Perbacco + Barbacco News

  • AN EVENING WITH ODDERO

    On Friday, July 12  Pietro Viglino, winemaker at the iconic winery Oddero located in the heart of the Langhe region, will be in the Perbacco dining room throughout the evening pouring some of their exceptional wines. Chef Staffan will prepare a few dishes that pair well with these world class wines.

     

    Featured Wines: subject to change

    2016 Barbera d’Alba, Superiore

    2015 Barbaresco, ‘Gallina’

    2014 Barolo, Oddero

     

    More About Oddero:

    Oddero is one of the oldest established Barolo houses and the most important landowner of Barolo’s greatest crus. Its viticultural beginnings date back to the 1700s, and Oddero’s first bottle was released in 1878.

  • Cavalieri Summer Event

    This Thursday, July 11th we are happy to welcome the Ordine dei Cavalieri del Tartufo e dei Vini d’Alba — the Order of the Knights of the Truffle and Wines of Alba, Bay Area-Napa Delegation — to Perbacco for their summer event. This group is made up of people who share a love and interest for wine, truffles, and the landscape of Alba. Cavalieri Umberto Gibin and Cavalieri-to-be Chef Staffan Terje will  be hosting a group of new knights, catch up with the existing knights, and enjoy an extraordinary menu of Staffan’s Piemontese specialties (menu can be found below).

    The evening will begin at 6:45pm with an hors d’oeuvres reception, followed by a five-course dinner beginning at 7:15pm. The dinner will include an excellent selection of wines selected especially for this event from the cellars of the Grinzane Cavour and we also invite you to bring your own bottle of Langhe wine to be opened without additional corkage on this very special night only. You do not have to be a knight to attend! This special evening will be $150 per guest, plus tax and gratuity.

    To secure your seats, please e-mail Stephen Lee, Director of Hospitality & Private Events, at stephen@perbaccosf.com or call 415-955-0663. We hope you’ll join us!

     


    M E N U
    Passed Hors d’Oeuvres
    2015 Brut Rose, ‘Rosanna’, Ettore Germano

    Povron ed Acciughe
    Marinated peppers “agrodolce,” anchovy, Langhe hazelnuts, salsa verde
    2016 Langhe Riesling, ‘Herzu’, Ettore Germano

    Merluzzo e Piselli
    Lightly salted, poached Atlantic cod, sweet pea passatina
    2016 Barbera d’Alba, Superiore, Oddero

    Angolotti al Plin
    Pinched ravioli filled with Wolfe Ranch quail, black truffle sugo d’arrosto
    2013 Barbaresco, Riserva, ‘Boito’, Rizzi, ‘Selezione della Enoteca dei Cavalieri’ 

    Guancie di Vitello al Nebbiolo
    Veal Cheeks braised in Nebbiolo, polenta dal Mulino Sobrino
    2013 Barolo ‘Gattera’, Bovio, ‘Selezione della Enoteca dei Cavalieri’

    Torta Morbida al Cioccolato Selvatico
    Wild chocolate tart with amaretti and apricot composta
    NV Chinato, ‘In Chino’, Mossio 

  • Italian Passover at Perbacco 2019

    You’re invited to join us for the 12th annual Italian Passover at Perbacco. Chef Staffan Terje and Umberto Gibin will be collaborating for one special evening on Monday, April 22nd.

    As is our tradition, the dinner will feature a special four-course menu inspired by a collection of Jewish-Italian recipes.

    The dinner is priced at $58 per person, excluding tax and gratuity, and below is a sample menu (subject to change).

    Reservations: 415-955-0663

    Haroset

    Passover Seders Fruit Condiment

    Antipasti – served family style

    Egg with Tuna Pate – Pepper Sauce

    Insalata Russa – Asparagus

    Fegatini – Caramelized Onion

    Trota Affumicata – Smoked Trout with Cucumber Radish

    Roasted Beets – Horseradish Vinaigrette

    Primi – choice of

    Umberto’s Matzo Ball Soup

    Asparagus  Passato

    Secondi – choice of

    Simmered Brisket – Salsa Verde

    Braised Chicken with Citrus – Crispy Chicken Skin

    Fish alla Livornese

    Meatloaf with Fagioli 

    Contorni for the Table

    Ratatouja Piemontese

    Braised Potatoes

    Glazed Carrots

    Dolce – served family style

    Fragole Caramellate con Zabaglione – Caramelized Strawberries with Zabaglione

    Pan di Spagna alle Nocciole – Passover Hazelnut Sponge Cake, Almond Chocolate

    Torta di Noce – Walnut Cake, Lemon Meringue

    Marzipane con Limone – Lemon  Marzipan

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