AccarrinoWire: Revamped SPQR Menu Revealed

Pacific Heights: This week should be a marquee one for openings, with several members of the local restaurant royalty rolling out big new projects. Expect more coverage later from Phandemonium on Bush Street and the Tusks' Mythic move, but for now, let's turn to the return of SPQR. It's still slated for Wednesday, and along with the new chef, there will be other improvements like reservations, an expanded wine list, and a refreshed interior with new banquettes and even a waiting area.

Of course, everyone's been wondering about Matthew Accarrino's new menu, and how the Per Se vet will transform Nate Appleman's rustic bill of fare. Accarrino and Co. have divided the menu into four sections: Spuntini/Snacks, Antipasti, Pasta Fatta en Casa, and Pesce/Carne. In this early version (post-jump in full), there are some familiar faces, and nothing over $18.

The menu as it currently stands:

SPUNTINI?SNACKS

Marinated Olives & Spiced Nuts 6
SPQR Grape & Olive Foccaciatini with Spring Hill Dairy Butter 6

Fiarelli Peppers, Meyer Lemon & Chili Aioli 9
Griddled Pecorino, Quince, Dandelion & Fried Chestnuts 9
Sheep’s Ricotta Fritters & Wild Fennel Honey 8
Fried Cauliflower with Garlic, Lemon & Romesco Sauce 7
Brussels Sprouts Leaves, Chili Oil & Almonds 5

Lobster “Frittele”, Truffle Mayonnaise 9
Anson Mills Hushpuppies & Smoked Maple Syrup 8
Saffron “Arancini” & Pork Ragu (Saffron Mayonnaise) 10
Hog Island Oysters “Oreganata” 11
“Trippa Fritta”, Calabrian Chili, Arugula & Garlic Dijonaise (Raw Onion) 10

Ricotta Crostino, “Bottarga”, Lemon “Conserva” & Green Onion Butter 9
Roasted Tomato Crostino, Whipped Salt Cod & Smoked Trout Roe 9
“Fegato di Pollo Crostino”, Sweet & Sour Onion & Fig Condiment 8
Deviled Eggs & White Anchovy “Al Diavolo” 7
Chickpea “Panelle”, Black Olive & Salsa Verde 7

ANTIPASTI

Endive Salad, Fuerte Avocado, Globe Artichoke & Citrus 12
Gem Lettuce Salad, Beets, Yali Pear, Walnuts, Pickled Red Onion & Gorgonzola 12
Baked Ricotta, Romaine, Endive, Red Pepper, Castelvetrano Olive & Aged Balsamic 13
Slow Roasted Savoy Cabbage, “Fungi Marinati’, Lardo & Ricotta Salata 13
“Riccio di Mare”, Fried & Marinated Giant Clam, Jalapeno, Apple & Lemon 16
Fluke “Crudo”, Watermelon Pickles, Fuerte Avocado, Caviar Lime & Speck 14
Spanish Mackerel “En Saor”, Raisin, Grapes, Pine Nuts & Mint 13
“Scafatta” of Shell Beans with “Pane Frico”, Parmesan & Extra Virgin Olive Oil 15
Wagyu Beef Tartare, Smoked Hen Egg, Caviar & Vegetable Crisps 16

PASTA FATTA EN CASA

Liza’s Linguine “Nero”, Prosciutto Crumbs, Squid, Peperoncino & Zucchini 16
Dungeness Crab “Caramele”, Cardoon, Truffle, Blood Orange & Green Grape Butter 17
Pumpkin & Prune Tortellini, Grated Almond & Spiced Bread Crumbs 16
Ricotta Raviolo, Lamb’s Quarter, Fontina & Brown Butter 14
Gnocchi Roman Style, “Sciue Sciue” & Pecorino 14
Goat’s Cheese Tortellini “Amatricana”, Pancetta, Chili & Pecorino “Pan Grattato” 15
Spaghetti “Carbonara”, Soft Hen Egg, Guanciale & Andante Dairy Pecorino 15
Duck Liver Ravioli, Sweet & Sour Squash, Currants & Trufflebert Hazelnuts 15

PESCE & CARNE

Petrale Sole, Casteluccio Lentils, Alba Mushrooms, Dandelion & Mustard “Crema” 18
Grilled Swordfish, Borlotti Beans, San Marzano Tomatoes, Chickpeas & Oregano18
Halibut Cheek “Picatta” , Celery Root “Crema” & Market Vegetables 17
Braised Beef Oxtail & Grilled Short Rib, Semolina Polenta & “Sugo Naturale” 18
Pecorino & Date Stuffed Quail, “Sedani Fresci y Fritti” & Pork Jowl “Soffrito” 17
Veal Sweetbreads, Wild Fennel “Soffrito”, Tangerine & Currants (Fennel Salad) 18
Pork Belly, Brussels Sprouts, Apple, Onion Puree & Sage Brown Butter (Caper Puree) 18
Veal Breast “Porchetta”, Broccoli Di Cecco, Crushed Potato, Egg & “Bagna Cauda” 18