Cioppino's
400 Jefferson Street, San Francisco, CA 94109
| Sunday | 11:00–21:30 |
| Monday | 11:00–21:30 |
| Tuesday | 11:00–21:30 |
| Wednesday | 11:00–21:30 |
| Thursday | 11:00–21:30 |
| Friday | 11:00–22:00 |
| Saturday | 11:00–22:00 |
Appetizers
Garlic Bread
Oven-toasted sourdough with herb butter and fresh garlic.
Red Chili Shrimp & Calamari
Shrimp and calamari sautéed in a spicy garlic-chili sauce with white wine, bell peppers, and onions. Served with Gorgonzola crostini.
Calamari
Deep-fried calamari served with cocktail sauce and lemon.
Seafood Dip
Warm, creamy cheese and spinach dip with shrimp and crabmeat, topped with toasted breadcrumbs.
Prawn Cocktail
Chilled prawns served with cocktail sauce and lemon.
Mozzarella Cakes
Breaded and deep-fried mozzarella served with pomodoro sauce.
Garlic Fries
Crispy fries tossed with roasted garlic and Romano cheese.
Fresh Mussels
Fresh mussels prepared in your choice of sauce - Tomato Basil or Garlic Cream
Local Dungeness Crab Cakes
Dungeness crab cakes served with housemade pesto and chili aiolis.
Fish Tacos
Two deep-fried snapper tacos on corn tortillas, topped with coleslaw, avocado, and creamy chili aioli.
Popcorn Shrimp
Deep-fried shrimp served with cocktail sauce.
Steamed Clams
Clams served with butter, fennel, tomatoes, garlic, basil, white wine, and clam juice.
Insalata Caprese
Mozzarella, tomatoes, and basil with olive oil and balsamic.
Bruschetta
Grilled sourdough topped with diced tomatoes, garlic, basil, olive oil, and balsamic.
SOUPS & SALAD
CLAM CHOWDER
Award-winning New England-style chowder with potatoes and pancetta *contains pork.
CLASSIC MINESTRONE
White beans, fresh vegetables, and herbs, in a tomato broth.
SOUP & SALAD COMBO
Clam chowder in a Boudin sourdough bread bowl with a mixed green salad.
CLASSIC CAESAR SALAD
Romaine lettuce tossed with croutons, garlic, Parmesan, and housemade Caesar dressing.
BLACKENED SALMON CAESAR
Our classic Caesar salad topped with a Cajun blackened salmon fillet.
ITALIAN COBB SALAD
Romaine topped with grilled chicken, bacon, egg, cherry tomatoes, blue cheese crumbles, and blue cheese dressing.
FISHERMAN’S WHARF LOUIE SALAD
Romaine lettuce topped with olives, tomatoes, egg, shrimp, and 3 oz. of Dungeness crabmeat. Served with Louie dressing.
MIXED GREEN SALAD
Organic greens with candied walnuts, cherry tomatoes, Gorgonzola, and our balsamic vinaigrette.
More
Anchovies
Grilled Chicken
Shrimp
Blackened Salmon
Prawns
3 oz. Dungeness Crabmeat
Add-Ons
Grilled Salmon
Our Signature Dishes
CIOPPINO
Garlic-Roasted Dungeness Crab
FRESH FISH
BLACKENED PACIFIC SNAPPER
Blackened with Cajun spices, served with wild rice medley, seasonal vegetables, and a sun-dried tomato and basil butter.
WHITE SEA BASS
Lightly floured and pan-seared topped with our Puttanesca sauce. Served with mashed potatoes and seasonal vegetables.
Entrees
FRIED PRAWNS
Deep-fried prawns served with coleslaw, french fries and cocktail sauce.
FISH AND CHIPS
Deep-fried Pacific snapper with french fries and housemade tartar sauce.
FISHERMAN’S PLATTER
A deep-fried seafood feast featuring shrimp, calamari, and Pacific snapper fillet, served with french fries, coleslaw, cocktail sauce, and tartar sauce.
