Amuse Bouche: Profiterole, Ricotta, and Fines Herbes; Red Pepper-Black Garlic Macaron; and Truffled Arancini
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Dill-cured Kampachi, Rye Crumb, Petrossian Trout Roe, Crème Fraiche "Snow", and Micro celery
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Dill-cured Kampachi, Rye Crumb, Petrossian Trout Roe, Crème Fraiche "Snow", and Micro celery
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Dill-cured Kampachi, Rye Crumb, Petrossian Caviar, Trout Roe, Creme Fraiche "Snow," and Micro Celery with La Ginestraia Pigato Riviera Ligure di Ponente "Via Mestra" 2011
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Dill-cured Kampachi, Rye Crumb, Petrossian Caviar, Trout Roe, Creme Fraiche "Snow," and Micro Celery with La Ginestraia Pigato Riviera Ligure di Ponente "Via Mestra" 2011
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Dill-cured Kampachi, Rye Crumb, Petrossian Caviar, Trout Roe, Creme Fraiche "Snow," and Micro Celery with La Ginestraia Pigato Riviera Ligure di Ponente "Via Mestra" 2011
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Cuttlefish "Tagliatelle," Capers, Lobster, and Agretti with Ca 'Rugate Soave Classico' "Monte Fiorentine" 2010 Da Uve Garganega
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Cuttlefish "Tagliatelle," Capers, Lobster, and Agretti with Ca 'Rugate Soave Classico' "Monte Fiorentine" 2010 Da Uve Garganega
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Orange-scented Red Beet Risotto, Blackberries, Mascarpone, and Juniper-Balsamic Vinegar with G.D. Vajra Barbera D'Alba 2009
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Orange-scented Red Beet Risotto, Blackberries, Mascarpone, and Juniper-Balsamic Vinegar with G.D. Vajra Barbera D'Alba 2009
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Smoked Lamb Loin, Salsify "Papparadelle," Sunchokes, and Lamb's Quarters with Schioppettino, Bressan, Venezia Giulia, Italy, 2006
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Smoked Lamb Loin, Salsify "Papparadelle," Sunchokes, and Lamb's Quarters with Schioppettino, Bressan, Venezia Giulia, Italy, 2006
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Chef Mark Pensa of Acquerello - San Francisco, CA
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Sommelier Gianpaolo Paterlini of Acquerello - San Francisco, CA
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Acquerello - San Francisco, CA
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Chef Mark Pensa and Sommelier Gianpaolo Paterlini of Acquerello - San Francisco, CA
Photo: Katherine Sacks | October 2012
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