The small plates or “tapas” started on accident, if you really want to know the truth. We were experimenting new menu items so, we offered our customers smaller more affordable dishes, so they could taste our creations, and we could get their reactions to the food. They loved it. Not only did they love the food, but they also loved the variety. And, instead of eating one big meat and starch “fill you upper”, they had the opportunity to try a little bit of everything. What a great idea! I have always wanted to go to a restaurant and try as many things as possible. Dining out was a time to enjoy food and the creativity of the chef. This is a very hard thing to do most of the time because, you are stuck with choosing from entrées, and it’s all or nothing. With the small plate menu you have the freedom to try two, three, or four different entrées. Forget about the side of boring mixed vegetable “medley” or the huge portion of potatoes. That’s not what makes you decide what to eat, it’s the dish… seared tuna or the filet... we say “have both”. Let traditional dinning be in the past, today at BRIO we are going to dine.
Fish and Seafood
sauteed organic salmon
apple-beet salad with fried plantains
mussels
black mussels steamed with garlic, white wine, and lemon
blackened sea scallops
cajun seasoned scallops with carrot-mango reduction and crisp prosciutto
shrimp asiago
black tiger shrimp sauteed with brandy, lemon, garlic, and asiago cheese
seared yellowfin tuna
yellowfin marinated with scallions and ginger with cucumber-jicama salad and sesame vinaigrette
halibut
baked with a light coconut curry broth, garlic green beans, & ginger rice
shrimp and chorizo tortellini
black tiger shrimp sauteed with chorizo sausage, arugula, garlic olive oil and lemon with 3 cheese tortellini
scottish smoked salmon crepe
thin slices wrapped in a crepe with capers, cucumber and horseradish
Meat, Poultry, and Game
caribbean baby back ribs & chipotle corn cake
hickory grilled ribs braised in pineapple-barbeque with andouille sausage, corn, & chipotle cake
roasted chicken
boneless half chicken roasted with homemade noodles, herb broth and braised vegetables
black angus beef tenderloin
black angus filet with bacon red wine sauce and parsnip gratin
cowboy ribeye
24oz. center cut bone-in ribeye grilled with asparagus, crushed potatoes, tempura onions and horseradish sauce
duck with grilled apples
seared herb marinated duck breast layered with grilled apples, prosciutto, & a brandy-shallot sauce
veal rack
cracked pepper polenta with sweet onion-sherry cream sauce
korean beef
marinated beef tenderloin grilled with korean spices & napa cabbage
lemon chicken & mushroom crepe
lemon chicken with garlic, dijon mustard, crimini mushrooms & white cheddar wrapped in a crepe
venison osso bucco
venison shank braised in red wine with carrots, onion and celery served with fresh pasta
stuffed quail
stuffed with mushrooms and garlic served with prosciutto goat cheese risotto
Vegetables and Grains
grilled brie and roasted tomato soup
goat milk brie grilled on italian bread with soup of roasted carrots and tomatoes
butternut squash napoleon
layers of roasted butternut, apples and pine nuts with a sage butter
port salut fondue
baked port salut with grilled homemade white truffle-parmesan flatbread and grilled asparagus
butternut squash bisque
puree of apples, parsnips and butternut squash
asian noodles
stir fired carrots, scallions, mushrooms, asparagus, peanuts & angel hair with a garlic-ginger sauce
white truffle gnocchi alla romana
roman style semolina gnocchi infused with truffle oil topped with goat milk brie cheese & sauteed mushrooms
eggplant ravioli
eggplant stuffed with artichoke hearts, sun dried tomatoes, and parmesan with a tomato coulis
bruschetta
marinated roma tomatoes with toasted baguettes
cheese plate
our finest selection of cheese with seasonal fresh fruit
Mashed potato martini bar-pick your poison
All martinis start with homemade mashed potatoes. Add the toppings you love for $1.
Bacon & Red Wine
Mushroom & Garlic
Sour Cream & Chive
White Cheddar
Asiago
Bruschetta
Salad
arugala and prosciutto salad
thin sliced prosciutto, fresh mozzarella, and a lemon truffle vinaigrette
koch salad
mixed greens with english stilton, pecans, grapes, shaved chorizo and honey dijon vinaigrette
