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Table at Bricco Menu 6 Course Tasting Menu

Saturday November 1st

  • Baby Lettuce with Crispy Pecan, Piave Vecchio, Roasted Pear and Champagne Vinaigrette
  • Marquis de la Tour, Brut, Loire Valley, France NV
  • Roasted Prawns, White Bean, Broccolini
  • Chardonnay, Santa Margarita, Venezia, Italy 2012
  • Mushroom Raviolini with Truffle Consume and Brunoise Mirepoix
  • Barbera d’Asti, Damilano, Piedmont, Italy 2011
  • Peppered Duck Breast, Local Squash Risotto, Merlot Essence
  • Merlot, Markham, Napa Valley 2012
  • Roasted Beef Tenderloin, Charred Heirloom Carrot, Horseradish Pave Potato and Demi-Glace
  • Cabernet Sauvignon, Cuvee Alexander, Cochagua Valley, Chile 2011
  • Warm Blackberry Tart with Burnt Honey Gelato

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.

Closed Friday November 7th for Private Event

Saturday November 8th

Iron Mixologist Tasting

  • "Fish Taco" Black Cod, Mango-Papaya-Serrano Chili Relish, Avocado Purée, and Corn Nuts
  • Daiquiri – Bacardi Superior, Lime, Simple Syrup
  • Yellow Tail Tuna, Mango, Yuzu & Fresh Watermelon
  • Mango Mojito – Bacardi Mango Fusion, Mint, Lime, Simple Syrup
  • Pan Seared Foie Gras, Crispy Arepa & Mango Gastrique
  • Mango Daiquiri – Bacardi Mango Fusion, Lime, Simple Syrup
  • Duck Mole Empanada, Coca Cola Raisin Sauce & Cilantro
  • Cuba Libre – Bacardi Gold, Golden Raisin & Banana Infused Mexican Coke
  • Skirt Steak, Black Beans, Rice Croquette & Yellow Tomato Escabeche
  • Mojito – Bacardi Superior, Mint, Lime, Simple Syrup & Club
  • Orange Spiced Tapioca Pudding, Fresh Coconut, Warm Passion Fruit Oatmeal Bar
  • 8yr Old Fashioned – Bacardi 8, Cinnamon Syrup, Orange & Bitters

Chef tasting menu: 6 course $110 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 November 14th

Laphroaig Scotch Tasting

  • House Made Burrata with Smoked Oyster Mushroom
  • Laphroaig 10 year
  • Grilled Diver Scallop with Golden Raisin Jam
  • Laphroaig Triple Wood
  • Highbourne Deer Farms Venison Ravioli, Vanilla Scented Brown Butter & Vegetable Ash
  • Laphroaig 18 year
  • Espresso Rubbed Duck Breast with Pumpkin Agrodolce
  • Laphroaig Quarter Cask
  • Braised Veal Breast with Salt Roasted Twice Baked Potato, Cipollini & Haricot Vert
  • Laphroaig 25 year
  • Flourless Chocolate, Gianduja Gelato & Candied Ginger

Chef tasting menu: 6 course with scotch: $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 November 15th

  • House Made Burrata with Smoked Oyster Mushroom
  • Chianti Classico, Castellpo di Querceto, Tuscany, Italy 2012
  • Grilled Diver Scallop with Golden Raisin Jam
  • Pinot Noir, Lot #13, Tangley Oaks, North Coast, California 2011
  • Highbourne Deer Farms Venison Ravioli, Vanilla Scented Brown Butter & Vegetable Ash
  • Zinfandel, Napa Cellars, Napa Valley, California 2012
  • Espresso Rubbed Duck Breast with Pumpkin Agrodolce
  • Complicated Red Blend, Central Coast, California 2011
  • Braised Veal Breast with Salt Roasted Twice Baked Potato, Cipollini & Haricot Vert
  • Cabernet Sauvignon, Cuvee Alexander, Casa Laspostolle, Apalta Valley, Chile 2012
  • Flourless Chocolate, Gianduja Gelato & Candied Ginger

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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 November 21st &
Saturday November 22nd

  • Smoked Kennett Square Oyster Mushrooms, Pickled Shallots & Camelot Valley Feta Cheese
  • Pinot Gris, Sokol Blosser, Willamete Valley, Oregon 2012
  • Sweet Potato Raviolini with Sage Brown Butter
  • Riesling, J.J. Prum, Kabinett, Germany 2011
  • Swordfish Salmoriglio, Linguica Sausage, Braised Cabbage, and White Beans
  • Sauvignon Blanc, Veramonte Reserve, Chile 2012
  • Venison Meatball, Greek Yogurt, Charred Scallion Pesto
  • Zinfandel, Hullabaloo, Napa Valley, California 2011
  • Tuscan Braised Veal Osso Bucco, Horseradish Gremolata, Sweet Corn Polenta, Braised Tomato and Mirepoix
  • Amarone, “Capitel De Roari”, Luigi Righetti Valpolicella, Italy 2011
  • Pear Almond Tart, Fresh Ginger Gelato, Honey Almond Granola

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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 November 29th
Closed Friday November 28th

  • Tuna Tartare & Smoked Porchetta with Baby Arugula & Lemon
  • Erbaluce di Caluso, La Tormazza, Piedmont, Italy 2009
  • Baby Lettuce Salad with Grilled Persimmon and Charred Leek Vinaigrette
  • Riesling, Grace Lane, Yakima Valley, Washington 2011
  • Black Garlic Fettuccine, Charred Chilies, Sweet Pepper Cream & Basil
  • Chardonnay, Pio Cesare L’Atro, Piemonte, Italy 2011
  • Chesapeake Striped Bass, Baby Potato Hash, Red Wine and Balsamic Beet Reduction
  • Pinot Noir, Sonoma-Cutrer, Russian River, California 2010
  • Duo of Beef Smoked Beef Tenderloin with Braised Short Rib, Local Vegetable Ragout & Spinach Spaetzle
  • Cabernet Sauvignon, 815, Joel Gott, California 2012
  • Chocolate Bottom Pumpkin Crème Brulee

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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.