Brio Tuscan Grille

RECEPTION :
Calamari;
Roasted garlic, spinach and artichoke dip
with parmesan flatbread;
Chef's selection of bruschetta

FIRST COURSE :
Caesar salad with housemade
focaccia croutons
OR
Chopped salad with tomato, olives, cucumber,
feta cheese and red wine vinaigrette
OR
Bistecca salad: lettuce wedge with
gorgonzola cheese, bacon, tomato
and creamy parmesan dressing
OR
Soup of the day

SECOND COURSE :
Shrimp and lobster garganelli:
handmade pasta tossed with shrimp, lobster
and wild mushrooms with a spicy lobster sauce
OR
Tournedos di Manzo:
Two Angus filets served with Romano-crusted
tomatoes and hollandaise sauce
OR
Tuscan-grilled double pork chops with
mashed potatoes and roasted vegetables
OR
Pollo Nicola:
balsamic-marinated grilled chicken
with citrus pesto, crispy potatoes
and roasted vegetables

THIRD COURSE :
Milk chocolate caramel cake layered
with chocolate ganache and caramel
with a rich chocolate frosting and
vanilla-infused whipped cream
OR
Gelato (Italian ice cream)
mocha crunch or vanilla
OR
Sorbetto (Italian sherbet)

fresh raspberry
OR
lemon-orange