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Staffan Terje
Business Casual
American Express
Visa/MasterCard
Not Accepted
Extensive Wine List
Chef's Tasting Menu
Seasonal Menus
Vegetarian Options
Take Out Meals
Valet Parking
Handicap Accessible
Private Parties
Private Rooms
Banquet Facilities
San Francisco
Perbacco
Hours:
Lunch
Monday - Friday
11:30 am - 2:30 pm
Dinner
Monday - Friday
5:30 pm - 10:00 pm
Saturday
5:30 pm - 10:00 pm
Meals:
Lunch
Dinner
Cuisine:
Italian
230 California Street
San Francisco, CA 94111United States
(415) 955-0663
“Perbacco” is an Italian word to accentuate positive comments. It can also be an expression of pleasure and surprise, as well as a reference to Bacchus, God of Wine and “good times.” A fitting name for a ristorante so thoroughly steeped in the traditions of Italy, yet with a refreshingly modern feel and attitude. Perbacco introduces urban San Francisco to the full range of flavors found in the Italian regions of Piemonte and Liguria, with a touch of France by way of Provence.
Chef/Owner Staffan Terje and Owner Umberto Gibin have been sharing their passion for the food and wine of Italy with Americans for nearly three decades. With the opening of Perbacco, Terje and Gibin, culinary stars who rose to prominence at some of California' s finest Italian restaurants, including Scala's Bistro, Chianti and Poggio, as well as the esteemed San Francisco dining destinations Fifth Floor and Masa's, ensure that each guest gets a taste of an authentic Italian dining experience.
“The Bay Area’s Top 100 restaurants ”
—San Francisco Chronicle, 2011
“My Go-To Places for Regional Italian Food in San Francisco”,
-—Mark Bittman, New York Times, 2011
“The Birra Moretti Best Authentic Italian Restaurant in North America”
—Birra Moretti, 2011
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Menu
Print
APPETIZERS
SALUMI MISTI – A SELECTION OF HOUSE CURED SALUMI MADE USING TRADITIONAL PIEMONTESE RECIPES 12
VITELLO TONNATO – SLOW ROASTED VEAL / LEMON AND ALBACORE TUNA SAUCE / CAPERS / ARUGULA 11
PIASTRA SEARED LOCAL SQUID / MARINATED BORLOTTI BEANS AND CARMAGNOLA PEPPERS / ANCHOVY VINAIGRETTE 10
FRITTO MISTO OF ROCK SHRIMP / SEASONAL BEANS / OLIVES / FENNEL / LEMON AIOLI 11
MARIQUITA FARM RADICCHIO SALAD / BASIL / RICOTTA SALATA / RED WINE VINAIGRETTE 9
PEAR AND POMEGRANATE SALAD / GORGONZOLA CHEESE / ENDIVE / ARUGULA / RADICCHIO / POMEGRANATE VINAIGRETTE 10
BURRATA CHEESE / ROASTED CARMAGNOLA PEPPERS / MARINATED ANCHOVY / BAGNA CAUDA SAUCE / PAN GRATTATO 12
