Table at Bricco Menu

6 COURSE TASTING MENU

June 2015 Menus

Friday June 5th & Saturday June 6th

Friday June 12th & Saturday June 13th

Friday June 19th & Saturday June 20th

Closed Friday June 26th for a private event.

Saturday June 27th

Friday June 5th & Saturday June 6th

Tasting of cured meats with Prosciutto di Parma, Speck Alto Adige, Mortadella & Coppa
Gulf wild grouper, smoked olive, crispy potato hash & vino bianco burro
Calabrian Braised beef short ribs, lemon scented asparagus & sweet corn polenta
Key lime pie, toasted meringue

 

Chef tasting menu: $50 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 June 12th & Saturday June 13th

Baby arugula, frisee, roasted strawberry, crisped parmesan & white balsamic vinaigrette
Bell Farms steelhead, fresh local beans, Marcona almonds & preserved lemon dressing
Espresso rubbed Certified Hereford tenderloin of beef, sautéed spätzle, English peas & spring onion
Blueberry coconut tart, lemon curd gelato & macadamia crumb

Chef tasting menu: $50 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 June 19th & Saturday June 20th

BBQ Spanish octopus, kumato tomato panzanella
Sage farfalle with pancetta, local mushrooms & Camelot Valley goat cheese crostini
Kurobuta Pork loin chop, baby vegetables & littleneck clam brodo
Coconut sticky rice, almond semolina cake & mango cream

 

Chef tasting menu: $50 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.

Saturday June 27th

Poached shrimp, golden tomato gazpacho
Smoked chicken and spinach ravioli, roasted garlic, crispy Parmesan, white wine cream
48 hour Cabernet braised short ribs, sunchoke puree, breakfast radish, spring onion, English peas
Grilled peaches, brown sugar, mascarpone cream, sweet biscuit, basil

 

Chef tasting menu: $50 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.