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Ristobar

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian, Pizza
  • 2300 Chestnut St, San Francisco CA94123 37.80035 -122.441486
  • (At Scott St)
  • click map to interact
  • (415) 923-6464
  • 0

Antipasti

Bruschetta toasted ciabatta bread, tomatoes, garlic, basil pesto, mozzarella di bufala d.o.p.   
Trippa Alla Romana beef tripe, tomatoes, mint, carrots, celery, onions, pecorino romano, calabrian chili   
Vitello Tonnato chilled slow-roasted piemontese veal, tuna sauce, capers, lemon zest   
Tortino softspinach flan, running egg yolk core, grana padano sauce, sautéed spinach, burgundy black truffle   
Polipo slow-cooked spanish octopus, potatoes, garlic, parsley, sundried tomato crackers   
Battuta dry-aged piemontese rib eye tartare,quail egg, crostini di parmigiano, micro arugula,truffle "caviar"   
Burrata In Three Ways lettuce/crostini, tomato confit/basil, pear/walnut/honey   
Tonno sashimi grade #1 ahi tuna tartare, avocado, mache and cilantro salad, lime dressing   

Zuppa E Insalata

Lattuga E Pinoli butter lettuce, roasted pine nuts, parmigiano "vacche rosse," lemon dressing   
Cavolo mixed greens, avocado, smoked pancetta,blue cheese, eggs, aceto balsamico di modena   
Giardino mixed greens, mission figs, candied walnuts, ricotta salata, balsamico di modena i.g.p.   
Pomodoro comanche creek farm heirloom tomatoes, hydroponic mache, mozzarella di bufala d.o.p.   
Minestrone snowpeas, beans,zucchini, fennel, green beans, carrots, peas, cauliflower, potato, asparagus, croutons   

Primi Piatti

Tagliolini thin egg pasta withsan marzano d.o.p tomato sauce, italian burrata, fresh basil   
Pappardelle wide egg pasta, hen of the woods mushrooms, parmigiano "vacche rosse," veal reduction   
Tagliatelle thin egg pasta, wild board sugo, pecorino di fossa from arezzo   
Agnolotti Di Lidia traditional piemontese pasta, veal, pork, escarole, spinach, grana padano, veal reduction   
Casoncelli traditional lombardian filled pasta, veal, prosciutto crudo, pork tenderloin, pancetta, sage butter   
Tortelli pasta filled with buckwheat polenta taragna, rabbit sugo, parmigiano "vacche rosse," thyme   
Paccheri imported gragnano pasta, lobster, chantarelles mushrooms, thyme   
World Series Gnocchi pumpkin gnocchi (john’s farm pumpking), parmesan sauce, brown butter, burgundy black truffle   

Secondi Piatti

Anatra maple leaf farm duck breast, smoked cipollini, sautéed treviso, pink peppercorn, honey- balsamic sauce   
Maialino 13hr slow cooked stone valley farm berkshire suckling pig, apple, green onions, grilled white corn, balsamic glace   
Brasato braised piedmontese flat iron, mulino sobrino polenta, demi-glace, hen of the wood mushrooms   
Salmone local salmon, lollipop kale, asparagus, sautéed fennel w/ saffron, extra virgin olive oil   
Seabass chilean seabass, zucchini puree, seasonal vegetables, extra virgin olive oil   

Pizza

Marinara san marzano d.o.p tomato sauce, garlic, sicilan wild oregano   
Margherita san marzano d.o.p tomato sauce, mozzarella, organic basil   
Prosciutto san marzano d.o.p tomato sauce, mozzarella, prosciutto crudo di parma d.o.p   
Bufalina san marzano d.o.p tomato sauce, mozzarella, wild arugula, mozzarella di bufala d.o.p   
Diavola san marzano d.o.p tomato sauce, mozzarella, salamino calabrese, peperoncino calabrese, gaeta olives   
Salsiccia E Cipolle san marzano d.o.p tomato sauce, mozzarella, sausage, onions   
Formaggi Pere E Noci mozzarella, ricotta, goat cheese, gorgonzola, asiago, walnuts, pear, watercress, black pepper   
Tirolese san marzano d.o.p tomato sauce, ricotta, sausage, speck alto adige, wild arugula, grana padano   
Verdure Grigliate san marzano d.o.p tomato sauce, seasonal grilled vegetables, mozzarella di bufala d.o.p   
Golosa san marzano d.o.p tomato sauce, mozzarella, pancetta, onions, two eggs   
Capricciosa san marzano d.o.p tomato sauce, mozzarella, prosciutto cotto, mushrooms, artichokes, gaeta olives   
Ristopizza cherry tomatoes, mozzarella, wild arugula, prosciutto crudo di parma d.o.p, italian burrata, prawns   
Frutti Di Mare san marzano d.o.p tomato sauce, octopus,calamari, prawns, mussels, clams, cherry tomatoes, garlic   

