Secco; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

  • 2933 West Cary Street
  • 804.3530670
  • Website

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Course one

Build-your-own cheese and/or charcuterie plate
Choose two

  • Cypress Grove “Psychedillic”–(CA) fresh, zippy goat chevre with dill pollen.
  • Tomme de Savoie — (FR) raw cows milk; semi-soft, with hints of cured meats & herbs.
  • Pecorino Crotonese–(IT) firm sheeps milk; citrus-y, & nutty.
  • Olli Salumeria hot lomo — (VA) lean & spicy salt-cured pork loin.
  • Olli Salumeria bresaola — (VA) delicate, air-dried & salt-cured beef.
  • Olli Salumeria prosciutto — (VA) traditionally cured 100% Berkshire ham.

Course two

Choose two

  • Pork belly porchetta, artichokes barigoule1 [g]
  • Farro cavatelli, rapini, aleppo pepper, anchovy butter
  • Asparagus sformato2, fava shoots, preserved lemon [v]
  • Medjool dates, pork liver mousse, walnut granola, fried capers [g]
  • Pickled mushrooms, garlic confit & taleggio cheese crostini [v]
  • Roasted beets, shaved radish, whipped fromage blanc, saba3 emulsion [v, g]
  • Bay scallop crudi4, pink grapefruit, vanilla brown butter, fresh tarragon [g]
  • Mixed green salad, roasted pistachio, fresh chevre [v, g]
  • Potato and nettle5 soup–With lemon crème fraiche [v, g]

Course three

Choose one

  • Cardamom Gelato, Espresso Crumble [v, g]
  • Cream Puffs–With vanilla bean crème patissiere6, salted caramel, hazelnut praline. [v]
  • Olive Oil-Dark Chocolate Ganache–With fresh spring berries, sweet basil. [v, g]

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  • g = gluten-free
  • v = vegetarian

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  1. Artichokes barigoule–Stewed artichoke hearts 
  2. Sformato–An Italian egg dish similar to souffle, but not as airy 
  3. Saba–A syrup made from the reduction of grape must 
  4. Crudi–Plural for crudo, which is a preparation of raw seafood in Italy 
  5. Stinging nettles–An herbaceous flowering plant with a taste similar to spinach 
  6. Creme patissiere–Pastry cream 
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