Secret Santa Night At Grants And Bricco

Tonight Only!
Secret Santa stops by Grants and Bricco restaurants with a special gift to each dinner table. So take a break from buying gifts and let Billy…I mean Santa give you one instead. And he doesn’t care if you’ve been naughty or nice.

Nanny Hattie’s Potato Latkes

Happy Hanukkah

4-6 large Idaho potatoes
2 eggs
2 onions
2 -3 tablespoons Italian bread crumbs
pepper to taste
cooking oil (corn or canola works best)

Grate enough potatoes to give you 3 heaping cups and place in a bowl of cold water. When ready to make the mixture, drain well and squeeze out extra water.
Beat eggs and grate onions and add to potato mixture. Add pepper and bread crumbs to make a messy mixture that will hold together.

Heat enough oil on medium high to thoroughly coat the bottom of the skillet. Drop little blobs, about 3 inches round, of mixture into oil cooking until golden and crispy on each side. Make sure to stir batter well before dropping in a new batch. Drain on a paper towel. Keep warm uncovered on a cookie sheet while making the rest. Serve immediately with homemade applesauce.

Christmas Biscotti

Here’s a recipe sent to us from susu27


Christmas Biscotti

1/4 cup olive oil
2/3 cup sugar
1 tablespoon vanilla
1 teaspoon almond extract
2 eggs
1 3/4 cups all purpose flour
1/4 teaspoon salt (if nuts are unsalted)
1 teaspoon baking powder
1 cup dried cranberries
1 cup shelled pistachio nuts

Preheat oven to 300 degrees and line cookie sheet with parchment paper.
In a large bowl, cream oil and sugar together until light and fluffy. Add vanilla, almond extract and eggs mixing well. In separate bowl combine flour, salt, and baking powder and add gradually to the wet mixture. Stir in cranberries and pistachios by hand.

Divide dough in half and form each into 12 inch logs. (wet hands if dough is sticky)
Bake 30 – 35 minutes until logs are light brown. Remove from oven and cool 10 minutes on a cookie sheet or cutting board. Reduce oven temperature to 275 degrees.

Cut logs into half inch slices and lay on sides close together on cookie sheets. Bake about 10 minutes until dry. Cool and enjoy!

Grants 2 for 1 Dinners Tonight Only!

Oh the weather outside is frightful,
But Grants is so delightful,
And since you have a place to go
Let It Snow! Let It Snow! Let It Snow!

Use the code word: SNOWBALL
Buy one dinner and get the second of equal value free.
Offer good December 19th.

Grants Holiday Dinner Menu Sale! Dec.16 – Dec.21

Here is this week’s Happy Holiday savings at Grants. The $24.97 Dinner Only Special at Grants.

FIRST COURSEKindly Choose One:
Marinated Beet and Local Pear Salad

Jerusalem Artichoke Soup
crispy bacon and chives

SECOND COURSEKindly Choose One:

Hand Made Potato Gnocchi
braised lamb and taggiasca olives

Chatham Cod
creamy celery root, and forest mushrooms

Grilled New York Sirloin
golden potato puree, and caramelized shallots

THIRD COURSEKindly Choose One:

Ginger Caramel Crème Brulee
winter fruit compote

Dark and White Chocolate Mousse
pistachio anglais

Blood Orange
‘Ice Box ‘ Cheesecake
almond florentine and burnt orange saba

***

Price Per Person: $24.97
No Substitutions Please • Offered For Dinner Only • Menu Subject To Change


Chef/Proprietor: William F. Grant III
Chef De Cuisine: Eric Sass
Sous Chefs: Jonathan Hudak, and David Wheeler
Pastry Chefs: Fran Marino and Todd Laurito

Wishing You A Safe And Joyous Holiday Season!
Thank You For All The Generous Contributions To The Grant’s Toy/Food Drive!
If You Haven’t Already, Please Give To Those Less Fortunate By Giving A Small Toy or Non-Perishable Food Item!
Happy Holidays!!!

GRANT’S $24.97 HOLIDAY MENU SALE! Dec. 8 – 14

Dinner Only Sale!

FIRST COURSE – Kindly Choose One:

• Endive and Boston Bibb Salad
citrus, blood orange vinaigrette and shaved parmesan

• Handmade Sweet Potato Ravioli
sage cream, Brussels sprout leaves, grated biscotti

SECOND COURSE – Kindly Choose One:

• Fresh Shrimp Scampi
garganelli, garlic confit, butter, lemon and parsley

• Pan Roasted Georgia Banks Scallops
forest mushroom farroto and bacon onion jus

• Braised Lamb Shank
golden potato puree and roasted autumn vegetables

THIRD COURSE – Kindly Choose One:

• Local Apple Crisp
vanilla bean gelato

• Blood Orange
‘Ice Box ‘ Cheesecake
almond florentine and burnt orange saba

Price Per Person: $24.97
no substitutions please, offered for DINNER ONLY

Chef/Proprietor: William F. Grant III
Chef De Cuisine: Eric Sass
Sous Chefs: Jonathan Hudak, and David Wheeler
Pastry Chefs: Fran Marino and Todd Laurito

Wishing You A Safe And Joyous Holiday Season!
Thank You For All The Generous Contributions To The Grant’s Toy/Food Drive!
If You Haven’t Already, Please Give To Those Less Fortunate By Giving A Small Toy or Non-Perishable Food Item!
Happy Holidays!!!

