flan, Pecorino Fondue Breadcrumbs, Watercress | |
| INSALATA ZUCCA E GUANCIALE | 18 |
| Roasted Delicata Squash, Pomegranate, Baby Kale Crispy Guanciale, Mint Vinaigrette | |
FORMAGGI |
|
| BUFFALO MOZZARELLA | |
| Ramini (Tomales Bay, CA) buffalo | |
| BURRATA | |
| (Corato, Puglia) cow | |
| SALTED BUTTER Beurre de Baratte | |
| Rodolphe Le Meunier (France) cow | |
| BOCCONCINO di Langa | |
| Caseificio Alta Langa (Piemonte) goat | |
| CACIOTTI | Vaildlatte | |
| (Sardegna) goat | |
| CRESCENZA | BellWeather | |
| (Petaluma, CA) cow | |
| GORGONZOLA DOLCE DOP | |
| Ballarini (Lombardia) cow | |
| LA TUR | |
| (Piedmont) cow, goat, sheep | |
| CACIOCAVALLO Della Piana | |
| (Calabria) cow | |
| CACIO de ROMA | |
| (Lazio) sheep | |
| MANCHEGO 6mts | |
| (La Mancha-SP) raw sheep | |
| PECORINO di FOSSA | |
| (Umbria) sheep | |
| PECORINO di FILIAND | |
| (Basilicata) sheep | |
| PIAVE VECCHIO | |
| (Veneto, Italy) cow | |
| SAN PIETRO | |
| Perenzin (Veneto) cow | |
| CAMEMBERT di BUFALA | $6 – $15 |
| buffalo (Lombardy-Italy) | |
| LANGHE ROBIOLA DUE LATTI | $6 – $15 |
| cow+sheep (Piemonte-Italy) | |
| PETIT BRIE | $6 – $15 |
| cow (Brest-France) | |
| QUADRICAPRA | $6 – $15 |
| goat (Lombardy-Italy) | |
| STRACCHINO | $6 – $15 |
| cow (Veneto-Italy) | |
| TALEGGIO LATTE CRUDO | $6 – $15 |
| Stinky-Raw-Cow (Piedmont-Italy) | |
| BLUE del MONVISO | $6 – $15 |
| cow (Lombardy-Italy) | |
| FOURME dAMBERT | $6 – $15 |
| raw cow (Auvergne-France) | |
| MANCHEGO | $6 – $15 |
| sheep (La Mancha-Spain) | |
| MAHON | $6 – $15 |
| raw cow (Menorca-Spain) | |
| NORTHERN GOLD | $6 – $15 |
| raw cow (Orland-CA) | |
| PARMIGIANO REGGIANO “Vacche Rosse” | $6 – $15 |
| raw cow (E.Romagna-Italy) | |
| PECORINO Calabrese Riserva | $6 – $15 |
| sheep (Calabria-Italy) | |
| PECORINO di FILIANO | $6 – $15 |
| sheep (Basilicata-Italy) | |
| PRIMO SALE al PEPE NERO | $6 – $15 |
| sheep (Sicily-Italy) | |
| QUATTRO PEPI | $6 – $15 |
| goat (Modesto-CA) | |
| BAY BLUE | $6 |
| Point Reyes Farmstead (California) raw cow | |
| CACIOTTA DEGLI ANGELI | $6 |
| Il Forteto (Toscana, Italy) cow, sheep | |
| DOLCE 3VISO | $6 |
| Perenzin (Veneto, Italy) cow, buffalo, goat | |
| PARMIGIANO REGGIANO | $6 |
| 24mts. Bertozzi (Italy) raw cow | |
| PECORINO CROTONESE | $6 |
| Emma (Calabria, Italy) sheep | |
| PECORINO BRINATA | $6 |
| il Forteto (Toscana, Italy) sheep | |
| PRIMO SALE al PEPERONCINO | $6 |
| Emma (Calabria-Italy) sheep | |
| RICOTTA SALATA CAPRINA | $6 |
| Central Formaggi (Sardegna, Italy) goat | |
| SAVELLO DI ROMA | $6 |
| Savello (Lazio, Italy) sheep | |
| TELEME | $6 |
| Franklins cheese (California) cow | |
SALUMI |
|
| BRESAOLA | $10 |
| CACCIATORINO | |
| CAPOCOLLO | $12 |
| (pork neck) | |
| CHORIZO PICCANTE | |
| “Palacios” | |
| FINOCCHIONA | |
| LARDO | $10 |
| MORTADELLA | |
| with Sicilian Pistachio | |
| PROSCIUTTO di PARMA | $12 |
| 24mts | |
| PROSCIUTTO San Daniele | $14 |
| 24mts | |
| PROSCIUTTO Pepato | $10 |
| SALAME NOSTRANO | |
| SCHIACCIATA ROMANA PICCANTE | |
| SPECK | $10 |
| SOPPRESSATA PICCANTE | |
| NDUJA | |
| Alle Pia (Seattle, Wa) | |
| PROSCIUTTO COTTO | |
| Ferrarini (Emilia Romagna) | |
| PROSCIUTTO Toscano | $10 |
| Viani (Toscana) | |
| NDUJA | $10 |
| (spicy pork spread) | |
| SARDELLA | $10 |
| (spicy baby-sardine spread) | |
| WILD BOAR SOPPRESSATA | $12 |
| SOPPRESSATA | $6 |
| Pino Rogano (Seattle, Wa) | |
| BRESAOLA “Bernina” | $6 – $15 |
| Air-Dried Beef (Uruguay) | |
| CACCIATORINO “Alle-Pia” | $6 – $15 |
| Pork Salami (Atascadero, CA) | |
| FINOCCHIONA with Fennel Seeds “Alle-Pia” | $6 – $15 |
| (Atascadero, CA) | |
| JAMON SERRANO “Trivium” | $6 – $15 |
| (Spain) – nitrate free | |
| MORTADELLA “Leoncini” | $6 – $15 |
