Brio Variety of Flavors Lets You Indulge in New Chef-Inspired Dishes
Brio Tuscan Grille has a new Brio Variety of Flavors menu selection that brings delicious chef-inspired dishes to the table. They say variety is the spice of life, and BRIO Tuscan Grille at La Cantera in San Antonio is embracing this philosophy with an array of new dishes on the “A Variety of Flavors” lunch and dinner menus. Available through April 15, the menu presents two exciting new appetizers, three entrées (including two mouthwatering seafood dishes), a divine dessert, and delightful wine options. And the best part is all these dishes are very reasonably priced!
I had the opportunity to try the new menu which has some interesting twists and savory flavors for this Italian eatery.
The new appetizers on the menu are:
Calamari Fritto Misto: Peperoncini, aioli, Pomodoro; $10.75 at lunch, $11.75 at dinner
Spicy Shrimp & Eggplant: Pan seared shrimp, Romano crusted eggplant, black pepper cream; $11.50 at lunch, $12.50 at dinner.
I tried the Spicy Shrimp & Eggplant for my appetizer. This dish had a Cajun feel to it. There was just enough spice to heat up your mouth but not cause a sweat on the brow. The sauce was thick and creamy over medium-thick slices of eggplant and topped with jumbo shrimp, chopped fresh tomatoes and dusted with chopped parsley. A great dish to start the meal with.
Entrées on the new Brio Variety of Flavors menu are:
Peroni Beer-Battered Fish & Chips: North Atlantic cod, fries, Brussels sprout slaw; $17.95
This English dish, served on the typical iconic newspaper, took me by complete surprise. Not at all something I expected at this Italian restaurant. That being said, they did an excellent job of preparing the fish. The cod was nice size portions and fried to perfection in a light, crisp batter. This fish held up well when I cut into it, but was still moist and tender. Served with Brio’s burger sauce (I know, I said burger sauce) for dipping the fish into, made it even more awesome. The dish also came with a side of French fries and a helping of Brussels sprout slaw to bring the vinegar tang to the meal.
Lobster & Black Pepper Shrimp Ravioli: Spicy black pepper cream, spinach, grape tomatoes; $19.95
The Ravioli were all big size and filled heartily with the seafood. Topped with an ample amount of rich, spicy cream sauce that, like the Spicy Shrimp & Eggplant appetizer, made your lips burn ever so slightly. The pasta was topped with fresh wilted spinach, sliced grape tomatoes and a generous dose of plump shrimp. This dish is savory and delicious.
Braised Beef Pappardelle: Rosemary pappardelle, crimini mushrooms, roasted carrots, red onions, tomato porcini sauce; $21.95
My favorite entree of the evening was the Braised Beef Pappardelle. This fragrant dish of tender braised beef was combined with a medley of wonderful mushrooms, roasted carrots and red onions all picking up the flavors of the tomato procini sauce. Ladled on top of broad al dente rosemary pappardelle noodles, this dish was absolutely divine. A must for anyone who loves pappardelle noodles and rustic dishes. Use some of Brio’s fresh bread for sopping up the sauce.
Butterscotch Budino: Italian for “pudding,” Marcona almonds, caramel, vanilla whipped cream; $3.95
This thick velvety pudding with a thick layer of caramel sauce in between the pudding layers is a perfect ending. Top it with fresh whipped cream and slivered toasted Marcona almonds, it is a wonderful finale.
Serving as perfect complements to these new Brio Variety of Flavors menu special dishes are BRIO’s exquisite wine selections. Suggested wines are the light, fruity and elegant Sketchbook Pinot Noir (Mendocino, California); and the lush and silky Benziger Family Winery Chardonnay (Sonoma, California).
Brio also offers a special children’s menu.
**Full Disclosure: I received dinner in exchange for my review. All opinions are 100% mine.
Location: 15900 La Cantera Parkway, Bldg #11, Suite 11200, San Antonio, TX 78256
Phone: (210) 877-9300
Friday and Saturday 11 a.m.–10 p.m.
Sunday–Thursday 11 a.m.–10 p.m.
Brunch: Saturday and Sunday until 3:30 p.m.