Table at Bricco Menu

6 COURSE TASTING MENU

Friday, June 24 & Saturday, June 25, 2016

Ceci fritto with honey ginger vinaigrette

Zucchini blossom, lobster salad & lemon verbena pesto

Spinach and ricotta gnudi, soffritto & fire roasted sweet peppers

Cape D’or Salmon, sweet corn, fennel, leek, Tuscan potatoes & preserved lemon brown butter

Peppered New York strip steak, roasted Tuscan potatoes &spinach fonduta

Fresh fruit pavlova, lemon cream & blackberry coulis

 

* 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.