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Table at Bricco Menu 7 Course Tasting Menu

Friday May 30th - Saturday May 31st

  • Treviso & Ricotta, Treviso Marmalade, Crostini
  • Prosecco, Moletto, Italy NV
  • Fluke Crudo, Cucumber, Capers, Parsley, Horseradish, Lemon
  • Grilled Calamari, Shallots, Pickled Peppers, Frisee
  • Vermentino, Litorale, Maremmera, Tuscany, Italy 2011
  • Scallops, Fennel Puree, Mushrooms, Brown Butter-Truffle Vinaigrette
  • Chardonnay, Tenuta de Nozzole “Le Bruniche,” Tuscany 2011
  • Gnocchi Roman Style Duck Ragu, Shaved Celery, Roasted Tomatoes
  • Pinot Noir, Dipinti, Trentino, Italy 2012
  • Lamb Loin Chop, Polenta, Anchovy Butter, Ramp Pesto
  • Rosso, Villa Antinori, Italy 2009
  • Semolina Cake, Stewed Strawberries, Goat Cheese Mousse, Strawberry Sorbet

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (3oz pour).

Friday May 23rd - Closed Saturday May 24th

  • Red Spinach, Roasted Grapes, Pistachio Crusted Goat Cheese & Citronette
  • Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
  • Ricotta Gnudi, Pancetta & Ramp Pesto
  • Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
  • Black Cod, Tomato Confit, Lardo & Arugula
  • Moschofilero, Boutari, Greece 2012
  • Asparagus Ravioli, Citrus Brown Butter & Herbs
  • Chardonnay, Tormaresca, Puglia IGT, Italy 2011
  • Duck Roulade, English Peas, Swiss Chard & Wild Mushrooms
  • Rosso di Toscana, Mazzoni, Toscana 2009
  • Roasted Venison Loin, Charred Green Onions, Parmigiano Zeppole & Roasted Tomatoes
  • Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington, 2010
  • White Chocolate Cheesecake
  • Passion Fruit Gelee & Orange Sorbetto

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (3oz pour).


May 16th & 17th

  • Spring Lettuce, Smoked Carrots, Beets, Pistachio Crusted Goat Cheese & Orange Vinaigrette
  • Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
  • Ricotta Gnudi, Pancetta & Spring Onion Pesto
  • Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
  • Butterfish, Tomato Confit, Lardo & Arugula
  • Moschofilero, Boutari, Greece 2012
  • Asparagus Ravioli, Citrus Brown Butter & Herbs
  • Chardonnay, Tormaresca, Puglia IGT, Italy 2011
  • Pheasant Rollatini, Stinging Nettles, English Peas & Porcini Mushrooms
  • Rosso di Toscana, Mazzoni, Toscana 2009
  • Roasted Venison Loin, Spinach Spaetzle, Braised Endive & Blackberry Sauce
  • Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington, 2010
  • White Chocolate Cheesecake
  • Passion Fruit Gelee & Orange Sorbetto

May 9th & 10th

  • Ahi Tuna, Snow Pea Salad, Horseradish Custard & Pistachio
  • New Bedford Scallops, Risotto Spring Onion & Fresh Grated Black Truffle
  • Crispy Pork Belly Herbed Ricotta & Pickled Vegetables
  • Veal & Pork Agnolotti del Plin
  • Roasted Duck Roulade, Spinach, Potato Celeriac Puree & Wild Mushroom Sauce
  • Roasted Lamb Loin, Artichoke, Cipollinni Agrodolce, Flagoulet Beans & Mustard Greens
  • Lemon Crème with Rhubarb Compote, Lavender Shortbread and Candied Rhubarb

Grand Opening Menu: May 2nd & 3rd

  • Cured Ham Tasting: Speck dell' alto adige, Laquercia americano prosciutto, Jamon Serrano by Fermin
  • Charred asparagus, coffee, cured egg & bone marrow vinaigrette
  • Maine lobster salad, sweet peas & black garlic vinaigrette
  • Camelot Valley goat cheese tortelloni, dried orange, fennel pollen & spring garlic
  • Chesapeake stripe bass, stinging nettles pesto & wild mushroom ragout
  • Smoked tenderloin of beef, fava beans, spring onion, romanesco & black truffle sauce
  • Bittersweet chocolate bonet, roasted banana panna cotta & amaretti 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.

Table at Bricco offers seasonal menus to ensure that you have a unique experience every time you dine with us. View our other seasonal menus:

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