A. Sabella's

Name: A. Sabella's
Address: 2766 Taylor St., 3rd fl., 94133, CA, 94133
Telephone: 415-771-6775

2766 Taylor St., 3rd fl., San Francisco, CA 94133, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Californian, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Dinner Menu

APPETIZERS

DUNGENESS CRAB CAKE

Napa cabbage coleslaw and sauce Remoulade

FRIED CALAMARI

Deep-fried calamari tossed with herbs, zest, and peppers with pickled vegetables

WHITE SHRIMP COCKTAIL

Fresh white shrimp from tropical Caribbean waters in cocktail sauce

ANTIPASTO

Prosciutto, salami, cheese, olives, pickled vegetables, and grilled red bell pepper

DUNGENESS CRAB LOUIS COCKTAIL

Fresh handpicked crabmeat with shredded Iceberg and radicchio lettuces, avocado, and tomato with Louie dressing

STEAMED MUSSELS

Steamed with scallion, white wine, and garlic

TOMALES BAY OYSTERS ON THE HALF SHELL

Sauce Mignonette

GRILLED PORTOBELL MUSHROOM

With braised green chard, extra virgin olive oil, and balsamic vinegar

CHILLED SHELLFISH ASSORTMENT

Shrimp, oyster, grilled scallop, poached clam, and mussels each with a different condiment

SOUP AND SALAD

SAN FRANCISCO CLAM CHOWDER

Our delicious traditional chowder

ASSORTED YOUNG GREENS WITH BALSAMIC VINAIGRETTE

Fresh toasted pine nuts and shaved Manchego cheese

CAESAR SALAD

With white Spanish anchovies

SPRING SALAD

With frisee, shaved fennel, ruby grapefruit, blood orange, candied pecans, and goat cheese.

PASTA

LINGUINE WITH CLAMS

With extra virgin olive oil, garlic, black pepper, and Reggiano cheese

ORECCHIETTE WITH ARTICHOKE, SHIITAKE, AND TOMATO

With extra virgin olive oil, roasted peppers, and diced leeks

TORCHIO WITH TOMATO AND CRABMEAT

GARGANELLI WITH FISH, CALAMARI, MUSSELS, AND CLAMS

With tomato, mushroom, fennel, and cream

FIN FISH

BLUE NOSE SEA BASS

From the deep, cold waters of the southwest Pacific, this fish is mesquite grilled and served with ratatouille and Romesco sauce

MAHI MAHI

With braised green chard, artichoke, and coriander vinaigrette

PACIFIC KING SALMON

Accompanied by French beans, baby carrots, and Peruvian potatoes with a dry vermouth reduction

ALASKAN HALIBUT

With sweet corn kernels, French beans, shiitake mushrooms, and Salsa Verde

SAUTÉED PETRALE

Local Sole with bay shrimp, lemon, and toasted capers in brown butter

SHELLFISH

GARLIC ROASTED DUNGENESS CRAB

Served in the shell with grilled fennel

MONTEREY BAY RED ABALONE

Available either mesquite grilled or dore style with potato ragout and sautéed spinach

SAUTÉED GULF WHITE SHRIMP

With spinach and Pernod scented créme fraiche sauce

STEAMED MAINE LOBSTER

Served in the shell-approximately 2 pounds

MESQUITE GRILLED DAY BOAT SCALLOPS

Served over braised tomato and leek with arugula

COMBINATIONS

MIXED SEAFOOD RISOTTO

Scallop, shrimp, fresh fish, clams, mussels, and calamari with creamy Carnaroli rice

MIXED SEAFOOD GRILL

Scallop, shrimp, salmon, and sea bass with Salsa Salmorigiana, asparagus, and soft polenta

BOUILLABAISSE

Fresh fish, shrimp, clams, scallops, mussels in a saffron broth with onion and garlic

MESQUITTE GRILLED FILET MIGNON AND MAINE LOBSTER

A tournedos of filet mignon with 1 pound grilled Maine lobster

CRAB CIOPPINO

Dungeness crab, shrimp, clams, and mussels in a lightly seasoned tomato broth

BEEF, POULTRY, AND LAMB

FILET MIGNON

All natural grass fed cut, served with baby carrots, pueblo beans, and roasted shallots

LAMB CHOPS

Fresh domestic lamb served with polenta, asparagus, and a Balsamic sun-dried tomato demi glaze

NEW YORK STEAK

Mesquite grilled Angus with mizuna, sautéed mushrooms, and French couscous

MUSCOVY DUCK BREAST

This game bird is mesquite grilled and served with risotto, roasted shallots, French beans, and apple.

DESSERTS $8.50

RHUBARB AND STRAWBERRY COBBLER

Served with Tahitian vanilla bean ice cream.

NEW YORK STYLE CHEESECAKE

This tall, creamy, light cheesecake with a crushed almond crust is served with berry coulis.

CUP OF MOLTEN CHOCOLATE

A flourless chocolate cake filled with warm liquid ganache topped with Tahitian vanilla bean ice cream in a pool of cherry créme anglaise.

APPLE TART TATIN

Lightly poached, sliced, and served on a pastry disc. Accompanied by caramel sauce and Tahitian vanilla bean ice cream. Served warm.

ESPRESSO CANNOLI

A crispy, Marsala scented wafer with chopped Belgian chocolate, pistachios, cream, espresso, and sweetened ricotta cheese dusted with sugar. Served with chocolate gelato.

CREME BRULEE

A classic French custard with a hard topping of caramelized sugar.

TIRAMISU

Light espresso soaked sponge cake with Mascarpone cheese and chocolate.

SEASONAL BERRIES AND ZABAGLIONE

Seasonal berries with a warm Marasala based sauce, minimum order for two people.

TRIO OF SORBETS

Blackberry, Meyer lemon, and passion fruit sorbets served with coulis.

CHOCOLATE PROFITEROLES

Filled with Tahitian vanilla bean, hazelnut, and dark chocolate ice cream, served on a pool of toasted almond flavored English cream.