ROASTED BABY BEETS / CIPOLLINE “AGRODOLCE” / TESTA / HORSERADISH CREMA / TINY BEET GREENS 10
SOUP / PASTA / RISOTTO
ROASTED BUTTERNUT SQUASH PASSATO / SAGE-BROWN BUTTER 9
AGNOLOTTI DAL PLIN FILLED WITH ROASTED VITELLONE AND SAVOY CABBAGE / SUGO D’ARROSTO 18
RAVIORA – PASTA FILLED WITH BUTTERNUT SQUASH / PARMIGIANO REGGIANO / POMEGRANATE 17
LANGAROLI – PASTA FILLED WITH BRASATO OF SHORT RIBS AND PORCINI MUSHROOMS / RED WINE BUTTER 18
COUJETTE – OCCITAINE POTATO GNOCCHI / WOLFE RANCH QUAIL RAGU / SAGE / ROASTED PEARS 18
STRACCI PEPATI – 7 PEPPER PASTA “RAGS”/ LIBERTY FARM DUCK RAGU / AMARENE CHERRIES 18
RABATÒN – HERB AND SPINACH RICOTTA GNOCCHI / SAUTÉED GOLDEN CHANTERELLES / BROWN BUTTER / SPINACH 17
PAPPARDELLE – WIDE PASTA RIBBONS / SLOW COOKED SHORT RIB RAGU / ROASTED CIPOLLINE / GRATED HORSERADISH 18
TAJARIN – HANDCUT TAGLIATELLE / 5 HOUR PORK SUGO / PORCINI MUSHROOMS 17
RISOTTO – GOLDEN CHANTERELLES / ROASTED AUTUMN SQUASH / SMOKED PANCETTA / SPINACH 18
MAIN COURSES
INSALATA DI TONNO – ALBACORE TUNA CONSERVA / MARINATED CORONA BEANS / OLIVE-TOMATO CRUDA 15
POLLO ALLA CACCIATORA – CHICKEN BRAISED WITH WILD MUSHROOMS / PEPPERS / TOMATO / SOFT POLENTA 17
FRICASSEA – PIEMONTESE LAMB STEW / WHITE WINE / CREAM / DILL / YOUNG VEGETABLES 17
PAN SEARED HANGER STEAK / ROASTED MUSHROOM PANZANELLA / RED ONION MARMELLATA 19
SEMOLINA DUSTED SKATE WING / FRIARELLI PEPPERS AND ARTICHOKES / YOUNG ONION / MEYER LEMON BUTTER 21
ZUPPA DI PESCE – LIGURIAN FISHERMAN’S STEW / ROASTED TOMATO / FENNEL / SAFFRON AIOLI 21
CAPICOLLO ARROSTO – SLOW ROASTED PORK SHOULDER / CASTELLUCCIO LENTILS / ESCAROLE / FRUIT MOSTARDA 18
SUBRICH – PIEMONTESE VEAL AND PORK MEATBALLS / BROWN BUTTER-SAGE APPLES / POTATO PURÉE / SPICED VEAL JUS 16
ON THE SIDE
FINGERLING POTATOES ROASTED WITH ROSEMARY AND GARLIC 5
BROCCOLI ROMANESCO / ANCHOVY BUTTER / LEMON 5
BROWN BUTTER BRUSSEL SPROUTS / CAPERS / SHALLOTS / PARMIGIANO REGGIANO 5
PAN ROASTED FENNEL / LEMON / OLIVE OIL 5
BUTTERNUT SQUASH / GOLDEN CHANTERELLES / SAGE 5
SALUMI PIEMONTESI – HOUSE CURED SALAMI AND MEATS
SALSICCIA CRUDA DI BRA – SPICED VEAL AND PORK SAUSAGE SERVED RAW ON GRILLED CROSTINI 8
SALUMI MISTI 18/28
A SELECTION OF HOUSE CURED SALUMI INSPIRED BY TRADITIONAL PIEMONTESE RECIPES:
SALSICCIA DI BRA / TESTA IN CASSETTA DI GAVI / SALAME NEBBIOLO / PANCETTA STESA
LARDO DI CAVOUR / SALAME COTTO D’ASTI / COPPA AL BAROLO / SALAME BUE / LARDO REALE
APPETIZERS
