Tavola Rustica - San Francisco Menu

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Tomato soup (Vegan)

Thinly sliced air-cured beef, shaved Parmigiano Reggiano, wild arugula, fried capers, and lemon

fried mix of shrimp and seasonal vegetable medley with house-made lemon aioli

Creamy burrata, organic yellow peach, wild arugula, and saba. With an option of adding Prosciutto di San Daniele and avocado

Fried calamari with warm marinara sauce

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Grilled spanish octopus with piquillo pepper sauce, cannelini beans, herb salad, & salsa verde

Raw sirloin, black truffe paste, capers, pickled peppers, mustard and crackers

Campania recipe with California touch. Handmade ricotta lemon-filled pasta, Pesto Genovese with basil, garlic, and pinenuts, Toy Box cherry tomatos, & Parmigiano Reggiano

Emilia-Romagna classic with an East Coast touch. Short cone-shaped fresh pasta with %100 Beef ragu braised 3 hours with Syrah wine from France, horseradish cream, and Parmigiano Reggiano

Classic Sicilian seafood pasta. Fresh linguine pasta with salmon, squid, mussels, shrimp, capers, tomato sauce, & basil

Classic pasta from Puglia. Orecchiette with mild Italian sausage, broccoli rabe, spicy chili flakes, Parmigiano Reggiano

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Piemontese Acquerello carnaroli rice, asparagus, snap peas, Parmigiano Reggiano, and mint

Choose your fresh pasta, choose one sauce and as many as proteins and additions

Fresh Spaghetti, San Marzano tomato sauce, cherry tomatos, garlic, basil, parmigiano reggiano. With PROTEIN option

Spaghetti with Sicilian crushed chilis, calabrian chilis, san marzano tomatoes, parmigiano, and basil

Fresh linguine with Italian sausage, wild mushrooms, onion, Parmigiano Reggiano, with choice of cream, tomato, or pink sauce

Fresh fettuccine pasta with our signature Alfredo sauce. With PROTEIN options

Candy-shaped ravioli filled with pear, Asiago, and Taleggio cheeses served with imported gorgonzola dolce cream sauce, crispy smoked prosciutto, and candied walnuts

Fresh hand-cut pappardelle with salmon in a creamy pink sauce

Fresh pappardelle with truffle cream sauce, wild mushrooms, Italian sausage, and Parmigiano Reggiano

Chickpea stew with Moroccan spices, local organic vegetables, fregola pasta, and dill yogurt

Whole Mediterranean seabass cooked with lemon and rosemary, served wild wild arugula & fennel salad, grilled lemon

2 fried boneless skinless chicken thighs, snap pea-radish slaw, jalapeno vinaigrette, cilantro, side ranch

Braised lamb shank with potato puree, organic sauteed rainbow chard, white wine jus, and gremolata

12 oz. spiced NY steak, grilled organic broccoli di ciccio, roasted potatoes, herbed compound butter

Atlantic salmon filet, roasted organic mix vegetables, lemon-caper-white wine-butter sauce

mascarpone crema, ladyfingers, espresso, and cacao

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

sponge cake, mascarpone, lemon, & raspberry sauce

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Tomato soup (Vegan)

Thinly sliced air-cured beef, shaved Parmigiano Reggiano, wild arugula, fried capers, and lemon

fried mix of shrimp and seasonal vegetable medley with house-made lemon aioli

Creamy burrata, organic yellow peach, wild arugula, and saba. With an option of adding Prosciutto di San Daniele and avocado

Fried calamari with warm marinara sauce

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Grilled spanish octopus with piquillo pepper sauce, cannelini beans, herb salad, & salsa verde

Raw sirloin, black truffe paste, capers, pickled peppers, mustard and crackers

Campania recipe with California touch. Handmade ricotta lemon-filled pasta, Pesto Genovese with basil, garlic, and pinenuts, Toy Box cherry tomatos, & Parmigiano Reggiano

Emilia-Romagna classic with an East Coast touch. Short cone-shaped fresh pasta with %100 Beef ragu braised 3 hours with Syrah wine from France, horseradish cream, and Parmigiano Reggiano

Classic Sicilian seafood pasta. Fresh linguine pasta with salmon, squid, mussels, shrimp, capers, tomato sauce, & basil

Classic pasta from Puglia. Orecchiette with mild Italian sausage, broccoli rabe, spicy chili flakes, Parmigiano Reggiano

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Piemontese Acquerello carnaroli rice, asparagus, snap peas, Parmigiano Reggiano, and mint

Choose your fresh pasta, choose one sauce and as many as proteins and additions

Fresh Spaghetti, San Marzano tomato sauce, cherry tomatos, garlic, basil, parmigiano reggiano. With PROTEIN option

