June 2014 Menus

Table at Bricco Menu

7 COURSE TASTING MENU

June 2014 Menus

June 20th – June 21st

June 13th

June 6th – June 7th

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Friday June 20th – Saturday June 21st

Herbed Ricotta with Giardiniera & Sourdough
Prosecco, Moletto, Italy NV
Caramelized Sweet Onion Panna Cotta, Smoked Sockeye Salmon & Caviar
Pinot Grigio, Stival, Veneto, Italy 2012
White Corn Gnudi, Roasted Turnips, Bagna Cauda & Breadcrumbs
Sauvignon Blanc, Arboledo, Chile 2012
Smoked Chicken Cannelloni, Summer Squash & Basil
Lamb Crudo, Pickled Ramps Cured Egg Yolk & Parmesan
Malbech, Moletto, Veneto, Italy 2007
Sous-vide Beef Tenderloin, Mushroom Conserva, Cannellini Beans & Greens
Badiola, Mazzei, Toscana, Italy 2011
Chocolate Budino with Espresso Cream & Sea Salt
Sandeman, 10 Year Old Tawny Port, Portugal NV

 

Friday June 13th – Closed Saturday June 14th

Herbed Ricotta with Giardiniera & Sourdough
Prosecco, Moletto, Italy NV
Little Gem, Stone Fruit, Piave Vecchio & Pine Nuts
Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
Grilled Maine Lobster, Avocado Melon & Baby Greens
Evolution 17th Edition, Sokol Blosser, Oregon NV
Wild Alaskan Halibut Saffron Brood, Swiss Chard & Smoked Pancetta
Albarino, Abacela Estate, Umpqua Valley, Southern Oregon, 2011
Agnolotti Dal Plin
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Sous-vide Tenderloin of Beef Potato Puree, Onion Jam, Chanterelle Mushrooms & Peas
Badiola, Mazzei, Toscana, Italy 2011
S’more, Salted Caramel Ice Cream & Espresso Brownie

 

Saturday June 7th – Closed Friday, June 6th

Burrata, roasted strawberries truffle honey & balsamic
Brachetto d’Acqui “Rosa Regale,” Castello Banfi, Piedmont, Italy 2010
Asparagus ravioli with ricotta, citrus brown butter & herbs
Torronté s, Pascual Toso, Argentina 2011
Grilled octopus, focaccia wild mushrooms & peas
Chardonnay, Tormaresca, Puglia IGT, Italy 2011
Calamari, speck smoked mozzarella & roasted tomatoes
Rabbit saddle, potato gnocchi & pesto
Chianti Classico, Castello Di Meleto, Toscana, Italy 2010
Venison Loin, black kale, sausage & bean ragout
Syrah, MCK, Walla Walla, Washington 2011
Lemon ricotta cake, Blackberry sorbet
Ben Rye Passito di Pantelleria, Donnafugata, Sicily 2011

 

$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.

Table 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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