Acquerello, San Francisco CA ![]() Apéritif: Blood orange vermouth Amuse-bouche: ricotta-filled gougères topped with cured Italian ham. Wine: Silvio Jermann, Pinot Nero 'Red Angel on the Moonlight' ![]() Dungeness crab salad of plumped sultanas and lemon peel with Yuzu caviar ![]() Applewood smoked and grilled sturgeon over parsnip purée with celery and apple ![]() Lobster panzerotti in a spicy lobster brodo with Diavolicchio ![]() Ridged pasta with foie gras, scented with black truffles and Marsala ![]() Breast of duck with honey-glazed chestnut, sage mustard, parsley root purée ![]() Milk-poached loin of veal loin with spinach, polenta taragna and braised chanterelle mushrooms sauce ![]() Bourbon caramel semifreddo with Amaretti crumbs and drizzle of chocolate sauce ![]() Chocolate mosaic with candied citrus and fried orange custard ![]() Mignardises: Whiskey dark chocolate truffle & [] dark chocolate. |
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