Perbacco

The Barbaresco Room is our semi-private room (closed off by curtains) that can accommodate up to 40 guests comfortably for a seated meal or up to 70 guests for a standing reception.

The Barolo Room is our most private room and can accommodate up to 18 guests for a seated dinner and 25 guests for a standing reception.

cow's milk cheese from the Dolomites, firm, flavorful & aromatic

Beppino Occelli - three milk cheese from Piemonte, medium sharp, milky & flavorful

Luigi Guffanti - cow's milk cheese from Novara, saffron-scented medium sharp

Caseificio dell'Alta Langa - Piemontese cow, goat & sheep's milk cheese, buttery & rich

Beppino Occelli - cow's milk cheese from Piemonte, aged with barolo pomace

The Chef’s Table at Perbacco can accommodate up to eight guests and is the closest seat in the dining room to the creativity and energy of our open kitchen.

ugly but good piemontese hazelnut cookies

figs & fig compote - mint

hazelnut biscotti - chocolate hazelnut biscotti - sugar cookie - brown butter cookie with citrus jam

ricotta & cream cheese - pear compote - poire liqueur - chocolate praline

vanilla cake - white chocolate and pistachio mousse - huckleberry compote

shaved fennel & arugula - pickled onions - herbs - pistachio

hamachi - green apple & green apple puree - piquino peppers - sliced jalapenos - citronette

fennel - radish - carrots - soft herbs - lemon vinaigrette

celery root & sunchoke passato - sunflower seeds - agrodolce - black truffle oil

apple - sage - panchetta

ricotta gnocchi - tomato sugo - stracciatella & pecorino cheese - basil

squid ink pasta - calamari - clams - garlic - white wine - meyer lemon - chili butter sauce - olio agrumato

roasted pork shoulder - white wine poached pairs - mustard seeds - fall chicories - agrodolce condimento - port rillettes crostino - mostarda di frutta - pork jus

brown butter-sweet potato puree - charred endive - pomegranate molasses

citrus salad - shaved fennel - watercress - bay shrimp - blood orange sauce

celery root risotto - pearl onions - baby carrots - fines herbs - horseradish crema

parmigiano butter

vanilla sea salt - sugar cookies

melon sorbet - brown butter sugar cookie with citrus jam

dark chocolate shell - hazelnut biscotti

Paso Robles

Piemonte, Italy

Aloo Gin, Campari, Sweet Vermouth

High West Silver Oat Whiskey, Cocchi Vermouth, Amaro d'Arancia Rossa, Lemon

Choice of Vodka or Gin

Limoncello, Mandarino, Prosecco, Seltzer

Junipero Smoked Rosemary Gin, Spitz Genziana, Cocchi Dry Vermouth, Honey

pinched pasta filled with roasted meats and vegetables, savoy cabbage, sugo d'arrosto

crisp fry of: shrimp, maitake mushrooms, haricots verts, fennel, olive, lemon ajioli

slow-roasted tomatoes, basil

hand-cut thin tagliatelle, 5 hour pork and porcini mushroom sugo

pea & fontina filled risotto croquettes, tomato sauce

tonnato sauce, paprika

calabrian chili, orange peel, garlic, rosemary

egg white, honey, salt, cayenne, paprika

Ciu Ciu, Marche

Clara Sala, Sicilia

Gemin

roasted delicata squash - arugula - frisee - pumpkin seeds - pomegranate - white balsamic - toasted filone

roasted bartlett pears - autumn chicories - gorgonzola dolce - pear vinegar - candied walnuts

olive oil crushed potatoes - fennel - radish - pickled onion - salsa verde

little gem lettuce - snap peas - fennel - radish - lemon vinaigrette

slow roasted veal - lemon & albacore tuna sauce - capers - arugula

anchovy - red wine vinegar - capers

balsamic onion - rosemary

potato pillows - basil pesto - haricots verts - pecorino & stracciatella cheese - pine nuts

short rib filled pasta parcels - truffle butter - red wine jus

wide pasta ribbons - slow-cooked short rib ragu - scallion - horseradish crema

butternut squash & ricotta filling - brown butter-sage sauce - pomegranate - crumbled amaretti cookies

riso carnaroli di acquerello - mushrooms - porcini butter - parmigiano reggiano

ligurian seafood stew - fish & shellfish - tomato - fennel - fingerling potato - saffron aioli toast

traditional bolognese ragu - besciamella - parmigiano reggiano - mozzarella

parmigiano reggiano - white anchovy - croutons

slow roasted tomatoes & heirloom cherry tomatoes - basil - garlic - white wine butter sauce

early girl tomatoes - creme fraiche - basil oil - parmigiano crostino

corona beans - arugula - fingerling potatoes - pickled red onion - fennel - soft cooked egg - cucumber - olive vinaigrette - tonnato sauce

seared polenta - fall peperonata - olives - poultry jus

potato puree - broccolini - shallot confit - red wine butter

marble potatoes - heirloom & cherry tomatoes - white wine - garlic - capers - olive tapenade - basil

egg white - paprika - honey - herbs

parmigiano butter

charred lemon

The Mezzanine is the upper level of the restaurant that can accommodate groups up to 75 guests comfortably for a seated meal or up to 120 guests for a standing cocktail reception.

Perbacco has had the privilege of being the venue of choice for many memorable celebrations – wedding events, business luncheons, cocktail receptions, holiday parties and more. We have a variety of private and semi-private spaces at Perbacco that can accommodate groups ranging from 8 to 150 guests seated and up to 250 guests for a standing reception.

pinched pasta filled with fontina fonduta - fonduta sauce - 5 grams of white Alba truffle shaved tableside

cipolline - baby carrots - veal demiglace - 5 grams of white Alba truffle shaved tableside

pasta filled with truffled ricotta & farm egg - brown butter sage sauce - hazelnuts - 5 grams of white Alba truffle shaved tableside

hand-cut thin tagliatelle - butter-sage sauce - farm egg - parmigiano reggiano - 5 grams of white Alba truffle shaved tableside