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Table at Bricco Menu 6 Course Tasting Menu

Closed December 5th and 6th for Private Parties



Friday December 12th & Saturday December 13th

  • Tuscan Chicken Liver Mousse with Calvados & Granny Smith Jam
  • Pinot Grigio, Ca’ Donini, Veneto, Italy 2013
  • House-made Burrata with Local Smoked Mushrooms, Butternut Squash & Sherry Vinegar Pearls
  • Evolution 18th Edition, Sokol Blosser, Oregon NV
  • Roasted Bone Marrow & Oyster Chowder
  • Chardonnay, Santa Margherita, Venezia, Italy 2012
  • Saffron Infused Verlasso Salmon with Fennel Agro Dolce, Fregula Sarda, Spinach Espuma & Crostini
  • Pinot Noir, Lot #13, Tangley Oaks, North Coast, California 2012
  • Rack of Lamb with Green Lentil Stew, Pancetta & Brussels Sprout Slaw
  • Cabernet Sauvignon, 815, Joel Gott, California 2012
  • White Chocolate Flourless Cake, Fresh Raspberries & Amaretti Crumb

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 per person 3oz pour - 5 wines.

* 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 December 19th & Saturday December 20th

  • Grilled Prawns, Paprika BBQ, Focaccia & Pickled Cucumber and Onion
  • Ricotta Tortellini, Chili Flake, Kumato Tomato Broth
  • Seared Butterfish, Ceci Beans, Olive, Pancetta & Herb
  • Crispy Pork Belly, Michigan Maple Syrup, Endive Marmalade
  • Braised Short Ribs, Cipollini, Cinnamon Scented Yam Puree
  • Bittersweet Chocolate Ganache with Salted Caramel and Candied Pretzels

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 per person 3oz pour - 5 wines.

* 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.

New Year's Eve - December 31st

  • Fried Maryland Oyster, Olive & Pancetta
  • Perrier-Jouet, “Grand Brut”, Champagne, France, NV
  • Fennel 3 Ways, Frond Gelee, Creamy Bisque & Crispy Chip
  • Sancerre, Chateau de Sancerre, France 2011
  • Crab Pansotti, Watercress Pesto & Toasted Pinoli
  • Chardonnay, Mayacamas Vineyards, Napa Valley 2008
  • Seared Foie Gras, Grilled Plum & Baby Frisee
  • Sauternes, Chateau La Fleur d’Or, France, 2011
  • Bluefin Tuna Toro Carpaccio, Smoked Himalayan Sea Salt & Nori Aioli
  • Rose of Pinot Noir, St. Verney, France 2013
  • Alaskan Halibut, Black Trumpet Mushroom & Pea Puree
  • Pinot Noir, Chanson Bourgogne, Burgundy, France 2011
  • Local Smoked Duck, Cranberry Jam & Basil Crisp
  • Grenache Blend, “Complicated”, Central Coast, California 2011
  • Braised Veal & Root Vegetable Vol au Vent
  • Cabernet Sauvignon, Chimney Rock, Napa Valley 2012
  • Intermezzo
  • Japanese A5 Kobe Beef Striploin, Yukon Anna Potato & Carrot Smear
  • Cabernet Sauvignon, “Artemis,” Stag’s Leap Winery, Stag’s Leap District, Napa Valley 2011
  • Espresso Semifreddo, Lemon Curd Chiboust & Chocolate Biscotti
  • Moscadello di Montalcino Late Harvest, Florus, Castello Banfi, Italy 2011

Chef tasting menu: 10 course: $175 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $75 per person 2oz pour - 10 wines.

* 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.