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
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