SEAFOOD RISOTTO
Shrimp, baby scallops, and mussels, steamed in a reduced shellfish stock and garnished with diced tomatoes and scallions.
ANGUS RIBEYE STEAK
14 oz. Angus beef, grilled and topped with Gorgonzola butter. Served with mashed potatoes and seasonal vegetables.
BACON-WRAPPED PRAWNS
Grilled bacon-wrapped prawns served with a lemon butter caper sauce, wild rice medley, and seasonal vegetables.
ROASTED SHELLFISH MEDLEY
Dungeness crab legs, jumbo shrimp, clams, and mussels roasted in garlic and extra virgin olive oil. Served with garlic pasta.
Creamy Tuscan Chicken
Lightly floured, pan-seared chicken breast topped with a light brandy and mushroom cream sauce. Served with wild rice medley and seasonal vegetables.
DESSERTS
BAKED APPLE TART
Sweet and tangy apples wrapped in six-fold flakey crust topped with a dash of cinnamon and a light sugar glaze. Served a la mode.
CREME BRULEE
Delicious silky smooth custard with a torched sugar topping.
TIRAMISU
Light mascarpone cream on a coffee and kahlua soaked lady finger cookies, finished with a ground cocoa.
Molten Chocolate cake
A moist chocolate cake filled with melted dark chocolate truffle. Served warmed a la mode.
Salad add on's
SANDWICHES
served with your choice of fries or coleslaw.
½ LB. HAMBURGER
The All-American favorite made with 100% Angus beef, fire-grilled with lettuce, tomato, onion, and mayonnaise.
SALMON BLT
Grilled salmon on sliced sourdough with lettuce, tomato, and bacon. Served with pesto aioli.
CHICKEN CLUB
Grilled chicken on sliced sourdough with bacon, tomatoes, provolone cheese, lettuce, and pesto aioli.
PIZZAS
MARGHERITA
Tomato sauce and mozzarella, garnished with fresh basil and diced tomatoes.
PEPPERONI & MUSHROOM
Pepperoni, mushrooms, and mozzarella.
COMBINATION
Italian sausage, pepperoni, peppers, mozzarella, and mushrooms.
FOUR CHEESE
Romano, mozzarella, Parmesan, and fontina.
VEGETARIAN
Caramelized onions, mushrooms, black olives, feta, and mozzarella cheese.
PASTAs
FETTUCCINE ALFREDO
A classic cream sauce of garlic, Parmesan cheese, butter, and a touch of ground nutmeg.
SEAFOOD FETTUCCINE
Salmon, shrimp, clams, mussels, and green onions in a savory marinara sauce with clam juice and a dash of cream.
LINGUINI & MEATBALLS
Housemade meatballs in a hearty garlic tomato sauce topped with Romano cheese.
LASAGNA
Housemade lasagna layered with Bolognese and a blend of ricotta, Parmesan, mozzarella, and Romano cheeses. Topped with pomodoro sauce and served with garlic toast.
SHRIMP AURORA
Sautéed with garlic, zucchini, diced tomatoes, and basil in a light creamy pomodoro sauce tossed with linguini and topped with Romano cheese.
CHICKEN PENNE
Pancetta, mushrooms, onions, garlic, diced tomatoes, grilled chicken and green peas in a white wine cream sauce topped with Romano cheese.
LINGUINI CARBONARA
Pancetta, Parmesan cheese, garlic, extra virgin olive oil, egg yolk in a creamy sauce, and topped with Romano cheese.
SCAMPI LINGUINI
Tender jumbo shrimp sautéed with roasted garlic, scallions, and diced tomatoes in a white wine and lemon butter sauce.
PENNE BOLOGNESE
Hearty meat sauce with tomatoes and topped with Romano cheese.
LINGUINI WITH CLAMS
Choice of a light tomato basil sauce or a white wine lemon butter sauce.
CHEESE TORTELLINI
Four-cheese tortellini with Romano, fontina, Parmesan, and ricotta cheeses in a cream sauce.
PENNE POMODORO
A light tomato sauce with olive oil, fresh garlic, tomatoes, and basil topped with Romano cheese.