Table at Bricco Menu

7 COURSE TASTING MENU

July 2014 Menus

July 11th – 12th

July 18th – 19th

July 25th – 26th

Friday July 25th – Closed Saturday July 26th for Private Event

Warm Mozzarella, onion mostarda, pea shoots & crostini
Day Boat scallop, passion fruit, celery leaves & jalapeño
Rotari “Talento” Brut, Trentino-Alto Adige, Italy NV
Black cod, sea beans, soy beans & clams
Moschofilero, Boutari, Greece 2012
Duck ravioli, smoked peaches, corn & nasturtium
Pinot Noir, Dipinti, Trentino, Italy 2012
Wild mushrooms, fontina cheese, brioche & poached egg
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Sous-Vide tenderloin of beef, short rib onion gravy baby turnip & yellow potatoes
Super-Tuscan, Mazzei, Toscana, Italy 2011
Coconut sticky rice, almond cake, grilled pineapple & rum raisins

 

Friday July 18th – Closed Saturday July 19th for Private Event

Eggplant caponata with basil & pine nuts
Scallop crudo, passion fruit, celery leaves & jalapeño
Rotari “Talento” Brut, Trentino-Alto Adige, Italy NV
Black cod, sea beans, soy beans & clams
Moschofilero, Boutari, Greece 2012
Duck ravioli, smoked peaches, corn & nasturtium
Pinot Noir, Dipinti, Trentino, Italy 2012
Veal cheek, sweetbreads, morels, baby onion & castelmagno
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Dry aged strip loin, baby turnip, yellow potatoes & mushroom ragout
Super-Tuscan, Mazzei, Toscana, Italy 2011
Polenta cake, Camelot Valley goat cheese mousse & sous–vide strawberries & sorbet

 

Friday July 11th – Closed Saturday July 12th for Private Event

Herbed Ricotta with Giardiniera & Sourdough
Secco Italian Bubbles, Bianco, Italy 2012
Marinated Squid, Avocado, Citrus Crème Fraiche & Baby Greens
Torrontés, Pascual Toso, Argentina 2011
Little Gem, Stone Fruit, Piave Vecchio & Pine Nuts
Evolution 17th Edition, Sokol Blosser, Oregon NV
Agnolotti Dal Plin
Riesling, Cold Creek, Chateau Ste. Michelle, Washington 2011
Wild Halibut, Saffron Brood, Swiss Chard & Guanciale
Sous-vide Lamb Loin, Pickled Cucumber, Olives Pistou & Coriander Goat Yogurt
Pinot Nero, Andrian, Alto Adige, Italy 2012
S’more, Salted Caramel Ice Cream & Espresso Brownie

 

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (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.

able at Bricco offers seasonal menus to ensure that you have a unique experience every time you dine with us. View our other seasonal menus:

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