Table at Bricco Menu

6 COURSE TASTING MENU
AUGUST IS BYOB MONTH AT THE TABLE!

August 2014 Menus

August 2nd – Closed August 1st for Private Event

August 16th – Closed August 15 for Private Event

August 22nd – 23rd

August 29th – 30th

Friday August 29th – Saturday August 30th

Corn Fritters, Summer Bean Succotash, Bacon & Crema
Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
Little Neck Clams, Smoked Pig’s Tail, Parsley & Chili Toast
Rosé of Pinot Noir, St. Verny, France 2013
Japanese Eggplant, Sheep’s Milk Cheese, Crispy Fregola, Garlic & Basil
Pinot Noir, Chanson Bourgogne, Burgundy, France 2010
Calabrian Braised Beef Short Ribs, Kohlrabi, Carrots & Pickled Leeks
Rosso di Montalcino, Il Poggione, Italy 2011
Burrata, Salt Roasted Beets, Honey, Pine Nut Granola & Garlic Crostini
Canto de Apalta, Casa Lapostolle, Rapel Valley, Chile 2011
Strawberry Crostada, Sweetened Goat Yogurt & Shaved Dark Chocolate
Brachetto d’Acqui “Rosa Regale,” Castello Banfi, Piedmont, Italy 2010

 

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Six 3oz pours).

Friday August 22nd – Saturday August 23rd

Strite’s Orchard gazpacho
Evolution 17th Edition, Sokol Blosser, Oregon NV
Grilled lobster, tender lettuces, pea tendrils, pickles & buttermilk poppy-seed vinaigrette
Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
Ricotta gnocchi, braised hare & local mushroom ragout
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Calabrian braised beef short ribs, local corn polenta, carrot gremoulata & pickled shallots
Chianti Classico, Castello Di Meleto, Toscana, Italy 2011
Pennsylvania cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
Super-Tuscan, Mazzei, Toscana, Italy 2011
Strawberry crostada, sweetened goat yogurt & shaved dark chocolate
Brachetto d’Acqui “Rosa Regale,” Castello Banfi, Piedmont, Italy 2010

 

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Six 3oz pours).

Saturday August 16th – Closed August 15th for Private Event

Chilled tomato, strawberry soup, cucumber, fried gulf shrimp & coriander
Evolution 17th Edition, Sokol Blosser, Oregon NV
Chicken liver mousse, lavash flat bread, balsamic pearls, pickled cherries & arugula
Lambrusco Cuvee “Bollino Rosso” Secco, Caprari, Reggio-Emilia, Itally NV
Whole wheat linguine, stewed calamari, pine nuts, capers & tomatoes
Chianti Classico, Castello Di Meleto, Toscana, Italy 2011
Calabrian braised beef short ribs, local corn polenta, carrot gremoulata & pickled shallots
Shiraz, Guardian Peak, South Africa 2011
Pennsylvania cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
Super-Tuscan, Mazzei, Toscana, Italy 2011
Tiramisu, espresso coffee, mascarpone, berries & cocoa
Lindemans, Framboise, Brussels, Belgium

 

Chef tasting menu 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional $40 wine pairing (Five 3oz pours).

August 2nd – Closed August 1st for Private Event

Wild caught halibut crudo, avocado, coconut, cucumber, nasturtium & almond
Secco, Italian Bubbles “Charles Smith”, Veneto, Italy 2012
Heirloom tomato panzanella, roasted peppers, fresh mozzarella & basil
Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
Shrimp raviolini, charred tomato, shishito peppers & capers
Moschofilero, Boutari, Greece 2012
Ricotta gnocchi, braised duck & pancetta
Pinot Noir, Dipinti, Trentino, Italy 2012
Roasted pork tenderloin with corn & king trumpet mushrooms
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Three PA cheeses, whole wheat crisps, stone fruit mostarda & candied walnut
Olive oil chiffon, black berries, goat yogurt & lavender meringue

 

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

* 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.

able 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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