| w/Pistachio (Emilia Romagna, Italy) | |
| PROSCIUTTO COTTO “Ferrarini” | $6 – $15 |
| Cooked Ham (Emilia Romagna, Italy) | |
| PROSCIUTTO di PARMA 18mts “Maestri” | $6 – $15 |
| (Emilia Romagna, Italy) | |
| PROSCIUTTO SAN DANIELE 24/mts “Dok DallAva” | $6 – $15 |
| (Friuli, Italy) | |
| SALAME PICCANTE “Pino Rogano” | $6 – $15 |
| (Seattle, WA) | |
| COOKED HAM “Ferrarini” | $6 |
| (Emilia Romagna, Italy) | |
| LARDO “Iberico de Bellota” | $6 |
| La Quercia (Norwalk, IA) | |
| PROSCIUTTO di PARMA 18mts “Galloni” | $6 |
| (Emilia Romagna, Italy) | |
| SCHIACCIATA ROMANA | $6 |
| Levoni (Lombardia, Italy) | |
| SOPPRESSATA “Pino Rogano” | $6 |
| (Seattle, WA) | |
PINSA |
|
| GROTTAFERRATA | |
| Tomato, Wild Mushrooms, Garlic Oil, Hot Calabrian Chili | |
| SAN LORENZO | 19 |
| Tomato, Extra Virgin Olive Oil Cured Bell Peppers, Zucchine and Eggplant | |
| MARGHERITA | 20 |
| Tomato, Mozzarella, Basil | |
| BARBATELLA | 19 |
| Caper Mayonnaise, Mediterranean Tuna in XVOO, Buffalo Mozzarella, Hot Chili, Pickled Red Onion, Parsley | |
| TIA | |
| Crema di Pecorino, Grilled Marinated Artichokes, Bottarga (Sardinian dry fish roe), Fresh Mint | |
| LE MAMMOLO | |
| Creamy Crescenza Cheese | |
| CASAL BERTONE | 25 |
| Mozzarella, Guanciale, Pecorino, Chesnut Honey | |
| TORPIGNATTARA | 26 |
| Mozzarella, Potato, Almonds + Basil Pesto, Lemon Zest, Parmigiano | |
| CENTOCELLE | 27 |
| Tomato, Mozzarella, Artichokes, Mushroom, Olives, Egg, Prosciutto | |
| MARANELLA | 27 |
| Mozzarella, Broccolini, Spicy Pork Sausage, Stracciatella | |
| GARBATELLA | 32 |
| Caper Mayonnaise, Tuna, Stracciatella, Chili, Pickled Red Onion | |
| MONTESACRO | 28 |
| Potato, Artichokes, Lamb Sausage, Stracciatella, Chili | |
| OSTIA | 27 |
| Pecorino Crema, Grilled Artichokes in XVOO, Bottarga, Mint | |
| TORMARANCIA | 25 |
| Tomato, Mozzarella, Spicy Sopressata, Basil | |
| CASALPALOCCO | 18 |
| Mozzarella, Nduja, Pecorino di Fossa | |
| CORVIALE | 21 |
| Mozzarella, Porcini Mushroom, Artisanal Lardo (cured pork fat back), Parsley | |
| PIETRALATA | 19 |
| Mozzarella, Guanciale, Organic Egg, Pecorino, Cracked Black Pepper | |
| PIGNETO | 18 |
| Tomato, Mozzarella, Cetara Anchovy, Sicilian Oregano | |
| QUADRARO | 19 |
| Tomato, Guanciale, Red Onion, Pecorino, Hot Chili Pepper | |
| TOR DI QUINTO | 20 |
| Crescenza, Bristol Bay Wild Smoked Sockeye Salmon, XVOO-Cured Zucchini, Poppy Seed, Dill | |
| TRULLO | 21 |
| Tomato, Oliviers Butchery Suisun Valley 100% Lamb Sausage, Oyster Mushroom, house Tzatziki, Mint | |
| CASSIA | |
| Crescenza, Prosciutto | |
| BUFALOTTA | |
| Tomato, Buffalo | |
| TRASTEVERE | |
| Mozzarella, Bres | |
| REBIBBIA | 28 |
| Mozzarella, Local Wild Mushroom, Pork Sausage, Crispy Parsley | |
| TOR DI VALLE | 26 |
| Mozzarella, Pumpkin, Guanciale, Pecorino, Micro green | |
STUZZICHINI |
|
| PANE E OLIO | 5 |
| House Bread Basket. Extra Virgin Olive Oil (Asaro, Sicily) Sea Salt | |
| SOTTOLI | 15 |
| Organic Seasonal Vegetables Marinated in Extra Virgin Olive Oil, Parsley, Chili and Garlic | |
| FOCACCIA DER MURATORE | 18 |
| Mortadella Stuffed Pinsa | |
mozzarella and butter |
|
| BUFFALO MOZZARELLA | $7 |
| Ramini (Tomales Bay, CA) buffalo | |
| BURRATA | $7 |
| (Corato, Puglia) cow | |
| SALTED BUTTER | $7 |
| Beurre de Baratte Rodolphe Le Meunier (France) cow | |
soft, creamy and blue |
|
| BOCCONCINO di Langa | $7 |
| Caseificio Alta Langa (Piemonte) goat | |
| CACIOTTI | $7 |
| Valdilatte (Sardegna) goat | |
| CRESCENZA | $7 |
| Bellwether Farms (CA) cow | |
| GORGONZOLA DOLCE DOP | $7 |
| Ballarini (Lombardia) cow | |
| LA TUR | $7 |
| (Piedmont) cow, goat, sheep | |
| BAY BLUE | $6 |
| Point Reyes Farmstead (Ca) raw cow | |
| GORGONZOLA DOLCE “Al Cucchiaio” | GORGONZOLA DOLCE DOP | $6 | $12 |
