Acquerello

1722 Sacramento Street, San Francisco CA 94109

$$$$$ Italian Top 10

Housed 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

Acquerello Reservations

(415) 567-5432

Date

Time

Party Size

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,

Photos

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

An unusual selection of Italian cheeses presented tableside

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

Acquerello

Reservations

Acquerello Reservations

A special access code is required for this event. Please enter your access code.

Business Info

Photos

Business Hours

Reservations Available

Menus

Prix Fixe

$75.00

FIRST COURSE SELECTIONS

SECOND COURSE SELECTIONS

THIRD COURSE SELECTIONS

Cheeses

DESSERT SELECTIONS

Classic Tasting Menu

$95.00

FIRST COURSE

SECOND COURSE

THIRD COURSE

FOURTH COURSE

FIFTH COURSE

SIXTH COURSE

SEASONAL TASTING MENU

$135.00

FIRST COURSE

SECOND COURSE

THIRD COURSE

FOURTH COURSE

FIFTH COURSE

SIXTH COURSE

SEVENTH COURSE

EIGHTH COURSE

NINTH COURSE

Dessert Menu

DESSERTS

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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