Bresca's menu is inspired by the principles of bistronomy, which was born in the modern bistros of Paris— casual fine dining wherein technique, seasonal ingredients, and experimentation become the everyday. Please note Bresca's menu does change frequently, with the seasons and the whims of Chef Ryan and his culinary team.
Snacks
SNACKS
BREAD & BUTTER
brioche / cultured cow's milk butter / smoked maple
ROHAN DUCK A LA PRESSE * LIMITED AVAILABILITY (4 per night)
- 21 day dry aged duck breast / coriander & pink peppercorn crust / local honey
- savory duck leg tart / pink lady apple / mustard seed / bronze fennel
- salad of braised apple / baby fennel / noisette butter / mustards
$120
FOIE GRAS $12
Desserts
FOIE GRAS CAKE POP
hazelnut – chocolate – amaretto – gold
pp. $5
TROPICAL AMBROSIA
tapioca – mango – meringue – passion fruit
$11
Huckleberry
black sesame / chocolate / yuzu lemon / coconut
$11
TASTING MENU
Six courses for $68 per guest with an optional wine pairing for $39 per guest. Full table participation required.
LEEK CANELE
comte / dill / smoked roe
SHIMA AJI
winter citrus / turnip / fermented olive oil
RAVIOLINI
brillat savarin / cauliflower / perigord truffle
HOKKAIDO SCALLOP
finger line / smoked guinea / consomme
RABBIT SADDLE
carrot / mandarin orange / coffee
AUSTRALIAN WAGYU
crosnes / oxtail bordelaise / cream of mustards
supplement of $20
CHOCOLATE BAR
early grey / brown butter caramel / milk & honey sorbet
Slide 1 of 6
Slide 2 of 6
Slide 3 of 6
Slide 4 of 6
Slide 5 of 6
Slide 6 of 6
Bresca features a selection of creative house cocktails (maison) along time tested classics with a twist of Bresca whimsy (classique-ish) , all using only the freshest seasonal ingredients and made from scratch elements to offer cocktails that delight and surprise.
