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.