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Cafe Brio
serves fine West Coast contemporary food with a Tuscan
hint, under the
watchful eye of Chef Sean Brennan, called "one of the
most innovative chefs working
on the West Coast today."
Only the freshest, local, certified
organic produce available, is used whenever possible.
Our menu changes with the seasons of
the year, with minor changes in between. In this
way, we are able to offer our guests a constant source of
the freshest quality foods
available, as well as a variety of seasonal choices.
The following is a sampling from our
menus representing many of the dishes served. Please keep
in mind that the menu changes daily and not all items will
be available every night. To see typical seasonal menus
click here. Seasonal
Sample Menus
SAMPLE
MENU
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Appetizers
Hearts
of Romaine Salad,
lemon pepper dressing, shave parmesan |
Tina's
Certified Organic Spring Greens
grilled garlic rubbed bread, spring herb vinaigrette |
Cold
Smoked Albacore Tuna
gaufrette potatoes, organic greens horseradish cream, chive
oil |
Salad
of Dungeness Crab
arugula & fingerling potatoes, parmesan cracker |
Smoked
Sablefish
tomato confit, mustard spinach greens,
crispy polent, creme fraiche |
Seared
Jumbo Scallops
haystack potatoes, arugula rustica,
Golden beet puree |
House
Made Pork, Fennel & Red Wine Sausage
lentils du puy, rainbow chard,
Bordelaise sauce |
Confit
of Duck Leg
shiitake muchroom & fava bean ragout |
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Scallop
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Pasta
Spaghettini
tomato, anchovy, garlic, olives & capers |
Fusilli
Corti Bucati
roast muchrooms, arugula & goat cheese |
Casareccia
prosciutto, Cobble Hill asparagus, pecorino cheese |
Tagliatelle
braised chicken leg, tomato confit,
green olives, pancetta & mustard greens |
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Vegetarian
Green Pea &
Potato Gnocchi
garlic braised rapini, white
truffle & summer herb broth
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Fish
Pan
Seared Halibut
watercress, dungeness crab & fingerling potato
salad, tobiko creme fraiche,
basil oil |
Grilled
Albacore Tuna
warm shiitake & arugula salad, potato chive cake, lemon
herb vinaigrette |
Grilled
Wild Sockeye Salmon
tuffled creamed leeks, mashed Yukon Gold potaoes, prawn oil |
Roast
Ling Cod
spot prawn mashed potatoes, watercress, lemon aioli, grained
mustard vinaigrette |
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Tuna
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Meat &
Poultry
Cobble
Hill Free Range Chicken Breast
brasing greens, roast shallots, tomato confit, crispy
polenta, lemon thyme jus |
Grilled
Brio Steak
green garlic, red onion & potato hash, braised kale
tips, grain mustard aioli |
Grilled
Cured Pork Chop
asparagus, braised endive & shiitake muchrooms, sweet
onion & potato cake, grain mustard aioli |
AAA
Beef Tenderloin
yellow bean & green garlic braise, mashed Yukon Gold
potatoes, carrot & red wine sauce |
Braised
Beef Shortribs
Swiss chard & green garlic braise, mashed Yukon Gold
potatoes, carrot & red wine sauce |
Parry
Bay Farm Lamb Rack and Chop
baby carrot & arugula salad, lentils du puy, olive &
red wine vinaigrette |
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Desserts
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Hazelnut Souffle Cake, Burnt Orange Red Wine Ice
Cream |
Lemon
Coeur a la Creme,
Lemon Sauce and Lemon Balm Wafer |
Summer
Fruit & Buttermilk Custard Tart,
Vanilla Bean Creeme Fraiche |
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...now, please click on
any of the links within the menu above or the source of the menu to go to
its home pages...
...all menus collected and
displayed serve the main purpose of being the best menu study guide available.
This site provides a vast variety of restaurant menus, styles and dishes...
...to get up to date
information, such as hours of operation, prices, latest menu changes, from any
restaurant listed here, please visit their home pages.
09/05/2001 08:30:15 PM
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Thank You and have a most beautiful day now...
...
as you pick at random one...
...
out of the selection of...
...world-wide- taste-bud-kitzlers, aka restaurant menu...
...collected for you by
helmut s. |
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2000-2001
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