Pausa Dinner 01-09
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DINNER salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 18 or 5 | 27 3 | 18 or 5 | 27 tigella, cunza, seasonal compote, panforte, truffle honey, pickles, mustard grilled bread Prosciutto San Daniele | 14 Robiola 3 Latti goat, sheep, cow, soft | 10 DOK dall'ava black label riserva Ol Sciur goat blue, soft | 14 Prosciutto cotto ham | 11 Gorgonzola Piccante cow, semi-soft | 10 Mortadella pistachio, black pepper | 12 Latteria S. Andrea Mezzano cow, semi-hard | 9 Porchetta rosemary, thyme, sage | 11 Stout Cow cow, semi-hard | 9 Ciccioli pork terrine | 10 Parmigiano Reggiano Vacche Rosse 30 mo. | 11 Duck Pate dried cherry, port | 12 cow, hard to start hamachi crudo, grapefruit, pickled beets, agrumato orange oil, tarragon | 16 salmon “finto crudo”, king trumpet mushrooms, chervil, horseradish, salmon caviar | 15 roasted heirloom carrots, carrot puree, mascarpone mousse, pistachios, croutons, truffle honey | 12 smoked burrata, grilled red endives, raisins, pine nuts, colatura di alici, saba | 15 pork belly, spitzenburg apples, celery root puree, hazelnut, micro fennel, crispy parmigiano reggiano | 16 roasted bone marrow, caramelized onions, blue fin tuna heart, micro parsley | 13 mixed chicories, roasted comice pears, pomegranate, gorgonzola picante, pear vinaigrette | 13 red butter letuce, fennel, pistachios, blood orange, sheep milk ricotta, dill vinaigrette | 13 piz z a margherita, tomatoes, house made mozzarella, basil, olive oil | 16 salsiccia, tomatoes, house made mozzarella, tuscan kale, pecorino di filiano | 18 prosciutto cotto, tomatoes, house made mozzarella, shallots, wild mushrooms, baby spinach, saffron pecorino |18 mozzarella di bufala, puntarelle, cetara anchovies, sicilian capers, leccino olives, tomatoes | 19 pasta & risotto carnaroli risotto, walnuts, pears, monte veronese cheese | 16 cavatelli di grano arso, spicy lamb cheek sugo, cannellini beans, pecorino romano | 20 linguine, cuttlefish ragu, tomatoes, chickpeas, rosemary | 19 stinging nettle mezzi rigatoni, braised pork shoulder ragu, parmigiano reggiano | 18 rye flour panzerotti, green cabbage and salsiccia, brown butter, toasted hazelnut, sheep milk ricotta | 17 porcini ‘flour’ raviolini, kale and ricotta di bufala, acorn and butternut squash puree, crispy sage, parmigiano reggiano | 17 entrees grilled bistro steak, amarosa potatoes, roasted romanesco cauliflower, balsamic caramelized onions | 28 grilled lamb top sirloin, barley, wild mushrooms, cipollini onions, mint pistachio pesto | 28 butcher’s sausages, rabbit & pork, braised red cabbage, chestnut and ricotta tirtlen | 24 stuffed quail, wild mushrooms, belluga lentils, roasted butternut squash, salsa verde | 20 opah, almond and olive pate, cannellini beans, grilled saffron artichoke | 29 amarosa potatoes | 8 sides cannellini beans, guanciale | 8 sauteed mixed chicories, pine nuts, raisins | 8 223 E. 4TH AVENUE, SAN MATEO, CA 94401 @PAUSASANMATEO PAUSASANMATEO.COM SPRITZ BEER BY THE GLASS EACH | 10 draft bolle rossi il doge | aperol, prosecco, soda, orange Devil’s Canyon, Silicon Blonde Ale, Prosecco Andreola Dirupo, 9|40 Marzemino Costaripa “Mazana,” 13|50 Belmont, CA | 7 DOCG, Veneto NV Lombardia ‘13 proibito | cappelletti, grapefruit juice, prosecco Brut Rosé Contadi Castaldi, 15|55 Pinot Nero St. Michael Eppan, 13|50 l’alpino | dolin blanc, salers gentian, lemon, Fieldwork Brewing, Burning Daylight IPA, Lombardia NV Alto Adige ’14 prosecco Berkeley, CA | 8 Lambrusco Medici Ermete “I Quercioli,” 9|35 Dolcetto D’Alba, F. Mossio Bricco Caramelli 14|52 bastardo | amaro ciociaro, pineapple gum, Hangar 24, Chocolate Porter, Emilia Romagna NV Piemonte ‘15 apricot liqueur, lime, Lambrusco Redlands, CA | 8 bottle Veronese Blend Masi Brolo 15|56 Campofiorin Oro, Veneto ‘11 bianchi & rosé Birra Menabrea, Blonde Lager, Italy | 8 Cabernet Blend Petra “Hebo,” 15|56 COCKTAIL Pinot Grigio St. Michael Eppan 12|42 La Fin Du Monde, Belgian Style Toscana ‘13 Alto Adige ’15 Triple Ale, Canada | 9 Montefalco Rosso Fattoria di Milziade 15|58 Kerner Valle Isarco, Alto Adige ’14 12|42 EACH | 12 Weihenstephaner, Hefe Weissbier “Antano,” Umbria ‘13 Friulano Ronchi di Cialla 13|50 Pausa sour | city of London gin, cappelletti, Germany | 8 Montepulciano Fantini, Abruzzo ‘14 11|40 Friuli Venezia Giulia ’14 lemon, gum syrup, egg white Uinta Brewing, Hop Nosh IPA, Nero D’Avola Rapitalá “Campo Reale,” 10|38 Sauvignon La Cappuccina Balsaltic, 11|40 la grande mela | old tom gin, genepi, Salt Lake City, UT | 7 Sicilia ‘15 Veneto ’15 new york sour apple, lemon Uinta Brewing, “Baba” Black Lager, Etna Rosso Pietradolce, Sicilia ‘15 14|50 Vernaccia di San Gimignano Selvabianca 12|42 padrino | yu baal mezcal, dolin blanc, salers Salt Lake City, UT | 7 Il Colombaio di Santachiara, Toscana ’15 gentian, lemon twist Baladin, “Nora” Spiced Ale Bellone Casale del Giglio, Lazio ’14 11|40 strozzino | reposado tequila, cynar ‘70’, sweet Italy, 750mL | 48 vermouth, maraschino liqueur, orange twist Mantonico Statti Calabria ’13 14|52 sfumato | bourbon, sfumato, gum syrup, lemon Chiaretto Costaripa “RosaMara” 12|44 Lombardia ’15 Pausa 50/50 Martini | leopold’s gin OR ca courage vodka, dolin dry vermouth, orange bitters.