Table at Bricco Menu

6 COURSE TASTING MENU

November 2014 Menus

November 1st

November 8th

November 14th

November 15th

November 21st & 22nd

November 29th

Saturday November 1st

Baby Lettuce with Crispy Pecan, Piave Vecchio, Roasted Pear and Champagne Vinaigrette
Marquis de la Tour, Brut, Loire Valley, France NV
Roasted Prawns, White Bean, Broccolini
Chardonnay, Santa Margarita, Venezia, Italy 2012
Mushroom Raviolini with Truffle Consume and Brunoise Mirepoix
Barbera d’Asti, Damilano, Piedmont, Italy 2011
Peppered Duck Breast, Local Squash Risotto, Merlot Essence
Merlot, Markham, Napa Valley 2012
Roasted Beef Tenderloin, Charred Heirloom Carrot, Horseradish Pave Potato and Demi-Glace
Cabernet Sauvignon, Cuvee Alexander, Cochagua Valley, Chile 2011
Warm Blackberry Tart with Burnt Honey Gelato

Chef tasting menu: 6 course: $75 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.

 

Closed Friday November 7th for Private Event

Saturday November 8th

Iron Mixologist Tasting

“Fish Taco” Black Cod, Mango-Papaya-Serrano Chili Relish, Avocado Purée, and Corn Nuts
Daiquiri – Bacardi Superior, Lime, Simple Syrup
Yellow Tail Tuna, Mango, Yuzu & Fresh Watermelon
Mango Mojito – Bacardi Mango Fusion, Mint, Lime, Simple Syrup
Pan Seared Foie Gras, Crispy Arepa & Mango Gastrique
Mango Daiquiri – Bacardi Mango Fusion, Lime, Simple Syrup
Duck Mole Empanada, Coca Cola Raisin Sauce & Cilantro
Cuba Libre – Bacardi Gold, Golden Raisin & Banana Infused Mexican Coke
Skirt Steak, Black Beans, Rice Croquette & Yellow Tomato Escabeche
Mojito – Bacardi Superior, Mint, Lime, Simple Syrup & Club
Orange Spiced Tapioca Pudding, Fresh Coconut, Warm Passion Fruit Oatmeal Bar
8yr Old Fashioned – Bacardi 8, Cinnamon Syrup, Orange & Bitters

 

Chef tasting menu: 6 course $110 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 November 14th

Laphroaig Scotch Tasting

House Made Burrata with Smoked Oyster Mushroom
Laphroaig 10 year
Grilled Diver Scallop with Golden Raisin Jam
Laphroaig Triple Wood
Highbourne Deer Farms Venison Ravioli, Vanilla Scented Brown Butter & Vegetable Ash
Laphroaig 18 year
Espresso Rubbed Duck Breast with Pumpkin Agrodolce
Laphroaig Quarter Cask
Braised Veal Breast with Salt Roasted Twice Baked Potato, Cipollini & Haricot Vert
Laphroaig 25 year
Flourless Chocolate, Gianduja Gelato & Candied Ginger

 

Chef tasting menu: 6 course with scotch: $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 November 15th

House Made Burrata with Smoked Oyster Mushroom
Chianti Classico, Castellpo di Querceto, Tuscany, Italy 2012
Grilled Diver Scallop with Golden Raisin Jam
Pinot Noir, Lot #13, Tangley Oaks, North Coast, California 2011
Highbourne Deer Farms Venison Ravioli, Vanilla Scented Brown Butter & Vegetable Ash
Zinfandel, Napa Cellars, Napa Valley, California 2012
Espresso Rubbed Duck Breast with Pumpkin Agrodolce
Complicated Red Blend, Central Coast, California 2011
Braised Veal Breast with Salt Roasted Twice Baked Potato, Cipollini & Haricot Vert
Cabernet Sauvignon, Cuvee Alexander, Casa Laspostolle, Apalta Valley, Chile 2012
Flourless Chocolate, Gianduja Gelato & Candied Ginger

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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 November 21st &
Saturday November 22nd

Smoked Kennett Square Oyster Mushrooms, Pickled Shallots & Camelot Valley Feta Cheese
Pinot Gris, Sokol Blosser, Willamete Valley, Oregon 2012
Sweet Potato Raviolini with Sage Brown Butter
Riesling, J.J. Prum, Kabinett, Germany 2011
Swordfish Salmoriglio, Linguica Sausage, Braised Cabbage, and White Beans
Sauvignon Blanc, Veramonte Reserve, Chile 2012
Venison Meatball, Greek Yogurt, Charred Scallion Pesto
Zinfandel, Hullabaloo, Napa Valley, California 2011
Tuscan Braised Veal Osso Bucco, Horseradish Gremolata, Sweet Corn Polenta, Braised Tomato and Mirepoix
Amarone, “Capitel De Roari”, Luigi Righetti Valpolicella, Italy 2011
Pear Almond Tart, Fresh Ginger Gelato, Honey Almond Granola

 

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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 November 29th
Closed Friday November 28th

Tuna Tartare & Smoked Porchetta with Baby Arugula & Lemon
Erbaluce di Caluso, La Tormazza, Piedmont, Italy 2009
Baby Lettuce Salad with Grilled Persimmon and Charred Leek Vinaigrette
Riesling, Grace Lane, Yakima Valley, Washington 2011
Black Garlic Fettuccine, Charred Chilies, Sweet Pepper Cream & Basil
Chardonnay, Pio Cesare L’Atro, Piemonte, Italy 2011
Chesapeake Striped Bass, Baby Potato Hash, Red Wine and Balsamic Beet Reduction
Pinot Noir, Sonoma-Cutrer, Russian River, California 2010
Duo of Beef Smoked Beef Tenderloin with Braised Short Rib, Local Vegetable Ragout & Spinach Spaetzle
Cabernet Sauvignon, 815, Joel Gott, California 2012
Chocolate Bottom Pumpkin Crème Brulee

Chef tasting menu: 5 course: $75 per person plus 20% gratuity and 6% sales tax

Optional wine pairing $40 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.