Table at Bricco Menu

6 COURSE TASTING MENU

August 2015 Menus

Friday August 7th

Friday August 21st & Saturday August 22nd

Closed Friday August 28th & Saturday August 29th for Private Events

Friday August 7th

Hand stretched warm mozzarella, prosciutto de parma and chili marmalade
Grilled watermelon and baby beet salad, tatsoi, aged balsamic vinegar and chevre
Nova Scotia halibut, Prince Edward Island mussel broth and crispy squash blossom
Smoked chicken and spinach ravioli, scallion pesto, toasted pine nut and shaved parmesan reggiano
Sous Vide Jameson lamb loin, green lentil ragout, beech mushroom and fagiolo
Tiramisu gelato, house made pizzelles and dulce de leche

 

* 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 August 21st & Saturday August 22nd

Asparagus, lemon, torched ricotta
Tuna carpaccio, caper aioli, sea salt, baby greens
Fennel scented Coho salmon, fennel frond puree, braised fennel bulb
Crispy Scotch egg, chow chow, grilled bread
Berkshire pork tenderloin, Rettland Farms “Streaker” oats, glazed cipollini
Lemon tart, rosemary shortbread crust, pignoli cookie, toasted meringue

 

* 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.