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Pausa Lunch 04-03

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Pausa Lunch 04-03 LUNCH salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 22 or 5 | 30 3 | 22 or 5 | 30 tigella, cunza, seasonal compote, truffle honey, pickles, mustard grilled bread Prosciutto San Daniele 36 mo | 14 Robiola di Capra goat, soft | 12 Prosciutto Cotto ham | 11 Torta di Peghera goat, semi-soft | 12 Mortadella pistachio, black pepper | 12 Bastarda del Grappa cow, semi-hard | 12 Porchetta rosemary, thyme, sage | 11 Pecorino Nobile sheep, semi-hard | 11 Ciccioli pork terrine | 10 San Andrea Latteria cow, semi-hard | 10 Duck Pate raisins, sage, port | 12 Chicken Liver Mousse saba , grilled bread | 10 to start hamachi crudo, artichoke & squash caponata, aged balsamic, agrumato lemon oil, fennel pollen | 16 fried rock shrimp, fennel, sage, saffron aioili | 13 saffron and asparagus arancini, pomodoro, pecorino romano | 9 burrata, grilled red endives, raisins, pine nuts, colatura di alici | 15 salad mixed chicories, roasted comice pears, candied walnuts, gorgonzola dolce, pear vinaigrette | 13 butter lettuce, fennel, pistachios, blood orange, ricotta di bufala, dill vinaigrette | 13 chopped chicories, arugula, borlotti beans, english peas, mandarines, pecorino, dill vinaigrette | 14 add : bistro steak | 8 pulled chicken | 4 tuna conserva, mixed greens, soft boiled eggs, asparagus, snap peas, spring onion, croutons, lemon vinaigrette | 17 panini choice of butter lettuce OR fried amarosa potatoes with saffron aioili focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15 focaccia | roasted lamb, mint and buffalo ricotta spread, arugula, olive pate | 16 piadina | prosciutto San Daniele, house made mozzarella, arugula | 15 piadina | salsiccia, shallots, san andrea latteria | 15 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 16 salsiccia, house made sausage, tomatoes, tuscan kale, mozzarella di bufala, tuscan pecorino | 19 calabrese salami, tomatoes, house made mozzarella, garlic, calabrian chile, sicilian wild oregano |21 stracciatella, bay scallops, asparagus, sausalito springs watercress, bottarga | 22 pasta & risotto carnaroli risotto, venetian black cuttlefish ragu | 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 powder gnocchetti sardi, wild mushrooms, spring onion, fava beans, tartufata, parmigiano | 19 223 E. 4TH AVENUE, SAN MATEO, CA 94401 @PAUSASANMATEO PAUSASANMATEO.COM executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN SPRITZ CHININO BY THE GLASS EACH | 12 EACH | 10 bolle rossi il doge | aperol, prosecco, soda, orange mixed with Fever Tree Indian Tonic Prosecco Andreola Dirupo, 9|40 Pinot Nero St. Michael Eppan, 13|50 proibito | cappelletti, grapefruit juice, prosecco Cappelletti & Tonic DOCG, Veneto NV Alto Adige ’14 l’alpino | dolin blanc, salers gentian, lemon, Tamburnin Vermouth Bianco & Tonic Franciacorta Brut Bellavista “Alma,” 18|76 Marzemino Costaripa “Mazana,” 13|50 prosecco Alessio Vermouth Rosso & Tonic Lombardia NV Lombardia ‘13 bastardo | amaro ciociaro, pineapple gum, Franciacorta Brut Rosé Contadi Castaldi, 15|64 Roero Ermanno Costa “Cascina Spagnolo,” 19|70 apricot liqueur, lime, lambrusco Lombardia NV Piemonte ‘12 BEER Lambrusco Medici Ermete “I Quercioli,” 9|34 Dolcetto D’Alba, F. Mossio Bricco Caramelli 14|52 Emilia Romagna NV Piemonte ‘13 COCKTAIL Montepulciano Fantini, Abruzzo ‘15 11|40 draft (12oz ) Sagrantino di Montefalco Broccatelli Galli 19|70 bianchi & rosé Magnolia, Kalifornia Kolsch, “Antigniano,” Umbria ‘08 San Francisco, CA (4.7% ABV) | 8 Kerner Valle Isarco, Alto Adige ’14 12|44 EACH | 12 Negroamaro Castello Monaci, 12|44 Devil’s Canyon, Silicon Blonde Ale, Ronco Broilo Conte d’Attimis-Maniago, 14|52 Salento Puglia ‘13 Pausa sour | city of London gin, cappelletti, Belmont, CA (6% ABV) | 8 Friuli-Venezia Giulia‘’09 Etna Rosso Pietradolce, Sicilia ‘14 14|52 lemon, gum syrup, egg white Fieldwork Brewing, Hazy Train IPA, Bellone Casale del Giglio, Lazio ’15 11|40 il viaggio | yuu baal mezcal, midori, lemon, Berkeley, CA (6.9% ABV) | 9 Verdeca, Masseria Li Veli, Val d‘’Itria IGT, 13|48 pineapple gum, orange bitters Puglia ‘’15 bottle lavanda | gin, lime, lavender Vermentino Olianas, Sardegna ’14 11|40 Birra Menabrea, Blonde Lager, Italy | 8 la grande mela | old tom gin, genepi, Rose Luigi Giusti, Marches ’15 12|44 La Fin Du Monde, Belgian Style new york sour apple, lemon Triple Ale, Canada | 9 padrino | yuu baal mezcal, dolin blanc, salers Weihenstephaner, Hefe Weissbier gentian, lemon twist Germany | 8 strozzino | reposado tequila, cynar ‘70’, sweet Lagunitas, “Aunt Sally,” Sour Mash Ale, vermouth, maraschino liqueur, orange twist Petaluma, CA | 8 0 PROOF sfumato | bourbon, sfumato, gum syrup, lemon Uinta Brewing, “Baba” Black Lager, Pausa 50/50 Martini | leopold’s gin OR ca Salt Lake City, UT | 7 giovane spritz, chinotto, fever tree tonic, ginger limeade, soda | 6 pineapple gum, lemon juice | 6 courage vodka, dolin dry vermouth, orange Baladin, “Nora” Spiced Ale ginger beer, bundaberg, Australia 375mL | 4 bitters Italy, 750mL | 48 lavender lemonade, soda | 6 chinotto soda, Italy (275mL) | 5 Ace Perry Hard Cider, Sonoma, CA | 8.
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