Acquerello

Name: Acquerello
Address: 1722 Sacramento St., 94109, CA, 94109
Telephone: 415-567-5432

1722 Sacramento St., San Francisco, CA 94109, US

• Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 5:30PM-10:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •

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Deals & Coupons

Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

First Course Selections

Lamb's tongue

with celery, hearts of fire, salsa verde and black Gaeta olive oil

Delicate Parmesan budino

topped with asparagus salad

Olive oil preserved swordfish

with parsley and almond pesto, candied Gaeta olives and nasturtium leaves

Carpaccio of Ivory King salmon

with cherry tomatoes and green onions threads

Baby arugula

with peaches, basil and toasted ricotta salata

Refreshing, chilled 'Panzanella' soup:

Tomato, cucumber with arugula, basil and croutons

Second Course Selections

Ridged pasta

with foie gras, scented with black truffles and Marsala

Sardinian saffron malloreddus

tossed with rich duck ragu'

Potato and pancetta filled tortelloni

with arugula and roasted mushrooms

Lobster panzerotti in a spicy lobster brodo

with “Diavolicchio”

Aged Carnaroli risotto

with summer squashes and shaved black truffles

Rabbit filled agnolotti

with Taggiasca olives and prosciutto

Third Course Selections

Grilled Walu

over braised celery, clams and mussels in 'Acqua Pazza'

Seared sea bass, piquillo peppers, capers and olive relish over grilled oni

Pan seared scallops, corn fritters, baby fennel and tarragon

Seared lamb loin

with summer caponata, 'lamb involtini' and cornmeal cake

Breast of Grimaud Farms duck

with bing cherry composta, orange lentils and 'foie gras bomb'

Veal loin

over creamy polenta, chanterelles and veal sweetbreads

Grilled short rib of American Kobe beef

with baby squashes and horseradish essence

DESSERT MENU'

Selection of Italian cheeses from the cart

| Beltrame, Verduzzo Friulano 2005

Peach tart

with Italian triple créme | Cantina Valle Isarco, Kerner Passito ' Nectaris' 2006

Basil gelato

with roasted strawberries and pistachio praline | Forteto della Luja, Moscato Passito 2003

Dark chocolate ganache

with coconut gelato and chocolate crumbs | Accordini, Recioto della Valpolicella 2005

Tangy Rum-vanilla panna cotta

with pineapple, kumquat and tarragon | Fausto Maculan 'Dindarello' 2006

Bourbon caramel semifreddo

with Amaretti crumbs and drizzle of chocolate sauce | Fattoria di Felsina, Vin Santo del Chianti 2000

House made vanilla gelato

with Aceto Balsamico "25 anni"

Selection of seasonal sorbets

| Paolo Saracco, Moscato d’Asti 2008

CHEF’S TASTING MENU

Chef’s surprise for the evening

| Rotari Metodo Classico, Brut Rosé

Fresh sardines dipped in Italian tempura

sweet and sour onions, celery and golden raisins | Pievalta, Verdicchio Classico dei Castelli di Jesi 2007

Timballo of Pasta alla Norma

with eggplant-filled red pepper ravioli | Monte Tondo, Soave Classico 'Casette Foscarin' 2005

Bollito Misto

Kobe beef, veal, guinea hen and lamb tongue in a rich brodo with salsa verde | Renato Ratti, Nebbiolo d'Alba Ochetti 2006

Herb crusted loin of lamb

crispy sweetbreads, chard and roasted grapes | La Gerla, Rosso di Montalcino 2006

Acquerello

Reviews 0

Deals & Coupons

Details

Lamb's tongue

Delicate Parmesan budino

Olive oil preserved swordfish

Carpaccio of Ivory King salmon

Baby arugula

Refreshing, chilled 'Panzanella' soup:

Ridged pasta

Sardinian saffron malloreddus

Potato and pancetta filled tortelloni

Lobster panzerotti in a spicy lobster brodo

Aged Carnaroli risotto

Rabbit filled agnolotti

Grilled Walu

Seared sea bass, piquillo peppers, capers and olive relish over grilled oni

Pan seared scallops, corn fritters, baby fennel and tarragon

Seared lamb loin

Breast of Grimaud Farms duck

Veal loin

Grilled short rib of American Kobe beef

Selection of Italian cheeses from the cart

Peach tart

Basil gelato

Dark chocolate ganache

Tangy Rum-vanilla panna cotta

Bourbon caramel semifreddo

House made vanilla gelato

Selection of seasonal sorbets

Chef’s surprise for the evening

Fresh sardines dipped in Italian tempura

Timballo of Pasta alla Norma

Bollito Misto

Herb crusted loin of lamb

Selection of Italian cheeses from the cart

Marsala mousse, foie gras chiffon cake and candied black truffles

Homemade biscotti

Selection of coffees or teas