Table at Bricco Menu

6 COURSE TASTING MENU

March 2015 Menus

March 6th 7th

March 14th – Closed March 13th for Private Event

March 20th – Closed March 21st for Private Event

March 27th – Closed March 28th for Private Event

Friday March 6, 2015

Glenlivet Whisky Tasting

With Matt Sylvester from Southern Wine and Spirits

Roasted date wrapped in speck
Aberlour 12 year
Tuna tartare with fried caper and poached quail egg
Glenlivet 12 year
Lamb consomme with winter vegetables
Glenlivet 15 year
Seared cod with smoked olive, apple wood bacon, crispy potato and vin blanc
Glenlivet 18 year
Roasted venison loin, Carolina gold rice, and prosciutto braised carrot, cherry demi-glace
Glenlivet 21 year

 

Chef tasting menu: $120 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 March 7, 2015 

Roasted date wrapped in speck
Tuna tartare with fried caper and poached quail egg
Lamb consomme with winter vegetables
Seared cod with smoked olive, apple wood bacon, crispy potato and vin blanc
Roasted venison loin, Carolina gold rice, and prosciutto braised carrot, cherry demi-glace
Granny Smith apple dumpling with cinnamon gelato

 

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax.Optional wine pairing $45 per person 3oz pour – 5 wines.

* 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 March 14, 2015
Closed Friday March 13, 2015 for Private Event

Salt cod potato fritters with caper aioli
Grilled Diver scallop with pickled sweet pepper, radish and frisee salad
Roasted verlasso salmon with crispy chorizo haricot vert
Braised Kaiser Farms duck with sage farfalle
Roasted tenderloin of beef, sweet potato mascarpone puree, cipollini onion and English peas
Roasted pear and brown butter tart – gluten free

 

Chef tasting menu: 6 course: $75 per person, plus 20% gratuity and 6% sales tax.Optional wine pairing $45 per person 3oz pour – 5 wines.

* 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 March 20, 2015
Closed Saturday March 21, 2015 for Private Event

Wine & Oyster Tasting

With Allyson Boulianne from Capital Wine and Spirits and Doug Aliff from John Gross

Beau soleil oysters with pickled vegetable mignonette
Squid ink linguini with lifeguard style calamari
North point Oyster stew with linguica sausage corn, ceci beans & sea salt cracker bread
Halibut, The Skinny Dipper oyster risotto, oyster mushrooms
Sesame rubbed pork belly, panko fried Choptank oysters & corn shoot salad
Olive oil chiffon cake, local berries, goat yogurt & pine nut granola

 

* 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 March 27, 2015
&
Closed Saturday March 28, 2015 for Private Event

Yuengling Dinner

With Mark Hoffman from Wilsbach Distributors

Grilled calamari with crispy speck and battered jalapeno and Aleppo pepper aioli
Radicchio salad with Cara Cara orange, shaved piave cheese and almond
Bell Farms steelhead, tomato confit, lardo and arugula
Braised pork cheeks with shaved celery salad
Veal striploin yellow foot mushrooms & porter pearl onion pan jus
Black and tan gelato with bacon and pretzel crumble

 

* 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.