almacarta newmenus copy - alma cocina · avery “white rascal” witbier 5.6 abv, colorado...
TRANSCRIPT
FETTUCCINI & CLAMS A LA HUANCAINA, this is a Twist to the famous Papa a la Huancaina dish. Our dish presents a generous amount of fresh clams, cooked in a sauce of garlic, aji amarillo, onions, butter, milk, fish stock and served with a kalamata olive ́ dust,̀ cubed manchego cheese, half a soft a half boiled egg and chopped herbs
LOCRO & PUMPKIN BLOSSOM, crispy pumpkin blossoms stu�ed with sweet potato over pumpkin, potato and black mint stew. Kalmata olive ´dust,̀ queso fresco, pease and mint
ANDEAN STYLE CHICHARRON, crisp pork belly, with roasted potato confit, “uchucuta” sauce, micro onion salad, mint, cilantro, vinegar and grated queso fresco
CHAUFA DE MARISCOS, peruvian style stir fried rice, peas, garlic roasted red peppers, scallions, sesame seed oil, soy sauce, mussels, clams, scrambled eggs, calamari, shrimp, cilantro and crispy wontons
ALMA’S SALTADO CRIOLLO, traditional dish of the peruvian cuisine our way, stir fried beef, onions, cilantro garlic, served with tru�e mashed potatoes
ARTISAN EMPANADAS, homemade empanadas with pickled veggies, onion micro salad and kalamata aióli - Choice of: Chicken dark and white meat w/onions, tomato, garlic, chilis and egg - OR - Vegetarian: Eggplants, tomato, zucchini, garlic, spinach, ají amarillo
DUET OF CHICKEN, grilled chicken breast and liver skewers, marinated in earthy chili and garlic, served over grilled potatoes, sautéed choclo and frisée, with herbs and topped with ají amarillo sauce
PULPO A LA BRASA, grilled octopus tentacles, sautéed potato gnochhi, rainbow carrots, mushrooms, peas, roasted red bell peppers, with butter, white wine, served with kalamata oilive aióli and chimichurri
Traditional Peruvian rotisserie chicken, marinated in garlic and a variety of spices overnight, cooked in open flames. We serve our chicken with a chimichurri sauce along with two sides of your choice. Extra sauce available for $2.
1/4 chicken-chicken leg 1/4 chicken-breast 1/2 chicken 1 whole chicken
SANGRÍA ROJA - 8 Red Burgundy, Lillet Rouge, Apple,
Orange, Cava
SANGRÍA BLANCA - 8 Muscatel Wine, Lillet Blanc, Apricot,
Pineapple
SPICY PASSION - 10 Sabe Sake Tequila, Cream Sherry, Lemon,Passion fruit, Serrano syrup, Rosemary
FAKE NEWS - 10 Botanical Infused Soju, Lillet Blanc,
Antica, Thyme
TROPICAL FALL - 10 Sabe Sake Rum, Gancia Americano,
Pineapple, Lemon, Cava
OLGA’S SPRITZ - 10 Vermouth Blanco, Americano, OJ,
Lemon, Rose Sparkling
MISSION WOOD - 10 Sabe Sake Bourbon, Punt E Mes,
Charred Sherry Oak Chips
p: 415.341.0389
1130am - 10pm Everyday
WARM GOAT CHEESE SALAD, warm Chevre goat cheese cake, crusted with crushed pine nuts, served with baby spinach, frisee, apple slices, red onions, corn nuts, tossed with apple cidre vinaigrette
CEVICHE COSTEÑO inspired by the ceviches served in the coastal cities of Peru, it contains fresh fish, calamari, rings, shrimp, octopus, tossed with red onions in spicy ́ Leche de Trigre ̀& ChocloCEVICHE ACHIFADO, inspired by Peruvian-Chinese Fusion, called Chifa, it contains fresh fish, shrimp, cucumbers, tossed with ́ Leche de Trigre,̀ infused with tamarind, sprices and soy sauce, scallions, cancha & crispy wontonsCEVICHE NIKKEI, inspired by the flavors of Nikkei Cuisine, in contains diced Ahi Tuna, cucumbers, scallions, avocado, red onions, sesame seeds, tossed in ́ Leche de Tigre,̀ infused with soy sauce, oyster sauce, sesame seed oil & chocloFALL QUINOA SALAD, red and white quinoa, tossed with lemon-garlic vinaigrette, herbs, red beets, golden beets, carrots, frisee, roasted butternut squash, queso fresco and half a soft boiled egg
Avery “White Rascal” Witbier 5.6 abv, Colorado
Lagunitas “Little Sumpin” Pale Wheat Ale, 7.5abv, Petaluma
Calicoast “Kolsch,” 5.20abv, East Bay
Firestone “West Side Beavo” IPL, 6.5abv, Paso Robles
Fort Point “Westfalia” Red Ale, 5.6abv, San Pancho
Ballast Point “Sculpin” IPA, 7.0abv, San Diego
Speakeasy “Big Daddy” IPA, 6.5abv, San Pancho
Speakeasy “Betrayal” Strong Lager, 8.2abv, San Pancho
Cristal Lager, 5abv Peru
Cusqueña Lager, 5abv, Peru
Fort Point “Park” Hoppy Wheat, 4.7abv, San Pancho
Oaktown Brown Ale, 6abv, East Bay
Chicha MoradaSprite
Coke
Diet Coke
Inka KolaPellegrino Sparkling Water
Camp d’Esteles Cava, Brut Nature,Penedes, MV
Pere Ventura “Tresor” Cava Brut Rose, D.O. Penedes, MV
Sierra Cantabria Rose Still, Blend, D.O. Madrid, 2016
Soalheiro “Allo” Loureiro-Albarinho, Minho, 2016
Talia Torrontes, Salta, 2016
Benziger, Sauvignon Blanc, North Coast, 2015
Avancia “Cuvee D’ O” Godello, Valdeorras, 2015
Angeline Chardonnay, Sonoma, 2016
Ramon Bilbao Albariño, Rias Baixas, 2016
Raeburn Chardonnay, Russian River, 2015
Zuccardi Q Chardonnay, Tupungato, 2015
Altas Cumbres Torrontes, Salta, 2016Robledo “The Seven Brothers” Sauvignon Blanc, Paso Robles, 2016
Trez “Reserva” Malbec, Lujan de Cuyo, 2012
Campo Viejo Tempranillo, DOC Rioja, 2015
Alma Cruz Carmenere, Colchagua Valley, 2015
Alia Pinot Noir, Leyda Valley, 2014
Robledo “The Seven Brothers” Pinot Noir, Somona, 2013
Breca “Old Vines” Garnacha, Catalayud, 2013
Robert Hall Zinfandel, Paso Robles, 2014
Monkey Tree “Reserva” Red Blend, D.O. Loncomilla Valley, 2015Quinta de Chocapalha Castelao, Lisboa, 2014
Piattelli “Premium Reserve” Cabernet Sauvignon,Lujan del Cuyo, 2015
Tierra Noble “Gran Reserva” Cabernet Sauvignon,D.O. Colchagua Valley, 2012
Robledo “El Rey” Cabernet Sauvignon, Lake County, 2012
Viña Tarapaca “Gran Reserva” Carmenere, D.O. Valle de Maipo, 2015
2801 Folsom Street San Francisco, Ca 94110AlmaCocinaSF.com | @almacocinasf
p: 415.341.0389
Price & Availability are subject to change without notice. Corkage fee $20 per bottle; max 2
1130am - 10pm Everyday