Poggio Trattoria

06/04/2026

Summer is almost here, and with it comes the return of our local fig pizza. Baked in our wood-fired oven and topped with seasonal black mission figs, it’s a favorite we look forward to every year.

Fichi
black mission figs, pancetta, fresh mozzarella, caramelized onions, rosemary

06/02/2026

Our wood fired grill creates the perfect char with a subtle smoky flavor, perfect for enhancing the delicate flavors of seafood.

Polpo
oak grilled octopus, yuken gold potatoes, olive tapenade, frisée, preserved lemons

05/29/2026

Peaches are here. The perfect balance of sweet and savory with our prosciutto.

Prosciutto
20-month San Daniele ham, peaches, watercress, mint, pecans, aceto balsamico

05/28/2026

A new risotto for the summer’s early harvest.

Risotto
yellow corn, haricot verts, mascarpone cheese, chives, grana padano

05/22/2026

Our agnolotti is now filled with oxtail and pork, finished with rich jus and ricotta. A new take on one of our favorite pastas at Poggio.

Agnolotti
oxtail & pork filled pasta, mixed mushrooms, scallions, ricotta salata

05/20/2026

Locally caught king salmon is back on our menu. Finished over our wood fired grill and served with the season’s best produce, don’t wait to come in and enjoy wild salmon. Available only as long as salmon season remains open!

Salmone
oak grilled local king salmon, yellow corn, ramps, olive tapenade, asparagus, salmoriglio

05/04/2026

Peak season artichokes over our oak-wood fired grill. Simple yet delicious, don’t miss artichokes this Spring.

Ca****fo
oak grilled artichoke, basil pesto aioli, salmoriglio, preserved lemon

****fo

04/23/2026

Housemade rigatoni, built to hold every bit of flavor.

Rigatoni
calabrian chili sausage, broccoli di ciccio, red onion, cream, tomato, pecorino toscano

04/17/2026

A sign of Spring and the beginning of patio season at Poggio. 🌷

04/15/2026

Wood fired pizza done the right way, creating a perfect crust and allowing the best toppings to shine.

Soppressata
spicy salami, mozzarella, tomato, castelvetrano olives, oregano

04/08/2026

We were lucky to have him and sad to see him go, but what a fitting tribute. Enjoy the fishing, Johnny!

It was my first day as a bartender. In my mind, I had arrived. I was the king of my domain. There’s a joke: “What’s the difference between God and a bartender? God doesn’t think he’s a bartender.” …

04/07/2026

Thank you to everyone who voted for us and to ! We’re grateful for all of the support!

04/03/2026

Don’t miss out on Dungeness crab season this year. Join us this weekend.

Tajarin
local dungeness crab, old bay, meyer lemon, basil, scallions

03/27/2026

The traditional Italian dessert. Espresso-soaked ladyfingers layered with a lightly sweetened mascarpone cream and topped with cocoa powder.

03/20/2026

A big thank you to for spotlighting our Executive Chef/Partner, Ben Balesteri, and the story behind his love for fishing and bringing the freshest, most sustainable catch straight to his kitchen. It’s as fresh as it gets and we’re grateful for his commitment to serving only the best seafood at Poggio.

Read the full feature here: https://marinmagazine.com/food-drink/a-poggio-fish-story-you-wont-get-fresher-fish-in-marin-than-at-poggio-trattoria/

03/19/2026

Exclusive to our Sausalito Restaurant Week menu!

OSSO BUCO
braised pork shank, anson mills polenta, pink lady apple & celery root, gremalata

03/17/2026

One of the options for our dinner menu for Sausalito Restaurant Week, available now through March 22. A great opportunity to come try some of your Poggio favorites all at a special price.

PECSE
seared petrale sole, butter beans, artichokes, savoy spinach, preserved lemon

03/16/2026

On both our Lunch & Dinner Sausalito Restaurant Week menus that launched today, our Mezzaluna is made from scratch in house daily. Join us through March 22 to enjoy these special menus.

Mezzaluna
mushroom & cheese filled pasta, english pea purée, asparagus, brown butter, ricotta salata

03/13/2026

Manager Partner Amy Svendberg of Poggio and Copita joined to preview our Sausalito Restaurant Week menus available Monday, March 16 through Sunday, March 22. Head to our websites linked in our bios to view our full lunch & dinner menus and secure your table today.

03/10/2026

Our “Antipasti” options for both our lunch & dinner menus for Sausalito Restaurant Week beginning this Monday, March 16. Head to our website to view our full menus and to make your reservation today.

ARANCINI
fried risotto balls, fontina fonduta, parmigiano Reggiano, fine herbs

GEM LETTUCE
lemon and anchovy vinaigrette, garlic rusks, parmigiano reggiano

INSALATA MISTA
mixed baby lettuces, radish, carrot, cucumber, zucchini, pickled onion,
fine herbs

MINESTRA
soup of the day

03/03/2026

Sausalito Restaurant Week is back this month from March 16-22 and we’ll again be offering a special lunch and dinner menu. Head to our website to view the menus and secure your table today.

02/11/2026

Another delicious way to enjoy Dungeness crab this season.

Granchio
butter lettuce, local dungeness crab, radish, green goddess, pickled red onion

02/03/2026

Our classic tuna tartare, always in season at Poggio.

Tartare
raw yellowfin tuna, horseradish crème fraîche, capers, arugula, pine nuts, crostini