Acquerello

First Course

• Assortment of Beets with Smoked Parsnip

  cocoa crumb, and fines herbs

• Kampachi Crud

  with avocado mousse, cara cara orange, agresto, and pistachio

• Black Angus Beef Tartare

  chickpea, beef tendon, black olive, and egg yolk

• Snake River Farms Pork Belly

  with radicchio and pickled apple

Second Course

menu supplement of $75

• Cannellini Filled Cappelletti

  with grilled lemon, kale pesto, and pebble beans

• Acquerello Risotto

  with prosecco-mussels, saffron, fennel, and osetra caviar

• Tomato Gnocchi

  stracciatella, thai basil, yellow tomatoes, and aged balsamic vinegar

• Porcini and Chanterelle Casonse

  with sweetbreads, roasted garlic, parmesan, and watercress

• Tajarin with Burro Fuso and Shaved White Truffles

Third Course

menu supplement of $15

• Grilled Swordfish

  with beluga lentils, brussels sprouts, black garlic, and sunchoke

• Chilean Sea Bass

  roasted red pepper, marcona almonds, fennel pollen, and pickled black radish

• Grimaud Air Chilled Duck Breast

  spuma, roasted carrots, hazelnuts, and huckleberry

• Pancetta Wrapped Venison Loin

  with butternut squash, pear, chanterelles, and red onion jam

• Maine Lobster

  with smoked butter, brassicas, and anchovy-brioche crumb

Fourth Course

menu supplement of $10

• An Unusual Selection of Italian Cheeses Presented Tableside

Fifth Course

• Flambéed Apple Gelato

  brown butter, lemon ricotta, yuzu meringue, and bee pollen

• Almond Milk Panna Cotta

  with vin santo, poached quince, and balsamic

• Modern Tiramisù

  served with warm chocolate-espresso ganache

• Bourbon-Caramel Semifreddo

  amaretti crust, chocolate, and caramel sauce

• Dark Guanaja Chocolate Sorbet

  with pear, pomegranate molasses, and cinnamon glass