With 50 years of experience between them, seasoned restaurateurs John Hurley and Justin Hafen have mastered the art of fine dining. This is especially apparent in Presidio Heights, where Garbaldis’ inspired menus, creative cocktails and tailored decor have kept the attention of locals for more than 20 years.
The draw here is a relaxed, European-style atmosphere evident in both the bustling tables and elegant dishes. Executive Chef John Beardsley delivers a menu filled with enticing options—like the crispy papas bravas with spicy sauce, aioli and “several onions,” and the roast tenderloin and pork belly with rye spaetzle and pear mostarda. Many leave work early to catch the brief happy hour and sip classic, Bond-like cocktails that complement the cuisine, like the refreshing Cucumber Martini with house-infused cucumber gin, fresh lime and muddled cucumber.
Julia Ford-Carther, Gilt City Editor
Garibaldis Lunch Menu
Antipasti
choose two
Eggplant “Caviar”
roasted peppers, cilantro, mint, herb focaccia
Papas Bravas Quebradas
crispy potatoes, spicy sauce, aioli and several onions
Tuna Conserva
oranges, green olives, celery, pine nut picada
Slow Roasted Carrots
lemon, honey, yogurt, almond dukkah
Chickpea and Feta Salad
cucumber, lemon, scallions, za’atar
Risotto Croquettes
fontina cheese, tomato coulis
Chicken Liver Pâté
dijon mustard, moscato gelée, pickled fennel, croutons
Entree
choose two
Chicken Milanese Sandwich
lemon-caper aioli, arugula, tomatoes, crispy potato wedges
Braised Pork Sandwich
pear mostarda, arugula, crispy potato wedges
Grilled Chicken Sandwich
grilled apple, brie, field greens
Honey Roasted Turkey Club
smoked bacon, tomato, avocado, jack cheese
Portabella Sandwich
eggplant, roasted tomatoes, pickled onions, goat cheese, field greens
Soup and Half Sandwich
choose one of the sandwiches above
Grilled Cheese Sandwich
carmody, manchego & midnight moon cheeses, field greens, the day’s soup
Burrata Mozzarella Bruschetta
cherry tomatoes, basil, 12-year-old balsamic, grilled levain
Garibaldis Burger
lettuce, tomato, onion, pickle, French fries (add Gruyere, jack, cheddar, Gorgonzola, grilled onions, avocado)
Chef’s Choice Burger Of The Day
ask for the day’s secret ingredients
Herb-Ricotta Cavatelli
wild mushrooms and asparagus ragout, pancetta, pecorino
Bucatini Puttanesca
cherry tomatoes, anchovies, capers, olives, bread crumbs
Garibaldis Dinner Menu
Starters
choose two
Soup Of The Day
Chopped Salad
broccoli, radish, pumpkin seeds, sieved egg, ricotta salata, buttermilk dressing
Garibaldis Salad
sweet lettuces, gorgonzola, French butter pears, spiced pecans, white balsamic vinaigrette
Traditional Caesar Salad
croutons, Parmesan
Delta Asparagus
chèvre mousse, mustard seeds, curry granola, red sorrel
Burrata Mozzarella
cherry tomatoes, basil, 12-year-old balsamic, grilled levain
Herb-Ricotta Cavatelli
wild mushrooms, asparagus, pancetta, pecorino
Grilled Monterey Calamari
Iacopi Farm butter beans, salsa verde, aioli, chili oil
Steak Tartare
lemon, capers, Parmesan, radishes, whipped mustard, pickled red onions
Entrees
choose two
Bucatini Puttanesca
‘laughing bird’ shrimp, capers, olives, cherry tomatoes, bread crumbs
Seared Tombo Tuna
heirloom squash, faro verde, chermoula, preserved lemons
Slow-Poached Wild King Salmon
spring vegetable & tiny white bean ‘stufata’, almonds, mint
Chicken Breast Milanese
mashed potatoes, wild arugula, white wine-caper sauce
Roast Tenderloin & Belly of Pork
rye spaetzle, spinach, shallots, pear mostarda
Braised Beef Short Ribs
soft polenta, roasted broccoli, spicy red pepper agrodolce