| Tosi (Piemonte) cow | Ballarini (Lombardia) cow | |
| GOAT CHEESE | $6 |
| Cypress Grove (CA) goat | |
| GORGONZOLA DOLCE “Al Cucchiaio” Tosi | GORGONZOLA DOLCE DOP | $6 |
| Tosi (Piemonte) cow 12 | Ballarini (Lombardia) cow | |
hard and semi-hard |
|
| CACIOCAVALLO Della Piana | $7 |
| (Calabria) cow | |
| CACIO de ROMA | $7 |
| (Lazio) sheep | |
| NORTHERN GOLD | $7 |
| (Sacramento, Ca) raw cow | |
| MANCHEGO 6mts | $7 |
| (La Mancha-SP) raw sheep | |
| PECORINO di FOSSA | $7 |
| (Umbria) sheep | |
| PECORINO di FILIANO | $7 |
| (Basilicata) sheep | |
| PROVOLONE Piccante Mandarone | $7 |
| Guffanti (Lombardy) raw cow | |
| PIAVE VECCHIO | $7 |
| (Veneto, Italy) cow | |
| SAN PIETRO | $7 |
| Perenzin (Veneto) cow | |
| PECORINO TOSCANO | $6 |
| (Toscana) sheep | |
| PROVOLONE Piccante “Mandarone” Guffanti | $6 |
| (Lombardia) raw cow | |
| RICOTTA SALATA “CAPRINA” | $6 |
| (Sardegna) goat | |
| CACIOCAVALLO | $6 |
| Della Piana (Calabria) cow | |
| PROVOLONE Piccante “Mandarone” | $6 |
| Guffanti (Lombardia) raw cow | |
SOTTOLI |
|
| MUSHROOMS | |
| EGGPLANT | |
| ZUCCHINE | |
| BELL PEPPERS | |
| ARTICHOKES | |
| OLIVES | |
| ARTICHOKE | |
| PIOPPINI MUSHROOM | |
| SUNDRIED TOMATO | |
| with Capers and Anchovy | |
| BELL PEPPER | |
| SUNDRIED TOMATO with Capers and Anchovy | |
INSALATE E ANTIPASTI |
|
| INSALATA DI RADICCHIO | 16 |
| Castelfranco Radicchio, Pear, Gorgonzola, Fresh Parsley, Caramelized Walnuts, Balsamic, Pear Champagne Vinaigrette | |
| CAVOLFIORI | 17 |
| Roasted Cauliflower Salad, Black Olives, Capers, Cherry Tomato, Chili, Breadcrumbs | |
| CRUDO DI ZUCCHINE | 16 |
| Yellow and Green Zucchini, Whipped Ricotta, Mint, Lemon Zest, Roasted Almonds, Ricotta Salata | |
| SOTTOLI | 16 |
| Assorted Grilled Vegetables, In Extra Vergin Olive Oil, Parsley, Chili, Garlic | |
| PORCHETTA | 19 |
| Slow Roasted Pork, XVOO, Sea Salt | |
| GNOCCHI ALLA ROMANA | 17 |
| Baked Semolina and Parmigiana Medallions | |
| POLPETTE AL SUGO | 18 |
| Beef Meatballs, San Marzano Sugo, Basil | |
| BURRATA E ACCIUGHE | 21 |
| Imported Burrata, Anchovy Fillet, Pesto | |
| FOCACCIA DEL MURATORE | 16 |
| Pinsa Bianca Stuffed with Mortadella | |
| TAGLIERE MISTO | 35 |
| Chefs Selection of Salumi and Cheese | |
| MELE e CAROTE | 15 |
| Apple, Carrot, Parsley and Celery Root Salad Honey-Ginger Dressing, Toasted Pistachio | |
| CAVOLO NERO | 17 |
| Raw Kale Salad, Toasted Almonds Grated Egg Yolk, Anchovy Vinaigrette | |
| SOTTOLI | 14 |
| Assorted Grilled Vegetables in Extra Virgin Olive Oil, Parsley, Chili, Garlic | |
| POLPO | 17 |
| Warm Octopus, XVOO, Fresh Oregano | |
| FOCACCIA DER MURATORE | 15 |
| Pinsa Bianca Stuffed with Mortadella | |
| NDUJA CROSTINI | 19 |
| Crispy Bread, Spicy Pork Marmalade Tomato Confit, Pickled Red Onion, Parsley | |
| PANZANELLA | 15 |
| Heirloom Tomato, Cucumber, Red Onion, Bread Crutons | |
| COTTO E BUFALA | 17 |
| Prosciutto Cotto, Buffalo Mozzarella, Fresh Oregano | |
FORMAGGI BOARD |
|
| BOCCONCINO Alta Lange | $10 |
| MONTASIO | $10 |
| CACIOTTI Valdilatte | $10 |
| LA TUR | $10 |
| CACIOCAVALLO | $10 |
| CACIO de ROMA | $10 |
| PECORINO DI FOSSA | $10 |
| PECORINO DI FILIANO | $10 |
| PIAVE VECCHIO | $10 |
| CHEF SELECTION | $13 | $24 |
| A LA CARTE | $9 |
| BOCCONCINO Alta Langa | $9 |
| (Piemonte) goat | |
| BUFFALO MOZZARELLA Ramini | $9 |
| (Petaluma) | |
| ASIAGO | $9 |
| (Veneto) cow | |
| GORGONZOLA 5 Stelle | $9 |
| (Lombardia) cow | |
| SAN PIETRO Perenzin | $9 |
| (Veneto) cow | |
| TAGLIERE MISTO | $35 |
| Chefs Selection of Salumi and Cheese | |
SALUMI BOARD |
|
| BRESAOLA | $12 |
| (Beef Tenderloin) | |
| CAPOCOLLO | $12 |
| (Pork Neck) | |
| GUANCIALE | $12 |
| (Jaw) | |
| FINOCCHIONA | $12 |
