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BRIO Ends Summer with Refreshing Watermelon-Inspired Sips; Welcomes Fall with Seasonal Dishes and Two-Course Early Dinner Combo

August 9, 2017 by  

BRIO Ends Summer with Refreshing Watermelon-Inspired Sips; Welcomes Fall with Seasonal Dishes and Two-Course Early Dinner Combo
The transition from summer to fall will be a delicious one at BRIO Tuscan Grille (BRIO) at Tivoli Village and Town Square. Not only is BRIO offering watermelon-inspired seasonal sips now through Sunday, Aug. 27 (at the special price of $5 during Happy Hour), but starting on Tuesday, Aug. 8, the restaurant will present special fall seasonal dishes, as well as two-course early dinner combo packages (Pictured: Chicken & Mozzarella Stuffed Ravioli)

Watermelon-Inspired Seasonal Sips ­ available now through Aug. 27

During Happy Hour, the following drinks are available for the special price of $5:

  • Tuesdays: Melon-Rita: Fresh watermelon, Jose Cuervo, fresh lime juice, salted rim ($8.50 at times other than Happy Hour)
  • Wednesdays: Melon-Kick Martini: Fresh watermelon, Bacardi Limon, apple juice, lime, jalapeño ($8.50 at times other than Happy Hour)
  • Thursdays: Melon-Berry Mojito: Fresh watermelon, strawberries, mint, Cruzan Strawberry Rum, fresh lime juice ($7.75 at times other than Happy Hour)

Fall Seasonal Favorites ­ available Aug. 8 – Oct. 1

Entrées

  • Chicken & Mozzarella Stuffed Ravioli: Pancetta, sweet potatoes, asparagus, light champagne cream, Gorgonzola, pine nuts, balsamic glaze ($15.95)
  • Grilled Balsamic Glazed Pork Chop: Sweet potatoes, mushrooms, pancetta, Brussels sprouts, caramelized onion, maple balsamic vinaigrette ($21.95)
Grilled Balsamic Glazed Pork Chop: Sweet potatoes, mushrooms, pancetta, Brussels sprouts, caramelized onion, maple balsamic vinaigrette

Grilled Balsamic Glazed Pork Chop: Sweet potatoes, mushrooms, pancetta, Brussels sprouts, caramelized onion, maple balsamic vinaigrette

  • Steak Saltimbocca: Stuffed with prosciutto and provolone, crispy fingerlings, chile flake, fried sage, broccolini, Marsala sauce ($27.95)
Steak Saltimbocca: Stuffed with prosciutto and provolone, crispy fingerlings, chile flake, fried sage, broccolini, Marsala sauce

Steak Saltimbocca: Stuffed with prosciutto and provolone, crispy fingerlings, chile flake, fried sage, broccolini, Marsala sauce

Dessert

  • Snickerdoodle Peach Cobbler: Served warm with vanilla bean gelato, powdered sugar ($7.25)
Snickerdoodle Peach Cobbler: Served warm with vanilla bean gelato, powdered sugar

Snickerdoodle Peach Cobbler: Served warm with vanilla bean gelato, powdered sugar

 

Wines

  • Hess Shirtail Ranches Chardonnay, Unoaked Monterey, California ($9.50 per glass; $38 per bottle)
  • Kaiken Malbec Mendoza, Argentina ($10 per glass; $40 per bottle)

Two-Course Early Dinner Combo ­ available Aug. 8 – Oct. 20, Monday-Friday 3-5:30 p.m., Dine-In Only

Guests can pair an entrée with their choice of soup, side salad or dolchino.

$12.95 Combo Entrée Options:

  • Margherita Flatbread
  • Mezza Lasagna Bolognese
  • Pasta Pesto

$14.95 Combo Entrée Options:

  • Shrimp Mediterranean
  • Chicken Milanese
  • Pasta BRIO

Salad Options: BRIO Chopped, Caesar or Wedge

Soup Options: Soup of the Day, Lobster Bisque

Dessert Options: Caramel Mascarpone, Crème Brulee, Seasonal Dolchino

“Going from summer into fall, we are happy to offer incredible drinks, seasonal favorites, and the two-course early dinner combo,” said BRIO Culinary Directoor & Chef Alison Peters. “Just as the seasons change, we enjoy changing up our special offerings to cater to our guests’ tastes.”

BRIO locations in Las Vegas are at Tivoli Village and Town Square. Hours of operation are 11 a.m. – 10 p.m. at Tivoli Village and 11 a.m. – 11 p.m. at Town Square. Reservations are highly suggested and can be made online by visiting BrioItalian.com. Reservations can also be made at Tivoli Village by calling 702-433-1233 or at the Town Square location by calling 702-914-9145. For the latest news on Brio Tuscan Grille follow us on Facebook and Twitter.

© 2017, VegasNews.com. All rights reserved.


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