THE CIOPPINO’S STORY
• A FISHERMAN’S WHARF TRADITION •
In Fisherman’s Wharf, many restaurants proudly bear the names of families who’ve run them for generations - a tradition rooted in the heritage of Italian fishermen who still work these waters today. Cioppino’s carries on that tradition… almost.
We’re fifth-generation native San Franciscans, proud of our city and our restaurant. The only difference? Our family name isn’t Cioppino. We considered using it, but let’s just say it didn’t exactly sparkle in lights.
So we named our restaurant after what we do best: cioppino - a rich, flavorful seafood stew born here in San Francisco in the early 1900s. Back when Fisherman’s Wharf was still Meigg’s Wharf, Italian fishermen would “chip in” whatever they had - crab, fish, herbs - into a shared pot. With an Italian accent, “chip in” became “chip-een-o,” and the name stuck.
It’s been 100 years but the Italian fishermen are still here, and so is Cioppino, our signature dish. It’s so good, we named the restaurant after it.
APPETIZERS
GARLIC BREAD
Oven-toasted sourdough with herb butter and fresh garlic 7 add cheese + 1.50
RED CHILI SHRIMP & CALAMARI
Sautéed in a spicy garlic chili sauce with white wine, bell peppers, and onions. Served with Gorgonzola crostini 21
CALAMARI
Deep-fried and served with cocktail sauce and lemon 20
INSALATA CAPRESE
Fresh mozzarella, tomatoes, and basil with balsamic & olive oil 14
PRAWN COCKTAIL
Served chilled with cocktail sauce and lemon 19
COMBO COCKTAIL
Prawns and 3 oz. Dungeness crabmeat with cocktail sauce and lemon 26
MOZZARELLA CAKES
Breaded and deep-fried mozzarella served with pomodoro sauce 13
GARLIC FRIES
Crispy fries tossed with roasted garlic and Romano cheese 9
CLASSIC MINESTRONE
White beans, fresh vegetables, and herbs, in a tomato broth bowl 12 • cup 8
SALADS
CLASSIC CAESAR SALAD
FRESH MUSSELS
Choice of:
– Tomato Basil (white wine, garlic, tomatoes, and basil) 19
– Garlic Cream (garlic, thyme, bay leaves, and cream sauce) 19
LOCAL DUNGENESS CRAB CAKES
Served with our housemade pesto aioli and chili aioli sauces 27
FISH TACOS
Two deep-fried snapper tacos on corn tortillas, topped with coleslaw, avocado, and creamy chili aioli 17
POPCORN SHRIMP
Deep-fried and served with cocktail sauce 19
STEAMED CLAMS
Served with butter, fennel, tomatoes, garlic, basil, white wine, and clam juice 21
SEAFOOD DIP
Creamy blend of cheeses, spinach, shrimp, and crabmeat, topped with toasted breadcrumbs and served warm 17
BRUSCHETTA
Grilled sourdough toast topped with diced tomatoes, garlic, basil, olive oil and balsamic 10
SOUPS
CLAM CHOWDER
Award-winning New England-style with potatoes and pancetta *contains pork Boudin sourdough bread bowl 16 • bowl 14 • cup 9
Romaine lettuce tossed with croutons, garlic, Parmesan, and our housemade Caesar dressing large 15 • small 13
BLACKENED SALMON CAESAR
Our classic Caesar salad topped with a Cajun blackened salmon fillet 29
ITALIAN COBB SALAD
Romaine topped with grilled chicken, bacon, egg, cherry tomatoes, blue cheese crumbles, and blue cheese dressing 23 add avocado + 3
FISHERMAN’S WHARF LOUIE SALAD
Romaine lettuce with olives, cherry tomatoes, egg, shrimp, and 3 oz. Dungeness crabmeat. Served with a side of our Louie dressing 36 add avocado + 3
MIXED GREEN SALAD
Organic greens with candied walnuts, cherry tomatoes, Gorgonzola, and our balsamic vinaigrette large 16 • small 14
SALAD ADD-ONS
Grilled Chicken 8 • Anchovies 6 • Shrimp 9
• Grilled Salmon 14
• Blackened Salmon 15
• Prawns 12 • 3 oz. Dungeness Crabmeat 17
SOUP & SALAD COMBO
Clam chowder in a Boudin sourdough bread bowl with a mixed green salad 22
SANDWICHES
served with your choice of fries or coleslaw
½ LB. HAMBURGER
The All-American favorite made with 100% Angus beef, firegrilled with lettuce, tomato, onion, and mayonnaise 19 add cheese + 1.50 | add bacon + 3 | add avocado +3
SALMON BLT
Grilled salmon on sliced sourdough with lettuce, tomato, and bacon. Served with pesto aioli 27
CHICKEN CLUB
Grilled chicken on sliced sourdough with bacon, tomatoes, provolone cheese, lettuce, and pesto aioli 23
PIZZAS
MARGHERITA
Tomato sauce and mozzarella, garnished with fresh basil and diced tomatoes 22
PEPPERONI & MUSHROOM
Pepperoni, mushrooms, and mozzarella 25
COMBINATION
Italian sausage, pepperoni, peppers, mozzarella, and mushrooms 25
FOUR CHEESE
Romano, mozzarella, Parmesan, and fontina 24
VEGETARIAN
Caramelized onions, mushrooms, black olives, feta, and mozzarella cheese 23
- Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness*** a 4.9% surcharge is added to each check to help fund healthcare, minimum wage and other San Francisco mandated employment costs ***
PASTAS FRESH FISH
FETTUCCINE ALFREDO
