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Table at Bricco Menu 6 Course Tasting Menu

Friday January 8, 2016

  • Oyster and pearls, west coast oyster, tapioca, caviar, zabaglione
  • Bianco, Triade, Campania, Italy 2013
  • Mache and red oak, blood orange, Camelot Valley goat feta & blood orange vinaigrette
  • Pinot Grigio, Tommasi, Venj ezie, Italy 2013
  • Spanish turbot salmoriglio, garganelli, caper & lemon
  • Torrontes, Zolo, Mendoza, Argentina 2013
  • Linguica sausage, Greek yogurt sauce, cumin & toasted quinoa
  • Pinot Noir, Folie a deux, Sonoma County, California 2013
  • Cocoa nib rubbed venison, butternut squash, brown butter & Kennett Square yellow foot mushrooms
  • Merlot, Six clones, Merlot, Lodi, California 2012
  • Napoleon with candied orange, mascarpone cheese & fresh raspberries
  • Chamarré Jurançon, France 2003

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax.
Optional wine pairing $45 per person 3oz pour.

* If you have dietary restrictions or allergies call ahead so we can accommodate you.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.


Friday January 29, 2016 &
Saturday January 30, 2016

  • Tasting of Italian cheese with accompaniments
  • Baccala stewed in tomato, olive, rosemary & cannellini bean
  • Grilled branzino, farro, lemon clam brodo & thyme
  • Suckling pig sugo, herbed pappardelle & baby arugula
  • Braised lamb and lamb sausage, stone ground polenta & cipollini onion
  • Lime & coconut eclair

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax.

* If you have dietary restrictions or allergies call ahead so we can accommodate you.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.