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Cuisine
Italian
Neighborhood
North End / Waterfront
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Full Bar
Bar Dining
Lounge
Private Rooms Available
Late Night Menu
Chef's Tasting Menu
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
The mezzanine level at BRICCO, which overlooks the charm and bustle of the historic North End of Boston, seats 45 people comfortably for dinner, or 60 for a stand-up cocktail reception.
Hours
Dinner
7 Days a week from 5:00 to 11:00 p.m.
Late Night Lounge
Tuesdays - Saturdays from 11:00 to 2:00 a.m.
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SAMPLE DINNER MENU
Menu is subject to change
Antipasti
Prosciutto
prosciutto di San Daniele & Spek Tirolese, quince &
stracchino cheese, bruschette 16.
Mushrooms
assorted seasonal fungi timbale, organic baby spinach,
and imported fontina 14.
Mussels
steamed Wellfleet mussels in garlic and oil, caper berries,
olives & chick pea frittelle 15.
Zucchini
flowers stuffed with truffle ricotta cheese, tempura, over grilled vegetables 19.
Caprese
napoleon of imported mozzarella di bufala, vine ripe tomatoes, arugola pesto 16.
Scallops
U10 cappesante wrapped in smoked pancetta, in a saffron chowder, tokame seaweed 18.
Caesar
blue sky bibb lettuce & radicchio Caesar, crispy ricotta polpette 9.
Tuna
Ivo’s finest tonno loin, spice crusted and seared rare, trio of dips & farro crackers 16.
Shrimp
pan seared gamberoni, lemon, cherry tomatoes, sformatino di patate 17.
Mista
laughing Duck micro greens, prosecco poached Seckel pears, duck prosciutto 10.
Pasta Fresca Fatto a Mano
Ricotta pillows
pillows dressed with truffle butter, gnudi di ricotta garnish 19.
Spaghettoni al chinghiale
wild boar and mushroom ragú, scamorza 18.
Tagliatelle
langoustine allo zenzero, ginger, fresh cherry tomatoes and broccolini 22.
Roasted squash cestini
hand crafted baskets, brown butter sage, drizzle of truffle honey 23.
Amatriciana garganelli
niman Ranch pancetta, spicy colino tomatoes, pecorino romano 18.
Pappardelle
Manila clams, seared day boat scallop, lobster fumet & bok choy 23.
Big Night Timpano
drum shaped stuffed pasta, organic meat balls, slow braised meat ragú 23.
Gnocchi ripieni
bufala mozzarella stuffed potato gnocchi, mushroom ragú & asparagus salsina 24.
Mezzelune
sausage & roast chicken stuffed ravioli, fall minestra of parsnips and sunchokes 24.
Risotto
chef's daily special 26.
Secondi
Giannone Chicken al Mattone
7 spice marinated half chicken roasted "under the brick", Swiss chard timbale of sweet pepper and prosciutto mashed potatoes, pan sauce 26.
Salmon
pan seared salmon, shrimp and salsify cannelloni, rabe & roasted garlic puree 26.
Skate
"Milanese" style, creamed potatoes, broccolini, porcini trifolati, tartare sauce 26.
Swordfish
marinated grilled swordfish, chickpea and rock shrimp minestra,
eggplant-stuffed baby sweet peppers, seared endive 29.
Kurabuta Pork Tenderloin
hazelnut praline dusted tenderloin, red onion compote, white polenta gnocchetti al gorgonzola 32.
Bricco's Brodetto
one half lobster, calamari, swordfish, and monkfish, Wellfleet clams and mussels, Colino tomatoes, fish fumet, grilled asparagus and bruschette 36.
Lamb Scottadito
grilled eggplant involtini of scamorza, baby arugola and tomatoes, Mascarpone potato gratin, lamb and mint reduction 36.
Veal Valdostana
fontina and pancetta stuffed veal chop with grilled radicchio, Chanterelle stuffed twice baked Yukon gold potato, veal and mushroom demi 42.
Prime Beef Tenderloin
Roast butternut quash and foie gras mash, sautéed organic spinach, cranberry salsina 38.
Chiliean Sea Bass
oven braised bass, beluga lentils, sformato, lemony potato cream, bok choy, oven dried tomato, capers and olive sauce 35.
Stuffed Lobster
2 pound baked Maine lobster stuffed with lobster meat, scallops, crab and rock shrimp Market Price
Contorni
Roast butternut squash & foie gras mash 8.
Mascarpone and Yukon gold potato gratin 7.
Sautéed spinac 7.
Chick pea frittelle 7.
Split charge 5.
Five Course Chef Tasting 85
matching wine flight 25
The chefs are thrilled and proud to use fruits and vegetables from local
farms, domestic and organic meats, and meticulously selected fish.
A 20% gratuity will be added for parties of 6 or more.
Consuming raw or undercooked foods may increase the risk of food borne illness.
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