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Eccolo
Eccolo
1820 Fourth St., Berkeley
Lunch
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Appetizers
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| Caesar Salad | $10.00 |
| Eccolo chopped salad | $10.50 |
| Fava bean and new garlic soup with mint | $7.50 |
| House-cured Italian meats and farmhouse cheeses | $15.00 |
Today's Specials
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| Spaghetti with tomato sauce and minted meatballs | $15.00 |
| Three Dungeness crab cakes with lemon mayonnaise | $18.00 |
| Baked Alaskan halibut with cherry tomato confit | $16.00 |
Entrée Salads
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| Roasted pork salad with pickled cherries and caramelized onion vinaigrette | $15.00 |
| Baked goat cheese salad with cranberry vinaigrette | $12.00 |
| King salmon salad with beets, cucumbers and arugula | $18.00 |
| Eccolo chopped salad with grilled chicken breast | $15.00 |
Omelettes...
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| Dungeness crab and avocado | $16.00 |
| Goat cheese and spinach | $14.00 |
| Porcini mushroom | $15.00 |
Sides
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| Choice of marinated olives or roasted almonds | $4.00 |
| Apple wood-smoked bacon | $3.50 |
| Spanish ham with olives | $5.00 |
Sandwiches
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| Spicy pulled pork sandwich with chilies and salsa verde | $12.50 |
| Grilled Niman Ranch steak sandwich with balsamic onions and aïoli | $13.50 |
| Chicken, bacon, lettuce and avocado sandwich | $12.50 |
| Deep-fried cod sandwich with tartar sauce | $15.00 |
| Pesto and fresh mozzarella panino | $10.00 |
| Croque monsieur | $10.00 |
Burgers
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| Eccolo burger grilled over mesquite, with sweet caramelized onions | $10.50 |
| with cheddar | $12.00 |
| with apple-smoked bacon | $12.00 |
| with Pt. Reyes blue cheese | $12.50 |
| Marco's spicy avocado and cheddar burger | $13.50 |
| A plate of Tuscan fries with rosemary and sage | $5.00 |
Desserts
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| Peach upside-down cake with crème fraiche | $7.50 |
| Buttermilk panna cotta with cherries in port wine | $7.50 |
| Dark chocolate cake with caramel sauce | $8.00 |
| Hazelnut chocolate chip gelato with chocolate wafers | $7.00 |
| Pluot, cherries and Barhi dates | $7.00 |
$2.00 charge for split plates We use organic and sustainably raised, seasonal ingredients.
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Dinner
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First courses
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| Caesar salad | $10.00 |
| Eccolo chopped salad | $10.50 |
| Fritto misto squid, zucchini, stuffed squash blossoms, and lemons | $10.00 |
| Dungeness crab cakes with lemon mayonaisse | $12.00 |
| Balsamic roasted spring onions, burrata mozzarella and prosciutto antipasto | $10.00 |
| Baked goat cheese salad with cranberry vinaigrette | $9.00 |
| Grilled octopus salad with Spanish paprika | $9.00 |
| Beet and cucumber salad with preserved meyer lemon, feta cheese and dill | $8.00 |
| Fava bean soup with parmesan and mint | $7.50 |
| Choice of marinated olives or roasted almonds | $4.00 |
| Salumi e formaggi a selection of house-cured italian meats and farmhouse cheeses | $15.00 |
Second courses
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| Orecchiette with chorizo, kale and clams | $15.00 |
| Tagliatelle with porcini mushrooms, mint and parmesan | $18.00 |
| Ricotta cannelloni with cherry tomato confit and fresh basil | $17.00 |
Main courses
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| Alaskan halibut with scarlet turnips and spinach | $24.00 |
| Grilled chicken livers and bacon with soft polenta and fried herbs | $17.00 |
| Arista del maiale: Tuscan-style roasted pork loin stuffed with wild herbs, with roasted new potatoes | $24.00 |
| Spit-roasted chicken rubbed with fennel and hot pepper, with Sicilian-style greens | $19.00 |
| Grilled Niman Ranch sirloin with arugula and red wine sauce | $27.00 |
| Monterey Bay squid, cannellini bean and warm chicory salad | $20.00 |
Vegetable side dishes
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| Rosemary-roasted new potatoes | $5.00 |
| Sicilian-style greens with raisins and pinenuts | $5.00 |
| Zucchini gratin with parmesan | $5.00 |
$2.00 charge for split plates We use organic and sustainably raised seasonal ingredients.
