Fusing a creative, culinary-forward attitude with the best of the traditional Tuscan table, BRIO Tuscan Grille has evolved to launch a new, modern menu of food and drinks. The new menu, coupled with the time-honored Italian traditions of sharing, good times, and delectable cuisine incorporating the finest and freshest ingredients, will launch on June 28. Among its features: 13 new entrées; enticing small plates for two, three or four people to share; two-course lunch plates; a renewed drink selection; and a chic menu design, all showcasing a new take on spirited Tuscan dining.

While the menu continues to feature many of BRIO's time-honored favorites, its ample new additions bring an imaginative twist to Tuscan classics, focusing on fresh, chef-inspired ingredients. Low-calorie and gluten-free items are abundant, and guests can request customized entrées to ensure that their cuisine of choice perfectly suits their palate. BRIO's innovative wine, spirits and beer menu presents a superb offering of whites, reds and bubblies; inspired cocktails; domestic, imported and craft beers; and refreshing spirit-free drinks.

The wide variety of choices on the new menu was created to cater to guests' individual tastes. BRIO's two-course lunch plates allow guests to combine a soup or salad with a delicious entrée, while enjoying portion control. In the spirit of sharing, guests can enjoy the dinner menu's array of small plates, from Mezza Beef Carpaccio to White Bean Dip, created for two, three or four people to experience together.  

BRIO's new menu design is more contemporary and exudes elegant simplicity, while being easier to read. 

"By incorporating a creative, modern twist into many of our dishes, continuing to serve our classic favorites, and adding more opportunities for sharing, we are pleased to evolve the guest experience, while staying true to the essence of Tuscan dining," says BRIO Culinary Director/Chef Alison Peters. "The new menu continues to embody our philosophy, 'To eat well, is to live well.'"


  • Brûléed Parmesan Crème
  • Burrata & Ciabatta 


  • Chef's Seasonal Bruschetta 


  • Crab Crusted Salmon
  • Shrimp Risotto & Broiled Maine Lobster Tail
  • Jumbo Lump Crab Cakes
  • Pan Roasted Tilapia 

From the Grille—New Grilled Entrees with Inspired Sides

  • Espresso Rubbed Ribeye (16 oz.)
  • Center-Cut Filet Mignon (6 oz. & 8 oz.)
  • Lamb Chops
  • Seasonal Fresh Catch 


  • Fingerling Potatoes BRIO
  • Maple Balsamic Brussels Sprouts
  • Sicilian Cauliflower
  • Yukon Gold Mashed Potatoes
  • Creamed Spinach & Kale
  • White Bean & Escarole Ragout
  • Haricot Vert & Roasted Peppers
  • Roasted Tomato Basil Fettuccine

Chef's Specialties

  • Balsamic Braised Short Rib
  • Prosciutto Wrapped Pork Tenderloin


  • Burger Americano
  • Prosciutto & Burrata Sandwich
  • Short Rib & White Cheddar Sandwich


  • Roasted Tomato Basil Fettuccine

BRIO's lunch and dinner menus include grilled-to-order steaks, chops, seafood, made-to-order pastas, flatbreads, entrée salads and more, similar to what one would find in an authentic ristorante in Tuscany. 

BRIO also offers an ample dessert menu, full wine list and cocktail book, special children's menu, family-style pans-to-go for off-site catered special events, and online ordering.

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