Table at Bricco Menu

6 COURSE TASTING MENU

January 2015 Menus

January 9th & 10th

January 16th & 17th

January 23rd – Closed January 24th

January 30th & 31st

Friday January 9, 2015
&
Saturday January 10, 2015

Roasted prawns roasted white corn puree, crisp spinach and truffle
Asparagus and ricotta ravioli with lemon brown butter
Vanilla scented diver scallop with crispy porchetta and winter vegetable succotash
Duo of duck
Local smoked breast with seared foie gras, bitter greens and plum chutney
Roasted Colorado rack of lamb with green lentil ragout and baby vegetables
Apricot sorbet with vanilla sablee, candied pistachio, and apricot paper

 

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

* 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 January 16, 2015
&
Saturday January 17, 2015

Smoking Scallop, granny smith apple jam
Grilled romaine salad, two hour poached organic egg, parmesan vinaigrette and tomato petal
Veal and lobster meatball, charred onion and salsa verde
Bell Farms trout “fish and chips”
Certified Angus Beef tenderloin, Yukon gold potato hash and ham hock braised swiss chard
Frozen chocolate soufflé with warm berliners

 

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 January 23, 2015
– Closed Saturday January 24, 2015 For A Private Event –

Sicilian eggplant caponata with grilled focaccia
Warm monkfish medallion, roasted pepper puttanesca sauce & lemon essence
Spinach gnudi, baked ricotta salata & marjoram
Crispy southern pork belly with shrimp and grits, spicy cilantro tomato salsa & crispy parsnip
Smoked certified Angus beef tenderloin w/caramelized onion potato puree & bitter honey glazed heirloom carrots
Ciao Bakery’s warm chocolate brownie with peanut butter gelato

 

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 January 30, 2015
Saturday January 31, 2015

Grilled Treviso salad with shaved piave, pistachio, and lemon vinaigrette
Stewed calamari with caper berries, fregola, and lemon
Roasted Gulf shrimp with white bean, blood orange, and chive
Espresso rubbed Kaiser Farms duck breast with quinoa pilaf and pear butter
Veal osso bucco with stone ground polenta, local vegetables and au jus
Carrot cheese cake, pecan coconut cranberry crumble, brown sugar bourbon sauce

 

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.