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Place

Acquerello

1722 Sacramento (at Polk)
San Francisco, CA 94109

415-567-5432 | Website

Nob Hill/ Russian Hill/ Fisherman's Wharf | Get Directions  | 

Category: Restaurants | Italian

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Acquerello
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Chef/owner Suzette Gresham-Tognetti, who made her name at Donatello, dishes up luxury versions of pan-regional rustic Italian specialties, mostly unconventional, interesting, and tasty. The regional Italian wine list is awesomely long and costly; beg the sommelier's help and be prepared to spend big.

  • Cuisine(s): Italian

    Hours: Tue-Sat 5:30pm-9:30pm

    Price: $$$$

  • Payment Types: All Major Credit Cards, Diners Club, cash, check

    Features: Business Dining, Catering, Private Party, Prix Fixe, Takeout

    Serving: Dinner

  • Alcohol: Beer/Wine

    Reservations: Accepted, Online Reservations Available

    Parking: Street

Back to TopAwards | View the Best Of Website

  • 2005 | Best Italian

    Everything is top-notch at this 15-year-old Italian restaurant: the serene setting (a spacious, calm, and grown-up room with a striking vaulted wood ceiling); the professional, knowledgeable, and caring service; and the exciting cooking,... More >

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Back to TopMenu
Dinner Menu
First Course Selections
 
Pear And Foie Gras Raviolo
dry-farmed, organic bartlett pears filled with truffled torchon of foie gras
 
American Kobe Beef Tartare
with gilded wild salmon roe, basil blossoms and arugula flowers
 
Flavor Of The Forest
mushroom purée, chanterelle and maitake, tiny turnips, carrots, onion and radish blossoms
 
Classic Parmesan Budino
with ‘black truffle caviar'
 
Creamy ham brodo
with grilled scallions, fermented black garlic, and yukon gold potato
Second Course Selections
 
Ridged Pasta
with foie gras, scented with black truffles and marsala
 
Rabbit Ragu And Castelvetrano Olives
with sardinian malloreddus
 
Lamb Shank-filled Raviolo
with baby carrots and pickled pearl onions
 
Lobster Panzerotti
in a spicy lobster brodo with diavolicchio
 
Smoked Carnaroli Risotto
with butternut squash, green apple and house-cured guanciale
 
Chanterelle ravioli
parmesan crema, portobello brodo
Third Course Selections
 
Seared Filet Of Dorade
stuffed calamari, and fried mussels in a saffron-tomato sauce
 
Pancetta-wrapped Scallops
thyme-scented apples, red kuri squash, and hazelnut foam
 
California Swordfish Over Walnut Crumbs
cara cara oranges, sea urchin and golden raisins drops
 
Bavette Of American Kobe Beef
pine-scented sunchoke purée, brussel sprouts, shallot-red wine sauce
 
Truffle-stuffed Chicken Breast
leek custard, potato gratin and shaved cremini mushrooms
 
Cervena venison loin
chestnut puree, herbed farro and spiced red wine sauce
Dessert
$21.00
Selection Of Italian Cheeses Presented Table Side
accordini, recioto della valpolicella 2006
$10.00
Espresso Panna Cotta With Hazelnut-gianduja Praline And Teeccino Granita
felsina, vin santo del chianti classico 2001
$18.00
Creme Fraiche Mousse, Grapefruit Compressed With Moscato Chinato, Tarragon, And Olive Oil
mauro vergano, moscato chinato 'luli' nv
$19.00
Valrohna Chocolate Mousse With Candide Orange, Pistachio Purée And Nasturtium Ice Cream
luciano landi, lacrima di morro d'alba 2008
$17.00
Bourbon Caramel Semifreddo With Amaretti Crumbs And Drizzle Of Chocolate Sauce
fattoria montellori, vin santo 2003
 
House Made Vanilla Gelato
with aceto balsamico "25 anni"
 
Selection Of Seasonal Sorbets
$10.00
Olive oil cake,poached pears, thyme, honey-vanilla ice cream
fausto maculan ‘dindarello’ 2010

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