Brio Ristorante New Year Menu Antipasti   Choice of   Baby Green Salad Goat cheese, walnuts, shaved Parmesan, honey blossom vinaigrette Baby Beets Watercress, dry ricotta cheese, caramelized pecan, blackberry, balsamic dressing Warm Goat Cheese Panna Cotta Corn cake, black truffle zabaione, pistachio pesto Funghi e Polenta Pan roasted Chantarelle mushrooms, grilled polenta, rosemary, olive oil Black Peppered Beef Carpaccio Arugula, shaved Parmigiano, capers, mustard dill dressing Blue Point Oysters Champagne mignonette    Half Dozen Steam Mediterranean Mussels White wine, garlic, shallots, Sicilian olive oil Pasta   Choice of Gnocchi Golden cluster tomato sauce, pan-fried zucchini, mozzarella cheese, basil Ravioli Filled with butternut squash, smoked buffalo mozzarella, purple potato, brown butter sage Tagliolini Black ink thin fettuccine, manila clams, braised calamari puree, roasted garlic Risotto al Tartufo Risotto cooked with fresh Chantarelle mushrooms,  Black Truffle puree, mild Fontina cheese   Secondi  Choice of Sand Dabs Scallops shrimp caper black truffle, saffron risotto croquette, braised greens puree Chilean Sea Bass Pan roasted, served with Lobster ravioli, Giardiniera vegetables, butter sage Pollo Baked chicken breast, stuffed with chicken sausage, ricotta cheese, prosciutto, pistachio Scaloppine Veal tenderloin scaloppini, Chiodini mushrooms, prosciutto, crispy potato, spinach Costicine Beef short ribs slowly braised, grilled polenta, red wine veal reduction and herbs Cinghiale Oven roasted wild boar, brown butter sage gnocchi, red wine onions, fresh thyme Dolci  Brio assorted dessert Sampler      Four-course dinner, $55 per person, tax and gratuity not included Reservation's after 8.00pm, $10 charge will added for the live band entertainment

Dinner Menu Soup of the Day - Bowl 6 Cup 4 Baby Green Salad - 6 Goat Cheese, Walnuts, Shaved Parmesan, Honey Blossom Vinaigrette Baby Beets - 8 Watercress, Dry Ricotta cheese, Caramelized Pecan, Blackberry, Balsamic Dressing Romaine Caesar - 7 Hearts of Romaine, Shaved Parmigiano Reggiano, Caesar dressing Caprese - 9 Cluster tomatoes, fresh mozzarella cheese, Tuscan melon, extra virgin olive oil, basil Warm Goat Cheese Panna Cotta - 10 Corn Cake, black truffle zabaione, pistachio pesto Funghi e Polenta - 10 pan roasted Chanterelle mushrooms, grilled polenta, rosemary, olive oil   Black Peppered Beef Carpaccio – 11 Arugula, shaved Parmigiano, capers, mustard dill dressing   Bresaola – 10 Thinly sliced air cured beef tenderloin, extra virgin olive oil, shaved Parmigiano   Blue Point Oysters champagne mignonette – Half Dozen 15   Fritto Misto – 11 Quick fried calamari, sand dab, rock shrimp, flour, fennel, spicy marinara   Steam Mediterranean Mussels – Half Order 10 – Full Order 16 White wine, garlic, shallots, Sicilian olive oil   ‘To Share’ Our Signature Antipasto - 18 Prosciutto, salamino, balsamic onions, grilled eggplants, zucchini scapece, Bruschetta, Caprese, pecorino cheese, roasted bell peppers, marinated olives & peperoncini Primi   Gnocchi – 15 Golden cluster tomato sauce, pan – fried zucchini, mozzarella cheese, basil   Ravioli – 16 Filled with butternut squash, smoked buffalo mozzarella, purple potato, brown butter sage   Capellini – 12 Angel hair pasta, heirloom tomato, basil, garlic, extra virgin olive oil Pappardelle Bolognese – 13 Beef meat sauce, Parmigiano cheese & Porcini mushrooms PESCI   Branzino 3 ways – 26 Mediterranean Sea Bass, baked all ‘aqua pazza’, or ‘al sale’ baked in Sea salt crust or grilled with rosemary & garlic   Sand Dabs – 21 Scallops shrimp caper black truffle, saffron risotto croquette, braised greens puree   Ahi Tuna – 23 Seared with black sesame seeds & paprika, served with balsamic onions, grilled Portobello, golden raisins pine nuts soffritto   Chilean Sea Bass – 26 Pan roasted, served with Lobster ravioli, Giardiniera vegetables, and butter sage CARNI   Scaloppini – 22 Veal tenderloin scaloppini, Chiodini mushrooms, prosciutto, crispy potato, spinach   Costicine – 26 Beef short ribs slowly braised, grilled polenta, red wine veal reduction & herbs   Osso Buco – 27 Braised petite veal shank osso buco, soft polenta, primavera vegetables   Agnello – 24 Grilled Australian lamb chop, tomato pachino pesto, bakes potato wedge, broccoletti   Costoletta di Maiale – 24 Marinated grilled pork chop, crispy smoked prosciutto, baked apple mashed potato, Porto reduction, baked onions casserole   POLLAME E SELVAGGINA   Pollo - 20 Baked chicken breast, stuffed with chicken sausage, ricotta cheese, prosciutto, pistachio   Anatra – 24 Pan roasted duck breast, caramelized figs, dry Bing cherry, purple potato, red wine sauce   Coniglio – 22 Boneless organic rabbit, braised with olives & tomato, mushroom soup, spinach   Cinghiale – 24 Oven roasted wild boar, brown butter sage gnocchi, red wine onions, fresh thyme