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Table at Bricco Menu 6 Course Tasting Menu

Friday February 6, 2015
&
Saturday February 7, 2015

  • Roasted pepper bean puree with crisp cracker bread, olive oil and chili flake
  • Lolla rossa with smoked beets, warm pistachio crusted goat cheese, pistachio vinaigrette
  • Lobster ravioli with baby onion, spinach and paprika cream
  • Cast iron salmon with fennel, cabbage and tomato broth
  • Steak Diane with local mushrooms, tourne potatoes and brandy mustard sauce
  • Bittersweet ganache with raspberry Bavarian and chocolate crisp

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 February 20, 2015
Closed for Private Event February 21, 2015

  • Tuna carpaccio smoked Himalayan sea salt, arugula, caper berry aioli
  • Lemon scented pappardelle with brown butter and torched ricotta
  • Foie Gras torchon with apple jam and candied mustard
  • Halibut with candied bacon and maitake mushroom
  • Certified Angus Beef striploin with winter vegetable pave and potato foam
  • Warm Beignets with vanilla bean sauce

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 February 27, 2015
Saturday February 28, 2015

  • Steak tartare with pickled red onion and fried caper
  • Warm smoked pheasant galantine with thyme, pistachio, fatback, Kennett Square mushrooms, pheasant glace
    and potato gaufrette
  • Seared Skuna Bay salmon with haricot vert, bacon lardons, caramelized onion and pinot reduction
  • Rosemary rubbed tenderloin of veal with celeriac mascarpone puree, fennel pollen and roasted heirloom
    cauliflower
  • Manchego, Calkins Creamery Noble Road, French Raclette garnished with crostini, membrillo and fig cake
  • Sesame milk chocolate mousse, red wine caramel, sesame praline

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.