Table at Bricco Menu

7 COURSE TASTING MENU

May 2014 Menus

May 30th – May 31st

May 23rd – Closed May 24th

May 16th & 17th

May 9th & 10th

Grand Opening Weekend: May 2nd & 3rd

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Friday May 30th – Saturday May 31st

Treviso & Ricotta, Treviso Marmalade, Crostini
Prosecco, Moletto, Italy NV
Fluke Crudo, Cucumber, Capers, Parsley, Horseradish, Lemon
Grilled Calamari, Shallots, Pickled Peppers, Frisee
Vermentino, Litorale, Maremmera, Tuscany, Italy 2011
Scallops, Fennel Puree, Mushrooms, Brown Butter-Truffle Vinaigrette
Chardonnay, Tenuta de Nozzole “Le Bruniche,” Tuscany 2011
Gnocchi Roman Style Duck Ragu, Shaved Celery, Roasted Tomatoes
Pinot Noir, Dipinti, Trentino, Italy 2012
Lamb Loin Chop, Polenta, Anchovy Butter, Ramp Pesto
Rosso, Villa Antinori, Italy 2009
Semolina Cake, Stewed Strawberries, Goat Cheese Mousse, Strawberry Sorbet

 

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (3oz pour).

Friday May 23rd – Closed Saturday May 24th

Red Spinach, Roasted Grapes, Pistachio Crusted Goat Cheese & Citronette
Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
Ricotta Gnudi, Pancetta & Ramp Pesto
Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
Black Cod, Tomato Confit, Lardo & Arugula
Moschofilero, Boutari, Greece 2012
Asparagus Ravioli, Citrus Brown Butter & Herbs
Chardonnay, Tormaresca, Puglia IGT, Italy 2011
Duck Roulade, English Peas, Swiss Chard & Wild Mushrooms
Rosso di Toscana, Mazzoni, Toscana 2009
Roasted Venison Loin, Charred Green Onions, Parmigiano Zeppole & Roasted Tomatoes
Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington, 2010
White Chocolate Cheesecake
Passion Fruit Gelee & Orange Sorbetto

 

$78 per person, plus 20% gratuity and 6% sales tax. Optional $45 wine pairing (3oz pour).

May 16th & 17th

Spring Lettuce, Smoked Carrots, Beets, Pistachio Crusted Goat Cheese & Orange Vinaigrette
Pinot Grigio, Santi Sortesele, Venezia, Italy 2012
Ricotta Gnudi, Pancetta & Spring Onion Pesto
Sauvignon Blanc, Wairau River, Marlborough, New Zealand 2013
Butterfish, Tomato Confit, Lardo & Arugula
Moschofilero, Boutari, Greece 2012
Asparagus Ravioli, Citrus Brown Butter & Herbs
Chardonnay, Tormaresca, Puglia IGT, Italy 2011
Pheasant Rollatini, Stinging Nettles, English Peas & Porcini Mushrooms
Rosso di Toscana, Mazzoni, Toscana 2009
Roasted Venison Loin, Spinach Spaetzle, Braised Endive & Blackberry Sauce
Chateau Ste. Michelle, Indian Wells, Columbia Valley, Washington, 2010
White Chocolate Cheesecake
Passion Fruit Gelee & Orange Sorbetto

 

May 9th & 10th

Ahi Tuna, Snow Pea Salad, Horseradish Custard & Pistachio
New Bedford Scallops, Risotto Spring Onion & Fresh Grated Black Truffle
Crispy Pork Belly Herbed Ricotta & Pickled Vegetables
Veal & Pork Agnolotti del Plin
Roasted Duck Roulade, Spinach, Potato Celeriac Puree & Wild Mushroom Sauce
Roasted Lamb Loin, Artichoke, Cipollinni Agrodolce, Flagoulet Beans & Mustard Greens
Lemon Crème with Rhubarb Compote, Lavender Shortbread and Candied Rhubarb

 

Grand Opening Menu: May 2nd & 3rd

Cured Ham Tasting: Speck dell’ alto adige, Laquercia americano prosciutto, Jamon Serrano by Fermin
Charred asparagus, coffee, cured egg & bone marrow vinaigrette
Maine lobster salad, sweet peas & black garlic vinaigrette
Camelot Valley goat cheese tortelloni, dried orange, fennel pollen & spring garlic
Chesapeake stripe bass, stinging nettles pesto & wild mushroom ragout
Smoked tenderloin of beef, fava beans, spring onion, romanesco & black truffle sauce
Bittersweet chocolate bonet, roasted banana panna cotta & amaretti gelato

 

* 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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