Acquerello, a renowned dining establishment in San Francisco, offers a sophisticated and romantic experience for those seeking upscale Italian cuisine. This Michelin-starred restaurant boasts a menu filled with exquisite dishes, such as sturgeon and caviar, cuttlefish tagliatelle, and dry-aged squab breast. The attention to detail in both presentation and taste is evident in each dish, catering to refined palates. Customers praise the impeccable service and warm ambiance, making special occasions truly memorable. The extensive wine list complements the menu perfectly, creating a culinary journey worth savoring. Acquerello's dedication to traditional flavors and exceptional quality sets it apart as a must-visit destination for lovers of Italian cuisine.

First Course Selections

Sturgeon and Caviar Passmore Ranch Reserve Caviar, smoked sturgeon omelette, red onion, zabaglione.

Menu supplement $60 1/2 oz or $110 1 oz

Menu

First Course Selections

Sturgeon and Caviar Passmore Ranch Reserve Caviar, smoked sturgeon omelette, red onion, zabaglione.

Fried artichokes with aioli, gem lettuce, asparagus, and "Caesar" dressing

Eel cooked in saba and licorice, green apple, salmon roe, sorrel

'Carne cruda' of Rossotti Ranch Veal, beetroot, hazelnut, black truffle

Grilled octopus and corona beans in a spicy tomato stew with squid ink and tuna heart

Swiss chard and mushroom raviolo with brown butter, Parmesan and Balsamic vinegar

Cuttlefish 'tagliatelle' with capers, lobster and agretti

Pumpkin and ricotta gnudi, wild boar, apple and sage

Saffron risotto, braised veal, golden raisins, and pinenuts

Second Course Selections

Third Course Selections

Black bass, grilled dandelion, marble potato, 'pesto rosso'

Arctic char, yellow zucchini, mussels and basil

Dry-aged Squab breast, sour cherry, fennel, smoked honey and elderflower

Sonoma duck, charred onion, mandarin, amaranth

Willamette Valley lamb with potato, green garlic, mustard greens and black olive

An unusual selection of Italian cheeses presented tableside (Course supplement $10)

Cheeses

Dessert Selections

Coconut dacquoise, grapefruit curd, citrus and coconut gelato

Buttermilk panna cotta with apricots and almonds

Gianduja mousse and dark chocolate, cocoa nib and champagne

Bourbon-caramel semifreddo, Amaretti crust, chocolate, and caramel sauce