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Table at Bricco Menu 6 Course Tasting Menu

Friday August 7th

  • Hand stretched warm mozzarella, prosciutto de parma and chili marmalade
  • Grilled watermelon and baby beet salad, tatsoi, aged balsamic vinegar and chevre
  • Nova Scotia halibut, Prince Edward Island mussel broth and crispy squash blossom
  • Smoked chicken and spinach ravioli, scallion pesto, toasted pine nut and shaved parmesan reggiano
  • Sous Vide Jameson lamb loin, green lentil ragout, beech mushroom and fagiolo
  • Tiramisu gelato, house made pizzelles and dulce de leche

* 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 August 21st & Saturday August 22nd

  • Asparagus, lemon, torched ricotta
  • Tuna carpaccio, caper aioli, sea salt, baby greens
  • Fennel scented Coho salmon, fennel frond puree, braised fennel bulb
  • Crispy Scotch egg, chow chow, grilled bread
  • Berkshire pork tenderloin, Rettland Farms "Streaker" oats, glazed cipollini
  • Lemon tart, rosemary shortbread crust, pignoli cookie, toasted meringue

* 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.