CRUDO – TWO MINUTE CEVICHE OF NANTUCKET BAY SCALLOPS / AVOCADO / CITRON / POMEGRANATE / SERRANO PEPPER 15
PIASTRA ROASTED OCTOPUS / MARINATED BORLOTTI BEANS AND CARMAGNOLA PEPPERS / ANCHOVY VINAIGRETTE 12
VITELLO TONNATO – SLOW ROASTED VEAL / LEMON AND ALBACORE TUNA SAUCE / CAPERS / ARUGULA 11
BATSOÀ – CRISP PIG’S TROTTER CAKES / PARSNIP PURÉE / HOUSE MADE PEAR MOSTARDA 12
FRITTO MISTO OF ROCK SHRIMP / SEASONAL BEANS / OLIVES / FENNEL / LEMON AIOLI 11
CARNE CRUDA DI VITELLONE – TARTARE OF PASTURED VEAL / TRUFFLED LARDO CROSTONE 13
PEAR AND POMEGRANATE SALAD / GORGONZOLA CHEESE / ENDIVE / ARUGULA / RADICCHIO / POMEGRANATE VINAIGRETTE 10
BURRATA CHEESE / ROASTED CARMAGNOLA PEPPERS / MARINATED ANCHOVY / BAGNA CAUDA SAUCE / PAN GRATTATO 12
ROASTED BABY BEETS / CIPOLLINE “AGRODOLCE” / TESTA / HORSERADISH CREMA / TINY BEET GREENS 10
SOUP / PASTA / RISOTTO
ZUPPA DI PESCE – LIGURIAN FISHERMAN’S SOUP / ALMOND-PARSLEY PESTO 9
AGNOLOTTI DAL PLIN – PASTA FILLED WITH ROASTED VITELLONE AND SAVOY CABBAGE / SUGO D’ARROSTO 13/18
RABATÒN – HERB AND SPINACH RICOTTA GNOCCHI / SAUTÉED GOLDEN CHANTERELLES / BROWN BUTTER / SPINACH 12/17
LANGAROLI – PASTA FILLED WITH BRASATO OF SHORT RIBS AND PORCINI MUSHROOMS / RED WINE BUTTER 13/18
ANGNOLI DI CONIGLIO – PASTA FILLED WITH ROASTED RABBIT / CHANTERELLES / MOSCATO JUS 13/18
STRACCI PEPATI – 7 PEPPER PASTA “RAGS”/ LIBERTY FARM DUCK RAGU / ORANGE 13/18
RAVIORA – PASTA FILLED WITH ROASTED BUTTERNUT SQUASH / PARMIGIANO REGGIANO / POMEGRANATE / SAGE BUTTER 12/17
TAJARIN – HANDCUT TAGLIATELLE / 5 HOUR PORK SUGO / PORCINI MUSHROOMS 12/17
PAPPARDELLE – WIDE PASTA RIBBONS / SLOW COOKED SHORT RIB RAGU / ROASTED CIPOLLINE / GRATED HORSERADISH 13/18
RISOTTO – GOLDEN CHANTERELLES / ROASTED AUTUMN SQUASH / SMOKED PANCETTA / SPINACH 14/19
MAIN COURSES
ALASKAN HALIBUT / ARTICHOKE HEARTS AND FRIARELLI PEPPERS / MEYER LEMON BUTTER / BLACK OLIVE CONDIMENTO 26
SEARED STRIPED SEA BASS / MATSUTAKE MUSHROOM / BABY TURNIPS / BRAISED RAPINI / HERB JUS 26
LIBERTY FARM DUCK BREAST / BRUSSEL SPROUTS AND APPLES IN PADELLA / PASSATO DI SANCRAU / NATURAL JUS 24
CAPICOLLO ARROSTO – SLOW ROASTED PORK SHOULDER / CASTELLUCCIO LENTILS / ESCAROLE / FRUIT MOSTARDA 23
CUNIJ – ROASTED DEVIL’S GULCH RABBIT LEG AND BOUDIN / ROASTED SQUASH PASSATO / SALAD OF FALL FRUITS 25
WOLFE RANCH QUAIL “ALLA CACCIATORA” / WILD MUSHROOMS / FRIARELLI PEPPERS / TOMATO / CIPOLLINE 25
BEEF SHORT RIB STRACOTTO / CELERY ROOT PURÉE / CIPOLLINE / HORSERADISH CREMA / HAZELNUT GREMOLATA 24