A classic cream sauce of garlic, Parmesan cheese, butter, and a touch of ground nutmeg 22
SEAFOOD FETTUCCINE
Salmon, shrimp, clams, mussels, and green onions in a savory marinara sauce with clam juice and a dash of cream 33
LINGUINI & MEATBALLS
Housemade meatballs in a hearty garlic tomato sauce topped with Romano cheese 24
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 25
SHRIMP AURORA
Sautéed with garlic, zucchini, diced tomatoes, and basil in a light creamy pomodoro sauce tossed with linguini and topped with Romano cheese 30
CHICKEN PENNE
Pancetta, mushrooms, onions, garlic, diced tomatoes, grilled chicken and green peas in a white wine cream sauce topped with Romano cheese 28 *contains pork
LINGUINI CARBONARA
Pancetta, Parmesan cheese, garlic, extra virgin olive oil, egg yolk in a creamy sauce, and topped with Romano cheese 25 *contains pork
SCAMPI LINGUINI
Tender jumbo shrimp sautéed with roasted garlic, scallions, and diced tomatoes in a white wine and lemon butter sauce 29
PENNE BOLOGNESE
Hearty meat sauce with tomatoes and topped with Romano cheese 23
LINGUINI WITH CLAMS
Choice of a light tomato basil sauce or a white wine lemon butter sauce 31
CHEESE TORTELLINI
Four-cheese tortellini with Romano, fontina, Parmesan, and ricotta cheeses in a cream sauce 24
PENNE POMODORO
A light tomato sauce with olive oil, fresh garlic, tomatoes, and basil topped with Romano cheese 19
PASTA ADD-ONS
Grilled Chicken 8 • Anchovies 6 • Shrimp 9
• Grilled Salmon 14 • Blackened Salmon 15
• Prawns 12 • 3 oz. Dungeness Crabmeat 17 - sub gluten-free pasta + 4
GARLIC ROASTED DUNGENESS CRAB
Roasted in olive oil, lemon juice, and fresh garlic. Can also be served steamed with cocktail sauce and melted butter
Whole Crab 59
One and a Half Crabs 89
Two Whole Crabs 109 add a side of garlic pasta + 11
BLACKENED PACIFIC SNAPPER
Blackened with Cajun spices, served with wild rice medley, seasonal vegetables, and a sun-dried tomato and basil butter 31 sub blackened salmon 36
GRILLED SALMON
Served with a lemon butter caper sauce, mashed potatoes, and seasonal vegetables 35
WHITE SEA BASS
Lightly floured and pan-seared topped with our Puttanesca sauce. Served with mashed potatoes and seasonal vegetables 37
• OUR SIGNATURE DISH •
CIOPPINO CIOPPINO
Dungeness crab legs, clams, mussels, snapper, calamari, and shrimp simmered in a savory tomato broth, served with garlic sourdough toast 53 Crabmeat out of the shell + 6
FRIED PRAWNS
ENTREES
Deep-fried prawns served with coleslaw, french fries and cocktail sauce 27
FISH AND CHIPS
Deep-fried Pacific snapper with french fries and housemade tartar sauce 24
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 32
SEAFOOD RISOTTO
Shrimp, baby scallops, and mussels, steamed in a reduced shellfish stock and garnished with diced tomatoes and scallions 30
ANGUS RIBEYE STEAK
14 oz. Angus beef, grilled and topped with Gorgonzola butter. Served with mashed potatoes and seasonal vegetables 52 add steamed crab legs + 14 | add fried prawns + 12
LOCAL DUNGENESS CRAB CAKES
Served with our housemade pesto aioli sauce, wild rice medley, and seasonal vegetables 41
BACON-WRAPPED PRAWNS
Grilled bacon-wrapped prawns served with a lemon butter caper sauce, wild rice medley, and seasonal vegetables 32
ROASTED SHELLFISH MEDLEY
Dungeness crab legs, jumbo shrimp, clams, and mussels roasted in garlic and extra virgin olive oil. Served with garlic pasta 55
CHICKEN MARSALA
Lightly floured and pan-seared with mushrooms, scallions and garlic in a Marsala wine sauce, served with wild rice medley and seasonal vegetables 25
SIDES • 7
COCKTAIL MENU
TOP SHELF MARGARITA - Espolòn Blanco Tequila, agave nectar, triple sec and lime juice 15
FRENCH PEAR - Grey Goose La Poire, St-Germain, Domaine de Canton, lime juice and Prosecco 16
RASPBERRY LEMONADE - Absolut Raspberry,
Montelobos Mezcal, Tres Agaves Grapefruit, triple sec and lime juice with a Tajín rim 15
WHARF MULE -
Absolut Vodka, ginger beer and lime juice with mint garnish 15
MIA’S MANHATTAN - Knob Creek, Antica Vermouth and Angostura bitters 16
APEROL SPRITZ - Prosecco and Aperol with a splash of soda water 14
Papa's Pilar Rum, Disaronno, orange & pineapple juice with a Kraken Rum float 16
BLOODY MARY - Absolut Vodka, Bloody Mary mix, Tabasco, Worcestershire and lime juice 15
MAI TAIHarbor Sunset Wilderton citrus aperitivo, strawberry, agave, fresh lime juice and soda water 12 No-jito Wilderton bittersweet aperitivo, fresh mint, lime juice, agave, ginger beer and soda water 12
SANGRIA -
PALOMAHouse wine blend with fresh fruit, brandy, and triple sec glass 12 • half carafe 29
MICHELADA -
Clamato juice, Tabasco, Worcestershire, lime juice, with a side of modelo 13 *contains shellfish