Trattoria 360

Valentines 2024 ❤️

There it is! #84 💗

We made the list again! Surprised again but honored that Yelpers think we are a Romantic venue! 💗

Campbell, San Francisco restaurants make Yelp’s Most Romantic 100 list Three Northern California restaurants have scored spots on the list — in the country — for Valentine’s Day (or anniversary dinners or date nights).

Friday Specials

Bruschetta Prosciutto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Herb seasoned pan seared ribeye steak served with mashed potatoes and asparagus. Finished with portobello and porcini mushroom and truffle caviar sauce.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy res bell pepper and chilli sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Thursday Specials

Soup the day is fresh pumpkin soup with a touch of cream.

Stuffed portobello mushroom - portobello mushroom cap filled with eggplant, spinach, red bell pepper, onions. Topped with goat cheese and mozzarella. Served over tomato cream sauce.

Angus Filet mignon with duck pate,and a red wine reduction served with sautéed spinach and mashed potato.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy roasted red bell pepper and chili sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Thursday Specials

Soup the day is fresh asparagus soup with a touch of cream.

Stuffed portobello mushroom - portobello mushroom cap filled with eggplant, spinach, red bell pepper, onions. Topped with goat cheese and mozzarella. Served over tomato cream sauce.

Angus Filet mignon with duck pate,and a red wine reduction served with sautéed spinach and mashed potato.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy roasted red bell pepper and chili sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Tuesday Specials

Soup of the Day- Porcini and domestic mushroom with a touch of cream finished with a drizzle of truffle oil and truffle perlage.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Angus filet mignon served with a Gorgonzola Demi glaze and walnuts over mashed potatoes and sautéed spinach.

Wild Alaskan halibut over creamy polenta and sautéed spinach, finished with a white wine lemon and rosemary sauce with cherry tomatoes.

Friday Specials

Bruschetta Prosciutto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Herb seasoned pan seared ribeye steak served with mashed potatoes and asparagus. Finished with portobello and porcini mushroom and truffle caviar sauce.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy res bell pepper and chilli sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Thursday Specials

Soup of the Day- fresh asparagus soup with a touch of cream.

Smoked salmon crostini - our house made crostini topped with a mascapone herb spread and Nova Scotia smoked salmon, finished with a truffle perlage drizzle.

Angus Filet mignon with duck pate finished with a red wine reduction. Mashed potatoes and sautéed spinach.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy roasted red bell pepper and chili sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Wednesday Specials

Soup of the day- fresh domestic and porcini mushroom soup with a touch of cream. Finished with a drizzle of black truffle oil.

Shortrib tortelloni - tortelloni with a braised short rib filling, finished with a red wine reduction and a crème fraîche drizzle.

Wild halibut served over sautéed spinach and creamy polenta finished with a white wine, lemon and rosemary with cherry tomato sauce.

Tuesday Specials

Soup of the Day- Porcini and domestic mushrooms finished with a touch of cream and a drizzle of truffle oil.

Bruschetta Speck. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced speck, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Herb seasoned pan seared ribeye steak served with mashed potatoes and asparagus. Finished with portobello and porcini mushroom and truffle caviar sauce.

Wild Alaskan halibut over creamy polenta and sautéed spinach, finished with a white wine lemon and rosemary sauce with cherry tomatoes.

Saturday Specials

Soup of the Day- roasted red bell pepper soup with a touch of cream.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Slow braised, fork tender Australian lamb shank served over creamy polenta, finished with braising sauces.

Wild Alaskan halibut over creamy polenta and sautéed spinach, finished with a white wine lemon and rosemary sauce with cherry tomatoes.

Friday Specials

Soup of the Day- Porcini and domestic mushrooms finished with a touch of cream and a drizzle of truffle perlage.

Stuffed portobello mushroom - portobello mushroom cap filled with eggplant, spinach, red bell pepper, onions. Topped with goat cheese and melted mozzarella cheese.

Herb seasoned pan seared ribeye steak with a roasted finish, served with mashed potatoes and asparagus. Finished with portobello and porcini mushroom and truffle caviar sauce.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy res bell pepper and chilli sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Thursday Specials

Soup of the Day- fresh pumpkin soup with a touch of cream.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Osso Buco - slow braised, fork tender veal shank served over creamy polenta finished with the brazing sauces.

U10 scallops, served with white wine, lemon and parsley sauce over creamy polenta with a side of sautéed mushrooms, arugula, and cherry tomatoes .

Tonight's Special-
Pino's Lasagna!

Saturday Specials

Soup of the Day- fresh asparagus soup with a touch of cream.

Smoked salmon crostini - our house made crostini topped with a mascapone herb spread and Nova Scotia smoked salmon, finished with a truffle perlage drizzle.

Herb seasoned pan seared ribeye steak with a roasted finish, served with mashed potatoes and asparagus. Finished with portobello and porcini mushroom and truffle caviar sauce.

Wild halibut served over sautéed spinach and creamy polenta finished with a sauce of white wine, lemon, rosemary, and cherry tomato.

