San Francisco California

A. Sabella’s 11/2000 DINNER
APPETIZERS

GRILLED PORTOBELLO MUSHROOM 7.00

With braised green chard, extra virgin olive oil, and balsamic vinegar

APPLE WOOD SMOKED SALMON 9.75

With capers, red onion, chopped egg, and crème fraiche

FRITTO MISTO 7.75

Deep-fried Calamari and Rock Shrimp tossed with herbs, zest, and peppers

STEAMED MUSSELS 8.25

Steamed with scallion, white wine, and garlic

MALPEQUE OYSTERS ON THE HALF SHELL 11.50

Sauce Mignonette

CHILLED SHELLFISH ASSORTMENT 14.25

Shrimp, Dungeness crab, oyster, grilled scallop, poached clam

and mussel each with a different condiment

DUNGENESS CRAB CAKE 12.50

Napa cabbage coleslaw and sauce Remoulade

WHITE SHRIMP COCKTAIL 15.75

Four extra large shrimp in cocktail sauce

DUNGENESS CRAB LOUIS COCKTAIL 15.00

Fresh handpicked Dungeness crabmeat with shredded Iceberg and radicchio lettuces,

avocado, and tomato with house-made Louis dressing

SOUP AND SALAD

SAN FRANCISCO CLAM CHOWDER   4.50

ASSORTED YOUNG GREENS WITH BALSAMIC VINAIGRETTE  7.00

CAESAR SALAD  7.25

HEIRLOOM TOMATO SALAD 7.25

With aged balsamic vinegar, extra virgin olive oil, and basil chiffonade.

FENNEL AND DUNGENESS CRAB SALAD   18.00

Three ounces of fresh picked crabmeat with coriander vinaigrette and avocado.

A. SABELLA'S DUNGENESS CRAB LOUIS  30.00

Five ounces of fresh picked Dungeness crab with shredded Iceberg lettuce, tomato, pickle,

Gaetta olives, and Louie dressing.

PASTA AND RISOTTO

GARGANILLI with Meat Sauce  8.75

TORCHIO WITH A BLUE CHEESE ALFREDO 13.50

CAPELLINI WITH ROCK SHRIMP, FISH, AND MUSSELS   14.50

With tomatoes, fennel, mushrooms, and cream

ORECHETTI WITH ARTICHOKE, SHITAKE, AND TOMATO 12.75

LINGUINE WITH CLAMS 16.00

With California olive oil, garlic, black pepper, and Reggiano cheese

MIXED SEAFOOD RISOTTO 22.00

Scallops, jumbo shrimp, clams, mussels, and calamari with creamy Carnaroli rice

We maintain year round a 1000-gallon saltwater tank for live Dungeness crab, Abalone, and Maine lobster.

Our menu is also available in French, German, Italian, Japanese, Russian, Portuguese, Korean, and Spanish

FIN FISH

SAUTÉED PETRALE 17.75

Local Sole with bay shrimp, lemon, and toasted capers in brown butter

MESQUITE GRILLED SALMON  18.00

Served over a Bagna Cauda cream sauce with braised escarole, red and gold beets

BLUE NOSE SEA BASS   19.50

Mesquite grilled and served with ratatouille and Romesco sauce

PACIFIC SWORDFISH  26.25

With braised green chard, fried baby artichokes, tomato vinaigrette, and roasted garlic Aioli

ALASKAN HALIBUT 22.50

Mesquite grilled and served over baby carrots and haricot vert, and topped with fresh herb vinaigrette

SHELLFISH AND COMBINATIONS

BOUILLABAISSE   22.50

Fresh fish, shrimp, clams, scallops, mussels in a saffron broth with onion and garlic

DEEP-FRIED COMBINATION PLATTER 27.50

Scallops, shrimp, oyster, mussels, and sole, tomato vinaigrette

DEEP-FRIED GULF WHITE SHRIMP   24.50

With sautéed spinach and tomato vinaigrette

SAUTÉED GULF WHITE SHRIMP   24.50

With spinach and Pernod scented crème fraiche sauce

MIXED SEAFOOD GRILL   27.25

Scallops, shrimp, salmon, and sea bass with salsa Salmorigiana and grilled radicchio

CRAB CIOPPINO 25.00

Dungeness crab, shrimp, clams, and mussels in a lightly seasoned tomato broth

MESQUITE GRILLED DAY BOAT SCALLOPS 25.75

Served over braised tomato and leek with arugula

GARLIC ROASTED DUNGENESS CRAB 31.25

Served in the shell with grilled fennel

MESQUITE GRILLED FILET MIGNON AND MAINE LOBSTER 42.50

A tournedos of filet mignon with 1 pound grilled Maine lobster

MONTEREY BAY RED ABABLONE 54.00

Half order $27.00 / Available either mequite grilled or dore style

STEAMED MAINE LOBSTER  54.00

Served in the shell--approximately 2 pounds

STEAKS, POULTRY, AND LAMB

FREE RANGE CHICKEN BREAST   13.50

Mesquite grilled with thyme potato ragout, seasonal vegetables, and roasted garlic rosemary sauce

NEW YORK STEAK  25.25

Mesquite grilled with onion rings, Maitre d’ Hote butter, and sautéed spinach

ROASTED RACK OF LAMB   22.50

Served with grilled polenta, and a Balsamic sun-dried tomato demi glaze

FILET MIGNON   32.00

Mesquite grilled with peppercorns, and served with broccolini, pueblo beans, and roasted shallots

Hosts: Antone and Laureen Sabella Chef: Todd Hansen

Minimum Service $8.00 per person. 18% Service charge will be added on parties of 6 or more and requested separate checks.

source:

http://www.asabella.com/