Osteria Toscana

tomato, organic basil, fresh garlic, oregano, shredded ricotta salata, evvo

thinly sliced rare beef, red onions, lemon, capers, spicy mustard, evoo

Same locally made San Francisco sourdough we've been serving fresh and toasted since 1986

artichoke bottoms, bay shrimp, hearts of palm, house made herb dressing

caprese of sliced tomato, evoo, fresh basil, oregano, aged balsamic

ground beef, veal and pork meatballs, marinara, parmigiano reggiano

The wine has a deep ruby red color. On the nose, it's expressive with a mixture of ripe red fruit like blackberries and cherries, along with hints of Mediterranean herbs (rosemary, thyme), and a touch of earthy complexity. There's also a subtle spice, with notes of vanilla, tobacco, or coffee. The palate is medium to full-bodied with well-integrated tannins and there's a good balance of fruit and acidity, with flavors reflecting what's on the nose: dark berries, herbs, and an earthy undertone. The oak adds a layer of complexity, but it doesn't overpower the fruit. The wine tends to have a nice smooth texture, but still enough structure to make it a great food wine. The finish is typically long, with a lingering fruitiness and a slight touch of spice or oak. The acidity helps keep the wine fresh, preventing it from feeling too heavy. We've gone ahead and kept it away in the cellar these last 10 years so that you could enjoy it today. Give it a little time to awaken in your glass and and treat yourself -

Notes of cherries, red currants, herbs, and sage with a hint of pepper. The palate features robust flavors of cherry and red fruit, balanced by bright acidity. It is not an overly complicated or "big" wine, but rather elegant and very drinkable. Can be described as having an elegantly silky mouthfeel, similar to a good Pinot Noir. Features firm, light, yet gritty tannins which hit after swallowing, making it an excellent pairing for various foods, particularly meat dishes. The finish is smooth and lingering. Just hitting its prime

Sourced from sites in the Santa Maria Valley and aged 18 months in 40% new barrels, the 2016 Pinot Noir Santa Maria Valley has slightly more density and depth in its black cherry, toasted spices, crushed flowers, and vanilla bean aromas and flavors. Clean, beautifully balanced, elegant, and with ample length… 91 points - Jeb Dunnuck

Has a bright, racy, Chablis-like vibe as well as pretty notes of honeyed lemons, chalky minerality, and white flowers. With medium to light-bodied richness, it has good intensity, bright acidity, and a clean finish. 90 points Jeb Dunnuck

Moving to the Pinot Noirs, the 2021 Pinot Noir Estate has a beautiful perfume of candied cherries, fresh cut flowers, savory herbs, and subtle marine nuances. It's medium-bodied, has rocking purity, integrated acidity, and a great finish. It's a beautiful appellation release with serious character. 93 points Jeb Dunnuck

Intrepid aromas of richly peppered blue and black fruit with a sheen of minty refreshment. Structured, polished and densely textured, with indulgent tannins and a penetrating bead of fine acidity. Malbec, Petit Verdot and Cabernet Sauvignon 97 points – Decanter

Opens with subtle tones of Asian pear, lemon confit and lychee. Floral notes follow to reveal honeyed acacia and chamomile, with spicy notes of turmeric, white pepper and fennel seed. Hints of oyster shell, a firm phenolic backbone, and a seductive hint of oiliness give this wine excellent persistence and a mouthwatering finish. 91 points Wine Spectato

heart of romaine, anchovies, parmigiano reggiano, focaccia croutons

butter lettuce, endive, radicchio, cherry tomato, gorgonzola, house made herb dressing dressing

Butter lettuce, house made dressing

home made chicken stock, beans, and seasonal vegetables

angel hair, basil infused evvo, marinara, micro basil

potato dumplings, basil pesto, cream

white wine, chopped baby clams, manila clams, garlic, evoo

spinach pasta, bay shrimp, garlic, evoo, cream

wide ribbon pasta, field mushrooms, marinara, ground pork, veal and beef sauce

sauteed chicken breast, asparagus, pomodoro, sun-dried tomatoes, basil

Sauteed spinach and ricotta pasta, marinara, fresh basil

Pancetta, pecorino toscano, egg yolk, garlic

cheese stuffed pasta, prosciutto di parma, cream, peas

White wine, butter, fresh lemon juice, butter, lemon orzo

A classic Italian eggplant dish, prepared with love.

focaccia and herb crusted chicken breast, baked with mozzarella, basil and marinara

Natural veal ribeye scaloppini, meyer lemon, butter, surfine capers

chicken breast, marsala wine, field mushrooms, shallots, demi

poached salmon, sautéed spinach, shallots, lemon orzo, vellutata verde