Spaghetti with Sicilian crushed chilis, calabrian chilis, san marzano tomatoes, parmigiano, and basil

Fresh linguine with Italian sausage, wild mushrooms, onion, Parmigiano Reggiano, with choice of cream, tomato, or pink sauce

Fresh fettuccine pasta with our signature Alfredo sauce. With PROTEIN options

Candy-shaped ravioli filled with pear, Asiago, and Taleggio cheeses served with imported gorgonzola dolce cream sauce, crispy smoked prosciutto, and candied walnuts

Fresh hand-cut pappardelle with salmon in a creamy pink sauce

Fresh pappardelle with truffle cream sauce, wild mushrooms, Italian sausage, and Parmigiano Reggiano

Chickpea stew with Moroccan spices, local organic vegetables, fregola pasta, and dill yogurt

Whole Mediterranean seabass cooked with lemon and rosemary, served wild wild arugula & fennel salad, grilled lemon

2 fried boneless skinless chicken thighs, snap pea-radish slaw, jalapeno vinaigrette, cilantro, side ranch

Braised lamb shank with potato puree, organic sauteed rainbow chard, white wine jus, and gremolata

12 oz. spiced NY steak, grilled organic broccoli di ciccio, roasted potatoes, herbed compound butter

Atlantic salmon filet, roasted organic mix vegetables, lemon-caper-white wine-butter sauce

mascarpone crema, ladyfingers, espresso, and cacao

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

sponge cake, mascarpone, lemon, & raspberry sauce

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Tomato soup (Vegan)

Thinly sliced air-cured beef, shaved Parmigiano Reggiano, wild arugula, fried capers, and lemon

fried mix of shrimp and seasonal vegetable medley with house-made lemon aioli

Creamy burrata, organic yellow peach, wild arugula, and saba. With an option of adding Prosciutto di San Daniele and avocado

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Grilled spanish octopus with piquillo pepper sauce, cannelini beans, herb salad, & salsa verde

Avocado with herbs on multigrain sourdough toast, 2 poached eggs, Marash pepper, and wild arugula & fennel salad

3 eggs omelette with fontina cheese, wild mushrooms, spinach, zucchini, side of home-fries, & aioli

Shoestring fries topped with 6 hour braised oxtail ragu, Parmigiano Reggiano, & sour cream

scrambled egg, Italian sausage, fontina cheese, tomatillo salsa, pico de gallo, sour cream with side of home-fries, & aioli

Prosciutto san daniele, creamy burrata, tomatoes, olive oil on house-made bread, & side of wild arugula and fennel salad

Buttermilk fried chicken thigh, creamy coleslaw, spicy calabrian chilis on brioche bun with side of shoestring fries & housemade ranch

Mozzarella base, crispy smoked prosciutto, wild mushrooms, egg, and wild arugula

Italian panettone, maple syrup, fresh fruit, and creme chantilly

Classic Sicilian seafood pasta. Fresh linguine pasta with salmon, squid, mussels, shrimp, capers, tomato sauce, & basil

Emilia-Romagna classic with an East Coast touch. Short cone-shaped fresh pasta with %100 Beef ragu braised 3 hours with Syrah wine from France, horseradish cream, and Parmigiano Reggiano

Shoestring fries with Rustic sauce

Organic broccoli di ciccio, lemon, and Marash pepper

nuggets and fries with ketchup

GRAPE: Riesling TASTING: Classic DRY riesling. Crisp, edgy acidity, light, citrusy, bone dry white from Mosel. Petroleum comes thru just right amount. Very good value wine made by a great producer. This is their entry level, ‘horsepower’ wine. MORE: A selection from the nearly vertical slopes of blue and red Devonian slate found around the towns of Piesport, Zeltingen, Graach and Wehlen. This Stelvin-enclosed wine was fermented entirely in stainless steel at cool temperatures. Fresh, lively, fruit-forward and yet gently dry, the Incline is a lovely example of what these hallowed hills can provide in the right hands!

This is a special collaboration between Broc and Tavola Rustica, who offers delicious Italian inspired dishes to San Francisco and Larkspur. This is our second cuvee release making a fantastic food-friendly wine that bursts with red fruit and a gentle tannin to match hearty Italian fare. The Nero d’Avola was handpicked early in the morning, in the middle of September, at Fox Hill Vineyard in Mendocino Country. It arrived in the Broc Cellars Berkeley cellar the same morning, and was destemmed to ferment in an open top stainless tank with its native yeasts. The fermenting saw twice daily pumpovers and was gently pressed as it finished fermentation. The wine was transferred to 350L hogs head barrique to age and develop for 18 months. FUN FACT: Nero D’Avola is the first grape that Broc Cellars began sourcing from Fox Hill Vineyard in 2013, before purchasing the vineyard ten years later in 2023.