This Week’s Menu At Bricco Dec. 2 – 7

APPS

CRISPY FRIED CALAMARI
w/ lemon-caper aioli & spicy tomato sauce $10
PEPPERED BEEF CARPACCIO
w/ marinated mushrooms, mesclun greens,
lemon, EVO & Parmigiano Reggiano $9
PORTUGUESE OCTOPUS
w/ fingerling potato, red onion, lemon & EVO $12
DIVER SEA SCALLOPS
w/ Prosciutto di Parma, artichokes, frisee & truffle lemon vinaigrette $12
PEPPER CRUSTED RARE TUNA
w/ fresh citrus & pomegranate saba $11

SALADS

TOSCANO SALAD
w/ tomatoes, fresh mozzarella, kalamata olives, marinated artichokes, roasted peppers,
haricot verts, grilled onion & balsamic vinaigrette $9
BOSTON BIBB SALAD
w/ red onions, cucumber, sun dried tomatoes, pine nuts,
gorgonzola & lemon vinaigrette $7
CAESAR SALAD
w/ romaine, radicchio, garlic croutons & Parmigiano Reggiano $7
WARM PISTACHIO CRUSTED GOAT CHEESE
w/ Granny Smith Apples, frisée salad & cider vinaigrette $7
ITALIAN GREENS
Lalarosa, red leaf, bibb, cucumber, radishes, fennel & white balsamic vinaigrette $7

PIES

SHRIMP: artichokes, soft onions, fresh mozzarella, plum tomatoes & basil $16
SAUSAGE: San Marsano tomatoes, hot Italian sausage, Taggiasca olives, fresh oregano & Reggiano $15
MARGHERITA: San Marsano tomatoes, fresh mozzarella & basil $14
ARUGULA: fresh mozzarella, soft onions, Grana Padano, plum tomatoes & arugula salad $14
PEPPERONI: San Marsano tomatoes, red onion, fresh mozzarella & Grana Podano $15
GRILLED CHICKEN: bacon, roasted peppers, fresh mozzarella & basil pesto $14
PROSCIUTTO DI PARMA: Prosciutto di Parma, San Marsano tomatoes, fresh mozzarella & basil $16
FIG PIE: gorgonzola, Prosciutto di Parma, arugula salad & Parmigiano Reggiano $14
WILD MUSHROOM: portobello, shitake & oyster mushrooms, mozzarella, fontina & white truffle oil $14
GOAT CHEESE: sun dried tomato pesto, slivered red onion, roasted garlic & goat cheese $15
BIANCO: roasted garlic, fresh ricotta, goat cheese, red onion, pistachio & truffle honey $14
MEATBALL: San Marsano tomatoes, smoked mozzarella & caramelized onions $14

PASTAS

PENNE WITH VODKA
w/ sun dried tomatoes, basil, cream & Grana Padano $15 add shrimp $18 or chicken $17
RUSTICHELLA RIGATONI BOLOGNESE
w/ classic meat sauce, fresh ricotta & grated nutmeg $16
BUTTERNUT SQUASH RISOTTO
w/ baby veal meatballs & Parmigiano Reggiano $16
MELISSA’S SAUCE & HANDMADE POTATO GNOCCHI
w/ beef short rib, Italian sausage, meatballs, plum tomatoes, EVO & Parmigiano Reggiano $19
“MY MOM’S” SPAGHETTI CARBONARA
w/ soft onions, peas, Italian bacon & cracked black pepper $16
HANDMADE PAPPARDELLE
w/ slow braised chicken thighs, Nocellara olives, capers, roasted tomatoes, EVO & Grana Padano $16
HANDMADE PUMPKIN RAVIOLI
w/ sage brown butter & grated biscotti $18
WOOD OVEN BAKED RIGATONI
w/ Italian sausage, peas, plum tomatoes, cream & mozzarella $16
*** Whole wheat penne available upon request ***

ENTREES

MUSTARD BBQ CEDAR PLANKED SALMON
w/ mashed potatoes & French green beans $22
FENNEL & BLACK PEPPER CRUSTED TUNA
On crisp potato cake w/ olive tapenade & balsamic vinaigrette $24
SAUTÉED SOLE
w/ fingerling potatoes, cardoons, tender spinach & warm artichoke vinaigrette $20
MURRAY’S FREE RANGE CHICKEN
w/ soft polenta, broccoli, cipollini onions, crimini mushrooms & thyme au jus $18
GRILLED CERTIFIED ANGUS NEW YORK STRIP
w/ mashed potatoes, broccoli rabe, glazed cipollini onions & red wine sauce $28

An 18% gratuity will be added to parties of six or more.
Our kitchen will gladly accommodate dietary restrictions.
Children’s offerings are available.
Thoroughly cooking meats, poultry, shellfish & eggs reduces the risk of food borne illness

Billy Grant **Chef/Owner**
Corey Cannon **Chef de Cuisine** Juan Cordova **Sous Chef**

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