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Private Dining
The Gold Room can accommodate up to 14 guests at one rectangular table or
up to 20 guests at two tables of ten each.
The room is available for lunches, dinners and receptions.
The Wine Room is ideal for a smaller group of six to eight guests.
All private events include personalized printed menus, flowers, candles and hors d’oeuvres for the reception.
Below are your menu choices...
Antipasti
Fricassea of lobster, prawn and fennel in dry vermouth
Delicate Parmesan budino with seasonal mushrooms 'trifolati' and shaved Parmigiano 'Vacche Rosse'
Delicate breast of quail filled with sautéed spinach rolled in pancetta, sauced with pan drippings
Sliced crudo of Hiramasa with ‘pearls’ of Gaeta caviar and saffron scented red onion vinaigrette
Prawns and lobster in a green herb crumb over red pepper pure’
Fresh sea scallops sautéed with ginger and orange peel
Sautéed prawns with brandy and served with fried leeks
Spring salad with celery root and shaved apple in candied walnut vinaigrette
Pasta Selections
Saffron malloreddus tossed in a rich Abruzzese ragu of lamb and beef
Rabbit-filled agnolotti with Taggiasca olives and prosciutto
Ravioli filled with English peas, sheep’s milk ricotta, lemon and mint in a sweet pea brodo
Risotto with wild mushrooms
Lobster panzerotti in a spicy lobster brodo with ‘Diavolicchio’
Ridged pasta with foie gras, scented with black truffles
Homemade ravioli filled with lobster in a lobster sauce scented with dill and dry Vermouth
Main Courses
Seared halibut, black trumpet mushrooms and baby green beans with saffron sauce
Monkfish wrapped in pancetta seared in balsamic vinegar and rosemary
Seared filet of Arctic Char perched on parsnip pure’ surrounded by black
trumpet mushrooms and a dramatic drizzle of intense Chianti wine syrup
Tender venison medallions crusted with pink peppercorn in Port sauce
Rolled veal filled with prosciutto, Parmesan cheese and chives accented with arugula
Grilled rib eye steak dressed with a medley of mushrooms and pancetta, resting on
a crispy potato cake with fried shallots
Pancetta-stuffed grilled quail over baby green beans with hazelnuts
Tender filet of beef with medley of wild mushrooms, black truffles and Madeira
Desserts
Soft slice of tiramisu’ torta with toasted almond-strawberry salad
Bourbon caramel semifreddo with Amaretti crumb and drizzle of chocolate sauce
Delicate double chocolate mousse with raspberry sauce
Creamy European style buttermilk panna cotta with Cara Cara oranges
Warm zabaglione scented with orange muscat liqueur
Budino of Pandoro and zabaglione
Private Party Guidelines
Menu Selections
In order to enhance your dining experience at Acquerello we have created several menu choices.
You may select the number of courses you prefer from the available menu and choose one item per course.
For each course prior to the entree the host may select one dish for all the guests to enjoy. For the entrée,
each guest will have two dishes from which to choose when they arrive at the restaurant. A customized,
printed menu will be presented to each guest at the dinner reflecting your selections.
Please advise us in advance of any special dietary needs in order for us to accommodate them.
Menu Pricing
Four Course dinner $85 per person
Five Course dinner $95 per person
Six Course dinner $105 per person
Sales tax of 9.5% and gratuity of 18% will be added to all private parties. To accommodate larger parties,
or for buyout of restaurant, please contact us directly.
Wine Selections
After selecting a menu, the host may match a wine from our extensive wine list, including roughly 1200 Italian and California wines, to each course, or we would be delighted to assist you in selecting wines that will best complement each course.
Cancellation Policy
Credit card or check deposit is required for reserved parties; once under deposit, notice of cancellation
in writing must be received at the restaurant at least 7 days prior to reservation date for a full refund.
Parking
Parking is available at the garage opposite the restaurant; full-parking charges for all guests may be
added to the master account.
04/15/09