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Table at Bricco Menu 6 Course Tasting Menu August is BYOB month at the Table!

Friday August 29th - Saturday August 30th

  • Corn Fritters, Summer Bean Succotash, Bacon & Crema
  • Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
  • Little Neck Clams, Smoked Pig's Tail, Parsley & Chili Toast
  • Rosé of Pinot Noir, St. Verny, France 2013
  • Japanese Eggplant, Sheep's Milk Cheese, Crispy Fregola, Garlic & Basil
  • Pinot Noir, Chanson Bourgogne, Burgundy, France 2010
  • Calabrian Braised Beef Short Ribs, Kohlrabi, Carrots & Pickled Leeks
  • Rosso di Montalcino, Il Poggione, Italy 2011
  • Burrata, Salt Roasted Beets, Honey, Pine Nut Granola & Garlic Crostini
  • Canto de Apalta, Casa Lapostolle, Rapel Valley, Chile 2011
  • Strawberry Crostada, Sweetened Goat Yogurt & Shaved Dark Chocolate
  • Brachetto d’Acqui “Rosa Regale,” Castello Banfi, Piedmont, Italy 2010

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Six 3oz pours).

Friday August 22nd - Saturday August 23rd

  • Strite's Orchard gazpacho
  • Evolution 17th Edition, Sokol Blosser, Oregon NV
  • Grilled lobster, tender lettuces, pea tendrils, pickles & buttermilk poppy-seed vinaigrette
  • Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
  • Ricotta gnocchi, braised hare & local mushroom ragout
  • Barbera d'Asti, Damilano, Piedmont, Italy 2011
  • Calabrian braised beef short ribs, local corn polenta, carrot gremoulata & pickled shallots
  • Chianti Classico, Castello Di Meleto, Toscana, Italy 2011
  • Pennsylvania cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
  • Super-Tuscan, Mazzei, Toscana, Italy 2011
  • Strawberry crostada, sweetened goat yogurt & shaved dark chocolate
  • Brachetto d'Acqui "Rosa Regale," Castello Banfi, Piedmont, Italy 2010

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Six 3oz pours).

Saturday August 16th - Closed August 15th for Private Event

  • Chilled tomato, strawberry soup, cucumber, fried gulf shrimp & coriander
  • Evolution 17th Edition, Sokol Blosser, Oregon NV
  • Chicken liver mousse, lavash flat bread, balsamic pearls, pickled cherries & arugula
  • Lambrusco Cuvee “Bollino Rosso” Secco, Caprari, Reggio-Emilia, Itally NV
  • Whole wheat linguine, stewed calamari, pine nuts, capers & tomatoes
  • Chianti Classico, Castello Di Meleto, Toscana, Italy 2011
  • Calabrian braised beef short ribs, local corn polenta, carrot gremoulata & pickled shallots
  • Shiraz, Guardian Peak, South Africa 2011
  • Pennsylvania cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
  • Super-Tuscan, Mazzei, Toscana, Italy 2011
  • Tiramisu, espresso coffee, mascarpone, berries & cocoa
  • Lindemans, Framboise, Brussels, Belgium

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Five 3oz pours).

August 2nd - Closed August 1st for Private Event

  • Wild caught halibut crudo, avocado, coconut, cucumber, nasturtium & almond
  • Secco, Italian Bubbles "Charles Smith", Veneto, Italy 2012
  • Heirloom tomato panzanella, roasted peppers, fresh mozzarella & basil
  • Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
  • Shrimp raviolini, charred tomato, shishito peppers & capers
  • Moschofilero, Boutari, Greece 2012
  • Ricotta gnocchi, braised duck & pancetta
  • Pinot Noir, Dipinti, Trentino, Italy 2012
  • Roasted pork tenderloin with corn & king trumpet mushrooms
  • Barbera d'Asti, Damilano, Piedmont, Italy 2011
  • Three PA cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
  • Olive oil chiffon, black berries, goat yogurt & lavender meringue

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (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.

Table at Bricco offers seasonal menus to ensure that you have a unique experience every time you dine with us. View our other seasonal menus:

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