Cafe Tiramisu

28 Belden Pl- Btwn Kearny & Montgomery, Pine & Bush
San Francisco, CA 94104

415 421-7044

Lunch
Salads and Appetizers
Organic Salad Tiny Salad Leaves   with New Vegetables, Fresh Herbs and Balsamic Vinaigrette	6.00
Autumn Roasted Chioggia Beet Salad   with Spicy Pecans and Gorgonzola	9.00
Buffalo Mozzarella   with Arugola Salad, Prosciutto and Basil Oil	11.00
Shrimp and Crab Tower   with Sherry Vinaigrette	13.00
Romaine Caesar Salad   with Fresh Dungeness Crab Meat & Chile Croutons	12.00
Dungeness Crab Cake   with Saffron Sauce and Arugola Salad	12.00
Black Ink Risotto   with Pan seared Scallops in a Lobster Bisque	12.00
Steamed Black Mussels   with Pan seared Scallops in a Lobster Bisque	12.00
Black Peppered Beef Carpaccio   with Arugola Salad, Capers and Parmiggiano	11.00
Steamed Clams   with Calabrese Pepperoncini and Chive Broth	15.00
Oysters On The Half Shell   with Champagne Migonette and Fresh Horseradish	2.30
Soup of The Day
Pasta
Linguini   with Spicy Lobster "Fra Diavolo Style"	19.00
Pappardelle   with Fresh Season Porcini Mushrooms & Parmiggiano	16.00
Ravioli   with spinach Ricotta, Eggs, Herbs and Shaved Black Truffle Sauce	15.00
Linguini   with Spicy Crab Meat Aglio E Olio Sauce	16.00
Rigatoni   with Pancetta and Spicy Matriciana Sauce	11.00
Ravioli   with Porcini Mushrooms and Parmesan Fondue Sauce	16.00
Homemade Spinach Spaghetti   with Cheese Fondue and Shaved White Truffles	32.00
Entree
Lobster Cioppino   with Lobster Sauce and Shell Fish	19.00
Grilled Swordfish   over warm Bean Salad with Lobster Bisque Sauce	19.00
Red Snapper   with Pesto Crust, Chunky Tomato Sauce and Porcini Ravioli	18.00
Salmon Fillet   with aged Balsamic Reduction on a bed of Potato-Crab-Hash and Saffron Sauce	18.00
Sea Food mixed Grill   over Roasted Shallots served with Mashed Potatoes and Lemon Caper Sauce	18.00
Monk Fish "ossobuco"   with Slow Roasted Tomatoes, Cauliflower and Sardinian Couscous	19.00
Roasted Sea Bass   over Sardinian Risotto with Asparagus and Shrimp in a Leek Sauce	18.00
San Dabs Dore   over Florentine Spinach Lemon Caper Sauce and Aged Balsamico	16.00
Beef Filet   Alla Pizzaiola Style with Parmesan Pappardelle	21.50
Braised Short Ribs   with Caramelized Shallots over Horse Radish Mashed Potatoes	18.00
Primavera Ossobuco   and Orange Gremolata on a Bed of Herbed Soft Polenta	20.00
Pork Chop   Milanese Style with Lingon Berry Chuitney and Potato Cucumber Salad	17.00
Crispy Chicken   Al Mattone "cooked Under a Brick" with Roasted Potatoes and Spicy Broccoli	16.00
Marinated Lamb Chops and Braised Lamb Shoulder   with Potato Puree	19.00
Veal Scaloppini   with Lemon-Caper Sauce, over Florentine Spinach and Parmesan Risotto	18.00
Beef Loin, Tagliata Di Manzo   with Porcini Mushrooms, Arugola and Parmiggiano	17.00
-
Dinner
Appetizers
Foie Gras   Pan Seared with whipped Extra Virgin Olive Oil Mashed Potatoes, Summer truffle sauce	16.00
Smith Ranch   Meat Tartar with Celery, Parmesan and Truffle Vinaigrette	11.00
Organic Salad   Tiny Salad Leaves with New Vegetables, Fresh Herbs and Balsamic Vinaigrette	6.00
Autumn Roasted Chioggia Beet Salad   with Spicy Pecans and Gorgonzola	9.00
Buffalo Mozzarella   with Arugola Salad, Prosciutto and Basil Oil	12.00
