News & Events

Ecco’s delicious new spring menu

May 24, 2017

Ecco’s delicious new spring menu

Ecco’s putting a modern spin on classic dishes this spring: From pizza and pasta to beet salad and a play on the classic Spanish pulpo, our dinner menu wows with seasonal flavors, locally-sourced produce and elegantly-composed plates. The ricotta gnocchi (pictured above) with braised rabbit ragu, preserved lemon & wild oregano pairs a lighter pasta with a tender, rich rabbit ragu flavored with spring’s best herbs – it’s unbeatable.

Check out more dishes from Executive Chef Brent Banda and make a reservation to try them today. Ecco elevates European fare to beyond the exceptional – and spring’s freshest flavors shine through this delicious new menu.

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Marinated Baby Beets, whipped ricotta, spring onion, pistachios

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Lamb Scottaditto, harissa chickpeas, charred peppers, lemon emulsion

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Robiola Fresco Flatbread, Fontina Val D’Aosta, roasted garlic, prosciutto di parma, farm egg

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Alaskan Halibut, English pea puree, pickled ramps, tarragon, radish

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Octopus al la plancha, citron yogurt, charred onion, chorizo, Yukon potatoes

 

Make a reservation today!