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.