Friday Night Specials

Soup of the Day- Porcini and domestic mushroom soup with a touch of cream.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Angus Prime Rib with freshly made mashed potatoes and vegetables, a demi glacé and creamy horseradish on the side.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy res bell pepper and chilli sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Thursday Specials

Soup the day is fresh, asparagus soup with a touch of cream.

Buratta Proscuitto appetizer.

Angus Filet mignon with a green peppercorn demi glaze, served with sautéed spinach and mashed potato.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy Calabria pepper sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Saturday Specials

Stuffed portobello mushroom - portobello mushroom cap filled with eggplant, spinach, red bell pepper, onions. Topped with goat cheese and mozzarella. Served over tomato cream sauce.

Slow braised, fork tender Australian lamb shank served over creamy polenta, finished with braising sauces.

Wild Alaskan halibut over creamy polenta and sautéed spinach, finished with a white wine lemon and rosemary sauce with cherry tomatoes.

Friday Night Specials

Soup of the Day- Roasted red bell pepper soup with a touch of cream.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Angus Prime Rib with freshly made mashed potatoes and vegetables, a demi glacé and creamy horseradish on the side.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy Calabrian pepper sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Thursday Specials

Smoked salmon crostini - our house made crostini topped with a mascapone herb spread and Nova Scotia smoked salmon, finished with a truffle perlage drizzle.

Angus Filet mignon with a green peppercorn demi glaze, served with sautéed spinach and mashed potato.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy Calabria pepper sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Wednesday Specials

Soup of the day- fresh asparagus soup with a touch of cream. Finished with a drizzle of black truffle oil.

Proscuitto Melone- juicy cantaloupe, wrapped in freshly sliced prosciutto. Finished with a balsamic drizzle.

Shortrib tortelloni - tortelloni with a braised short rib filling, finished with a red wine reduction and a crème fraîche drizzle.

Wild halibut served over sautéed spinach and creamy polenta finished with a cognac basil reduction.

Saturday Specials

Stuffed portobello mushroom - portobello mushroom cap filled with eggplant, spinach, red bell pepper, onions. Topped with goat cheese and mozzarella. Served over tomato cream sauce.

Pino's Beef Lasagna.

Wild Alaskan halibut over creamy polenta and sautéed spinach, finished with a white wine lemon and rosemary sauce with cherry tomatoes.

Friday Night Specials

Soup of the Day- Porcini and domestic mushroom soup with a touch of cream.

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Angus Prime Rib with freshly made mashed potatoes and vegetables, a demi glacé and creamy horseradish on the side.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy Calabrian pepper sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Pumpkin Ravioli!

Thursday Specials

Proscuitto melone- sweet, ripe cantaloupe, wrapped in freshly sliced prosciutto finished with a balsamic reduction drizzle.

Pumpkin ravioli with a brown butter and sage sauce.

Angus Filet mignon with a green peppercorn demi glaze, served with sautéed spinach and mashed potato.

Wild Alaskan Halibut and prawns, lightly blackened served over creamy polenta finished with a spicy Calabria pepper sauce. A medley of arugula, cherry tomatoes, and mushrooms served on the side.

Tuesday Specials

Soup the day is fresh, asparagus soup with a touch of cream.

Buratta Proscuitto appetizer.

Angus filet mignon served with a Gorgonzola Demi glaze and walnuts over mashed potatoes and sautéed spinach.

Wild Alaskan halibut served with a white wine, lemon and rosemary sauce, cherry tomatoes, over sautéed spinach and creamy polenta.

Saturday Specials

Soup of the day- Fresh asparagus soup with a touch of cream.

Smoked salmon crostini - our house made crostini topped with a mascapone herb spread and Nova Scotia smoked salmon, finished with a truffle perlage drizzle.

Slow braised lamb shank served over creamy polenta, finished with braising sauces.

Wild halibut served over sautéed spinach and creamy polenta finished with a cognac basil reduction.

Friday Night Specials

Bruschetta proscuitto. Our house bread toasted with garlic and parmesan, layered with a mascapone herb spread, topped with freshly sliced prosciutto, roasted tomato wheels and arugula. Finished with a sprinkle of goat cheese and a drizzle of balsamic glaze.

Angus Prime Rib with freshly made mashed potatoes and vegetables, a demi glacé and creamy horseradish on the side.

Fresh U10 scallops, lightly blackened served over saffron risotto and finished with a spicy Calabrian pepper sauce. A medley of sautéed arugula, cherry tomatoes, and mushrooms on the side.

Wednesday Specials

Fig bruschetta. Housemade crostini, layered with fig compote, mascarpone herb spread topped with freshly sliced prosciutto, arugula, a roasted tomato wheel, finished with a balsamic drizzle.

Shortrib tortelloni - tortelloni with a braised short rib filling, finished with a red wine reduction and a crème fraîche drizzle.

Wild halibut served over sautéed spinach and creamy polenta finished with a cognac basil reduction.