Pausa Lunch Menu

LUNCH
salumi
formaggi
Butcher’s Board house selection
3 | 18 or 5 | 27
tigella, cunza,
pickles, mustard
Chef’s Board house selection
3 | 18 or 5 | 27
seasonal compote, sicilian almonds, truffle honey,
grilled bread
Prosciutto San Daniele | 1 4
DOK dall'ava black label riserva
Robiola 3 Latti goat, sheep, cow, soft | 10
Ol Sciur goat blue, soft | 14
Prosciutto cotto ham | 1 1
Gorgonzola Piccante cow, semi-soft | 10
Mortadella pistachio, black pepper | 1 2
Latteria S. Andrea Mezzano cow, semi-hard | 9
Porchetta rosemary, thyme, sage | 1 1
Stout Cow cow, semi-hard | 9
Ciccioli pork terrine | 1 0
Parmigiano Reggiano Vacche Rosse 30 mo. | 11
cow, hard
Duck Pate dried cherry, port | 1 2
to start
hamachi crudo, grapefruit, pickled beets, agrumato orange oil, tarragon | 16
salmon “finto crudo”, king trumpet mushrooms, chervil, horseradish, salmon caviar | 15
roasted heirloom carrots, carrot puree, mascarpone mousse, pistachios, croutons, truffle honey | 12
smoked burrata, grilled red endives, raisins, pine nuts, colatura di alici | 15
nettle arancini, smoked burrata, pomodoro | 9
mixed chicories, roasted comice pears, pomegranate, gorgonzola picante, pear vinaigrette | 13
red butter letuce, fennel, pistachios, blood orange, sheep milk ricotta, dill vinaigrette | 13
panini
choice of red butter lettuce OR fried amarosa potatoes with saffron aioili
mortadella, buffalo mozzarella, mint pistachio pesto | 1 3
grilled red endives, shallots, wild mushrooms, house made mozzarella, almond and olive pate | 1 3
roast beef, arugula, pickled beets, horseradish and mascarapone spread | 1 4
pulled chicken, frisee lettuce, artichoke-mint ricotta spread | 14
piz z a
margherita, tomatoes, house made mozzarella, basil, olive oil | 1 6
salsiccia, tomatoes, house made mozzarella, tuscan kale, pecorino di filiano | 1 8
prosciutto cotto, tomatoes, house made mozzarella, shallots, wild mushrooms, baby spinach, saffron pecorino | 1 8
mozzarella di bufala, puntarelle, cetara anchovies, sicilian capers, leccino olives, tomatoes | 19
pasta & risotto
carnaroli risotto, walnuts, pears, monte veronese cheese | 16
saffron caserecce, beef cheek sugo, pecorino romano | 20
linguine, cuttlefish ragu, tomatoes, chickpeas, rosemary | 18
stinging nettle mezzi rigatoni, braised pork shoulder ragu, parmigiano reggiano | 18
porcini ‘flour’ raviolini, kale and ricotta di bufala, acorn and butternut squash puree, crispy sage,
parmigiano reggiano | 17
entrees
chopped chicories, arugula, borlotti beans, romanesco cauliflower, mandarines, pecorino, dill vinaigrette | 14
add : bistro steak | 8
pulled chicken | 4
cured king salmon | 5
butcher’s sausages, rabbit & pork, braised red cabbage, chestnut and ricotta tirtlen | 24
airline chicken breast, belluga lentils, roasted butternut squash, salsa verde | 20
mt. lassen trout, sunchoke puree, lollipop kale, fresh chickpeas, castel vetrano olives, meyer lemon | 24
2 2 3 E . 4T H AVE NU E , SAN MAT E O , CA 94401
@ PAUSASANMATEO
PAUSASANMATEO.COM
SPRITZ
BEER
BY THE GLASS
EACH | 10
draft
bolle
il doge | aperol, prosecco, soda, orange
Devil’s Canyon, Silicon Blonde Ale,
Prosecco Andreola Dirupo,
Belmont, CA | 7
DOCG, Veneto NV
Fieldwork Brewing, Burning Daylight IPA,
Brut Rosé Contadi Castaldi,
prosecco
Berkeley, CA | 8
Lombardia NV
bastardo | amaro ciociaro, pineapple gum,
Hangar 24, Chocolate Porter,
Lambrusco Medici Ermete “I Quercioli,”
apricot liqueur, lime, Lambrusco
Redlands, CA | 8
proibito | cappelletti, grapefruit juice, prosecco
l’alpino | dolin blanc, salers gentian, lemon,
rossi
9|40
COCKTAIL
15|55
La Fin Du Monde, Belgian Style
Triple Ale, Canada | 9
EACH | 12
Weihenstephaner, Hefe Weissbier
Pausa sour | city of London gin, cappelletti,
Germany | 8
lemon, gum syrup, egg white
la grande mela | old tom gin, genepi,
new york sour apple, lemon
padrino | yu baal mezcal, dolin blanc, salers
gentian, lemon twist
Uinta Brewing, Hop Nosh IPA,
Salt Lake City, UT | 7
Uinta Brewing, “Baba” Black Lager,
Salt Lake City, UT | 7
9|35
Baladin, “Nora” Spiced Ale
12|42
Alto Adige ’15
Kerner Valle Isarco, Alto Adige ’14
12|42
Friulano Ronchi di Cialla
13|50
Friuli Venezia Giulia ’14
11|40
Veneto ’15
Vernaccia di San Gimignano Selvabianca
12|42
Il Colombaio di Santachiara, Toscana ’15
vermouth, maraschino liqueur, orange twist
Mantonico Statti Calabria ’13
14|52
sfumato | bourbon, sfumato, gum syrup, lemon
Chiaretto Costaripa “RosaMara”
12|44
Pausa 50/50 Martini | leopold’s gin OR ca
courage vodka, dolin dry vermouth, orange
bitters
Lombardia ’15
15|56
Campofiorin Oro, Veneto ‘11
bianchi & rosé
11|40
Italy, 750mL | 48
Dolcetto D’Alba, F. Mossio Bricco Caramelli 14|52
Veronese Blend Masi Brolo
Sauvignon La Cappuccina Balsaltic,
13|50
Piemonte ‘15
Bellone Casale del Giglio, Lazio ’14
strozzino | reposado tequila, cynar ‘70’, sweet
Pinot Nero St. Michael Eppan,
Alto Adige ’14
Emilia Romagna NV
Pinot Grigio St. Michael Eppan
13|50
Lombardia ‘13
bottle
Birra Menabrea, Blonde Lager, Italy | 8
Marzemino Costaripa “Mazana,”
Cabernet Blend Petra “Hebo,”
15|56
Toscana ‘13
Montefalco Rosso Fattoria di Milziade
15|58
“Antano,” Umbria ‘13
Montepulciano Fantini, Abruzzo ‘14
11|40
Nero D’Avola Rapitalá “Campo Reale,”
10|38
Sicilia ‘15
Etna Rosso Pietradolce, Sicilia ‘15
14|50