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.
Marinated Baby Beets, whipped ricotta, spring onion, pistachios
Lamb Scottaditto, harissa chickpeas, charred peppers, lemon emulsion
Robiola Fresco Flatbread, Fontina Val D’Aosta, roasted garlic, prosciutto di parma, farm egg
Alaskan Halibut, English pea puree, pickled ramps, tarragon, radish
Octopus al la plancha, citron yogurt, charred onion, chorizo, Yukon potatoes