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A. Sabella's Restaurant
A. Sabella's Restaurant
2766 Taylor St- At Jefferson StSan Francisco, CA 94133
415 771-6775
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| Appetizers | ||
| Dungeness Crab Cake Napa cabbage coleslaw and sauce Remoulade |
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| Fried Calamari Deep-fried calamari tossed with herbs, zest, and peppers with pickled vegetables |
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| White Shrimp Cocktail Fresh white shrimp from tropical Caribbean waters in cocktail sauce |
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| Antipasto Prosciutto, salami, cheese, olives, pickled vegetables, and grilled red bell pepper |
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| Dungeness Crab Louis Cocktail Fresh handpicked Dungeness crabmeat with shredded Iceberg and radicchio lettuces, avocado, and tomato with house-made Louis dressing |
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| Steamed Mussels Steamed with scallion, white wine, and garlic |
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| Tomales Bay Oysters On The Half Shell Sauce Mignonette |
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| Grilled Portobello Mushroom With braised green chard, extra virgin olive oil, and balsamic vinegar |
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| Chilled Shellfish Assortment Shrimp, oyster, grilled scallop, poached clam,and mussels each with a different condiment |
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| Soup and Salad | ||
| San Francisco Clam Chowder Our delicious traditional chowder |
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| Assorted Young Greens with Balsamic Vinaigrette With fresh toasted pine nut and shaved Manchego cheese |
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| With white Spanish anchovies |
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| Caesar Salad With white Spanish anchovies |
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| Autumn Salad With frisee, fennel, beets, grilled apple, candied pecans, and goat cheese |
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| Pasta | ||
| Linguine with Clams With extra virgin olive oil, garlic, black pepper, and Reggiano cheese |
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| Orecchiette with Artichoke, Shiitake, and Tomato With extra virgin olive oil, roasted peppers, and diced leeks |
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| Torchio with Tomato and Crabmeat |
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| Garganelli with Fish, Calamari, Mussels, and Clams With tomato, mushroom, fennel, and cream |
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| Fin Fish | ||
| Blue Nose Sea Bass From the deep, cold waters of the southwest Pacific, this fish is mesquite grilled and served with ratatouille and esco sauce |
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| Mahi Mahi With braised green chard, artichoke, and coriander vinaigrette |
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| Pacific King Salmon Accompanied by French beans, baby carrots, and Peruvian potatoes with a dry vermouth reduction |
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| Sautéed Petrale Local Sole with bay shrimp, lemon, and toasted capers in brown butter |
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| Tombo Tuna With sweet corn kernels, English peas, shiitake mushrooms, and Salsa Verde |
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| Shellfish | ||
| Garlic Roasted Dungeness Crab Served in the shell with grilled fennel |
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| Monterey Bay Red Abalone Available either mesquite grilled or dore style with potato ragout and sautéed spinach Half order $29.00 Whole order $58.00 |
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| Sautéed Gulf White Shrimp With spinach and Pernod scented crème fraiche sauce |
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| Steamed Maine Lobster Served in the shell--approximately 2 pounds |
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| Mesquite Grilled Day Boat Scallops Served over braised tomato and leek with arugula |
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| Combinations | ||
| Mixed Seafood Risotto Scallop, Gulf shrimp, fresh fish, clams, mussels, and calamari with creamy Carnaroli rice |
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| Mixed Seafood Grill Scallop, shrimp, salmon, and sea bass with Salsa Salmorigiana, asparagus, and soft polenta |
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| Bouillabaisse Fresh fish, shrimp, clams, scallop, mussels in a saffron broth with onion and garlic |
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| Mesquite Grilled Filet Mignon and Maine Lobster A tournedos of filet mignon with 1 pound grilled Maine lobster |
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| Crab Cioppino Dungeness crab, shrimp, clams, and mussels in a lightly seasoned tomato broth |
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| Beef, Poultry, and Lamb | ||
| Filet Mignon All natural grass fed cut, served with baby carrots, pueblo beans, and roasted shallots |
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| Loin Lamb Chops Fresh domestic lamb served with polenta, asparagus, and a Balsamic sun-dried tomato demi glaze |
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| New York Steak Mesquite grilled Angus with sautéed mushrooms, mizuna, and French couscous |
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| Muscovy Duck Breast This game bird is mesquite grilled, and served with risotto, roasted shallots, French beans, and fresh apple. |
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| A. Sabella's Housemade Desserts $8.75 | ||
| Peach Clafouti Fresh, succulent peaches delicately embedded in a light pastry and baked, sealing in the juices. Served with dulce de leche ice cream. | ||
| New York Style Cheesecake This tall, creamy, light cheesecake with a crushed almond crust is served with berry coulis. | ||
| Cup of Molten Chocolate A flourless chocolate cake filled with warm liquid ganache topped with Tahitian vanilla bean ice cream in a pool of cherry crème anglaise. | ||
| Apple Tart Tatin Lightly poached, sliced, and served on a pastry disc. Accompanied by caramel sauce and Tahitian vanilla bean ice cream. Served warm. | ||
| Espresso Cannoli A crispy, Marsala scented wafer with chopped Belgian chocolate, pistachios, cream, espresso, and sweetened ricotta cheese dusted with sugar. Served with chocolate gelato. | ||
| Creme Brulee A classic French custard with a hard topping of caramelized sugar. | ||
| Tirami Su Light espresso soaked sponge cake with Mascarpone cheese and chocolate. | ||
| Strawberries and Zabaglione Strawberries with a warm Marsala based sauce, minimum order for two people. | ||
| Trio of Sorbets Blackberry, Meyer lemon, and passion fruit sorbets served with coulis. | ||
| Chocolate Profiteroles Filled with Tahitian vanilla bean ice cream and served on a pool of toasted almond flavored English cream. | ||
Cross Streets:
At Jefferson StHours:
Daily: 5pm-10pmNeighborhood:
Downtown, WaterfrontPhone:
415-771-6777Location(s)
- A. Sabella's Restaurant
- 2766 Taylor St
- 3rd Floor, San Francisco, CA, 94133
- United States
