BRIO Tuscan Grille Rolls Out Fall, Holiday Menu

BRIO Tuscan Grille offers a harvest of fall foods and a taste of the holidays in new menu.

-- Chain Leader, 11/2/2009 12:25:00 PM

PRESS RELEASE: COLUMBUS, Ohio--BRIO Tuscan Grille, a BRAVO|BRIO Restaurant Group concept, has gathered ripe autumn produce, choice meats and fresh fish to create a fall feast with the flavors of Tuscany in the Fall. The BRIO table is set with elegant appetizers, traditional fall vegetables, braised and smoked meats, peppery sauces with splashes of Italian liqueurs and sweet Italian dolchinos.

BRIO's Seared Scallops- pan-seared and served with Roma tomatoes and arugula salad topped with Limoncello butter sauce - is an extraordinary beginning to the dining experience.  Warm and toasty Sausage Florentine Bruschetta is another memorable meal starter with Sausage Florentine, provolone and Reggiano cheeses, oven-dried tomatoes, peperonata and cracked black pepper.  BRIO guests can also taste and share the PLT Bruschetta, topped with fresh mozzarella, crispy pancetta, oven-dried tomatoes, creamy horseradish and balsamic glaze. The BBQ Chicken Flatbread-with spicy chipotle barbeque sauce, creamy fontina and feta cheeses, blackened chicken and seared yellow peppers-is sure to be another great start to the meal.

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Check out the Menu Development page for more restaurant chain menu promotions, rollouts and ideas.

Italian specialties, like Scallops with Orzo Primavera, combine fall favorites of roasted sweet potatoes and zucchini with pan seared scallops and housemade Italian Limoncello sauce served over orzo pasta.  Sweet Potato Chicken Risotto is a tasty combination of autumn flavors with creamy risotto, pancetta, roasted sweet potatoes, grilled asparagus, Reggiano and pine nuts. The Grilled Chicken Citrus with Orzo features a grilled chicken breast served over orzo tossed with pancetta, fresh rosemary, roasted sweet potatoes and splashes of citrus gastrique and topped with arugula.  BRIO pastas with peppery fall flavors include Shrimp and Scallop Linguine made with charred tomato and black pepper cream sauces, shitake mushrooms and house made Alfredo sauces. Braised Beef Fettuccine is comfort food at its finest, combining tender braised beef with fresh fettuccine, Cremini mushrooms, a charred tomato and Parmesan cream sauce along with red wine veal sauce.  Artichoke Crusted Beef Medallions, three two-ounce tournedos with an artichoke crust and roasted vegetables, is even more special when topped with housemade Mushroom Marsala sauce.

New BRIO sandwiches also offer savory favors of the season. The Short Rib Sandwich combines tender braised beef and mushroom relish with melted provolone and a special chipotle sauce on a toasted brioche bun.  The zesty Chipotle Chicken and Bacon Panini is full of grilled chicken, charred tomato sauce, Cajun seasoning, smoked applewood bacon, fontina and boursin cheeses.

The festive fall meal isn't complete without Italian-inspired dolchino specialties like Apple Bread Pudding topped with candied pecans, vanilla bean gelato and caramel sauce; or the warm and delicious Peachberry Crostada topped with pecan streusel, vanilla bean gelato and Melba sauce.

BRIO (meaning "lively" or "full of life") is a casual, white-tablecloth restaurant serving authentic, northern Italian cuisine. The subtitle, "Tuscan Grille" is descriptive in the menu that features wood-grilled and oven-roasted steaks, chops and seafood, similar to what one would find in an authentic ristorante in Tuscany. BRIO's philosophy is "to eat well, is to live well"; which is why they only use the finest and freshest ingredients. BRIO brings the pleasure of the Tuscan country villa to the American city. BRIO is part of Columbus-based Bravo|BRIO Restaurant Group (BBRG). Founded in 1992, BBRG currently operates more than 80 restaurants including BRAVO! Cucina Italiana, BRIO Tuscan Grille and Bon Vie Bistro.

Please visit the website for BRIO locations at www.brioitalian.com  or follow the restaurant on twitter or facebook.

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The PLT Brushetta is delicious! We'....
William F Vitulli - 11/03/09

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