Thursday, December 22, 2016

Brio Tuscan Grille: Northern Italian Fare in Sarasota





Warm and relaxed serving Northern Italian-inspired dishes, Brio Tuscan Grille at University Town Centre features simply prepared fare using the freshest ingredients. Fusing a creative, culinary-forward attitude with the best of the traditional Tuscan table, Brio offers a menu featuring small plates, entrées and great selection of dishes great for sharing. “By incorporating a creative, modern twist into many of our dishes, continuing to serve our classic favourites, and adding more opportunities for sharing, we are pleased to evolve the guest experience, while staying true to the essence of Tuscan dining,” said Brio Culinary Director & Chef Alison Peters. “The new menu continues to embody our philosophy: ‘to eat well, is to live well.’”



Housemade sourdough and flatbreads

Cold unsweetened Iced Tea

Caprese Salad with Vine-ripened tomatoes, fresh Mozzarella, basil, field greens, balsamic glaze and lemon vinaigrette 

Wedge Salad with blue cheese dressing, bacon and tomato

Beef Carpaccio with field greens, capers, mustard aioli, and shaved Parmesan

Campanelle Carbonara with grilled chicken, bacon, Parmesan, spinach in a creamy Alfredo sauce











Crab & Shrimp Cakes
Makes 12
Recipe courtesy of Brio Tuscan Grille

3 tbsp vegetable oil
half of one red bell pepper, diced
1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces
1 cup mayonnaise
half of one small egg, beaten
1/4 tsp Old Bay seasoning
1 tbsp spicy brown mustard
pinch of salt and pepper
3 tbsp parsley, chopped
1 tsp chives, chopped
1/2 cup Panko bread crumbs
1 lb lump crab meat


Heat 1 tablespoon of oil in a saute pan. Add peppers and shrimp and cook for two minutes. Remove from heat and place in a bowl to cool. When cool, add remaining ingredients and stir gently. Form into 12 cakes, approximately 3 1/4 ounce each. In a nonstick pan, heat 2 tablespoons of oil. Add cakes and saute on both sides until golden brown. Serve the crab and shrimp cakes with an arugula salad tossed in herb vinaigrette.