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Brunch
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Appetizers
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| Caesar salad | $10.00 |
| Eccolo chopped salad | $10.50 |
| Fava bean and new garlic soup with mint | $7.50 |
| House-cured Italian meats and farmhouse cheeses | $15.00 |
Eggs for Brunch
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| Smoked salmon on rye with two poached eggs, sour cream, dill and capers | $15.00 |
| Eggs Benedict two poached eggs on toast with ham and hollandaise | $13.50 |
| Chorizo-potato hash with two poached eggs and cilantro | $14.00 |
| Spinach and gruyère quiche with garden lettuces | $12.00 |
Omelettes too...
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| Dungeness crab and avocado | $16.00 |
| Spinach and goat cheese | $14.00 |
| Porcini mushroom | $15.00 |
Brunch Specials
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| Rum vanilla french toast with strawberries and orange butter | $13.00 |
| Rigatoncini with tomato sauce, fresh basil and parmesan | $14.00 |
| Alaskan Halibut baked on fig leaves with beurre blanc | $16.00 |
| Three Dungeness crab cakes with lemon mayonnaise | $18.00 |
Entrée Salads
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| Eccolo chopped salad with grilled chicken breast | $15.00 |
| Wild king salmon salad with marinated beets and cucumbers | $18.00 |
| Baked goat cheese salad with cranberry vinaigrette | $13.00 |
Sandwiches
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| Grilled Niman Ranch steak sandwich with balsamic onions and aïoli | $13.50 |
| Spicy pulled pork sandwich with chilies and salsa verde | $12.00 |
| Chicken, bacon and avocado sandwich | $12.50 |
| Fresh mozzarella and olive panino | $11.00 |
Burgers
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| Eccolo burger grilled over mesquite, with sweet caramelized onions | $10.50 |
| with cheddar | $12.00 |
| with apple-smoked bacon | $12.00 |
| Blue cheese burger | $12.50 |
| Marco's spicy avocado and cheddar burger | $13.50 |
| A plate of Tuscan fries with rosemary and sage | $5.00 |
Sides
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| Apple wood-smoked bacon | $3.50 |
| Spicy fennel breakfast sausage | $6.00 |
Desserts
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| Buttermilk panna cotta with balsamic cherries | $7.00 |
| Rhubarb-walnut crisp with crème fraiche | $7.50 |
| Dark chocolate cake with caramel | $8.00 |
| Strawberry ice cream sandwiches with lemon shortbread | $7.50 |
| Hot fudge sundae with toasted almonds and whipped cream | $7.50 |
| Honey Rose pluot, Brooks cherries, and Barhi dates | $6.75 |
$2.00 charge for split plates We use organic and sustainably raised seasonal ingredients.
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Afternoon Bar Menu
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Afternoon Menu
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| Housemade antipasto with our italian cured meats, marinated vegetables, almonds, olives and farmhouse cheese | $13.50 |
| Eccolo chopped salad | $10.50 |
| Ham and gruyère or Olive and mozzarella panini | $11.00 |
| A bowl of soup | $7.50 |
| Olives, mozzarella and fontina | $11.00 |
Mesquite-grilled Burgers
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| Eccolo with sweet caramelized onions | $10.50 |
| with cheddar | $12.00 |
| with Pt. Reyes blue cheese | $12.00 |
| with applewood-smoked bacon | $12.00 |
| Marco's spicy avocado and cheddar burger | $13.50 |
| Tuscan fries with rosemary and sage | $5.00 |
Desserts as available
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Cross Streets:
(bet. Hearst Ave. & Virginia St.)Neighborhood:
BerkeleyPhone:
510-644-0444Location(s)
- Eccolo
- 1820 Fourth St.
- Berkeley, CA
- United States
