BRIO Tuscan Grille Relying on Peak Ingredients for Fall Menu

Brio Tuscan Grille is focusing on peak ingredients for its fall menu.
Brio Tuscan Grille is focusing on peak ingredients for its fall menu. Image Used with Permission

BRIO Tuscan Grille is turning to seasonally inspired dishes for its fall menu.

The restaurant, which serves cuisine by Northern Italy, will highlight peak ingredients. ““At BRIO, we pride ourselves on continuing to offer new items featuring a unique variety of seasonal flavors and ingredient combinations to our guests,” says Chef Alison Peters, BRIO chef and culinary director. The new fall menu items feature made-from-scratch BRIO originals on the lunch, dinner, and brunch menus including:

Pesce Piccata: Wild caught cod, toasted almonds, lemons, capers, roasted garlic sauce, angel hair tossed with roasted vegetable.       

Braised Beef Pappardelle: Rosemary pappardelle, crimini mushrooms, roasted carrots, red onions, tomato porcini sauce.

Crispy Chicken Salad: Romano crusted chicken, tricolore lettuce, marinated kale, farro, tomatoes, feta, cucumbers, orzo, croutons, Tuscan Italian dressing.

Tuscan Kale Caesar: Chicken or grilled salmon, tricolore lettuce, marinated kale, pancetta, tomatoes, chopped egg, croutons, parmesan, Caesar dressing.

BRIO Brunch Burger: Cage free fried egg, applewood bacon, provolone, housemade tomato jam, arugula, and fries.

Tuscan Brunch Bowl: Sausage, quinoa, kale, crimini mushrooms, zucchini, cage free sunny side up eggs, tomatoes, parmesan, Sriracha mayo.

Also introduced on the seasonal menu are two specialty cocktails:

Mango Grigio: Pinto Grigio, Captain Morgan Rum, ginger beer, orange juice and mango syrup, served on the rocks.

Gin & Ginger:  Hendrick’s Gin, ginger syrup, citrus juice and soda, served on the rocks.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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