Table at Bricco Menu

6 COURSE TASTING MENU

January 2016 Menus

Friday January 8, 2016

Friday January 29, 2016 & Saturday January 30, 2016

Friday January 8, 2016

Oyster and pearls, west coast oyster, tapioca, caviar, zabaglione
Bianco, Triade, Campania, Italy 2013
Mache and red oak, blood orange, Camelot Valley goat feta & blood orange vinaigrette
Pinot Grigio, Tommasi, Venj ezie, Italy 2013
Spanish turbot salmoriglio, garganelli, caper & lemon
Torrontes, Zolo, Mendoza, Argentina 2013
Linguica sausage, Greek yogurt sauce, cumin & toasted quinoa
Pinot Noir, Folie a deux, Sonoma County, California 2013
Cocoa nib rubbed venison, butternut squash, brown butter & Kennett Square yellow foot mushrooms
Merlot, Six clones, Merlot, Lodi, California 2012
Napoleon with candied orange, mascarpone cheese & fresh raspberries
Chamarré Jurançon, France 2003

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

Friday January 29, 2016 &
Saturday January 30, 2016

Tasting of Italian cheese with accompaniments
Baccala stewed in tomato, olive, rosemary & cannellini bean
Grilled branzino, farro, lemon clam brodo & thyme
Suckling pig sugo, herbed pappardelle & baby arugula
Braised lamb and lamb sausage, stone ground polenta & cipollini onion
Lime & coconut eclair

 

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.