Seven Hills

Brentwood yellow corn is finally in season! We’re celebrating by bringing back our signature corn agnolotti. Glazed in basil butter and anointed with cherry tomatoes and popcorn. 🍿 It’s been a guest favorite for over 10 years. So popular we have folks asking in December “is it corn season yet”? We hope to see you soon in the restaurant or our in our heated patio soon!

We’re loving this hyper local halibut caught by right here in the SF bay. Hand line caught and about as fresh as one can get. We’re lightly curing with green coriander from and serving it with Yerena farm Albion strawberries, and juice from their nugget mandarins, a little espelette chili and micro cilantro from our friends Jesse and Moira of
It’s so cool to put a name and face to every ingredient on this plate

English peas are finally here! If you’ve ever tasted them, then you know what a big deal this is. To celebrate we’re making a cassoncelli with a English pea, house made ricotta and Castelmagno cheese filling. It’s being picked up in a lemon and brown butter b***o fuso and some toasted hazelnuts for texture. This pasta is not to be missed!

House made prosciutto cotto using pork, Bill’s spicy wild arugula, Albion strawberries from Poli and aged Gouda from
All come together to make this delicious seasonal salad.
This is quickly becoming a favorite amongst our guests.

We’re sorry to see the local Dungeness crab season come to a close but are very happy to welcome our Kauai Shrimp squid ink infused pasta back in rotation. We can’t wait to feed you.

Spring is officially here in the Bay Area. Come in soon to try spring veggies at their peak. Featured here are the legendary baby artichokes from
We’re braising these beauties in a little white wine, green garlic, thyme and lemon. Most times the more simple the preparation the better result; letting the product really speak for itself.

San Francisco Dungeness crab season is coming to a close come snag a bowl of squid ink infused fettuccine crab pasta while you can

Super stoked to get this beautiful 1/2 hog in from
Looking forward to utilizing it in it’s entirety over the next week or so. Expect to see some porky specials at our sister restaurant .sf as well. Prosciutto cotto in the works perhaps 🤔

Happy New Year! As we wrap up 2023 we reflect on all that this last year has brought us. Opening up our little sister restaurant .sf has been a dream come true and we want to Thank You for the continued support over the last 13 years. Our neighbors and friends from far away, THANK YOU for coming back to dine with us. cheers to 2024 🥂

Join us for this very special Christmas Eve set menu. It’s the only menu we have available on the day. Please call to reserve your table!

It’s officially feeling like fall here at and .sf We’re welcoming back an old friend to our seasonally changing menu. Our Honey-nut squash Triangole is now being featured. The Honey-nut squash is like a miniature version of the common Butternut Squash but much sweeter and in our opinion more flavorful as well. After roasting we whip the squash purée with brown butter, sage and mascarpone cheese. This is not to be missed.
Come in this evening and celebrate Halloween with some fresh pasta!

Our little sister .sf restaurant is opening tonight at 1550 hyde at. Here’s a look at just a few of the dishes one the menu.

•Spaghettini with crushed tomato, chili, garlic, basil and parmigiano.
•Raviolo al Uovo farm egg yolk in a nest of house made ricotta with brown butter
•49 layer bolognese lasagnette with spinach and parmigiana fonduta

Opening night .sf thank you for the absolutely stunning arrangements!

Whether you’re passing through or live in the area the cable car is a great start for a memorable evening. Come dine with us at Seven Hills.

It’s officially stone fruit season!! We’re featuring Brooks cherries, pluots, and apricots on our stracciatella cheese. Also adding some charred garlic scapes, pistachio and of course topping it all with oil. You’re gonna want to try this combination!

We’re loving this new saffron chitarra. Loaded with 3 different types of clams it’s every seafood lover’s dream. White wine steamed Razor, Little neck and Savory clams are cooked down with green garlic, spring onion, chili flake and topped with garlic bread crumbs. Come in tonight and let us do the cooking!

We got a rare treat for this evening. Live surf clams from
We’re featuring these beauties in raw form simply marinated with some of it’s natural clam juice, pickled shallot, Caroselli cucumber, radish and some flowering coriander.
We only have a limited amount of these available this weekend and it’s not to be missed!

We’re loving this super seasonal Australian Hiramasa crudo. We’re serving this with a Tioga cherry agrodolce, the first of the summer cucumbers, radish and some flowering cilantro. It’s fresh, bright and slightly tart which pairs so nicely to the fatty Hiramasa. Available for a very short time!

Spring has finally come to the Bay Area!
After months of rain we’re so excited to see the first of the English and Snap peas.
Featured is our agnolotti is filled with fresh ricotta, goat cheese, green garlic and of course peas ;) it’s being glazed in a preserved Meyer lemon butter with wilted pea greens. You don’t want to miss this!

In the dead of winter chicories are at their best. Slightly bitter, these hearty greens are lifted with creamy stracciatella cheese and earthy beets. Some rough chopped pistachios add the perfect amount of texture. You don’t want to miss this seasonal delight!

Our squid ink chitarra is always a good off menu choice. When local Dungeness crab are available we’ll special a few dozen orders a night. Always brought in live, we cook and pick all the meat by hand. A true labor of love. With the shells and crab fat from the inside of the head we make a Meyer lemon crab cream that becomes the sauce base. We add a little chili, some torn basil and top off with garlic bread crumbs. This is truly an awesome pasta and we never skimp on the crab 🦀

Seven Hills has been awarded the diners choice award from Opentable for best Italian in San Francisco for 2023!! A huge shout out to all of our employees who work tirelessly day in and out to give our guests the very best food and service!

Local Marin Coast Dungeons Crab 🦀
On the menu tonight!

Just a few late night reservations left for our special Valentine’s Day menu! Email [email protected] or book on open table. 💕

Ring in the New Year with us! We are only offering a 4 course prix fixe menu for $185 per person exclusive of drinks, taxes or gratuity. Come celebrate the end of 2022 🎉🍾

Don’t forget to eat your greens!!
Our new mixed chicory salad is quickly becoming a guest favorite. We add to those lightly bitter chicories caramelized delicata squash, pepitas, sunflower seeds, fuyu persimmons and pomegranate seeds. It’s dressed with a tangy shallot-champagne vinaigrette and topped with grated ricotta salata. This Fall salad will tantalize your taste buds.

You can never go wrong with a crudo special at Seven Hills. This pristine Hawiian kanpachi has been lightly cured with fennel pollen and Meyer lemon zest. It’s been thinly sliced and arranged with first of season mandarins, castlevetrano olives, crème fraiche and chive. Come in this weekend to try this refreshing raw fish preparation.

Our pork chop is the thing of dreams and totally worth the meat sweats, haha. But seriously, this 24 hour brined beauty will make you see pork in a whole new light and you may just taste real pork for the first time. Coming with Brussels sprouts, pink lady apples and killer brown butter squash purée. This is not to be missed!! This is fall in the Bay Area

Hawiian Ahi Tuna carpaccio with Taggiasca olive, , cherry tomatoes, Lemon cucumber and Espelette chili. This light and refreshing crudo is just what you need this evening!

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