Contorni

Brussel Sprouts roasted brussel sprouts, olive oil, sea salt   
Lollipop Kale sautéed organic lollipop kale, butter, grana padano   
Polenta Ghiotta I imported italian bramata polenta from mulino sobrino, bolognese ragu’, asiago cheese   
Broccolini Alla Calabrese sautéed broccolini, garlic,extra virgin olive oil, calabrian peperoncini   
Cavolfiori sautéed rainbow cauliflowers, smoked pancetta, ricotta salata   

Salumi

Finocchiona: Artisan Columbus seasoned with wild fennel seeds which gives it an alluring cool, sweet flavor - an intriguing balance to the mellow texture and aroma of 90-day aged coarse ground fresh pork.   
Prosciutto Di Parma: Emilia Romagna this amazing product takes its name from the town of parma where these prized hams are salt-cured and air-dried over 16 months in the heart of emilia romagna. these world-famous hams are prized for their meaty and salty flavor.   
Coppa: Creminelli the name refers to the prized whole cut of pork that is used: a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried.   
Calabrese Salami: Alle-Pia an italian dry sausage that is traditionally made with only pork meat. seasonings are added in addition to hot peppers, which assist to add a very spicy flavor to this type of salami.   
Soppressata: Fra Mani air-dried cured italian salami. made with coarsely ground pork meat and seasoned with black pepper and garlic. very coarsely cut and scented with clove. moist and full-flavored.   
Barolo Salami: Alle-Pia this robust salami, bursting with flavor, features barolo wine from italy along with the finest fresh spices. this traditional artisan salami is known in italy as salame al barolo, a meat delicacy that comes from piemonte in northern italy, the birthplace of barolo wine.   

Formaggi

Brunet: Piemonte taking its name from a local breed of goat, brunet is alta langa’s answer to an all goat milk robiola. under its thin bloomy rind, the interior is dense, thick and lusciously creamy. the flavor is tangy and distinctly goaty with hints of fresh grasses, mushrooms and heavy cream.   
Fiore Di Bufala: Lombardia unusually produced in the area of bergamo this small, fresh an delicious fiore di bufala is a great alternative to fresh chevre or fromage blanc. because buffalo milk is so rich in butterfat, the texture is smooth and creamy. fresh and simply made, flavors are straightforward and comforting: rich, buttery, and with a hint of hay or grass   
Pecorino Crosta Nera Di Pienza: Toscana this cheese is produced in the orcia valley from sheep’s milk cooked at 30-32° centigrade. it is a very simple and young kind of cheese. its paste is white and flaky, and its taste is dry and unique.   
Gorgonzola Dolce D.O.P: Piemonte creamy, melting and spreadable, it is the best known version of gorgonzola on the market. guffanti’s gorgonzola is distinguished for the great care with which it is produced, sorted and aged.   
Parmigiano Reggiano "Vacche Rosse": Emilia Romagna the milk of the red cow has higher butterfat content and contains more protein allowing a longer period of aging, requiring a minimum of 30 months, compared to the 24 month. its unique nutty, fruity, grassy flavor is richer than most reggianos and its texture is somehow creamier, although aged longer.   
Taleggio Latte Crudo D.O.P: Lombardia due to the different production methods and ingredients used, this particular taleggio differs from the classic version and more closely reflects the thousand-year-old tradition of the valley where this cheese comes from. produced with raw milk from other small farms situated in valtaleggio, it is processed in the local farmers cooperative. this is where the milk of two milkings is left to cool and then heated to the working temperature (but not pasteurized) and processed with the addition of lactic cultures. this taleggio has a very rough pinkish rind, while the interior is very creamy near the sides and more crumbly in the middle. it has a pronounced, slightly sour but very mild taste, and the raw milk processing conserves all the fragrances of the grassy mountain pastures   
Epoisses De Bourgogne is a soft cow’s milk cheese produced by jacques hennart in the village époisses, france. commonly called as epoisses, the cheese has creamy, chewy and firm texture. with a distinctive soft red-orange color, it is categorized as a smear-ripened cheese washed in marc de bourgogne.   

