Table at Bricco Menu

6 COURSE TASTING MENU

November 2015 Menus

Closed November 6th & 7th For A Private Party

Friday November 13th & Saturday November 14th

Closed November 20th & 21st For A Private Party

Friday November 27th & Saturday November 28th

Friday November 13th & Saturday November 14th

Crispy Brussel sprouts, honey sriracha vinaigrette
Baby arugula & red oak with roasted pears, pear vinaigrette, Camelot Valley Starlight Crottin goat cheese
Roasted branzino, cauliflower mousse, spicy almonds, rapini, preserved lemon
Grilled Tuscan sun sausage, oil poached garlic, cannellini bean ragout
Braised veal shank, red corn polenta, braising vegetables, horseradish crema
Local cheese tasting with accompaniments

 

* 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 27th & Saturday November 28th

Duck pate terrine, port wine gastrique buttered baguette, cornichons
Roasted red and golden beets, shaved fennel, gala apple, raspberry/walnut vinaigrette soft chevre
Beef carpaccio, white truffle sherry vinaigrette, leeks, shaved parmesan, grilled focaccia
Potato encrusted Halibut, duet of sauces, marcona almond pesto/lemon brown butter sauce
Cardamom encrusted lamb chop, tomato tarte tatin, natural jus, chive oil

* 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.