| (Lombardy) | |
| MORTADELLA | $12 |
| (Pork) | |
| PROSCIUTTO DI PARMA | $12 |
| (Pork) | |
| SPECK | $12 |
| (Smoked Ham) | |
| SALAME CALABRESE | $12 |
| (Pork) | |
| LARDO | $12 |
| (Fat Back) | |
PANINI |
|
| GAMBUCCIO | 14 |
| Local Crescenza (Soft Ripened Cheese), Prosciutto di Parma Shank, Wild Arugula | |
| MORTADELLA | 12 |
| Mortadella, Spicy Provolone. Sundried Tomato with caper and anchovy | |
| PORCHETTA | 15 |
| House Slow Roasted Pork. Broccolini, Grainy Mustard | |
| SALMONE | 14 |
| Caper Mayonnaise, Bristol Bay Wild Smoked Sockeye Salmon. Marinated Zucchine. Pickled Red Onion | |
| VEGETARIANO | 13 |
| Smoked Buffalo Mozzarella. Tomatoes, Artichokes, Wild Arugula, Chili Oil | |
| ALBANO | 16 |
| Prosciutto di Parma, Stracciatella di Burrata, Sundried tomatoes, Spicy Aioli | |
| ARICCIA | 15 |
| Porchetta, Broccoli di Cicco, Grainy Mustard | |
| COLONNA | 14 |
| Buffalo Mozzarella, Cherry Tomatoes, Artichokes, Wild Arugula, Calabrian Chili in Oil | |
| FRASCATI | 15 |
| Eggplant Croquette, Pickled Red Onion, Cherry Tomatoes, Lettuce | |
| MONTE PORZIO | 14 |
| Local Goat Cheese, Wild Smoked Sockeye Salmon, Marinated Zucchine, Pickled Red Onion | |
INSALATE E PIATTI FREDDI |
|
| CRUDO DI ZUCCHINE | 14 |
| Raw Yellow and Green Zucchine Ribbons, Toasted Almond, Ricotta Salata, Mint | |
| CECI E BARBABIETOLE | 15 |
| Baby Beets, Chickpea purée, Pistachio, Pickled Red Onion, Cows Milk Piave Vecchio | |
| CAVOLFIORI | 14 |
| Roasted Cauliflower, Black Olives, Capers, Cherry Tomato, Hot Chili, Breadcrumbs | |
| INSALATA DI ARANCE | 15 |
| Blood Oranges, Shaved Fennel, Kalamata olives, Parsley | |
| CAVOLO NERO | 13 |
| Raw Lacinato Kale, Crispy Bread, Pecorino di Fossa, Anchovy Vinaigrette | |
| COTTO E BUFALA | 16 |
| Tamales Bay “Ramini” Buffalo Mozzarella, Ferrarini Cooked Ham, Extra Virgin Olive Oil | |
| BURRATA E ACCIUGHE | 18 |
| Imported Burrata (Corato, Puglia), Cetara Anchovy Fillet, House Pesto, Extra Virgin Olive Oil | |
| CROSTINI DI SARDELLA | 15 |
| Spicy Calabrian Baby Sardine Spread, Roasted Tomatoes, Pickled Red Onion, Parsley | |
| CARPACCIO | 17 |
| Cured Beef “Bresaola” Wild Baby Arugula, Marinated Mushroom, Parmigiano Reggiano, Lemon | |
| PORCHETTA ROMANA | 16 |
| House Slow Roasted Pork, Extra Virgin Olive Oil, Sea Salt | |
| BURRATA E ALICI | $16 |
| Burrata di Andria. Cetara Anchovy Fillet, Olio, Crostini | |
| CROSTINI CON SARDELLA | $13 |
| Spicy Sardine Spread, Crispy Bread | |
| FUNGHI CRUDI | $12 |
| Raw Mushroom, Pine-Nuts, Parmigiano, Arugula, Lemon | |
| INSALATA DI RUCOLA | $9 |
| Wild Arugula Salad, Shaved Parmigiano Reggiano | |
| RAPETTE | $13 |
| Roasted Baby Beets, Farmers Greens, Goat Cheese, Pistachio | |
| TONNO E FAGIOLI | $14 |
| Olive Oil Cured Tuna, Borlotti Beans, Red Onion, Capers, Parsley | |
| CROSTINI SARDELLA | $14 |
| Crostini with Spicy Calabrian Caviar “Neonata” | |
| RADICCHIO | $13 |
| Arugula, Pear, Blue Cheese, Shaved Toasted Almonds | |
imported |
|
| BRESAOLA | $6 |
| Bernina (Uruguay) | |
| CACCIATORINO | $6 |
| “Alle-Pia” (Atascadero, Ca) | |
| CHORIZO PICCANTE | $6 |
| “Palacios” (Spain) | |
| FINOCCHIONA | $6 |
| Levoni (Lombardia) | |
| JAMON SERRANO | $8 |
| 18mts “Trivium” Nevado (Spain) | |
| MORTADELLA | $6 |
| Golfera with Sicilian Pistachio (E.Romagna) | |
| PROSCIUTTO COTTO | $6 |
| Golfetta (Emilia Romagna) | |
| PROSCIUTTO di PARMA | $10 |
| 24mts. Greci&Folzani (Italy) | |
| PROSCIUTTO TOSCANO | $10 |
| 24mts | |
| SCHIACCIATA ROMANA PICCANTE | $6 |
| Levoni (Lombardia) | |
| SPECK | $6 |
| Gasser (Alto-Adige) | |
| CAPOCOLLO | $10 |
| (Pork Neck) Tuscany | |
| GUANCIALE | $10 |
| (jaw) | |
| LARDO | $6 |
| (fat back) | |
| SCHIACCIATA PICCANTE | $6 |
| Levoni (Lombardia) | |
