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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