to starthamachi crudo, artichoke & squash caponata, aged balsamic, agrumato lemon oil, fennel pollen | 16

crispy egg, english peas, snap peas, sausalito springs watercress, truffle perlage | 13

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

beef tongue carpaccio, wild arugula, pickled cherry tomatoes, puffed wild rice, parmigiano reggiano | 13

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

mixed chicories, roasted comice pears, candied walnuts, 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, house made sausage, tomatoes, tuscan kale, onions, house made mozzarella, pecorino di filiano | 1 9

calabrese salami, tomatoes, house made mozzarella, garlic, calabrian chile, sicilian wild oregano | 2 1

stracciatella, bay scallops, asparagus, sausalito springs watercress, bottarga | 22

pasta & r i sottocarnaroli risotto, bay scallops, purple artichokes, lemon, spring onions | 22

squid ink shell pasta, spicy lamb sugo, chickpeas, pecorino, mint | 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

truffle & porcini gnocchetti sardi, wild mushrooms, spring onion, fava beans, tartufata, parmigiano | 19

entreesgrilled bistro steak, amarosa potatoes, english pea puree, wild mushrooms, balsamic caramelized onions | 32

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

cotechino, belluga lentils, roasted root vegetables, horseradish mousse, pickled onions | 26

stuffed quail, wild mushrooms, saffron fregola sarda, radicchio di castelfranco, salsa verde | 25

striped 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 36 mo | 1 4

Prosciutto Cotto ham | 1 1

Mortadella pistachio, black pepper | 1 2

Porchetta rosemary, thyme, sage | 1 1

Ciccioli pork terrine | 1 0

Duck Pate raisins, sage, port | 1 2

Chicken Liver Mousse saba , grilled bread | 1 0

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

Robiola di Capra goat, soft | 12

Torta di Peghera goat, semi-soft | 12

Bastardo del Grappa cow, semi-hard | 12

Caprino Sardo goat, semi-hard | 1 2

San Andrea Latteria cow, semi-hard | 10

amarosa potatoes | 8

lollipop kale, guanciale | 9

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/butcher DAN MUSSULMAN

S P R I T Z

C O C K T A I Ldraft ( 12oz )

Magnolia, Kalifornia Kolsch,

San Francisco, CA (4.7% ABV) | 8

Devil’s Canyon, Silicon Blonde Ale,

Belmont, CA (6% ABV) | 8

Fieldwork Brewing, Hazy Train IPA,

Berkeley, CA (6.9% ABV) | 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, “Baba” Black Lager,

Salt Lake City, UT | 7

Baladin, “Nora” Spiced Ale

Italy, 750mL | 48

Ace Perry Hard Cider, Sonoma, CA | 8

giovane spritz, chinotto, fever tree tonic,

pineapple gum, lemon juice | 6

lavender lemonade, soda | 6

ginger limeade, soda | 6

ginger beer, bundaberg, Australia 375mL | 4

chinotto soda, Italy (275mL) | 5

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

Ronco Broilo Conte d’Attimis-Maniago, 14|52

Friuli-Venezia Giulia‘’09

Bellone Casale del Giglio, Lazio ’15 11|40

Verdeca, Masseria Li Veli, Val d‘’Itria IGT, 13|48

Puglia ‘’15

Vermentino Olianas, Sardegna ’14 11|40

Rose Luigi Giusti, Marches ’15 12|44

ross iPinot Nero St. Michael Eppan, 13|50

Alto Adige ’14

Marzemino Costaripa “Mazana,” 13|50

Lombardia ‘13

Roero Ermanno Costa “Cascina Spagnolo,” 19|70

Piemonte ‘12

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

Piemonte ‘13

Montepulciano Fantini, Abruzzo ‘15 11|40

Sagrantino di Montefalco Broccatelli Galli 19|70

“Antigniano,” Umbria ‘08

Negroamaro Castello Monaci, 12|44

Salento Puglia ‘13

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

C H I N I N O

E A C H | 1 0

mixed with Fever Tree Indian Tonic

Cappelletti & Tonic

Tamburnin Vermouth Bianco & Tonic

Alessio Vermouth Rosso & Tonic

E A C H | 1 2

Pausa sour | city of London gin, cappelletti,

lemon, gum syrup, egg white

il viaggio | yuu baal mezcal, midori, lemon,

pineapple gum, orange bitters

lavanda | gin, lime, lavender

la grande mela | old tom gin, genepi,

new york sour apple, lemon

padrino | yuu 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