Bricco

241 Hanover St.
Boston, MA 02113
617-248-6800

Restaurateur Frank De Pasquale's popular and much-praised, Bricco (sister restaurant to the Financial District’s Umbria and North End neighbor Mare), serves boutique Italian cuisine in a unique, intimate setting designed for the discerning and sophisticated diner. Bricco's modern interpretations of regional Italian dishes, which are complemented by an exceptional selection of all-Italian wines, have garnered superlative reviews from food writers in Boston and around the country. With professional service unparalleled in the historic North End and a stylish late night lounge serving wood-oven pizza until 2:00am, Bricco creates the ultimate Italian dining experience.

North End Newcomer from an Old Favorite
Restaurateur Frank De Pasquale, who you surely know from Bricco, Mare, Trattoria Il Panino, Il Panino Express and Gigi Gelateria ...

Umbria Likes the Night Life
Not content simply to provide guests with a tasty meal and then send them on their way for the rest ...

Marissa Iocco Heads for the Suburbs
Chef and restaurateur Marissa Iocco, the driving culinary force behind some of Boston's best Italian restaurants, is leaving the ...

gnocchetti

at Bricco

Gnocchetti Sorrentina baked with bufala mozzarella, tomatoes and basil

Dinner

Antipasti

Prosciutto, di San Daniele & Spek Tirolese, quince & stracchino cheese, bruschette 16

Octopus, dry roasted and tender, spicy coated, peruvian potatos and string bean salad 16

Mushrooms, seasonal funghi timbale, organic baby spinach, and imported fontina 14

Carpaccio of Wyigu beef filet, arugola, pecorino and shaved truffles 17

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, clam and saffron chowder 18

King Alaskan crab, fine herbs drawn butter, organic micro greens 19

Porcini mushrooms, boar sausages, truffled polenta and fontina gratin 16

Caesar, blue sky bibb lettuce & radicchio Caesar, crispy ricotta polpette 9

Frittura mista, calamari, scallops, shrimp, pickled jalapenho, tartare dip 16

Soup, chef's daily special 9

Eggplant involtini, burrata and bufala mozzarella stuffing,chrry tomatos coulis 14

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, organic micro greens, amaretto and sangria vinaigrette, grilled peaches 10

Pasta Fresca Fatta a Mano

Ricotta Pillows, pillows dressed with truffle butter, gnudi di ricotta garnish 19

Pappardelle al cinghiale, wild boar braised in red wine and porcini mushrooms 18

Agnollotti al plin, braised veal and beef stuffing with ricotta, truffle sauce, spinach 23

Cestini, crafted baskets, sausage and radicchio filling, truffle fondue, walnut and apple sauce 24

Amatriciana Garganelli, niman ranch pancetta, spicy colino tomatoes, pecorino romano 18

Tortelli of pumpkin amaretti &truffle honey, sage butter, glazed root vegetables, ricotta salata 24

Big Night Timpano, drum shaped stuffed pasta, organic meat balls, slow braised meat ragu' 23

Gnocchetti Sorrentina, eugenio's gnocchi, baked with bufala mozzarella, tomatoes and basil 24

Chitarrine Fra Diavolo, split lobster in spicy cherry tomatos sauce, lobster fume' 29

Risotto, chef's daily special M.P.

Secondi

Giannone Chicken al Mattone 26
7 spice marinated half chicken roasted "under the brick", swiss chard timbale of sweet pepper and prosciutto mashed potatoes, pan sauce

Salmon 26
pan seared salmon, shrimp and salsify cannelloni, rabe & roasted garlic puree

Skate 26
"milanese" style, creamed potatoes, broccolini, porcini trifolati, tartar sauce

Swordfish 29
marinated grilled swordfish, chickpea and rock shrimp minestra, eggplant stuffed baby sweet peppers, seared endive

Kurabuto Pork Tenderloin 32
hazelnut praline dusted tenderloin, red onion compote, white polenta gnocchetti al gorgonzola

