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Table at Bricco Menu 6 Course Tasting Menu

Friday July 10th & Saturday July 11th

  • Pickled deviled egg, chili and garlic
  • Grilled Diver scallop, compressed pineapple and vanilla bean
  • Local sweet corn agnolotti, crispy fried spinach and corn nuts
  • Bronzino fillet, saffron and pearl onion soffritto
  • Hereford tenderloin of beef, crispy potato hash and spinach fonduta
  • Ricotta tart with lemon curd and fresh berries

* 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 July 17th & Saturday July 18th

  • Crispy fried green tomato with chimichurri, frisee and pickled vegetables
  • Squid ink ravioli with smoked mozzarella, prosciutto and lemon
  • Butter poached Alaskan halibut, haricot vert and truffle vinaigrette
  • Pan roasted breast of duck, pinot noir glazed pearl onion
  • Braised beef short rib with local brown beech mushrooms and baby bulb carrots
  • Local blueberry torte with preserved lemon gelato

* 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 July 24th & Saturday July 25th

  • Compressed melon with prosciutto, frisee, and aged balsamic
  • Black garlic ricotta gnudi with, Heirloom tomato and lemon
  • Seared skate with shaved summer squash and carrot salad
  • Glazed pork belly with smoked tomato paper and arugula pesto
  • Grilled venison loin chop with local cherry compote and Warthog grains
  • Cast iron blackberry cobbler with basil gelato

* 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.