mains antipasti house-made pastas classics house-cured

house-cured salumi
prosciutto di San Daniele
milano pork, beef, white pepper, garlic
pelle croccante fried pork skins
bresaola beef, rosemary, thyme, juniper
ciccioli pork rillettes served on toast
all served on a board / 21
antipasti
olive marinate
Gaeta & Castelvetrano olives, garlic, chili, lemon, herbs / 5
house-made pastas
cannelloni (limited availability)
house-made ricotta, roast chicken, Swiss chard, Fiore Sardo, herbs / 18
bucatini
“alla Carbonara” house-made pancetta, egg, Parmigiano, black pepper / 17
gnocchi
potato & Parmigiano dumplings, oyster mushrooms, thyme, breadcrumbs / 17
cannolicchi (Rustichella d’Abbruzo)
Marin Sun Farms beef ragù, red wine, tomato, herbs / 17
funghi
mains
marinated mushrooms, coriander, orange zest, black pepper / 5
fritto misto
butcher’s special
fried Delicata squash, fennel, red onion, Meyer lemon aïoli, citrus mint gremolata / 12
local meats butchered in-house (ask server for tonight’s selection) / AQ
anatra
polpette
confit duck giblets, curly red mustard greens, cured egg yolk, sherry vinaigrette / 10
spicy pork & ricotta meatballs, sautéed dandelion greens, roasted squash / 24
sformatino
pesce del giorno (limited availability)
house-made Gouda cheese custard, bread crumbs, truff le oil / 11
grilled local swordfish, saffron-fregola agresto, almonds, walnuts, golden raisins / 26
trippa
classics
crispy-fried tripe, mint, Parmigiano, chili oil / 12
pollo al burro alla sostanza
lattuga
romaine lettuce, anchovy-lemon vinaigrette, Parmigiano, croutons / 10
mista
mixed lettuces, rainbow carrots, radish, shaved caulif lower, Gorgonzola vinaigrette / 11
butter-roasted Hoffman Farms chicken breast, lemon / 16
branzino
grilled whole Mediterranean sea bass, arugula, lemon / 28
bistecca alla fiorentina, 24 oz
grilled T-bone, extra virgin olive oil, served medium rare / 49
gamberi
grilled shrimp, roasted parsnip, soffrito, fennel, lemon, marjoram / 14
zuppa
pearl barley, Delicata squash, braised beef, brodo, marjoram / 11
crostini di fegato
Tuscan chicken liver pâté, sage, capers, anchovy, grilled bread / 10
sides
tortiera Yukon gold potatoes, onions, thyme, Calabrian chili / 8
polenta al forno baked polenta, mascarpone, Parmigiano / 7
spinaci sautéed organic baby spinach, garlic, chili f lakes / 7
cavoletti roasted Brussels sprouts, bagna càuda, Aleppo pepper / 9
Chef de Cuisine Scott Eastman • Gluten-free pasta available upon request • 18% gratuity added to parties of 6 or more • 1788 Shattuck Avenue, Berkeley, CA 94709 • 510.704.8004 • corsoberkeley.com