Secco Wine Bar; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Build Your Own Cheese and/or Cured Meat Plate

Choose two

  • Brillat savarin— (FR) creamy, rich butter-bomb.
  • P’tite basque— (FR) semi-soft, sweet & smooth.
  • Jamon serrano— (SP) 17-month salt-cured ham.
  • Wild boar salame— (VA) applewood-smoked, cured with garlic & sangiovese.

Course two

Choose two

  • Gnocchi sardi— Asparagus, green garlic butter, dukkah breadcrumbs.
  • Bacon wrapped monkfish— English peas, shimeji mushrooms, tarragon sauce.
  • Soft boiled eggs— With marinated Spanish white anchovies, potato crisps, fresh herbs.
  • Hakurei turnip & idiazabal croquettes— With ramp mayo.
  • Sauteed squid— Pan roasted artichokes, mint pesto, crushed hazelnuts.
  • Spicy lamb sausage— Warm tomato-berbere jam, barley with brown butter &

Course three

Choose one

  • Italian pasteria— With strawberries in vin cotto.
  • Vanilla flan— With bourbon caramel, macerated dried cherries, smoked walnuts & basil.
  • Dark chocolate-salted caramel gelato
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