Antipasti |
|
| SOTTOLI | 14 |
| Grilled Zucchini, Bell Peppers and Eggplant Marinated in Extra Virgin Olive Oil, Parsley, Chili, Garlic | |
| PANZANELLA e BUFALA | 17 |
| Heirloom Tomato, Cucumber, Red Onion, Fresh Basil Ramini Buffalo Mozzarella (Petaluma), House Bread | |
| VIGNAROLA | 17 |
| Raw shaved Asparagus, Artichokes in XVOO English Peas, Arugula, Pecorino di Fossa | |
| POLPO | 17 |
| Warm Octopus, XVOO, Fresh Oregano | |
Artisanal Berkshire Pork by Pino |
|
| CACCIATORINO | $10 |
| LARDO | $10 |
| (fat back) | |
| NDUJA | $10 |
| SALAME NOSTRANO | $10 |
| SCHIACCIATA ROMANA | $10 |
SottOli |
|
| Zucchini | |
VINI ROSSI |
|
| 2011 Barolo di Serralunga. Principiano | 90 |
| 2014 Beaujolais Brouilly “Reverdon” Chateau Thivin | 48 |
| 2013 Brindisi Riserva. Tor del Colle | 29 |
| 2011 Cahors. Château Lamartine | 38 |
| 2012 Calabrese “Masino” | Greco | 69 |
| 2011 Cannonau Riserva “Grassia” Sedilesu | 60 |
| 2015 Cesanese “Campo Novo” Casale della loria | 48 |
| 2011 Cesanese dAffile Riserva “Capozzano” Formiconi | 75 |
| 2007 Château Les Roches de Ferrand “Fronsac” | 49 |
| 2000 Château Musar, Gaston Hochar | 150 |
| 2014 Châteauneuf-du-Pape. Barvilla | 41 |
| 2015 Colli Euganei “LOmbra” Farnea | 53 |
| 2015 Côtes du Rhône “LO de Joncier” Domaine Joncier | 33 |
| 2015 Cuvée Spéciale “Tibouren” Clos Cibonne | 80 |
| 2011 Marzemino “Disera” Theresa Eccher | 47 |
| 2014 Mondeuse. Romain Chamiot | 52 |
| 2013 Patrimonio Rouge “Carco” Antoine Arena | 90 |
| 2014 Petite Rouge “Enfer dArvier” Thomain | 72 |
| 2014 Pinot Noir “Las Brisas” Ryme Cellars | 80 |
| 2015 Piño Noir “Coelemu” Luyt | 85 |
| 2014 Polaga. Barberani | 33 |
| 2010 Rioja Reserva. Castroviejo | 65 |
| 2009 Rioja Reserva. Remelluri | 52 |
| 2011 Rosso Conero Riserva “Sassi Neri” Le terrazze | 81 |
| 2010 Rosso di Montalcino Vadicava | 88 |
| 2011 Sagrantino “Colle Brillasse” Tabarrini | 62 |
| 2011 Vernatsch “Schnur” Rynhof Alto Adige | 75 |
| 2008 Vina Ardanza Reserva La Rioja Alta Rioja | 75 |
| 2011 Xinomavro Diamantakos | 75 |
| 2014 Zweigelt Burger Niederösterreich | 80 |
ROSATI – Rosé Wines |
|
| Bandol Rosé Moulin de Costes Domaine Bunan | 56 |
| Montepulciano Cerasuolo Rosé Torre dei Beati | 46 |
| Moncaio Rosa Romantico Fulvio Bressan | 125 |
| Pink Kang Rosé Gonzalo Gonzalez | 36 |
VINI BIANCHI |
|
| Arroio Branco | 48 |
| Bellone | 40 |
| Fiano Lago Vineyard Ryme Cellars | 60 |
| Grillo “Timpune” | 44 |
| Lacryma Christi Bianco, Poggio delle Baccanti | 33 |
| Litrozzo Bianco, Le Coste | 48 |
| Malvasia Istriana “Lo Speziale” Scubla | 48 |
| Passerine del Frusinate “Monocromo” Macciocca | 45 |
| Petite Arvine, Ottin Elio | 60 |
| Riesling “Quarzit” Weingut Hexamer | 42 |
| Salina Bianco, Virgona | 49 |
| Sancerre, Daniel Chotard | 54 |
| Timorasso “Val Borbera” Sassobraglia | 38 |
| Torrontes Riojano, Donello Mendoza | 29 |
| Trebbiano “Rheusan” Menicocci | 36 |
| Txakolina Gatariko Ulacia | 38 |
| Vernaccia di San Gimignano, Mermoria | 39 |
BOLLICINE |
|
| N.V. Crémant de Bourgogne Brut “Cuvée Agnés” Villeat-Alberti (France) | $15 |
| 2014 Gragnano Rosso, Poggio delle Baccanti (Campania, Italy) | $9 |
| 2015 Lambrusco Rosè “Il Cadetto” Vigneto Saetti (Emilia Romagna, Italy) | $12 |
| 2015 Petillant Blanco. Avinyo (Penedés, Spain) on Tap | $10 |
| N.V. Brut Nature Les Murgiers | 105 |
| N.V. Bugey Rose Extra Dry | 49 |
| N.V. Crémant de Bourgogne Brut “Cuvée Agnés” | 60 |
| 2014 Gragnano Rosso | 36 |
| 2015 Malvasia “Petillant Naturel” | 50 |
| 2014 Lambrusco dellEmilia Il Folicello | 35 |
| 2015 Lambrusco Rosé “Il Cadetto” | 48 |
| 2012 Prosecco “Bolle Bandite” | 39 |
| 2012 Spergola “Riserva dei Fratelli” | 90 |
BIANCHI |
|
| 2014 Arrojo Branco, Companhia dos Vinhos do Douro (Douro, Portugal) | $12 |
