BRIO Tuscan Grille’s Contemporary New Menu
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 couples with the time-honored Italian traditions of sharing, good times, and delectable cuisine incorporating the finest and freshest ingredients.
I was invited to the BRIO Tuscan Grille at Park Meadows to sample the new menu. Yes, I got to try a lot of yummy new food in exchange for spreading the word about the new menu, but all opinions are my own.

Tomato Caprese, Burrata & Ciabatta, Maple Balsamic Brussel Sprouts, Sicilian Cauliflower
Here are the new menu items:
Appetizers
- Brûléed Parmesan Crème: Balsamic roasted grapes, grilled ciabatta
- Burrata & Ciabatta: Creamy fresh Mozzarella, roasted tomato, extra virgin olive oil and grilled ciabatta (picture above, top right)
Bruschetta
- Chef’s Seasonal Bruschetta featuring the season’s freshest ingredients
Seafood
- Crab Crusted Salmon with roasted vegetables, farro, quinoa and lemon vinaigrette
- Shrimp Risotto & Broiled Maine Lobster Tail with mushrooms, roasted red peppers, asparagus, basil and Parmesan
- Jumbo Lump Crab Cakes with haricot vert, crispy fingerling potatoes, creamy horseradish and roasted peppers
- Pan Roasted Tilapiaserved with orzo, farro, broccoli, asparagus, grape tomatoes, spinach, Feta, Pesto and lemon vinaigrette
From the Grille — New Grilled Entrees with Inspired Sides
- Espresso Rubbed Ribeye(16 oz.), bone-in grilled to order and drizzled with extra virgin olive oil
- Center-Cut Filet Mignon(6 oz. & 8 oz.), perfectly seasoned and grilled to order
- Lamb Chops: New Zealand-raised
- Seasonal Fresh Catch
Sides
- Fingerling Potatoes BRIO: Crispy smashed fingerling potatoes with a little crushed red pepper and rosemary, drizzled with BRIO’s signature creamy Parmesan dressing
- Maple Balsamic Brussels Sprouts: Roasted Brussels sprouts tossed with capers, a sticky balsamic-maple sauce, crisp bacon, and crunchy pecans, then finished with Reggiano cheese
- Sicilian Cauliflower: Tossed with pepperoncini in a lemon garlic caper sauce, topped with bread crumbs and Parmesan, finished to a golden brown
- Yukon Gold Mashed Potatoes: Silky Yukon gold mashed potatoes
- Creamed Spinach & Kale: Spinach is tossed with garlic and cream, while the kale provides a surprise of flavor and texture.
- White Bean & Escarole Ragout: A mix of vine ripened grape tomatoes, savory pancetta, roasted garlic, faro, orzo, and white beans
- Haricot Vert & Roasted Peppers: Garden fresh haricot vert, pan seared, tossed with roasted red peppers, and seasoned to perfection
- Roasted Tomato Basil Fettuccine: Fresh pasta tossed with roasted garlic, tomatoes, garden-fresh basil and grated Reggiano
Chef’s Specialties
- Balsamic Braised Short Ribwith butter basted wild mushrooms, roasted carrots, and cauliflower puree
- Prosciutto Wrapped Pork Tenderloinwith white beans, pancetta, rosemary, escarole, tomatoes, orzo and farro
Sandwiches
- Burger Americano: White cheddar, heirloom tomatoes, housemade pickles, red onion, lettuce and special sauce, served with fries
- Prosciutto & Burrata Sandwich: Creamy fresh Mozzarella, grilled peppers, mayo, arugula and ciabatta, served with a field greens salad
- Short Rib & White Cheddar Sandwich: Open-faced, caramelized onions, arugula and ciabatta, served with housemade chips
The staff at BRIO were so excited to host my tasting, that they went all out. My guest and I were first served a few appetizers and sides: Tomato Caprese, Burrata & Ciabatta, Maple Balsamic Brussel Sprouts, Sicilian Cauliflower. My favorite was the Brussel Sprouts. I could eat those all day long! The maple and balsamic flavors were amazing. I highly recommend you try that dish during your next visit.
Knowing that we had a lot of food to try, I made myself stop eating the brussel sprouts (sadface) and continue to the next course. For a salad, I selected the Kale Caesar salad. My past experience with kale has been less than pleasant. I find it too dry and bitter for my taste. Well, this salad changed my mind. It was delicious!
Along with the new entree items pictured above, we tasted the Campanelle Carbonara and Shrimp Mediterranean.
I am not a fan of shrimp (it’s a texture thing), but I did try the veggies and orzo. So good! The pasta was better than anticipated, which made this pasta-lover very happy.
I washed it all down with a Cucumber Basil Gimlet. I have been trying to expand my horizons when it comes to cocktails, and I had to try something that had basil in it. I have found that I love the freshness of cucumber in drinks, and the basil really tickled my taste buds.
Just when I thought we were ready to break, the chef came out from the kitchen and said he would like to make two of the new desserts for us. There is always room for dessert! He brought us the Roasted Strawberry Shortcake Crumble and the Chocolate Torte.
The Crumble was a new twist on traditional Strawberry Shortcake. My favorite was the torte. I had noticed it on the menu but was not inclined to try it. I noticed one of the ingredients was extra virgin olive oil, and it was drizzled with EVOO as well. Whaaa? Well I am glad I tried it, because this torte was AMAZEBALLS.
Two hours later and two full bellies later, we walked out of BRIO happy, and with 4 bags of leftovers! There is definitely something for everyone on this menu. From the grille to pasta to seafood, to delicious cocktails, BRIO is a great restaurant for the much needed date night or even a nice family dinner. Check out the new menu soon!
BRIO Tuscan Grille's New Flavorful Features Menu
Thursday 2nd of February 2017
[…] didn’t think it could get any better at BRIO after my last visit, but they have somehow managed to exceed all expectations and raise the bar even high with their […]
Rebecca Swenor
Sunday 14th of August 2016
This looks like a great new menu for the Brio Tuscan Grille. The lamb chop looks so delicious and I have not had lamb forever. Thanks for sharing this amazingly delicious menu.
Karlaroundtheworld | Karla
Friday 12th of August 2016
Wow, it's like all the different kitchen ideas gathered in one spot and made it in the menu! Probably my first target here would be that Basil Fettucini, I love that it has roasted tomatoes and the color's just right for me. And cake!
Elizabeth O.
Thursday 11th of August 2016
I've never heard of this restaurant before. Their menu consists of dishes that the family and I enjoy eating especially when dining out! Thanks for the heads-up! We'd love to try this place some time soon!