Vivande Porta Via

Name: Vivande Porta Via
Address: 2125 Fillmore St., 94115, CA, 94115
Telephone: 415-346-4430

2125 Fillmore St., San Francisco, CA 94115, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-10:00PM •

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Cuisine: Sicilian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

lunch menu

PIATTI DI MEZZO

frittata di verdure

baked timbale of eggs, spinach and artichokes, grilled with house-made sausage and potato, marinara sauce

boscaiola- of the forest

sauté of our fennel sausage, with potato, bell pepper, mushrooms, onions, white wine and garlic

panino di salsiccia

house-made sausage, grilled, served in a frencher of bread, with spinach salad

panino al ostriche

breaded and fried oysters, served in a frencher of bread, with spinach salad

panino di maiale arrosto

slow roasted pulled pork sandwich with green salad

pollo arrosto

quarter of a roasted chicken with fettuccine vegetable salad and balsamic roasted onion

bowl of fox island mussels

with white wine and parsley

PASTA

pesto

house-made basil pesto with walnuts, parmesan, extra virgin olive oil

salsiccia

house-made fennel sausage, bell peppers, marinara sauce

carbonara

pancetta, eggs, parmesan cheese, black pepper

primavera

fresh seasonal vegetables sautéed in extra virgin olive oil

pesto with oysters

fettuccine al pesto with breaded & fried oysters

aglio e olio

garlic, extra virgin olive oil, red pepper flakes

romana

cream, butter, parmesan

fettuccine alle cozze

house-made egg pasta, fox island mussels, white wine marinara sauce, and fresh parsley

INSALATA

insalata mista

mixed greens, tomato, red onion and lemon vinaigrette

insalata spinaci nano

baby spinach, ricotta salata, toasted pine nuts; lemon vinaigrette

today's specials

zuppa di pomodoro e peperoni

tomato soup with roasted red pappers

speck tirolese

famous smoked prosciutto from trentino-alto adige region, housemade potato salad, balsamic onion, baby spinach garnish

fettuccine alla giovanni

housemade spinach fettuccine with smoked fennel sausage, garlic, chopped tomato, white wine, and fresh spinach leaves sautéed in extra virgin olive oil, finished with red pepper flakes

fettuccine con ostriche e panna

ribbons of housemade egg pasta tossed with shucked pacific oysters poached in white wine with garlic, scallions, cream and fresh spinach leaves, topped with coarse black pepper

formaggi assortiti

FEATURED CHEESE:

"Tre Mucche" or "3 Cow" for two Bra "Tenero:, a rare cowsmilk cheese; Roccolo a full bodied cows milk cheese; and Bra "Duro" an aged version of the first cheese. Served with crostino.

piccolo cheese plate:

1 oz. each of: campagnolo pecorino (sheep), montachet (goat), gorgonzola (cow); served with crostini

dinner menu

I PRIMI PIATTI PASTA

cannelloni ripiene de pollo

fresh pasta tubes filled with roasted chicken, spinach and ricotta

tagliatelle con ragu bolognese

classic ragu, with veal, pancetta, aromatic vegetables, imported sicilian tomato paste, milk, with tagliatelle, topped with parmesan

fettuccine con salsiccia

fettuccine with a slow-cooked sauce of housemade sicilian sausage, bell peppers, garlic tomato and white wine

scrigno di venere (venus' jewel box)

beggar's purse of thin rolled pasta filled with spinach tagliolini, rosemary ham and peas, served on a bed of besciamella sauce with prosciutto and parmesan

RISOTTO

risotto con limone e gamberi

arborio rice cooked in chicken stock, black tiger prawns and fresh lemon juice, topped with lemon zest

risotto ai funghi

arborio rice cooked in fresh chicken stock with roasted portobello mushroom, garlic and white wine, dusted with grated grana padano

I SECONDI PIATTI

salmone al forno

oven-roasted loch duart scottish salmon filet glazed with balsamic/oregano, braised cannellini beans

costoletta di maiale dorata

center-cut pork chop with parmesan crust, topped with mustard fruit from cremona, sauteed green beans

filetto di manzo

beef tenderloin, finished with dry marsala and veal demi-glace, with sauteed spinach and bay leaf roasted potato

pollo al mattone

boneless chicken breast marinated in rosemary, sage, garlic, seared under weights & drizzled with warm balsamic reduction, sautéed swiss chard with garlic

costolettine d'agnello

n.z. lamb chops with sicilian zogghiu sauce, sautéed green beans

formaggi assortiti

piccolo cheese plate:

1 oz. each of: montrachet (goat), gorgonzola (cow), campagnolo pecorino (sheep); served with crostini

ANTIPASTI E PICCOLI PIATTO

patate e aglio

roasted new potatoes & whole cloves of garlic

peperoni picante

cherry peppers filled with mediterranean tuna parmesan crostini

fagioli alla toscana

tuscan-style cannellini beans, tomato, pancetta, garlic and sage, served warm

acciughe bianchi

marinated anchovies

salumi assortiti

thin-sliced finocchiona and dry salame w/ olives

prosciutto di san daniele

friuli's famed prosciutto, and a marsala-soaked calimyma fig

olive assortiti

mixed assorted olives

spinacci alla romana

spinach sautéed roman style with pine nuts & currants

indivia belga al pancetta

spears of belgian endive wrapped in pancetta oven roasted, drizzled with gorgonzola vinaigrette

cozze al zafferano

mediterranean mussels steamed open, with white wine, garlic and saffron

peperoncini farciti piccanti

cherry peppers filled with anchovy and capers