| 2014 Bellone, Casale del Giglio (Lazio, Italy) | $10 |
| 2014 Grillo Timpune” Caruso & Minini (Sicilia, Italy) | $11 |
| 2011 Malvasia Istriana “Lo Speziale” Scubla (Friuli, Italy) | $12 |
| 2015 Scheurebe “Kabinett” Geil (Rheinhessen, Germany) | $13 |
ROSATI |
|
| 2014 Montepulciano Cerasuolo Rosè. Torre dei Beati (Abruzzo, Italy) | $10 |
ROSSI |
|
| 2015 Cesanese “Campo Novo” Casale della loria (Lazio, Italy) | $12 |
| 2014 Mondeuse, Romain Chamiot (Savoie, France) | $13 |
| 2015 Pipeño “Coelemu” Luyt (Maule Valley, Chile) | $11 |
| 2010 Rioja Reserva, Castroviejo (Rioja, Spain) | $14 |
| 2011 Sagrantino “Colle Grimaldesco” Tabarrini (Umbria, Italy) | $15 |
| 2014 Zweigelt, Berger (Niederösterreich, Austria) | $10 |
ROSSI (reds) |
|
| 2015 Cesanese “Campo Novo” Casale della loria | 12 |
| 2014 Mondeuse, Romain Chamiot | 13 |
| 2015 Pipeño “Coelemu” Luyt | 11 |
| 2010 Rioja Reserva, Castroviejo | 14 |
| 2011 Sagrantino “Colle Grimaldesco” Tabarrini | 15 |
| 2014 Zweigelt, Berger | 10 |
DRAFT |
|
| LAGER “Vollbier” Andechs Helles | 8 |
| (Munich, DE) 4.8% | |
| BITTER “Blue Bell” Magnolia | 7 |
| (San Francisco, CA) 5.4% | |
| CIDER “Hatchet Apple” | 8 |
| (Sonoma, CA)… Organic – 6% | |
| SAISON “Resonance” Fort Point | 6 |
| (San Francisco, CA) 6.5% – 12oz | |
| SUMMER PORTER Fort Point | 7 |
| (San Francisco, CA) 4% | |
| BRUT CIDER | 9 |
| Golden State (Santa Clara) 6.9% apples, champagne yeast | |
| DOUBLE IPA Denogginizer | 8 |
| Drakes (Oakland) 9.75% | |
| HAZY PALE ALE Standard Deviant | 8 |
| (Mission) 4.8% | |
| IPA “Tree People” Standard Deviant | 8 |
| (Mission) 7.2% | |
| KOLSCH “KSA” Fort Point | 8 |
| (Presidio) 4.7% | |
| PILSNER Sfizio Fort Point | 8 |
| (Presidio) 4.0% | |
BOTTLE |
|
| AMBER Menabrea | 8 |
| (Piemonte, Italy) 5% | |
| BLONDE “Enki Blonde” Enki Ale | 26 |
| (Toscana, Italy) 5.5% – 750ml | |
| HARD DRY CIDER Maeloc | 8 |
| (Galicia, Spain) 4.5% | |
| IPA “English style” Six Rivers | 7 |
| (Mckinleyville, Ca) 7.2% – 350ml | |
| LAGER “Birra Italia 1906” | 6 |
| (Emilia Romagna, Italy) | |
| PILSNER Jever | 7 |
| (Germany) 4.9% | |
| WEISS “Andechs” Klosterbrauerei | 10 |
| (Germany) 5.5% – 500ml | |
| LAGER, Birra Fruili (Friuli, Italy) | 8 |
| AMBER LAGER, Birra Friuli (Friuli, Italy) | 8 |
| Non-Alcoholic Kolsch Beer, Best Day Brewing | 8 |
SOFT DRINKS |
|
| ARANCIATA ROSSA | 5 |
| Blood Orange Juice San Pellegrino | |
| BITTER SODA | 5 |
| (Croding like) – Black Carrot – J Gasco | |
| MEXI-CANE COLA | 5 |
| Maine Root Beverage | |
| GAZZOSA | 5 |
| Lemon Soda – Lurisia | |
| LEMONCOCCO | 5 |
| Natural Lemon & Coconut (non-carbonated) | |
artisanal Berkshire Pork by Pi |
|
| CACCIATORINO | $10 |
| LARDO | $10 |
| (fat back) | |
| NDUJA | $10 |
| SALAME NOSTRANO | $10 |
| SCHIACCIATA ROMANA | $10 |
Soft Drinks |
|
| AGRUMATA | 6 |
| Orange and Citrus | |
| SPUMA NERA | 6 |
| Citrus and Spices | |
| MELA ZEN | 6 |
| Apple and Ginger | |
| COLA | 6 |
| Classic Italian Cola | |
ROSSI – reds |
|
| MONTESACRO “Lato A” | 15 |
| CESANESE “Rosso Del Maestro” | 13 |
| MENCÍA “Bodegas Peique” | 17 |
| NERELLO CAPPUCCIO “Pellaro” | 18 |
| LANGHE “Lanöt” G.Lano | |
PASSITI |
|
| RECIOTO di SOAVE Arzimo La Cappuccina | $12 |
| SAGRANTINO Passito | $15 |
| Roumieu Lacoste | $14 |
DOLCI |
|
| CROSTATA DI ZUCCA | $15 |
| Pumpkin Pie Shortcrust Pastry, Amaretto Crumble, Whipped cream | |
COMPANATICO (SANDWICHES) |
|
| CASSIA | 13 |
| Smoked Buffalo Mozzarella, Piennolo Tomatoes, Artichoke, Calabrese Chili served on Pinsa bun | |
| OSTIENSE | 14 |
| Sonoma Goat Cheese, Smoked Salmon, Zucchine, Capers, Pickled Red Onion served on Pinsa bun | |
| PANINO CON LA PORCHETTA | 15 |
| Slow Roasted Niman Ranch Pork, Arugula, Mustard, Home-Made Sourdough Bread | |