ON THE SIDE
BROWN BUTTER BRUSSEL SPROUTS / CAPERS / SHALLOTS / PARMIGIANO REGGIANO 5
BROCCOLI ROMANESCO / ANCHOVY BUTTER / LEMON 5
FINGERLING POTATOES PAN ROASTED IN LARDO WITH ROSEMARY AND GARLIC 5
PAN ROASTED FENNEL / LEMON / OLIVE OIL 5
BUTTERNUT SQUASH / GOLDEN CHANTERELLES / SAGE 5
SEASONAL COCKTAILS
DIMMI! DIMMI! 10
TEQUILA / DIMMI LIQUOR DI MILANO / LIME / FRESH GRAPES / AGAVE SYRUP
PERBACCO CLASSICS
LIMONATA SCOZZESE 10
HENDRICKS GIN / CUCUMBER SYRUP / FRESH CUCUMBER / LEMON JUICE
MANDARINO 10
ABSOLUT MANDARIN VODKA / POMEGRANATE / COINTREAU / LIME
PERBACCO! 10
KETEL ONE CITRON / AMARETTO DI SARONNO / MEYER LEMON
BOURBONMELA 10
BASIL HAYDEN / APPLE BRANDY / FRESH BASIL / APPLE JUICE / PEACH BITTERS
CLASSICS REVISITED
FIOR D’ARANCIO 10
PROSECCO /ORANGE BLOSSOM WATER / ST.GERMAIN / LAVENDER BITTERS
JLC 10
JAMESON / LEMON JUICE / CANTON GINGER LIQUER / GINGER BEER
THE FINANCIAL 10
HIGH WEST SILVER OAT WHISKEY /CINZANO BIANCO /GRAPEFRUIT BITTERS
NEGRONI SBAGLIATO 10
ABSOLUT VODKA / CAMPARI / CARPANO ANTICA FORMULA
MEYER LEMON PANNA COTTA / HUCKLEBERRY COMPOTE / ROSEMARY SHORTBREAD 8
2010 MOSCATO D’ASTI, LAURA, BOERI, PIEMONTE 10
PINE NUT AND HONEY TART / VANILLA CREAM / RED WINE POACHED PEAR 8
2008 RECIOTO DELLA VALPOLICELLA CLASSICO, VENTURINI, VENETO 12
BONET – WILD HARVESTED CHOCOLATE CUSTARD / WHIPPED CREAM / AMARETTI 8
2007 PASSITO DI PANTELLERIA, BEN RYE, DONNAFUGATA, SICILIA 18
GIANDUJA – DARK CHOCOLATE AND HAZELNUT PRAILINE BAR / CARAMELIZED COCOA NIB GELATO / MALDON SALT 8
2006 LACRIMA DI MORRO D’ALBA, PASSITO, LUCIANO LANDI, MARCHE 16
NUVOLA – MERENGUE “CLOUD” / ROASTED PLUM COMPOTE PLUM SORBETTO / LEMON MASCARPONE 8
ORO, VINO PASSITO, MORODER, MARCHE 14
WARM HAZELNUT-APPLE CAKE / HAZELNUT GELATO / PRESSED APPLES 8
ORO, VINO PASSITO, MORODER, MARCHE 14
BRUTTI MA BUONI / “UGLY BUT GOOD” PIEMONTESE HAZELNUT COOKIES 5
2001 VIN SANTO DEL CHIANTI CLASSICO, ISOLE E OLENA, TOSCANA 18
GELATI E SORBETTO
STRACCIATELLA – FIOR DI LATTE GELATO / BITTER SWEET CHOCOLATE 7
BURNT CARAMEL GELATO / TAHITIAN VANILLA SEA SALT / PIGNOLI COOKIE 7
PEAR-BASIL SORBETTO / PISTACHIO BUTTER COOKIES 7
PANFORTE – SPICED NUT AND DRIED FRUIT CAKE 3
“A great wine, which many compare to a work of art, is actually a work of nature. It is the work of the sun, of the site climate, of the soil type and so on. A great wine is a work of the land”
Definition of a great vineyard by Paolo Cordero di Montezemolo
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