Acquerello
1722 Sacramento Street, San Francisco CA 94109Housed in a former chapel, Acquerello is simply heavenly. The stunning pitched roof and calm, peaceful setting offer a cheerful and elegant setting, but it is the service and cuisine that keep guests returning. Chef Suzette Gresham offers tantalizing renditions of modern Italian cuisine, with vibrant, creative dishes such as wide ranch egg pappradelle with moist duck ragu, beet tortelloni filled with spinach and beet greens in gorgonzola cream sauce, and pancetta wrapped diver scallops over wilted Swiss chard. Co-owner Giancarlo Paterlini oversees an impressive wine program, graciously complimenting everything that comes out of the kitchen. Prix fixe menus allow guests to customize a three, four, five-course meal or opt for the seven-course degustation menu.
Reservations
Business Info
- Address: 1722 Sacramento Street, San Francisco CA 94109
- Cross Street: Polk Street
- Location: San Francisco | Nob Hill
- Cuisine: Italian | Pasta |
- Cost: | Very Expensive
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual Elegant
- Meals Served: Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
- Website: http://www.acquerello.com/
- Phone: (415) 567-5432
- Features: Full Bar,
- Occasion: None,
Business Hours
Reservations Available
- Monday
- Tuesday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Wednesday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Thursday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Friday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Saturday
- Dinner - Main Dining Room 5:30 PM - 10:30 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Sunday
Menus
Prix Fixe
$75.00
Three courses $75 Four courses $90 Five courses $105
FIRST COURSE SELECTIONS
- Beef Tartare 0.00
- Mendocino sea urchin, parsley purée, smoked Parmesan cream, and egg white pearls
- King Salmon 0.00
- Crusted with fines herb pesto, Pioppini mushrooms, horseradish,and purslane
- Summer Garden 0.00
- Strawberries, summer squash, squash blossom, micro Malabar spinach, Britton shiso, strawberry foam, and olives
- Grilled Octopus Soup 0.00
- With garbanzo beans, potatoes, Piccolo Fino basil, and smoked paprika
SECOND COURSE SELECTIONS
- Veal and Truffled Mortadella Tortellini 0.00
- Bolognesi with shaved Australian black truffles (Supplement $15)
- Risotto of Grana Padano 0.00
- Fried artichokes, torpedo onions, cauliflower,and parsley bagna càuda
- ‘Baked Potato’ Gnocchi 0.00
- Chive créme fraiche, pancetta,and crispy potato skins
- Tarragon ‘Maccheroni Alla Chitarra’ 0.00
- Clams, prawns,and bay scallops
THIRD COURSE SELECTIONS
- Mt. Lassen Red Trout Filet, 0.00
- Pancetta jam, fava beans,and mint
- Butter-Poached Walu 0.00
- Praised sunflower seeds, Ecopia Farms sunflower sprouts,and spinach
- Berkshire Pork Loin 0.00
- Seared pork belly, prunes, and roasted baby fennel
- Snake River Farms New York Steak 0.00
- Confited cremini mushrooms, arugula pesto, and crispy potatoes
Cheeses
DESSERT SELECTIONS
- Peach Bavarian 0.00
- With black pepper meringue, compressed peaches, and tarragon sorbet
- Crème Fraiche Panna Cotta 0.00
- Strawberry granita, basil, and Marcona almonds
- Amaretto-Crusted Ricotta Cake 0.00
- Candied citrus, and saffron gelato
- Valrhona Chocolate Mousse 0.00
- With cherries, pistachio purée, and avocado sorbet
- House-made Vanilla Gelato 0.00
- Condimento Bonini Extravecchio 25 anni
- Selection of Seasonal Sorbets 0.00
Classic Tasting Menu
$95.00
Price Per Person $95 Wine Pairing $75
FIRST COURSE
- Chef’s Surprises for the Evening 0.00
- Rotari, Brut RoséNV
SECOND COURSE
- Parmesan Budino 0.00
- With fresh peas. Nardello, Soave Classico ‘Vigna Turbian’ 2010
THIRD COURSE
- Lobster Panzerotti 0.00
- In a spicy lobster brodo with ‘Diavolicchio’
FOURTH COURSE
- Ridged Pasta with Foie Gras 0.00
- Scented with black truffles and Marsala. Fausto Maculan ‘Torcolato’ 2007
FIFTH COURSE
- Truffle-Stuffed Chicken Breast 0.00
- Leek custard, potato gratin, and shaved Cremini mushrooms. G.D. Vajra, Langhe Pinot Nero 2009
SIXTH COURSE
- Bourbon Caramel Semifreddo 0.00
- With Amaretti crumbs and a drizzle of chocolate sauce. Fattoria di Felsina, Vin Santo del Chianti Classico 2003
SEASONAL TASTING MENU
$135.00
Price Per Person $135 Wine Pairing $95
FIRST COURSE
- Chef’s Surprises for the Evening 0.00
- Snapper, seabeans, and arugula blossoms. Rotari, Brut Rosé NV
SECOND COURSE
- Red Abalone and Cabbage ‘Seaweed’ in Porcini Brodo 0.00
- Claudio Morelli, Bianchello del Metauro ‘Borgo Torre’ 2009
THIRD COURSE
- Cuttlefish ‘Tagliatelle’ 0.00
- with capers, lobster,and agretti. Ca’ Rugate, Soave Classico ‘Monte Fiorentine’ 2010
FOURTH COURSE
- Squab Breast 0.00
- Boysenberries, purple buffalo barley,and spuma. Le Casematte, Faro ‘Quattroenne’ 2009
FIFTH COURSE
- Slow-Roasted Lamb Loin 0.00
- Fava beans, Gaeta olives, and bergamot. Pisano, Rossese di Dolceacqua 2010
SIXTH COURSE
- Piemontese Cusié Cheese 0.00
- With Portobello crumble, chestnut honey meringue,and tobacco tuile. Marcarini, Barolo Chinato NV
SEVENTH COURSE
- Carrot-Apple–Ginger Shot 0.00
- With vanilla foam
EIGHTH COURSE
- Peach-Prosecco Sorbet 0.00
- With pistachio and basil. Paolo Saracco, Moscato d’Asti 2011
NINTH COURSE
- Chocolate ‘Pane di Genoa’ 0.00
- With almond milk gelato and prunes. Fattoria Montellori, Vin Santo Bianco dell’Empolese 2004
Dessert Menu
DESSERTS
- A Selection of Italian Artisanal Cheeses from the Cart 21.00
- Accordini, Recioto della Valpolicella 2006
- Amaretto-Crusted Ricotta Cake 14.00
- Candied citrus, and saffron gelato. Capanna, Moscadello di Montalcino 2009
- Peach Bavarian 10.00
- With black pepper meringue,compressed peaches and tarragon sorbet. Fausto Maculan ‘Dindarello’ 2010.
- Valrhona Chocolate Mousse 14.00
- With cherries, pistachio purée, and avocado sorbet. Luigi Giusti, Visciola NV
- Crème Fraiche Panna Cotta 11.00
- With strawberry granita, basil, and Marcona almonds. Cascina Cà Rossa, Birbét 2011
- Bourbon Caramel Semifreddo 17.00
- With Amaretti crumbs and drizzle of chocolate sauce. Fattoria Montellori, Vin Santo 2004
- Selection of Seasonal Sorbets 10.00
- Paolo Saracco, Moscato d’Asti 2011