Dolce

Angela’s Tiramisù house made savoiardi soaked in espresso, creamy mascarpone, cocoa   
Babà rum and passion fruit-soaked baba (cake), housemade marscapone with organic caramelized peaches and cinnamon streusel   
Biscotteria house made cookies, warm moscato zabaione   
Budino Al Cioccolato warm chocolate cream, whipped cream, venezuelan cocoa nib crumble   
Specchio pistachio, marscapone cremosa, amarena, chocolate mousse, almond sponge   
Pannacotta honey, vanilla beans, organic fresh berries, crunchy sbrisolona   
Semifreddo blackberry and mascarpone with whipped cream and fresh fruit   
Amarena vanilla gelato served with fabbri wild cherries   
Sorbet And Gelato chocolate, vanilla, strawberry, coconut   

Non-Alcoholic

Apple Juice    
Coke diet coke, sprite   
San Pellegrino aranciata/limonata   
Italian Sodas    

Classic Cocktails

Vieux Carre rye, vya vermouth, brandy, benedictine, two bitters. the ‘forgotten’ cocktail from new orleans that relies on traditional rye, the french-influenced brandy, and a heavy dose of two classic bitters.   
Boulevardier bourbon, vya dry vermouth, campari, house orange bitters. often referred to in the 1920’s as the bourbon negroni, this classic cocktail is a perfect example of the balance between sweet and bitter.   
Pisco Punch pisco, pineapple, lime, gum syrup, house lime bitters. created in san francisco in the late 19th century at the bank exchange and billiard saloon - this cocktail has been enjoyed by the likes of mark twain and rudyard kipling.   
Bourbon Smash bulleit bourbon, lemon, mint, ginger ale. once called ‘a julep with a small plan’, this classic is smooth sipping and fresh on the palate thanks to the fresh lemon and mint.   
Corpse Reviver #2 gin, lillet blanc, triple sec, lemon, absinthe rinse. considered by many to be the best tasting of the corpse reviver cocktails, this mixture will have you back in no time.   
French 75 ‘The Original’ brandy, lemon, sparkling wine. created in 1915 at harry’s new york bar in paris, it was said to have the kick of a french 75mm field gun.   

Signature Cocktails

Ristobar Negroni junipero gin, campari, gran classico, carpano vermouth, house orange bitters, hibiscus   
Crooner del maguey vida mezcal, brachetto, jasmine, house orange bitters   
Aperol Spritzer aperol, lemon, prosecco, crushed ice   
Sugarcane Mule organic spiced rum, lemon, pineapple gum, ginger mint, sugarcane   
Basil Ricky hendricks gin, lillet, house basil syrup, lime, basil, seltzer   
Limoncello Drop vodka, limoncello, lemon, triple sec, dry vermouth   
Dark Cuban goslings dark rum, mint, lime, prosecco, house lime bitters   
Frizzante Lombardo gin, lemon, house grapefruit bitters, egg white, prosecco, aperol   
Barrel Aged Old Fashioned templeton rye, maple syrup, house aromatic bitters   

Draft Beers

Anchor Steam Beer san francisco   
Birra Moretti Pale Lager udine, italy   
Drake’s Hefeweizen san leandro, ca   
Trumer Braueri Pilsner berkeley, ca   
Lagunitas IPA petaluma, ca   
Anderson Valley "Boont Amber Ale" boonville, ca   

Bottled Beers

Three Philosophers, Quadrupel Ale cooperstown, n.y. 330ml   
Peroni Nastro Azzuro rome, italy 355ml   
Firestone Pale Ale paso robles, ca 355ml   
Deschutes Black Butte Porter bend, oregon 355ml   
Erdinger Weissbrau germany 335 ml   
Baladin Nora piedmont, italy 750 ml   
Birrificio Baladin Super piedmont, italy 750 ml   

Wines By The Glass

(6oz) / (9oz).

Sparkling

N.V. Jeio Brut prosecco, veneto   

Rosé

N.V. Filippo Galliano le due rose   

White

2010 La Botina pinot grigio,fruili-venezia guilia   
2010 Statti mantonico, calabria   
2010 Strasserhof kerner, alto adige   
2011 Cantine Barbera inzolia, sicilia   
2011 Donnafugata "Lighea" zibibbo, sicilia   
2011 Luisa friulano, friuli   
2011 Rocca Del Principe fiano di avellino, campania   
2012 L’Oliveto chardonnay, russian river   
2012 Pio Cesare arneis, piemonte   
2013 Alois Lageder pinot bianco,dolomiti   

Red

2007 Vero "Augustus" pinot noir, los carneros   
2008 Donnafugata "Tancredi" sicilia   
2008 Terre Di San Leonardo bordeaux blend   
2009 Teira zinfandel, sonoma   
2009 Rocca Di Frassinell "poggio alla gurdia" super tuscan   
2010 Cantine Barbera nero d’avola, sicilia   
2010 Ca’Viola barbera d’alba brichet, piemonte   
2010 Michele Chiarlo barberesco, piemonte   
2010 Molino Di Grace chianti classico, toscana   
2011 Bench cabernet, alexander valley   
2011 Monti Garbi valpolicella, veneto   
2011 Scarpone montepulciano d’abruzzo   
2011 Unti segromigno, dry creek valley   
2012 Argiano non confunditur, toscana   
2012 Casamatta sangiovese, toscana   

 

Ristobar
2300 Chestnut St
At Scott St
(415) 923-6464
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