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Table at Bricco Menu 6 Course Tasting Menu

Friday January 9, 2015
&
Saturday January 10, 2015

  • Roasted prawns roasted white corn puree, crisp spinach and truffle
  • Asparagus and ricotta ravioli with lemon brown butter
  • Vanilla scented diver scallop with crispy porchetta and winter vegetable succotash
  • Duo of duck
  • Local smoked breast with seared foie gras, bitter greens and plum chutney
  • Roasted Colorado rack of lamb with green lentil ragout and baby vegetables
  • Apricot sorbet with vanilla sablee, candied pistachio, and apricot paper

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.


Friday January 16, 2015
&
Saturday January 17, 2015

  • Smoking Scallop, granny smith apple jam
  • Grilled romaine salad, two hour poached organic egg, parmesan vinaigrette and tomato petal
  • Veal and lobster meatball, charred onion and salsa verde
  • Bell Farms trout “fish and chips”
  • Certified Angus Beef tenderloin, Yukon gold potato hash and ham hock braised swiss chard
  • Frozen chocolate soufflé with warm berliners

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 January 23, 2015
- Closed Saturday January 24, 2015 For A Private Event -

  • Sicilian eggplant caponata with grilled focaccia
  • Warm monkfish medallion, roasted pepper puttanesca sauce & lemon essence
  • Spinach gnudi, baked ricotta salata & marjoram
  • Crispy southern pork belly with shrimp and grits, spicy cilantro tomato salsa & crispy parsnip
  • Smoked certified Angus beef tenderloin w/caramelized onion potato puree & bitter honey glazed heirloom carrots
  • Ciao Bakery’s warm chocolate brownie with peanut butter gelato

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 January 30, 2015
Saturday January 31, 2015

  • Grilled Treviso salad with shaved piave, pistachio, and lemon vinaigrette
  • Stewed calamari with caper berries, fregola, and lemon
  • Roasted Gulf shrimp with white bean, blood orange, and chive
  • Espresso rubbed Kaiser Farms duck breast with quinoa pilaf and pear butter
  • Veal osso bucco with stone ground polenta, local vegetables and au jus
  • Carrot cheese cake, pecan coconut cranberry crumble, brown sugar bourbon 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.