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Table at Bricco Menu 6 Course Tasting Menu

Friday March 6, 2015

Glenlivet Whisky Tasting

With Matt Sylvester from Southern Wine and Spirits

  • Roasted date wrapped in speck
  • Aberlour 12 year
  • Tuna tartare with fried caper and poached quail egg
  • Glenlivet 12 year
  • Lamb consomme with winter vegetables
  • Glenlivet 15 year
  • Seared cod with smoked olive, apple wood bacon, crispy potato and vin blanc
  • Glenlivet 18 year
  • Roasted venison loin, Carolina gold rice, and prosciutto braised carrot, cherry demi-glace
  • Glenlivet 21 year
  • Granny Smith apple dumpling with cinnamon gelato

Chef tasting menu: $120 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.


Saturday March 7, 2015

  • Roasted date wrapped in speck
  • Tuna tartare with fried caper and poached quail egg
  • Lamb consomme with winter vegetables
  • Seared cod with smoked olive, apple wood bacon, crispy potato and vin blanc
  • Roasted venison loin, Carolina gold rice, and prosciutto braised carrot, cherry demi-glace
  • Granny Smith apple dumpling with cinnamon 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.


Saturday March 14, 2015
Closed Friday March 13, 2015 for Private Event

  • Salt cod potato fritters with caper aioli
  • Grilled Diver scallop with pickled sweet pepper, radish and frisee salad
  • Roasted verlasso salmon with crispy chorizo haricot vert
  • Braised Kaiser Farms duck with sage farfalle
  • Roasted tenderloin of beef, sweet potato mascarpone puree, cipollini onion and English peas
  • Roasted pear and brown butter tart - gluten free

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 March 20, 2015
Closed Saturday March 21, 2015 for Private Event

Wine & Oyster Tasting

With Allyson Boulianne from Capital Wine and Spirits and Doug Aliff from John Gross

  • Beau soleil oysters with pickled vegetable mignonette
  • Squid ink linguini with lifeguard style calamari
  • North point Oyster stew with linguica sausage corn, ceci beans & sea salt cracker bread
  • Halibut, The Skinny Dipper oyster risotto, oyster mushrooms
  • Sesame rubbed pork belly, panko fried Choptank oysters & corn shoot salad
  • Olive oil chiffon cake, local berries, goat yogurt & pine nut granola

* 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 March 27, 2015
&
Closed Saturday March 28, 2015 for Private Event

Yuengling Dinner

With Mark Hoffman from Wilsbach Distributors

  • Grilled calamari with crispy speck and battered jalapeno and Aleppo pepper aioli
  • Radicchio salad with Cara Cara orange, shaved piave cheese and almond
  • Bell Farms steelhead, tomato confit, lardo and arugula
  • Braised pork cheeks with shaved celery salad
  • Veal striploin yellow foot mushrooms & porter pearl onion pan jus
  • Black and tan gelato with bacon and pretzel crumble

* 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.