to startred snapper crudo, grapefruit, pickled beets, agrumato orange oil, tarragon | 16

salmon “finto crudo”, asparagus, bolzanina sauce, truffle perlage | 15

graukase cheese, pickled onions, comice pear puree, grilled bread | 13

smoked burrata, grilled red endives, raisins, pine nuts, colatura di alici, saba | 15

pork belly, honeycrisp apples, celery root puree, hazelnuts, crispy parmigiano reggiano | 16

roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley | 15

mixed chicories, roasted comice pears, pomegranate, gorgonzola dolce, pear vinaigrette | 13

butter lettuce, fennel, pistachios, blood orange, sheep milk ricotta, dill vinaigrette | 13

p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 6

salsiccia, tomatoes, house made mozzarella, tuscan kale, pecorino di filiano | 1 9

prosciutto cotto, tomatoes, house made mozzarella, shallots, wild mushrooms, baby spinach, saffron pecorino | 2 1

mozzarella di bufala, broccolini di ciccio, cetara anchovies, sicilian capers, leccino olives, tomatoes | 21

pasta & r i sottocarnaroli risotto, wild mushrooms, tartufata, thyme, red wine, parmigiano reggiano | 20

chocolate ravioli, buffalo ricotta & braised beef, demi-glace, crispy wild mushrooms, parmigiano reggiano | 24

stinging nettle mezzi rigatoni, braised pork sausage ragu, parmigiano reggiano | 20

linguine di grano arso, manila clams, borlotti beans, calabrian chile, bottarga, lemon zest | 24

senise fussili, broccolini di ciccio pesto, sheep milk ricotta | 18

entreesgrilled bistro steak, amarosa potatoes, roasted romanesco cauliflower, balsamic caramelized onions | 32

braised lamb shank, polenta taragna, tokyo turnips, savoy spinach, mint pistachio pesto| 30

butcher’s sausages, rabbit & pork, braised red cabbage, whole-grain mustard, salsiccia and buffalo ricotta tirtlen | 26

stuffed quail, wild mushrooms, belluga lentils, roasted butternut squash, salsa verde | 25

white bass, lollipop kale, white asparagus puree, pea tendrils, castelvetrano olives, meyer lemon | 30

D I N N E R

salum iButcher’s Board house selection3 | 2 2 o r 5 | 3 0tigella, cunza, pickles, mustard

Prosciutto San Daniele | 1 4DOK dall'ava black label riserva

Prosciutto cotto ham | 1 1

Mortadella pistachio, black pepper | 1 2

Porchetta rosemary, thyme, sage | 1 1

Ciccioli pork terrine | 1 0

Rabbit Pate artichoke, rosemary, meyer lemon | 1 2

formagg iChef’s Board house selection3 | 2 2 o r 5 | 3 0seasonal compote, panforte, truffle honey, grilled bread

Robiola Due Latte cow, goat, soft | 12

Taleggio cow, semi-soft | 11

Gorgonzola Dolce cow, semi-soft | 10

Blu di Bagnoli goat, semi-soft | 14

Asiago cow, semi-hard | 10

Pecorino Sardo sheep, hard | 13

Parmigiano Reggiano Vacche Rosse 30 mo. | 12cow, hard

amarosa potatoes | 8

lollipop kale, guanciale | 8

sauteed mixed chicories, pine nuts, raisins | 8

s ides

2 2 3 E . 4 T H A V E N U E , S A N M A T E O , C A 9 4 4 0 1 @ P A U S A S A N M A T E O P A U S A S A N M A T E O . C O M

executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN

S P R I T Z

C O C K T A I L

draftDevil’s Canyon, Silicon Blonde Ale,

Belmont, CA | 8

Magnolia, Kalifornia Kolsch,

San Francisco, CA | 8

Fieldwork Brewing, Hazy Train IPA,

Berkeley, CA | 9

bottleBirra Menabrea, Blonde Lager, Italy | 8

La Fin Du Monde, Belgian Style

Triple Ale, Canada | 9

Weihenstephaner, Hefe Weissbier

Germany | 8

Lagunitas, “Aunt Sally,” Sour Mash Ale,

Petaluma, CA | 8

Uinta Brewing, Hop Nosh IPA,

Salt Lake City, UT | 7

Uinta Brewing, “Baba” Black Lager,

Salt Lake City, UT | 7

Baladin, “Nora” Spiced Ale

Italy, 750mL | 48

giovane spritz, chinotto, fever tree tonic,

pineapple gum, lemon juice | 6

agrumato, orange, lemon, egg white | 5

black currant kombucha, draft (.4% ABV) | 6

raspberry mint lemonade | 6

ginger limeade | 6

ginger beer | 4

B E E R

0 P R O O F

bolleProsecco Andreola Dirupo, 9|40

DOCG, Veneto NV

Franciacorta Brut Bellavista “Alma,” 18|76

Lombardia NV

Franciacorta Brut Rosé Contadi Castaldi, 15|64

Lombardia NV

Lambrusco Medici Ermete “I Quercioli,” 9|34

Emilia Romagna NV

b ianch i & roséKerner Valle Isarco, Alto Adige ’14 12|44

Friulano Ronchi di Cialla 13|50

Friuli Venezia Giulia ’14

Sauvignon La Cappuccina Balsaltic, 11|40

Veneto ’15

Bellone Casale del Giglio, Lazio ’14 11|40

Verdeca, Masseria Li Veli, Val d‘’Itria IGT, 12|44

Puglia ‘’15

Mantonico Statti Calabria ’13 14|52

Chiaretto Costaripa “RosaMara” 12|44

Lombardia ’15

ross iPinot Nero St. Michael Eppan, 13|50

Alto Adige ’14

Marzemino Costaripa “Mazana,” 13|50

Lombardia ‘13

Dolcetto D’Alba, F. Mossio Bricco Caramelli 14|52

Piemonte ‘13

Barbera d’Asti Il Falchetto “Pian Scorrone,” 10|38

Piemonte ‘’15

Veronese Blend Masi Brolo 14|52

Campofiorin Oro, Veneto ‘11

Cabernet Blend Petra “Hebo,” 15|56

Toscana ‘13

Montepulciano Fantini, Abruzzo ‘15 11|40

Montefalco Rosso Fattoria di Milziade 15|56

“Antano,” Umbria ‘13

Nero D’Avola Rapitalá “Campo Reale,” 10|38

Sicilia ‘15

Etna Rosso Pietradolce, Sicilia ‘14 14|52

B Y T H E G L A S S

E A C H | 1 2

il doge | aperol, prosecco, soda, orange

proibito | cappelletti, grapefruit juice, prosecco

l’alpino | dolin blanc, salers gentian, lemon,

prosecco

bastardo | amaro ciociaro, pineapple gum,

apricot liqueur, lime, Lambrusco

E A C H | 1 2

Pausa sour | city of London gin, cappelletti,

lemon, gum syrup, egg white

la grande mela | old tom gin, genepi,

new york sour apple, lemon

padrino | yu baal mezcal, dolin blanc, salers

gentian, lemon twist

strozzino | reposado tequila, cynar ‘70’, sweet

vermouth, maraschino liqueur, orange twist

sfumato | bourbon, sfumato, gum syrup, lemon

Pausa 50/50 Martini | leopold’s gin OR ca

courage vodka, dolin dry vermouth, orange

bitters