Bricco's Brodetto 36
one half lobster, calamari, swordfish, and monkfish, wellfleet clams and mussels, colino tomatoes, fish fumet, grilled asparagus and bruschette

Lamb Scottadito 36
grilled eggplant involtini of scamorza, baby arugola and tomatoes, mascarpone potato gratin, lamb jus

Veal Valdostana 42
fontina and pancetta stuffed veal chop with grilled radicchio, chanterelle stuffed twice baked yukon gold potato, veal and mushroom demi

Prime Beef Tenderloin 38
roast butternut squash and foie gras mash, sautéed organic spinach

Chilean Sea Bass 35
oven braised bass, beluga lentils, sformato, lemony potato cream, bok choy,oven dried tomato, caper, and olive sauce

Stuffed Lobster MP
2 pound baked maine lobster stuffed with lobster meat, scallops, crab and rock shrimp

Contorni

roast butternut squash & foie gras mash 8

mascarpone and yukon gold potato gratin 7

sautéed spinach 7

chick pea frittelle 7

Three Course Menu

$65

Antipasti

bufala mozzarella and tomato caprese, arugola pesto

insalata caesar, blue sky bibb lettuce & radicchio caesar, crispy ricotta polpette

prosciutto, finocchiona, strachinno cheese, quince and bruschette

Primi

handmade fettuccelle, colina cherry tomatoes, fresh basil, and parmigiano

Entrees

7 spice marinated half giannone chicken roasted "under the brick", swiss chard timbale of sweet pepper and prosciutto mashed potatoes

prime beef tenderloin, roast butternut squash and foie gras mash, sautéed organic spinach, cranberry salsina

chilean sea bass, oven braised bass, beluga lentils, sformato, lemony potato cream, bok choy, oven dried tomato, caper, and olive sauce

Dolci

bricco's signature bread pudding

tiramisu

trio of sorbets

Chef's Tasting Menu

$100

Antipasti
truffle ricotta cheese stuffed zucchini flowers and burrata from puglia, italy

Primi
spaghettoni al chinghiale, wild boar and mushroom ragú, scamorza
or
ricotta pillows dressed with truffle butter, gnudi di ricotta garnish

Pesce
pan seared salmon, shrimp and salsify cannelloni, rabe & roasted garlic puree

Carne
kurabuta pork tenderloin, hazelnut praline dusted tenderloin, red onion compote, white polenta gnocchetti al gorgonzola

Dolci
trio of triple chocolate molten cake,delizia al limone, sponge cake, lemon mousse, vanilla frosting & bricco's signature bread pudding

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Brioche: 1. noun A soft, yeasty French bread enriched with butter and eggs.

Cannelloni: 1. noun Large, stuffed pasta tubes baked in sauce.

Carpaccio: 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Chanterelle: 1. noun A wild and nutty mushroom with a trumpet-shaped head.

Chutney: 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Compote: 1. noun Slow-cooked fruit in syrup.

Coulis: 1. noun A thick puree or sauce.

Crème fraîche: 1. noun Cream that is allowed to set and thicken to a velvety rich texture.

Escabeche: 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.

Farro: 1. noun Tuscany's mainstay, a small, light brown grain.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Fra diavolo: 1. noun Generally describes tomato-based sauces that are spiced with chiles

Fumé: 1. noun French for "smoked."

Fumet: 1. noun An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.

Gratin: 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Insalata: 1. noun Italian for salad.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Pancetta: 1. noun Cured Italian bacon.

Pâté: 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte: 1. noun French for dough, paste or batter.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Polpette: 1. noun Italian meat balls.

Porcini: 1. noun Smoky, meaty wild mushrooms.

Praline: 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

Ragu: 1. noun Tomato and meat sauce from Bologna.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Rösti: 1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.

Salsify: 1. noun A root vegetable with oyster-flavored flesh.

Scamorza: 1. noun Like a firm, slightly salty mozzarella.

Skate: 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tempura: 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

Timbale: 1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.

Follow BostonChefs.com

[ Home ] [ Dining Guide ] [ News & Events ] [ Industry Insider ] [ Recipes ] [ About Us ]