Forteto della Luja, Brachetto 'Pian dei Sogni' 2008
$17.00
Maculan, Breganze Bianco 'Torcolato' 2009
$19.00
Maculan, Veneto Moscato 'Dindarello' 2011
$10.00
Maculan, Veneto Rosso 'Madoro' 2010
$19.00
Marcarini, Barolo Chinato NV
$17.00
Marco De Bartoli, Marsala Superiore Oro 5 Anni
$20.00
Marco De Bartoli, Marsala Superiore Riserva 10 Anni
$28.00
Monte Tondo, Recioto di Soave Classico 2006
$18.00
Paolo Saracco, Moscato d'Asti 2013
375 ml.$24.00
Virgona, Malvasia delle Lipari Passito 2008
$21.00
Felsina, Vin Santo del Chianti Classico 2003
$18.00
Fontodi, Vin Santo del Chianti Classico 2001
$38.00
Selvapiani, Vin Santo del Chianti Rufina 2005
$18.00
Emilio Lustau, Sherry, Moscatel 'Las Cruces' 100 year
$25.00
Fonseca, Vintage Port 1983
$32.00
Fonseca, Vintage Port 'Guimaraens' 1991
375 ml.$68.00
Graham's, Port 'Quinta Dos Malvedos'1999
375 ml.$55.00
Graham's, Port 'Six Grapes'
$9.00
Graham's, Vintage Port 1994
$24.00
Sandeman, Tawny Port, 10-Year Old
$12.00
Taylor Fladgate, Tawny Port, 20-Year Old
$16.00
Blandy's, Madeira, Bual 1968
$48.00
Blandy's, Madeira, Malmsey, 10-Year Old
$10.00
Caffé, Portioli
$3.00
Espresso, Portioli
$4.00
Cappuccino, Portioli
$5.00
Seasonal Tasting Menu
price per person $195; Wine Pairing $115. Chef's surprises for the evening. Chef/Owner: Suzette Gresham, Pastry Team: Theron Marrs & Riccardo Menicucci
Parmesan budino
with truffle perlage. Wine pairing: Ferrari, Trento Brut NV
Truffled leek torta
with lobster mushrooms, walnut, sunchokes, and vegetable glaze. Wine pairing: La Colombera, Timorasso Colli Tortonesi 'Derthona' 2011
Swiss chard ravioli
with quail egg in Parmesan brodo and shaved white truffles. Wine pairing: Kante, Chardonnay Venezia Giulia 2012
Coda alla Vaccinara
braised oxtail, Chanterelle mushrooms, golden raisin, bone marrow, and shaved dark chocolate. Wine pairing: Gulfi, Nero d'Avola Sicilia 'Nerojbleo' 2010
Ridged pasta
with foie gras, black truffle, and Marsala
Lamb loin
with green onion, roasted garlic, and pistachio crisp. Wine pairing: Casanuova delle Cerbaie, Brunello di Montalcino 2006
Perlagrigia
porcini pasta frolla, caramelized onion, and chestnut. Wine pairing: La Distesa, Verdicchio 'Terre Silvate' 2013
White truffle gelato
Chocolate trunk
candied orange-Chantilly, pistachio and hazelnu. Wine pairing: Marco De Bartoli, Marsala Superiore Riserva 10 Anni NV
Named for its original watercolors, Acquerello envelops guests in a warm and gracious atmosphere the moment they arrive. A recent renovation of the 22-year old restaurant, led by designer John Wheatman, highlights the former chapel, graced with arches and a rustic wood-beamed vaulted ceiling, with warm Mediterranean colors of gold and terracotta.Co-owners Giancarlo Paterlini and Suzette Gresham-Tognetti work together to provide an unparallel Italian dining experience. Acquerello has received countless awards, including a Michelin star in the first-ever 2007 Bay Area guide, as well as 2008, 2009, 2010 and 2011.