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Table at Bricco Menu 6 Course Tasting Menu

Friday November 13th & Saturday November 14th

  • Crispy Brussel sprouts, honey sriracha vinaigrette
  • Baby arugula & red oak with roasted pears, pear vinaigrette, Camelot Valley Starlight Crottin goat cheese
  • Roasted branzino, cauliflower mousse, spicy almonds, rapini, preserved lemon
  • Grilled Tuscan sun sausage, oil poached garlic, cannellini bean ragout
  • Braised veal shank, red corn polenta, braising vegetables, horseradish crema
  • Local cheese tasting with accompaniments

* 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 27th & Saturday November 28th

  • Duck pate terrine, port wine gastrique buttered baguette, cornichons
  • Roasted red and golden beets, shaved fennel, gala apple, raspberry/walnut vinaigrette soft chevre
  • Beef carpaccio, white truffle sherry vinaigrette, leeks, shaved parmesan, grilled focaccia
  • Potato encrusted Halibut, duet of sauces, marcona almond pesto/lemon brown butter sauce
  • Cardamom encrusted lamb chop, tomato tarte tatin, natural jus, chive oil

* 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.