Tavola Rustica - San Francisco

Emilia-Romagna classic with an East Coast touch. Short cone-shaped fresh pasta with %100 Beef ragù braised 3 hours with Syrah wine from France, horseradish cream, and Parmigiano Reggiano

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Campania recipe with California touch. Handmade ricotta lemon-filled pasta, Pesto Genovese with basil, garlic, and pinenuts, Toy Box cherry tomatos, & Parmigiano Reggiano

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Tomato soup (Vegan)

Thinly sliced air-cured beef, shaved Parmigiano Reggiano, wild arugula, fried capers, and lemon

fried mix of shrimp and seasonal vegetable medley with house-made lemon aïoli

Creamy burrata, organic yellow peach, wild arugula, and saba. With an option of adding Prosciutto di San Daniele and avocado

Fried calamari with warm marinara sauce

PEI Mussels with white wine, garlic, & shallot broth, and fried shoestring potatoes

Grilled spanish octopus with piquillo pepper sauce, cannelini beans, herb salad, & salsa verde

Raw sirloin, black truffe paste, capers, pickled peppers, mustard and crackers

Organic little gem lettuce with vegan green goddess dressing, avocado, radishes, & croutons

Organic castelfranco radicchio, blond frisée, peaches, toasted hazelnuts, & balsamic vinaigrette

Organic baby spinach, roasted yellow and red beets, candied walnut, imported gorgonzola dolce, and Pedro Jimenez sherry vinaigrette

Campania recipe with California touch. Handmade ricotta lemon-filled pasta, Pesto Genovese with basil, garlic, and pinenuts, Toy Box cherry tomatos, & Parmigiano Reggiano

Emilia-Romagna classic with an East Coast touch. Short cone-shaped fresh pasta with %100 Beef ragù braised 3 hours with Syrah wine from France, horseradish cream, and Parmigiano Reggiano

Classic Sicilian seafood pasta. Fresh linguine pasta with salmon, squid, mussels, shrimp, capers, tomato sauce, & basil

Classic pasta from Puglia. Orecchiette with mild Italian sausage, broccoli rabe, spicy chili flakes, Parmigiano Reggiano

Piemontese pasta. Hand-cut pappardelle with 6 hour Nebbiolo braised oxtail, San Marzano tomatoes, cave-aged sheep's milk cheese from Sardegna

Piemontese Acquerello carnaroli rice, asparagus, snap peas, Parmigiano Reggiano, and mint

San marzano tomato sauce, fresh mozzarella, basil

Mozzarella base pizza topped with mortadella, creamy burrata, pistachio, and wild arugula

Wild mushrooms, Fontina Valle d'Aosta cheese, fresh thyme, gremolata, Tartuflanghe white truffle oil from alba

San Marzano tomato sauce, mild Italian sausage, smoked mozzarella cheese and fresh oregano

Chickpea stew with Moroccan spices, local organic vegetables, fregola pasta, and dill yogurt

Whole Mediterranean seabass cooked with lemon and rosemary, served wild wild arugula & fennel salad, grilled lemon

2 fried boneless skinless chicken thighs, snap pea-radish slaw, jalapeno vinaigrette, cilantro, side ranch

Braised lamb shank with potato purée, organic sauteed rainbow chard, white wine jus, and gremolata

12 oz. spiced NY steak, grilled organic broccoli di ciccio, roasted potatoes, herbed compound butter

Atlantic salmon filet, roasted organic mix vegetables, lemon-caper-white wine-butter sauce

the Rustic sauce

Lemon, Marash pepper

Snap pea, radish, red cabbage, jalapeno vinaigrette, cilantro

Sardinian pasta, calabrian pepper

mascarpone crema, ladyfingers, espresso, and cacao

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

sponge cake, mascarpone, lemon, & raspberry sauce

nuggets and fries with ketchup

GRAPE: Riesling TASTING: Classic DRY riesling. Crisp, edgy acidity, light, citrusy, bone dry white from Mosel. Petroleum comes thru just right amount. Very good value wine made by a great producer. This is their entry level, ‘horsepower’ wine. MORE: A selection from the nearly vertical slopes of blue and red Devonian slate found around the towns of Piesport, Zeltingen, Graach and Wehlen. This Stelvin-enclosed wine was fermented entirely in stainless steel at cool temperatures. Fresh, lively, fruit-forward and yet gently dry, the Incline is a lovely example of what these hallowed hills can provide in the right hands!

This is a special collaboration between Broc and Tavola Rustica, who offers delicious Italian inspired dishes to San Francisco and Larkspur. This is our second cuveé release making a fantastic food-friendly wine that bursts with red fruit and a gentle tannin to match hearty Italian fare. The Nero d’Avola was handpicked early in the morning, in the middle of September, at Fox Hill Vineyard in Mendocino Country. It arrived in the Broc Cellars Berkeley cellar the same morning, and was destemmed to ferment in an open top stainless tank with its native yeasts. The fermenting saw twice daily pumpovers and was gently pressed as it finished fermentation. The wine was transferred to 350L hogs head barrique to age and develop for 18 months. FUN FACT: Nero D’Avola is the first grape that Broc Cellars began sourcing from Fox Hill Vineyard in 2013, before purchasing the vineyard ten years later in 2023.