Cupola Pizzeria Dinner Menu
Sample Printable Dinner Menu (pdf)
“La Festa Di Tutte Le Feste”
The Feast of all Feasts!
$30.00 per person
“Festa Di Bacchus”
A jorney through our tap wines
$14.00 per person
Ask your server for more information.
Sample Antipasti
Changes Daily!
DI VERDURE
~ of the garden ~
Cous Cous - currants, pine nuts 4.50
Zucchini, almonds, basil, mint, lemon 4.50
Marinated Olives, garlic, rosemary 4.50
Grilled Asparagus, capers, egg 4.50
DI TERRA
~ of the earth ~
Vitello Tonnato - fried capers, parsley 6.75
Grilled Lamb Shoulder - mint salsa verde 6.75
Braised Mary’s Chicken Thigh - peperonata 6.75
Tripe alla Romana -pecorino, mint, breadcrumbs 6.75
DI MARE
~ of the sea ~
Calamari alla Piastra - cannelini beans, lemon, chili oil 6.75
Grilled Shrimp - fingerling potatoes, green beans, pesto 8.50
Dungeness Crab - orange, chives, olive oil 8.50
Olive Oil Poached Tuna - bagna cauda, parsley 8.50
Soups
Garlic & Bread Soup - confit kabocha squash, poached egg 9.00
Pea Pendrils Soup - parmesan broth, crostini 9.00
Chilled Asparagus Soup - black pepper, meyer lemon, creme fraiche 9.00
Salads / Starters
Classic Caesar Salad 9.00 / 13.00
Butter Lettuce Salad - d'anjou butter pears, toasted walnuts, blue di chiuse, choice of gorgonzola or balsamic dressing 9.25 / 13.25
~ add Mary's chicken or (4) prawns 7.50
Fried Calamari Salad - arugula, lemon red onion 16.25
Cupola "Dome" Salad - raw fennel, heirloom carrots, red bell pepper, bread and tomato vinaigrette 13.75
Lamb Meatballs - spicy San Marzano tomato sauce, basil, pecorino 11.75
Warm Pulled to Order Mozzarella - black trumpet mushrooms, asparagus, spring onion 11.75
Pastas
appetizer / main course
Artichoke Lasagna - fontina, ricotta 11.50 / 16.75
Torn Pasta “Handkerchiefs” - simple tomato sauce, basil, garlic crumbs 11.50 / 16.75
Orecchiette - sausage, broccoli rabe 11.75 / 17.00
Gnocchi Bolognese - sage, ricotta 13.00 / 18.75
Entrees
Grilled Swordfish - pearl cous cous 23.50
Pollo Fritto - Mary’s Herb Marinated Half Chicken, meyer lemon 19.50
Pizza - Neapolitan Style
Marinara – San Marzano tomatoes, oregano, garlic, olive oil 11.00
Margherita – San Marzano tomatoes, fior di latte, basil, olive oil 13.75
Margherita Extra - buffalo mozzarella, San Marzano tomatoes, olive oil, basil 14.75
Bianca – pecorino, basil, garlic, lardo 14.25
Carne – housemade sausage, sopressata, calabrese salumi, sweet onion 16.50
Funghi – chanterelle mushrooms, fontina, leeks 16.75
Arrabiata – pancetta, chili peppers, San Marzano tomatoes, oregano 15.50
Mortadella - buffalo mozzarella, grana padano 16.75
Primavera - artichokes, asparagus, pea tendrils 16.75
Dessert
Bittersweet Chocolate Budino – milk chocalate mousse, Frangelico 7.50
Panna Cotta – meyer lemon, huckleberry, hazelnut struesel 7.50
Apple Torte - brown butter caramel, vanilla gelato 7.50
Scoop of Vanilla Ice Cream “Affogato” with coffee syrup and candied almonds 6.75
Scoop of Gelato from Noci 3.75
(v) = vegetarian
(vg) = vegan
Other items can be prepared vegetarian, vegan or gluten free. Your server can assist you.
An 18% gratuity will be added to groups of seven or more.
In response to San Francisco employer mandates a 4% surcharge will be added to all food and beverage sales.
Corkage $15 per 750 ml. One corkage waived per bottle purchased
Prices and availability subject to change without notice.
Chef: Marc Tennison
General Manager: Cheri Perlite
04.18.13
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