Next month Secco Wine Bar will turn three years old. THREE! In restaurant years, that's like mid-thirties.

Accordingly, it's often around this point in a restaurant's life span where things start to run on auto-pilot. You have your menu, your method of operations-now do it that way until you die or you pay someone else to do it for you. Set it and forget it.

Well apparently, that plan doesn't jive for a group of masochists tirelessly creative individuals like us at Secco. Hot on the heels of announcing our entirely new way of doing wine, Chef Tim and company are following suit with a brand new food menu. The antipasti, small plates, cheese and charcuterie you know and love are now supplemented with an expanded selection of house-made pastas and a few larger plates.

Feast your eyes on the menu, along with pics of some new dishes, below. No licking the screen, please.

-Matt 

SPRING RESTAURANT WEEK at SECCO WINE BAR

Also Secco is offering $5 off all wine by-the-bottle for  

RW diners as a thank you! 

First Course

Build Your Own Cheese and/or Cured Meat Plate (Pick 2)

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

Second Course 

Small Plates (Pick 2)

gnocchi sardi, asparagus, green garlic butter, dukkah breadcrumbs

bacon wrapped monkfish, English peas, shimeji mushrooms, tarragon sauce

soft boiled eggs, marinated Spanish white anchovies, potato crisps, fresh herbs

hakurei turnip & idiazabal croquettes, ramp mayo

sauteed squid, pan roasted artichokes, mint pesto, crushed hazelnuts

spicy lamb sausage, warm tomato-berbere jam, barley with brown butter & scallion

Third Course

Desserts (Pick 1)

Italian pasteria with strawberries in vin cotto

vanilla flan with bourbon caramel, macerated dried cherries, smoked walnuts & basil

dark chocolate-salted caramel gelato