| TIBURTINA | 11 |
| Creamy Stracchino Cheese, Prosciutto di Parma Shank “Gambuccio” served on Pinsa bun | |
Panini |
|
| BUFALA E CICORIA | 11 |
| Smoked Buffalo Mozzarella, Sauteed Dandelion, Sundried Tomato, Calabrian Chili Peppers | |
| GAMBUCCIO E STRACCHINO | 12 |
| Creamy Cows Milk Cheese, Prosciutto di Parma Shank | |
Dolci |
|
| BUDINO AL CIOCCOLATO CON PANNA | 7 |
| Chocolate Mousse, Whipped Cream | |
| CIAMBELLINE AL VINO | 7 |
| Ring-Shaped Wine and Olive Oil Biscotti served with house wine | |
| PANNACOTTA AL FINOCCHIETTO SELVATICO | 9 |
| Fresh Vanilla Bean and Dried Fennel Pollen Pannacotta, Extra Virgin Olive Oil | |
| SORBETTO AL LIMONE | 7 |
| Artisanal Lemon Sorbet (Copa Loca – Mission District | |
| TORTA DEL GHETTO | 7 |
| Fresh Imported Sheeps Milk Ricotta, Chocolate and Wild Cherry Tart | |
FORTIFIED WINES |
|
| N.V. Cream Sherry “Cruz del Mar” | 10 |
| Bodegas César Floride (Chiplona, Spain) | |
| 1966 Madeira “Colheita” | 15 |
| Broadbent Madeira, Portugal | |
| N.V. Manzanilla “Papirus Solera Reserva | 7 |
| Emilio Lustau Jerez, Spain | |
| N.V. Marsala Superiore Riserva 5 Anni “La Miccia” | 12 |
| De Bartoli (Sicilia, Italy) Dry | |
| N.V. Tawny Port Quinta de Infantado | 5 |
| Douro, Portugal | |
VINI PASSITI |
|
| 2018 Domaine de lArdenne Cure LAbbaye (Morzillac, France) | 16 |
| 2017 Sagrantino Passito, Assisi Umbria, Italy) | 13 |
| 2013 Tokaji Furmint Late Harvest Oremus (Hungary) | 15 |
| NV. Urspruese Passito, Ancarani Emilia Romagna (Italy) | 15 |
VERMOUTH |
|
| NV. Blanco Atza | 8 |
| Destlerias Atxa (Basque Country, Spain) | |
| NV. Rosso Amaranto | 10 |
| Mancino (Piemonte, Italy) | |
| NV. Vermouth Chinato | 12 |
| Mancino (Piemonte, Italy) | |
CHINATI |
|
| CHINATI | |
| NV. Nebbiolo Chinato, Vergano Piemonte | |
E PIATTI FREDDI |
|
| di Andria. Anchovy Fillet. Olio. Focaccia-Crostini | $15 |
| rugula, Raw Mushrooms. Parmigiano, Lemon | $14 |
| Crouton, Anchovy Vinaigrette, Pecorino | $12 |
| Ham, Buffalo Mozzarella, Olio Extra Vergine | $15 |
| ini with Artisanal Spicy “Neonata” Spread | $14 |
| Arugula Salad, Shaved Parmigiano Reggiano | $9 |
| lue Cheese, Shaved Toasted Almonds | $13 |
| Farmers Greens, Goat Cheese, Pistachio | $13 |
| una Fillet, Corona Beans, Red Onion, Capers | $14 |
More Food, Beverages & Desserts |
|
| CASAL BERTONE | 19 |
| Mozzarella. Crispy Guanciale, Pecorino. Chestnut Honey…(gricia). | |
| CENTOCELLE | 21 |
| Tomato, Mozzarella, Artichokes, Mushroom. Olives. Hard-Boiled-Egg. Prosciutto di Parma. | |
| CORVIALE | 21 |
| Mozzarella, Oyster Mushrooms, Gorgonzola. Lardo, Aged Balsamic, Crispy Parsley. | |
| GARBATELLA | 23 |
| Caper Mayonnaise. Mediterranean Tuna in XVOO, Buffalo Mozzarella, Hot Chili, Pickled Red Onion, Parsley. | |
| GROTTAFERRATA | 18 |
| Tomato, Wild Mushrooms, Garlic Oil, Hot Calabrian Chili… | |
| INFERNETTO | 20 |
| Tomato, Nduja, Chili Threads, Oregano. | |
| MARANELLA | 20 |
| Mozzarella, Broccolini. Homemade Spicy Pork Sausage, Stracciatella di Burrata. | |
| MARGHERITA | 24 |
| Tomato, Mozzarella. Basil. | |
| MONTESACRO | 18 |
| Rosemary Potato Puree, Artichokes, House Lamb Sausage, Buffalo Mozzarella, Chili Oil. | |
| OSTIA | 23 |
| Crema di Pecorino, Grilled Marinated Artichokes, Bottarga (dry fish roe). Fresh Mint. | |
| PIETRALATA | 21 |
| Mozzarella, Guanciale, Organic Egg. Pecorino, Black Pepper…(carbonara). | |
| PONTE MAMOLO | 20 |
| Crescenza, Prosciutto di Parma, Arugula. | |
| QUADRARO | 20 |
| Tomato, Smoked Pancetta, Onion, Pecorino, Hot Calabrian Chili…(amatriciana). | |
| SAN LORENZO | 19 |
| Tomato, Extra Virgin Olive Oil Cured Bell Peppers, Zucchine and Eggplant. | |
| TORMARANCIO | 22 |
| Tomato, Mozzarella, Spicy Soppressata, Basil. | |
