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Plin

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Italienisches Restaurant$$$$

Mission Dolores, San Francisco

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Plin

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Dinner Menu 4Desert Menu 7

Dinner Menu

Appetizer‎

Alaskan King Crab and Shrimp Gnocchi

Bergamot sauce, blood limes, fennel, Green onion, avocado, barley

Crispy Polenta with Manila Clams

Garlic, Chili flakes, tomato sauce, white wine

Salt Seared Monterey Bay Calamari

Eggplant caponata, extra virgin olive oil

Crispy Niman Ranch Ribs

Parsnip puree, spicy pickled leeks, sesame seeds

Mix Bean Salad with Fava Leaves

Poached egg, celery, pecorino cheese, thyme, mustard vinaigrette

Seafood Ceviche

Halibut, hokkaido scallop, cara cara orange, fennel shoyu gelee, purple potato chips, celery micros

Grilled Spanish Octopus

Tomatoes, italian butter beans, bone marrow, sage, lemon juice

Grilled Asparagus with Poached Egg

Parmesan cream sauce, hollandaise, umbria white truffle, olio al nuovo

Sous Vide Beef Tongue

Fried artichokes, fennel, salsify, lime juice, veal demi

Baby Green Salad with Beets 3 Ways

Parmesan gelatin, turnips, cara cara orange segments, beet vinaigrette

Pasta‎

Raviolo Al Uovo

12 - 24

Parmesan cheese, bloomsdale spinach, home made ricotta cheese, brown butter, truffle oil

Spaghetti with Grandpa George's Sausage

12 - 24

Green bell pepper, caramelized onion, tomato sauce

Fettuccine Carbonara

12 - 24

Fra ‘mani pancetta, egg yolks, black pepper, parmesan cheese

Rigatoni with Fresh Peeky Toe Crab Meat

14 - 28

Pork Belly, tobiko caviar, tomato ribbons, fennel pollen, chives

Seafood Lasagna

12 - 24

Petrale sole farce, fresh rock shrimp, lime caviar, lemon butter sauce

Mushroom Tortelli

12 - 24

Yellow foot mushroom, brown butter, thyme

Foie Gras Agnolotti al PLIN

13 - 26

Apple reduction, orange cream, leeks

Potato Gnocchi stuffed with Asiago Cheese

12 - 24

Parmesan cheese, sage

Cuttlefish Ink Tagliatelle

12 - 24

Cuttlefish, macerated almonds, chili oil, creamy tomato sauce

Risotto with Fontina Cheese

12 - 24

Crispy chicken skins, rasins, lemon zest, veal demi

Entree‎

Seared Hokkaido Scallops and Fra ‘Mani Soppressata

Squid‎ ink agnolotti with butternut squash, avocado mash, tomato water sauce, chives

Sous Vide Crispy Chicken Thighs

Purple potato, garlic, leeks, peppers, Celery, carrot puree, thyme, chicken demi

Grilled Niman Ranch Pork Chop

Poached Egg, russet potato, wilted spring garlic, huckleberry pork demi

Butter Poached Black Cod

Yellow couscous, celery, crispy shallots, limequat, black tomato sauce

Breaded and Seared Hawaiian Walu

Creamed farro, fried clams, parsley Fennel salad, clam sauce

Desert Menu

Sweet Ending‎

Buttermilk Panna Cotta

Doughnuts rolled in a cayenne cinnamon sugar and served with vanilla almond cream

Chocolate Bavarese

Strawberry jam, peanut butter sauce, rock sea salt

Cream Carmel with Orange Semifreddo

Hachiya persimmon puree, pomegranate seeds, blood orange, granola

Dessert Wine‎

Moscato D’Asti, Elvio Tintero “Sori Gramela”

4.75

Taylor Fladgate 10 Yr Tawny Port

Birbet, Filippo Gallino

4.75

Amaro & Grappa‎

Fernet Branca

Jacopo Poli Moscato

Amaro Ciociaro

Coffee & Tea‎: Flying Goat Coffee French Press

Regular

4.5

Decaf

4.5

Coffee & Tea‎: Espresso Drinks

Espresso

3.5

Cappuccino

4.5

Coffee & Tea‎: Five Mountain Teas

Nile Valley Chamomile

3.5

Grand Crimson Black

3.5

Spring Jade-Green

3.5

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Plin

Dinner Menu

Desert Menu

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