Professional Documents
Culture Documents
CAPPELLETTI SPRITZ 11
prosecco, soda water, citrus
BEER
Temescal, Pilsner 6
Oakland, California
Barebottle, IPA 6
‘Rotating IPA’, San Francisco, California
— S PA R K L I N G & R O S E —
WINE
— WHITE —
Flour+Water Pizzeria, Sauviginon Blanc, 13/55
Potter Valley, Mendocino, California ‘18
— RED —
Flour+Water Pizzeria, Pinot Noir, 15/65
Arroyo Secco, Monterey, California ‘18
COKE (Mexican) 4
DRINKS
LIMONATA 4
@ 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
ZUCCHINI 17
FRITTO MISTO 12 ricotta, pea leaves, mint pesto, chili
hen of the wood mushrooms, broccolini, meyer
lemon, spring onion, fennel pollen, aioli
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.