Shrimp and Crab Tower   with Sherry Vinaigrette	13.00
Romaine Caesar Salad   with Fresh Dungeness Crab Meat & Chile Croutons	13.00
Dungeness Crab Cake   with Saffron Sauce and Arugola Salad	13.00
Black Ink Risotto   with Pan seared Scallops in a Lobster Bisque	14.00
Steamed Black Mussels   with choice of Three Sauces	12.00
Black Peppered Beef Carpaccio   with Arugola Salad, Capers and Parmiggiano	11.00
Steamed Clams   with Calabrese Pepperoncini and Chive Broth	18.00
Oysters On The Half Shell   with Champagne Migonette and Fresh Horseradish	2.30
Soup of The Day
Pasta
Linguini   with Spicy Lobster "Fra Diavolo Style"	19.00
Pappardelle   with Fresh Season Porcini Mushrooms & Parmiggiano	19.00
Ravioli   with spinach Ricotta, Eggs, Herbs and Shaved Black Truffle Sauce	19.00
Linguini   with Spicy Crab Meat Aglio E Olio Sauce	17.00
Rigatoni   with Pancetta and Spicy Matriciana Sauce	12.00
Ravioli   with Porcini Mushrooms and Parmesan Fondue Sauce	18.00
Homemade Spinach Spaghetti   with Cheese Fondue and Shaved White Truffles	34.00
Ravioli filled   with Lobster and Crab Meat in a Lobster Bisque Sauce	17.00
Entree
Lobster Cioppino   with Lobster Sauce and Shell Fish	22.00
Grilled Swordfish   over Warm Bean Salad with Lobster Bisque Sauce	21.00
Red Snapper   with Pesto Crust, Chunky Tomato Sauce and Porcini Ravioli	21.00
Salmon Fillet   with aged Balsamic Reduction on a bed of Potato-Crab-Hash and Saffron Sauce	20.00
Sea Food Mixed Grill   over Roasted Shallots served with Mashed Potatoes and Lemon Caper Sauce	20.00
Monk Fish "ossobuco"   with Slow Roasted Tomatoes, Cauliflower and Sardinian Couscous	21.00
Roasted Sea Bass   over Sardinian Risotto with Asparagus and Shrimp in a Leek Sauce	22.00
San Dabs Dore   over Florentine Spinach Lemon Caper Sauce and Aged Balsamico	19.00
Seared Ahi Tuna   on a bed of Sicilian Eggplant Capponata with Whit Balsamic Reduction Sauce	22.00
Braised Short Ribs   with Caramelized Shallots over Horse Radish Mashed Potatoes	24.00
Primavera Ossobuco   and Orange Gremolata, on a Bed of Herbed Soft Polenta	20.00
Pork Chop   Milanese Style with Lingon Berry Chuitney and Potato Cucumber Salad	19.00
Crispy Chicken   al Mattone "Cooked Under a Brick" with Roasted Potatoes and Spicy Broccoli	17.00
Marinated Lamb Chops and Braised Lamb Shoulder   with Potato Puree	24.00
Veal Scaloppini   with Lemon-Caper Sauce, over Florentine Spinach and Parmesan Risotto	19.00
Pepper Crusted Rib Eye Steak   with Barolo Wine Sauce, over Mashed Potatoes	32.00
Venison Chops   filled with Fresh Foie Gras Madeira Sauce	24.00
-
Dessert Menu
Tiramisu	7.50
Biscotti Della Casa   with vin santo	11.00
Espresso Cream Brulee   with Limoncello Yogurt Sorbet and Pear Compote	7.50
Apple Torte   with raisins and pine nuts, vanilla Ice Cream, Calvados and Zabaglione	7.50
Gelati and Sorbetto   combination of house made Italian ice cream and Sobet	6.00
Chocolate Caramel Torte   with Rasberry Coulis	7.50
Rum Bittersweet Chocolate Cake   Liquorice Essence and Roasted Banana Ice Cream	7.50
Cream Profiteroles   mini creampuffs with two hot-dipping sauces	7.50
Zuppa Inglese   with Zuppa Inglese Ice Cream	7.50
Dessert Tiramisu   Special Tasting prepared for Two or More	per person 8.00

---