(650) 328-6722(650) 328-6722
430 Kipling St, Palo Alto, CA 94301
With tahini and house made pita bread.
With cherry tomatoes.
With gresh goat cheese and chives.
With mustard, cornichons and toasted baguette.
With house made pita bread.
Filled with pancetta and smoked mozzarella, topped with san marzano tomato sauce.
With bacon and manchego cheese.
With sun dried tomatoes, pancetta, pine nuts, and parmesan.
With shrimp, shaved asparagus, and pesto.
And fennel sausage pizza with parmigiano reggiano.
With fresh thyme and black truffle oil.
With basil pesto and sun dried tomatoes.
Thyme pear pizza with gorgonzola.
With aioli on levain.
With spicy pickle mayonnaise and arugula on a brioche bun.
With feta, balsamic onions and tzatziki on a brioche bun.
With arugula, aioli and mustard on a wheat bun.
With arugula, orange, and champagne vinaigrette.
With piquillo pepper puree and chives.
With herbed goat cheese crostini and golden balsamic vinaigrette.
With toasted walnuts, blue cheese and fines herb vinaigrette.
With frisee salad, pears, candied walnuts and walnut vinaigrette.
With moroccan spice gravy.
Crispy brik pastry filled with potatoes, caramelized onion and chives.
With olives, feta cheese and pickled red onion.
With drawn lemon herb butter.
With scallions and lemon.
With porcini cream sauce.
With strawberry coulis.
Coppa, truffle salami, and calabrese with olives, mustard and crostini.
Spanish, goat's milk, subtle and fruity.
French, cow's milk, tangy and nutty.
Spanish, raw sheep's milk, smoked and firm. full buttery flavor.
With farro, arugula and blackberry gastrique. (Wednesday).
With soft polenta, grilled onions, oven dried tomatoes, basil and red wine sauce. (Thursday).
With carrots, cipollini onions, fingerling potatoes and lamb jus. (Friday).
With arugula, roasted pears, candied walnuts, and walnut gastrique. (Saturday).
With warm potato and baby greens salad.
With olive oil mashed potatoes.
With spinach, bacon and mashed potatoes (please allow 45 minutes preparation).
With spinach, arugula salad and tomato vinaigrette.
With lemon cous cous and moroccan bbq sauce.
With fingerling potatoes, olives, currants, capers, san marzano tomatoes, and orange oil.
With baby fennel and summer vegetqables in tamarind sauce.
With warm gem salad, fennel, garlic, fresno peppers and lemon caper vinaigrette.
With shrimp, mussels, chicken, chorizo and peas.
With asparagus, cipollini onions, fingeling potatoes, and red wine demi glace.
With caramelized onions, walnuts, and preserved lemons.
With rosemary harissa butter.
With currants and toasted pine nuts.
With shallots and lemon zest.
With pancetta and jalapeno.
With parmesan reggiano.
With parmigiano reggiano.
Menu for Zibibbo provided by Allmenus.com
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