Table at Bricco Menu

6 COURSE TASTING MENU

December 2014 Menus

December 12th – 13th

December 19th – 20th

New Year’s Eve – December 31st

Closed December 5th and 6th for Private Parties

Friday December 12th & Saturday December 13th

Tuscan Chicken Liver Mousse with Calvados & Granny Smith Jam
Pinot Grigio, Ca’ Donini, Veneto, Italy 2013
House-made Burrata with Local Smoked Mushrooms, Butternut Squash & Sherry Vinegar Pearls
Evolution 18th Edition, Sokol Blosser, Oregon NV
Roasted Bone Marrow & Oyster Chowder
Chardonnay, Santa Margherita, Venezia, Italy 2012
Saffron Infused Verlasso Salmon with Fennel Agro Dolce, Fregula Sarda, Spinach Espuma & Crostini
Pinot Noir, Lot #13, Tangley Oaks, North Coast, California 2012
Rack of Lamb with Green Lentil Stew, Pancetta & Brussels Sprout Slaw
Cabernet Sauvignon, 815, Joel Gott, California 2012
White Chocolate Flourless Cake, Fresh Raspberries & Amaretti Crumb

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 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 December 19th & Saturday December 20th

Grilled Prawns, Paprika BBQ, Focaccia & Pickled Cucumber and Onion
Ricotta Tortellini, Chili Flake, Kumato Tomato Broth
Seared Butterfish, Ceci Beans, Olive, Pancetta & Herb
Crispy Pork Belly, Michigan Maple Syrup, Endive Marmalade
Braised Short Ribs, Cipollini, Cinnamon Scented Yam Puree
Bittersweet Chocolate Ganache with Salted Caramel and Candied Pretzels

 

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $45 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.

New Year’s Eve – December 31st

Fried Maryland Oyster, Olive & Pancetta
Perrier-Jouet, “Grand Brut”, Champagne, France, NV
Fennel 3 Ways, Frond Gelee, Creamy Bisque & Crispy Chip
Sancerre, Chateau de Sancerre, France 2011
Crab Pansotti, Watercress Pesto & Toasted Pinoli
Chardonnay, Mayacamas Vineyards, Napa Valley 2008
Seared Foie Gras, Grilled Plum & Baby Frisee
Sauternes, Chateau La Fleur d’Or, France, 2011
Bluefin Tuna Toro Carpaccio, Smoked Himalayan Sea Salt & Nori Aioli
Rose of Pinot Noir, St. Verney, France 2013
Alaskan Halibut, Black Trumpet Mushroom & Pea Puree
Pinot Noir, Chanson Bourgogne, Burgundy, France 2011
Local Smoked Duck, Cranberry Jam & Basil Crisp
Grenache Blend, “Complicated”, Central Coast, California 2011
Braised Veal & Root Vegetable Vol au Vent
Cabernet Sauvignon, Chimney Rock, Napa Valley 2012
Intermezzo
Japanese A5 Kobe Beef Striploin, Yukon Anna Potato & Carrot Smear
Cabernet Sauvignon, “Artemis,” Stag’s Leap Winery, Stag’s Leap District, Napa Valley 2011
Espresso Semifreddo, Lemon Curd Chiboust & Chocolate Biscotti
Moscadello di Montalcino Late Harvest, Florus, Castello Banfi, Italy 2011

Chef tasting menu: 10 course: $175 per person, plus 20% gratuity and 6% sales tax. Optional wine pairing $75 per person 2oz pour – 10 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.