Per Diem's vaulted, skylit space.Photo: Courtesy of Per Diem
The late-in-the-year openings just keep coming! Per Diem (43 Sutter Street), the new Financial District bar/restaurant from a couple of guys who opened The Brick Yard on Union, is making its debut December 16, and today we bring you the dinner menu from chef Adam Hinojosa, which features some Italian items like mini-lasganas and pizzettes, as well as some more standard California fare. The lunch menu is similar, with the addition of sandwiches like a "bacon and egg" sandwich with truffled egg salad and pancetta; and a crab melt with white cheddar and oven-dried tomatoes.
As for drinks, the emphasis is on beer, wine, and classic cocktails like a Blood & Sand, and they're also offering something they're calling a Standard & Poor's — a shot of Bulleit bourbon with a Trumer Pils chaser. Note that happy hour will start daily when the markets close, and go from 3 p.m. to 6 p.m.
Dinner menu subject to change.
Begin
Oysters- East Coast or Local Varieties half dozen or dozen 15/28
Chilled jumbo prawns served with house made cocktail sauce 15
Steamed PEI mussels served in a fennel sausage broth 12
Local cheese selection with accompaniments 12
Burata on a grilled crostone, honey, toasted nuts 10
Frito mitso oysters, calamari, shrimp, parsley with sauce gribiche 15
Soups
Minestrone with herb breadcrumbs 7
Soup of yesterday 7
Pizzettes
Rainbow chard, shallots, pecorino with pancetta 12
Margherita with burrata, cherry tomatoes, fresh basil 13
Roasted broccolini, pancetta, white sauce 11
Salads
Local green salad red wine vinaigrette, shaved cheese 9
Panzenela with Bloomsdale spinach, roasted root vegetables in lemon oregano vinaigrette finished with shaved pecorino 12
Half roast pear and chicories with bacon lardons, Shaft bleu cheese, sherry vinaigrette 13
Baby romaine, crispy shallots, garlic tossed with an anchovy dressing 11
Pastas
Buccatini with Schmitz Ranch pork ragu ala arrabiatta, shaved pecorino, crispy basil leaf 13
Papparadelle, roasted potatoes, oven-dried tomatoes, ricotta salata with pistachio pesto 12
Linguini fusilli, parsley, lemon zest, Parmesan, grilled chicken with aglio e olio 12
Orecchiette Puttanesca, roasted cherry tomatoes, capers, anchovies, red pepper, prawns 14
Tagliatelle with mussels, chervil breadcrumbs in saffron broth 13
Lasagnettes
Truffle and tomato brisket with Bloomsdale spinach, house made ricotta 14
Mary’s chicken bianca with roasted squash, burrata 14
Wild mushroom with mascarpone, thyme fonduta 14
Entrées
Mary’s chicken roasted with marble potatoes grilled broccolini, and a sherry jus 21
Braised tomato truffle brisket, lentils, marinated cipollini onions 23
Maple Farms duck leg confit, blue cheese tortellini, pomegranate fume 21
Cioppino of mussels, prawns, crab, calamari in hearty broth with grilled crostone 17
Market fish
Sides
Grilled broccolini,lemon zest, toasted almonds 7
Beans, braised greens, shaved grana 7
Prosciutto wrapped, Treviso, balsamic glaze 9
Per Diem - 43 Sutter Street - 415.989.0300 - Open 10 a.m. to 2 a.m., Monday through Friday - Opening on Friday, December 16
Earlier: Per Diem to Open Friday, December 16, in the Financial District
Make Way for Per Diem, Coming Shortly to the FiDi
