World-Class Cuisine – Locally Grown

Welcome to RedBrick Cucina, with a menu focusing on traditional regional Italian cooking.

Our menu features locally-produced meats, cheeses, and produce in season. We cure all our own sausages, salumi and charcuterie from locally raised pork, lamb and game using traditional small production methods. A wood-fired Italian clay oven provides all of our naturally leavened hand-formed breads from old European recipes and gives our pizzas their slightly charred, Neapolitan-style crust. All of our food, including fresh pasta, ice creams & sorbets, and of course, our famous hand-cut, twice-fried french fries, is made on premise, by hand.

Offering a carefully chosen, nicely-priced wine list, we also have a full bar. During the summer months, outside seating is available on our covered terrace next to the garden.

We invite you to RedBrick Cucina to share our passion for hand-crafted food made with love and integrity.

NEW YEAR’S EVE 2009 MENU

We are delighted to present this year’s New Year’s Eve menu and hope you will be able to join us as we celebrate our fifth year.

redbrick champagne cocktail

first course

lobster ravioli with blood orange/saffron butter
or
local chicken liver/foie gras terrine with brioche and moscato gelée

second course

baby arugula with roasted pear, walnuts and gorgonzola
or
umbrian lentil soup with winter squash and duck confit

main course

stracotto – boyden farm brisket long-braised in valpolicella with porcini, cipollini onions, new potatoes and house-cured italian bacon
or
olive-oil poached halibut, wild mushroom timbale, braised celery heart, red wine butter

dessert

trio of house-made tropical sorbets
or
pomegranate panna cotta
or
chocolate hazelnut torte with espresso ice cream

$55/person, exclusive of tax & gratuity
(vegetarian option available)

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