Ristobar

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2300 Chestnut (at Scott) San Francisco, CA 94123

415-923-6464

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Cuisine(s): Italian

Hours: Sun 12pm-9pm, Mon-Thu 5:30pm-10pm, Fri 5:30pm-11pm, Sat 12pm-11pm

Price: $$

Payment Types: All Major Credit Cards
Attire: Casual

Features: Patio/Sidewalk Dining, Takeout, Delivery, Wheelchair Accessible

Serving: Dinner, Lunch

Alcohol: Beer/Wine
Reservations: Accepted

Parking: Street

Description

Vietti Dinner at Ristobar Tonight

By Lou Bustamante | Mon, November 8, 2010

Get a rare opportunity tonight at Ristobar to meet with Luca Currado, winemaker at Vietti winery in the small medieval village of Castiglione Falletto, the heart of Piedmont's famous Langhe wine regio... More »

Main Menu

Soup & Vegetables

$8.00

Zuppa Di Verdura
broccoli romanesco, yukon gold potato soup

$11.00

Brodetto Di Vongole
steamed clams, garbanzo, spicy broth

$8.00

Vellutata Di Girasole
puree of sun chokes, di pasquale oil

$5.00

Bietole Al Forno
oven roasted beets, melted fontina cheese

$6.00

Broccoli Piccanti
sauteed broccolini, garlic, shredded peperoncini

$6.00

Verdure All Agro
wilted chard, kale, spinach, garlic and lemon

$11.00

Tortino Di Cardi
cardoon timbale, black truffle butter, toasted hazelnut

Salad & Crudo

$9.00

Mista
orange, carrots, capers, mesclun salad, spicy oil crostin

$11.00

Puntarelle
chicory, burrata, bell peppers, anchovy dressing

$9.00

Lattuga
butter lettuce, lemon dressing, shaved grana padano, pine nut

$10.00

Indivia Bianca
endive, water cress, candied walnuts, clementines

$10.00

Sardoni
marinated sardines, tiny tomato, rucola salsa verde

$11.00

Crudo Hiramasa
raw and marinated vegetables, sea salt

Affettati

Culatello Salumeria Biellese
center cut of pig’s leg. rubbed with spices & soaked in wine to impart a unique, elegant fragrance and flavor. referred to as the “king of salumi.”

Salame Toscano Fra Mani
coarsley ground, cured with red wine & spices. prepared like it is in the mountains of italy.

Felino Ac
classic salame made from selected lean pork meat. seasoned with salt & pepper. mild texture with a ruby red color.

Finocchiona Ac
styled after the tuscan method of curing. seasoned with fennel, white pepper & garlic to produced a full body flavor.

Calabrese Sd
mildly hot due to the addition of red calabrian chile pepper flakes. pressed into a typical flat shape, giving it a firm texture.

Mortadella Ravagnati
imported italian bologna, speckled with whole pistachio & black pepper corn. cooked, finely ground pork sausage, studded with cubed pork fat.

Lardo Salumeria Biellese
ancient traditional italian method of curing pork belly. salted with herbs & olive oil. flat from being pressed between granite slabs.

Speck Alto Adige
a lightly smoked & peppered cured prosciutto from the north eastern alps.

Prosciutto Di San Daniele Dop Sd
brined & cured pig’s leg. sweet in flavor, dark in color, aged over 16 months. black label.

Salame Rosa Fra Mani
cooked salame, coarsley chopped to create a distinctive mosaic. hints of natural fruitwood smoke, coriander, white pepper & pistachio nuts.

Formaggi

Camilla Di Capra Piemonte
bloomy rind, smooth, complex with a long finish. creamy nuances, slightly tangy.

Ciabra In Foglia Piemonte
wrapped in chestnut leaf. earthy, woodsy flavors, subtle & creamy, soft.

Pecorino Di Pienza: Toscana
sweet and nutty. mild cheese with refined elegance. dense & firm paste. toasted nuts.

Latteria Valli Bitto: Lombardia
grassy, tangy, fine grain. hard and golden brown rind; straw colored golden paste. beautifully rich & balanced cheese.

Pecorino Piacentino: Emilia Romagna
compact & intense paste. hints of peppercorn, intense with subtle notes of saffron.

Robiola 3 Latti Piemonte
soft, occasionally melty. traces of yeast. sweet & milky.

Mandriano Di Zambla: Lombardia
produced near the swiss border. delicate & fragrant. aromatic with thin rind. compact yellow in color, mild.

Blu Moncenisio: Piemonte
produced near the french border. strong & intense taste. moderately blue marbling. dense & moist texture.

Quattro Stagioni Petaluma Ca
creamy & delicate.

Main

$4.00

Olive Condite
marinated castelvetrano olives

$4.00

Frutta Speziata
mixed spiced fruit and nuts

$4.00

Caponata Sicilian
style vegetables casserole

$4.00

Crochette
chicken fritters, spicy peppers sauce

$3.00

Pane
assortment of gary’s bread

Fish, Poultry & Meat

$16.00

Gamberoni
sea bass wrapped prawns, rucola, bottarga di muggine

$18.00

Orata
olive oil poached sea bream, lemon, olive tapenade

$12.00

Polpettine
lamb meatballs, raisins, almonds, zucchini sauce

$15.00

Anatra
duck leg confit, mushrooms, huckleberry reduction

$18.00

Osso Buco
slow braised veal shank, puree of celery root, veal stock

$18.00

Quaglia
pan roasted quail, citrus, garlic, sage

Pasta & Grains

$15.00

Gnocchi
gorgonzola dolce latte, sicilian pistachio

$15.00

Cavatelli
yellow pepper puree, crawfish, crustacean sauce

$15.00

Paccheri
sauteed guanciale, cipolline, pecorino romano, hazelnut

$16.00

Pappardelle
fish and shellfish, spicy tomato, zucchini

$16.00

Risotto
vialone nano rice, treviso radicchio, prosecco, crescenza

Pizza

$10.00

Lombard
tomato passata, fior di latte, oregano, basil

$10.00

Divisadero
tomato sauce, radicchio, balsamic, pecorino

$10.00

Market Street
smoked mozzarella, escarole, calabrian chili, herbs

$11.00

Valencia
ricotta, goat cheese, asiago, pear, watercress

$12.00

Vesta
tomato sauce, ricotta, fennel sausage, speck, rucola

Looking for another city?

Ristobar

2300 Chestnut (at Scott) San Francisco, CA 94123

415-923-6464

Description

Vietti Dinner at Ristobar Tonight

By Lou Bustamante | Mon, November 8, 2010

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