Place Category: Happy Hours, Italian, Outside Dining, and Private DiningPlace Tags: Dog Friendly Patio and Michelin Bib Gourmand
Pausa, a bar and cookery in San Mateo, calls for guests to take a recess from life and enjoy a dining experience that transports them to a place of leisure. With a strong focus on modern Italian, our menu will consist of house-made pasta, wood-fired pizza, wood-fired grill, and house-cured meats. Our friendly and knowledgeable team will ensure your pause is a memorable one.
We are now taking reservations for our patio tables, bar, and indoor tables. As we practice social distancing with our new limited floor plan, we ask that you and your guests limit your dining to 1 hour and 45 minutes to accommodate all reservations.
When checking table availability, if outdoor seating is not an option to select, then your reservation will be for an indoor table as the outdoor may be booked.
We will also not be allowing any outside food, beverage, wine, or cake until further notice.
Pausa Bar & Cookery Menu San Mateo - Updated 3/3/2022
Menu and Prices subject to changeSALUMI
Butcher’s Board house selection
3 | 28 or 5 | 40
tigella, cunza, pickles, whole grain mustardPausa Prosciutto 24 months | 19
Prosciutto Cotto ham | 14
Porchetta rosemary, thyme, sage | 14
Ciccioli pork terrine | 13
Duck Pate port, dried cherries, pistachio | 15
Mortadella pistachio, garlic, black pepper | 14
Cacciatore all spice, white & black pepper, red wine | 15
Lonza coriander, fennel, white wine | 15
Elena fillet paprika, garlic, cumin | 16
Bresaola black pepper, rosemary, thyme, red wine | 15
Salame al Pepe black pepper, red wine | 15
Salame del Doge squid ink, lemon zest, garlic | 15
FORMAGGI
Chef’s Board house selection
3 | 28 or 5 | 40
compote, truffle honey, oat crackers, grilled breadGorgonzola Dolce cow, soft | 14
Robiola Due Latte cow & sheep, soft | 17
Bergamino di Bufala bufalo, soft | 17
Pecorino al Tartufo sheep, semi-hard | 16
Bitto cow, semi-hard | 17
Occelli in foglie di Castagno cow & sheep, semi-hard | 17
Blu di Bufala bufalo, semi-hard | 17
Capra al Timo goat, semi-hard | 17
Tonka & Vermouth goat, semi-hard | 22
Testun al Barolo cow & sheep, semi-hard | 16
San Pietro ‘In Beeswax’ cow, hard | 14
Parmigiano vacche brune 51 months cow, hard | 19
TO START
house made focaccia | 3.5
burrata, anchovies bagna cauda, puntarelle, raisin, chili flakes, radish,olive dust, green garlic bread crust | 17
dungeness crab, pear & sunchoke puree, apple cider vinaigrette, almonds, green apple & celery gele, passion fruit, salmon roe | 21
kurobuta pork belly, 24 hr slow-cooked, celery root puree, fava beans, spring onions, pickled mustard seeds, pork demi-glace | 18
roasted bone marrow, balsamic caramelized onions, blue fin tuna heart, micro parsley, grilled bread | 18
SALADS
mixed chicories, cara cara & blood orange, dates, sunflower seeds, pecorino romano, blood orange vinaigrette, dill | 16
roasted beets, endives, gorgonzola, honeycomb, compressed apples, hazelnuts, d’anjou pear vinegar, evoo | 18
PIZZA
72 HOUR DOUGH MATURATIONmargherita, tomatoes, house made mozzarella, basil, olive oil | 19 add house made pork sausage | 7
smoked duck prosciutto, tomatoes, house made mozzarella, broccoli di ciccio, olive tapenade, balsamic onions | 28
salame calabrese, tomatoes, house made mozzarella, calabrian chili peppers, wild oregano, garlic | 28
salame del doge, house made mozzarella, semi-dried tomatoes, anchovies, calabrian chili, stracciatella | 28
asparagi, asparagus puree, roasted shallots, buffalo mozzarella, sieved egg yolk, black truffle, pork culatello | 28
ortolana, house made mozzarella, truffled sheep ricotta, fennel, purple cauliflower, wild mushrooms, chives, truffle perlage | 28
PASTA & RISOTTO
carnaroli risotto, stinging nettles, poached rock shrimp, crispy cordyceps mushrooms, shrimp gel | 28
chestnut linguine, octopus ragu, chickpeas, calabrian chile, dried olive dust, parsley, lemon zest, crispy rosemary | 28
buckwheat butcher’s ravioli, filled with pork, beef, sheep ricotta & fava leaves, beef demi-glace, green garlic foam, fava beans, pecorino romano, leek ash | 28
sheep ricotta tuscan gnocchi, crumbled pork coppa, pickled rhubarb & gastrique, peas, pecorino romano | 28
saffron mezzi rigatoni, braised pork sausage ragu, crispy sage, parmigiano reggiano | 26
red wine malloreddus, taleggio & tartufata fonduta, grated black truffle, hazelnuts, crispy baby kale, truffle oil | 30
ENTREES
barramundi bass, fennel & green garlic puree, swiss chard, grilled blood orange, beet gremolata, citrus bread crumbs | 38
wolf ranch grilled quail, beluga lentils, tokyo turnips, salsa verde, radicchio, orange infused olive oil, poultry demi-glace | 36
wagyu beef zabuton, 48 hour slow-cooked, cannellini beans, cicerchie, pickled leeks, mint & pistachio pesto | 42
kurobuta pork chop, sunchoke & burrata puree, charred onions, potato mash, crispy beluga lentils, pickled sunchoke, frisee pork demi-glace | 42
SIDES
grilled aspargus, lemon vinaigrette, pickled shallots, bolzanina, crispy 30 months prosciutto di parma | 15
garlic butterball potatoes | 10
We sustainably source organic & local ingredients. All salumi, mozzarella, bread, pasta and pizza dough are proudly made from scratch.
We ask all parties to limit their dining time since we are at a limited capacity; Please review our Social Distancing & Safety Protocols
executive chef/owner ANDREA GIULIANI | chef de cuisine DIMITAR DIMITROV
Events and Specials
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DowntownSaturday, October 5, 2024, 4:00 pm-5:30 pmSPRITZ HOUR Available in Bar & Patio: Tuesday – Thursday from 4:30pm to 5:30pm Friday – Sunday from 4pm – 5:30pm Not available for takeout SPRITZ EACH | 13 Read more...
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DowntownSunday, October 6, 2024, 4:00 pm-5:30 pmSPRITZ HOUR Available in Bar & Patio: Tuesday – Thursday from 4:30pm to 5:30pm Friday – Sunday from 4pm – 5:30pm Not available for takeout SPRITZ EACH | 13 Read more...
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DowntownMonday, October 7, 2024, 4:00 pm-5:30 pmSPRITZ HOUR Available in Bar & Patio: Tuesday – Thursday from 4:30pm to 5:30pm Friday – Sunday from 4pm – 5:30pm Not available for takeout SPRITZ EACH | 13 Read more...
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DowntownTuesday, October 8, 2024, 4:00 pm-5:30 pmSPRITZ HOUR Available in Bar & Patio: Tuesday – Thursday from 4:30pm to 5:30pm Friday – Sunday from 4pm – 5:30pm Not available for takeout SPRITZ EACH | 13 Read more...