Private Dining

Our private dining room can accommodate up to 14 guests on one rectangular table or up to 20 guests at two tables of ten each. The room is available for lunches, dinners and receptions. 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 topped with shaved asparagus salad

Delicate breast of quail filled with sautéed spinach rolled in pancetta, sauced with pan drippings

Halibut carpaccio with black olives, lemon scented fava beans and chive blossom

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

Tender spinach salad with pears and Gorgonzola cheese in a lemon vinaigrette

Pasta Selections

Veal ragu' scented with lemon thyme and tossed with wide pappardelle

Green onion fettuccine with rock shrimp in a sweet garlic sauce

Potato gnocchi with wild boar ragu’

Risotto with wild mushrooms

Asparagus tortelloni in their own sauce with black truffles

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 $80 per person
Five Course dinner $90 per person
Six Course dinner $100 per person

Sales tax of 8.5% 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 700 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.

04-28-2008