Acquerello

Ridged pasta with foie gras and black truffle

Luxurious ridged pasta scented with foie gras and black truffle, rich and aromatic

Ridged pasta with faux “foie gras,” black truffle, and Marsala

A concentrated umami‑rich pasta with truffle and Marsala, creamy and indulgent

Tableside Italian cheese selection

Curated regional Italian cheese course presented tableside, optional add-on

Acquerello Risotto

Creamy risotto often accented with saffron, black garlic or nasturtium, vibrant and silky

Chilled Maine lobster with passion fruit and hearts of palm

Bright, sweet‑tart lobster accented by passion fruit and delicate hearts of palm

Seasonal Tasting Menu

Multi-course seasonal tasting showcasing the kitchen's modern Italian techniques

Black Angus beef tartare

Tender beef tartare with chickpea, beef tendon, black olive and egg yolk, texturally complex

Glazed black cod

Buttery, aromatic cod in a smoked brodo with artichoke and asparagus

A Tasting of Vegetables

Vegetarian tasting menu running parallel to the seasonal Italian program

Snake River Farms pork belly

Pork belly paired with radicchio and pickled apple, savory with bright contrast

Rabbit cappellacci with English peas and fonduta

Rich, savory rabbit‑filled pasta with sweet peas and velvety fonduta

Wolfe Ranch quail with fennel confit and rhubarb

Tender quail balanced by sweet‑tart rhubarb and aromatic fennel confit

Bourbon‑caramel semifreddo

Silky semifreddo with amaretti crust, chocolate and caramel sauce, rich and balanced

Lamb loin with vegetables and olives

Juicy lamb loin harmonized by sweet peppers, eggplant, and briny olives

Modern tiramisù

Tiramisu served with warm chocolate‑espresso ganache, elevated and rich

Dessert Tart

Amuse-Bouche Assortment

Birthday Dessert Platter