Table at Bricco Menu

6 COURSE TASTING MENU

July 2015 Menus

Friday July 10th & Saturday July 11th

Friday July 17th & Saturday July 18th

Friday July 24th & Saturday July 25th

Friday July 10th & Saturday July 11th

Pickled deviled egg, chili and garlic
Grilled Diver scallop, compressed pineapple and vanilla bean
Local sweet corn agnolotti, crispy fried spinach and corn nuts
Bronzino fillet, saffron and pearl onion soffritto
Hereford tenderloin of beef, crispy potato hash and spinach fonduta
Ricotta tart with lemon curd and fresh berries

 

* 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 July 17th & Saturday July 18th

Crispy fried green tomato with chimichurri, frisee and pickled vegetables
Squid ink ravioli with smoked mozzarella, prosciutto and lemon
Butter poached Alaskan halibut, haricot vert and truffle vinaigrette
Pan roasted breast of duck, pinot noir glazed pearl onion
Braised beef short rib with local brown beech mushrooms and baby bulb carrots
Local blueberry torte with preserved lemon 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 July 24th & Saturday July 25th

Compressed melon with prosciutto, frisee, and aged balsamic
Black garlic ricotta gnudi with, Heirloom tomato and lemon
Seared skate with shaved summer squash and carrot salad
Glazed pork belly with smoked tomato paper and arugula pesto
Grilled venison loin chop with local cherry compote and Warthog grains
Cast iron blackberry cobbler with basil 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.