Table at Bricco Menu

6 COURSE TASTING MENU

December 2015 Menus

Friday December 4th & Saturday December 5th

Friday December 11th & Saturday December 12th

Friday December 4th & Saturday December 5th

Cured meat tasting with Granny Smith jam, bacon almonds, quinoa honey
Eggplant and roasted pepper involtini, balsamic reduction
Agnolotti, sweet pea pesto, truffle sauce, Parmesan crouton
Crisped arctic char, cremini, brown butter & pinot noir glazed brussel sprouts
Kaiser Farm duck breasts, twice baked fingerling potatoes, braised greens, cabernet reduction
Chocolate almond bread pudding, cinnamon gelato

* 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 11th & Saturday December 12th

Local Cheese Tasting

– Camelot Valley Moonlight Fog with quinoa honey
– Keswick Creamery Blue Suede Moo with peppered almonds
– Millich Kivvel with candied fennel

Lancaster butternuts squash bisque, Sriracha pumpkin seed granola & pumpkin oil
Lambs lettuce, grilled persimmon, Camelot Valley chevre & warm bacon dressing
Black cod, parsnip smear, Kennett Square mushrooms & brown butter
Smoked certified Angus strip loin, harissa, Yukon potato & winter vegetable rosti cake
Dessert *TBA

* 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.