The Rustic - San Francisco

Anchovy stuffed Spanish green olives, Japanese panko coated and fried

Cauliflower Soup with white truffle oil from Alba

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

Fried calamari with warm marinara sauce

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

Creamy burrata, organic heirloom tomatoes, wild arugula, and pesto Genovese. With an option of adding Prosciutto di Parma and avocado

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

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

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

Avocado with herbs on multigrain sourdough toast, 2 poached eggs, Marash pepper, and wild arugula & fennel salad

3 eggs omelette with fontina cheese, wild mushrooms, spinach, zucchini, side of home-fries, & aïoli

Shoestring fries topped with 6 hour braised oxtail ragu, Parmigiano Reggiano, & sour cream

scrambled egg, Italian sausage, fontina cheese, tomatillo salsa, pico de gallo, sour cream with side of home-fries, & aïoli

Prosciutto san daniele, creamy burrata, tomatoes, olive oil on house-made bread, & side of wild arugula and fennel salad

Buttermilk fried chicken thigh, creamy coleslaw, spicy calabrian chilis on brioche bun with side of shoestring fries & housemade ranch

Mozzarella base, crispy smoked prosciutto, wild mushrooms, egg, and wild arugula

Italian panettone, maple syrup, fresh fruit, and creme chantilly

San Marzano tomato sauce, fresh mozzarella, basil

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

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

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

Choose your fresh pasta, choose one sauce and as many as proteins and additions

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

12 oz. spiced NY steak, grilled Asparagus, pure di potato with truffle cream, herbed compound butter

Shoestring fries with Rustic sauce

Organic broccoli di ciccio, lemon, and Marash pepper

Mascarpone, ladyfingers, espresso, and cacao

Dark chocolate custard, creme chantilly, candied walnuts, strawberries

sponge cake, mascarpone crema, lemon, and 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.