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S PE C I A LT Y C O C K TA I L

CAPPELLETTI SPRITZ 11
prosecco, soda water, citrus
BEER

Temescal, Pilsner 6
Oakland, California

Barrel Brothers, Blonde Ale 6


‘Blonde Voyage’, Windsor, California

Barebottle, IPA 6
‘Rotating IPA’, San Francisco, California


— S PA R K L I N G & R O S E —
WINE

Ruge, Glera, Prosecco, Veneto, Italy ‘17 12/50

Barbolini, Lambrusco, Grasparossa di


Castelvetro, Emilia Romagna, Italy NV 11/45

Skylark, Grenache Rose, ‘Pink Belly’, 13/55


Mendocino, California ‘18

— WHITE —
Flour+Water Pizzeria, Sauviginon Blanc, 13/55
Potter Valley, Mendocino, California ‘18

Flour+Water Pizzeria, Friulano Blend, 11/45


‘Bianco’, Mendocino, California ‘18

Agnanum, Falanghina, ‘Sabbia 12/50


Vulcanica’, Campania, Italy ‘17

— RED —
Flour+Water Pizzeria, Pinot Noir, 15/65
Arroyo Secco, Monterey, California ‘18

Flour+Water Pizzeria, Barbera Blend, 13/55


‘Rosso’, California ‘18

Grifalco, Aglianico, ‘Gricos’, Vulture, 12/50


Calabria, Italy ‘16

COKE (Mexican) 4
DRINKS

LIMONATA 4

TOPO CHICO 4 ORDER ONLINE


ICED TEA 4
& FOLLOW US

@ F LOURAN DWATERPIZ Z ER I A
WHITE PIE
KALE 16
R IC O T TA fontina, roasted garlic, fresh horseradish
M E AT B A L L S 12
SPECK 18
pork, beef, prosciutto, tomato, basil prosciutto, mozzarella, braised cabbage,
shallot

BROCCOLI 16
mozzarella, bagna cauda, chili, lemon zest
A N T I PA S T I

WARM OLIVES AND LUPINI BEANS 6


chili, pickled onion, citrus leaf
OG BEAR 17.5
mozzarella, mushroom, spinach, taleggio,
BURRATA 13 garlic
spring peas, watercress, lemon, chili oil

ZUCCHINI 17
FRITTO MISTO 12 ricotta, pea leaves, mint pesto, chili
hen of the wood mushrooms, broccolini, meyer
lemon, spring onion, fennel pollen, aioli

MOZZARELLA STICKS WITH MARINARA 10 MARGHERITA 15

RED PIE
tomato, basil, mozzarella

P I Z Z­A – F O R – A L L
PEPPERONI 17.5
tomato, mozzarella, pickled peppers
VEGETABLES
5 each
SAUSAGE 18
eggplant conserva, pickled peppers tomato, mozzarella, gaeta olives, capers
asparagus, mushroom, charred spring onion
SQUASH BLOSSOM 19
herb and chili marinated cucumber and radish tomato, fresh burrata, basil

EGGPLANT 16.5
tomato, garlic, smoked mozzarella, oregano
SALAD

CAESAR 13 ADD
little gem lettuce, garlic croutons, soft-cooked
egg, anchovies, parmigiano
prosciutto / sausage / pepperoni +3
KALE AND QUINOA 13 arugula / anchovies / pickled jalapenos +2
avocado, shaved vegetables, sunflower seeds,
lemon-yogurt vinaigrette
SIDE OF FWP RANCH OR MARINARA SAUCE +2
CHOPPED SALAD 13
radicchio, romaine, olives, pickled onions,
provolone, pepperoncini, salumi, chickpeas,
red wine vinaigrette

S O F T S E RV E I C E C R E A M
ADD HERBED CHICKEN, PROSCIUTTO +3
OR AVOCADO FIOR DI LATTE / SALTED CARAMEL / SWIRL 5
TOPPINGS +1
chocolate sauce / rainbow sprinkles
extra virgin olive oil + sea salt
5% charge added to cover San Francisco restaurant mandate
amarena cherries / mikes hot honey
charges. The consumption of raw or undercooked meat, poultry,
shellfish or eggs may increase your risk of foodborne illness.

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