| SOTTOLI | 6/ea |
| House-Marinated Vegetables in XVOO, Parsley, Chili and Garlic | |
| TORPIGNATTARA | 22 |
| Mozzarella, Pesto, Potato, Parmigiano, Pine Nuts, Lemon Zest | |
| PORTONACCIO | 20 |
| Tomato, Eggplant, Ricotta Salata, Basil | |
| PIGNETO | 21 |
| Tomato, Mozzarella, Anchovy, Oregano | |
| TORMARANCIA | 23 |
| Tomato, Mozzarella, Spicy Soppressata, Basil | |
| MAGLIANA | 21 |
| Butternut Squash/Ginger, Shiitake Mushrooms, Arugula | |
| PONTE MAMMOLO | 18 |
| Pinsa Stuffed with Creamy Stracchino Cheese, Prosciutto di Parma, Arugula | |
| SERPENTARA | 20 |
| Crescenza Cheese, Baccalà Mantecato (Cod Fish), Roasted Red Peppers, Rosemary Oil | |
| Polpo | $17.00 |
| Panzanella e Bufala | $17.00 |
| Polpette al Sugo | $16.00 |
| Extra Polpetta | $5.00 |
| Pane e Olio | $5.00 |
| Torta del Ghetto | $10.00 |
| CASALPALOCCO | 18 |
| Mozzarella, Nduja, Pecorino di Fossa | |
| TOR DI QUINTO | 20 |
| Crescenza, Bristol Bay Wild Smoked Sockeye Salmon, XVOO-Cured Zucchini, Poppy Seed, Dill | |
| TRULLO | 21 |
| Tomato, Oliviers Butchery Suisun Valley 100% Lamb Sausage, Oyster Mushroom, house Tzatziki, Mint | |
| PRIMAVALLE | 18 |
| Tomato, Mozzarella, Olive Oil Marinated Eggplant, Parmigiano Reggiano, Basil | |
| REBIBBIA | 16 |
| Smoked Buffalo Mozzarella, Braised Red Onion, House-Made Wild Boar Sausage, Thyme | |
| TUFELLO | 19 |
| Piennolo Burst Cherry Tomatoes, Buffalo Mozzarella, Arugula Pesto, Pancetta, Roasted Pine Nuts | |
| FOCACCIA DER MURATORE | 14 |
| Mortadella stuffed Pinsa (suggested for the table) | |
| PORCHETTA FATTA IN CASA | $14 |
| House-Made Niman Ranch Slow Roasted Pork | |
| TAGLIERE MISTO | $22 |
| Selection of Cured Meats and Cheeses | |
| EXTRA VIRGIN OLIVE OIL TASTING | $4 |
| November 2015 Harvest | |
| MANDRIONE | 19 |
| Gorgonzola/Mozzarella, Radicchio, Bosc Pear, Toasted Almond, Aged Balsamic Vinegar | |
| QUARTICCIOLO | 19 |
| Mozzarella, Dandelion Greens, Bottarga, Extra Virgin Olive Oil | |
| STATUARIO | 19 |
| Puree and Chips of Potato, Purple Cauliflower, Sardella (spicy Calabrian caviar), Rosemary Oil | |
| PORCHETTA | $15 |
| HOUSE-MADE SLOW ROASTED PORK |
Montesacro Pinseria – SoMa restaurant menu is provided by top-menus.com.
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on top-menus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant’s endorsement of top-menus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.
Listing Amenities
- Accepts Credit Cards
- Accepts debit cards
- Accepts NFC mobile payments
- Accepts reservations
- Casual
- Cosy
- Dinner reservations recommended
- Family friendly
- Free of charge street parking
- Good for Groups
- Good For Kids
- Good for solo dining
- Has bar on site
- Has catering
- Has fast service
- Has gender-neutral toilets
- Has great wine list
- Has kids' menu
- Has outdoor seating
- Has seating
- Has toilets
- High chairs available
- LGBTQ+ friendly
- Lunch reservations recommended
- Offers Delivery
- Offers kerbside pickup
- Offers takeaway
- Paid street parking
- Popular for dinner
- Popular for lunch
- Popular with tourists
- Romantic
- Serves alcohol
- Serves beer
- Serves brunch
- Serves cocktails
- Serves coffee
- Serves comfort food
- Serves dessert
- Serves dine-in
- Serves dinner
- Serves great coffee
- Serves happy-hour drinks
- Serves late-night food
- Serves lunch
- Serves organic dishes
- Serves small plates
- Serves vegetarian dishes
- Serves wine
- Transgender safe space
- Trendy
- Usually has a wait
- Wheelchair Accesible
Tags
510 Stevenson St, San Francisco, CA 94103, United States
Opening Hours
Closed Now
Closed
11:30am - 2:30pm
11:30am - 2:30pm
11:30am - 2:30pm
11:30am - 2:30pm
11:30am - 2:30pm
11:30am - 2:30pm
June 28, 2025
7:47 pm