BRAVO Cucina Italiana Unveils New Menu, Happy Hour for Fall | Food Newsfeed
BRAVO Cucina Italiana
BRAVO Cucina Italiana recently introduced its new Happy Hour menu.

BRAVO Cucina Italiana Unveils New Menu, Happy Hour for Fall

September 08, 2017 Industry News

As summer slowly fades into autumn, BRAVO Cucina Italiana locations are marking the occasion with a delicious new menu. The restaurant recently introduced its new Happy Hour menu, featuring a selection of brand-new, chef-inspired Bar Bites and hand-crafted beverages; and on Tuesday, Sept. 19, BRAVO will unveil new, seasonal chef-inspired dishes on its fall menu. 

NEW HAPPY HOUR MENU

The new Happy Hour menu, available daily from 3:30–6:30 p.m., offers tasty new additions including:

  • Bar Bites
  • Stuffed Banana Peppers with sausage, ricotta, and tomato sauce
  • Pepperoni Cheese Dip with pepperoni, sausage, ricotta, tomato sauce, and parmesan flatbread crackers
  • Roasted Tomato + Ricotta Flatbread with mozzarella, provolone, and basil
  • Fingerling Potato Skins with lime crema, Applewood bacon, and green onion   
  • $5 Cocktail Additions
  • Midnight Mojito with lime rum, muddled mint leaves, strawberry and lime juice, fresh lime and blackberry
  • Tropical Cosmo with pineapple infused vodka, Malibu Coconut Rum, cranberry and lime juices, up
  • The Happy Hour menu also includes $5 cocktails, $5 wines, $5 craft beer, “Shake It Up Wednesdays” $5 Martinis, and “Uncork It Thursdays” $5 wines, where legally available.

NEW FALL MENU FEATURES

The new fall menu items include appetizers, pizza, lunch and dinner entrées, brunch, and dessert dishes:

  • Appetizers & Pizza
  • Pepperoni & Cheese Dip with ricotta, mozzarella, provolone, sausage, and parmesan flatbread crackers ($9.99)
  • Shrimp Bruschetta featuring Boursin, Roma tomatoes, and lobster cream ($13.99)
  • Stuffed Banana Peppers with sausage, ricotta, and tomato sauce ($7.99)
  • Prosciutto + Burrata Pizza featuring fennel seed, arugula, and Reggiano ($11.99)

Lunch Entrées

  • Crispy Fish Sandwich featuring cod, Brussels sprouts slaw, and Sriracha honey on a whole wheat roll, with Tuscan fries (lunch only) ($12.99)
  • Bacon Cheeseburger with Applewood bacon, provolone, lettuce, tomato, mayo on a whole wheat bun, with Tuscan fries (lunch only) ($11.99)
  • Balsamic Chicken (single) Lunch Combo with orzo, farro, zucchini, red peppers, Feta and asparagus and paired with choice of soup or salad  ($13.59)

Dinner Entrées

  • Balsamic Chicken featuring orzo, farro, zucchini, red peppers, Feta and asparagus ($17.99)
  • Harissa Grilled Shrimp with orzo, farro, zucchini, red peppers, arugula, Feta and red pepper aioli  ($19.49)
  • Cod Fresca featuring orzo, farro, haricot vert, grape tomatoes, lemon butter, and house-made cucumber relish (dinner only) ($18.49)

Brunch (served on weekends)

  • Yogurt Crepes with strawberries, blueberries, and house made granola ($10.49)
  • Sausage Crepes featuring caramelized onions, fontina cheese, roasted grape tomatoes, hot sauce aioli, and brunch potatoes ($10.99)
  • Prosciutto Fritatta with fontina cheese, asparagus, Reggiano, and field greens salad ($9.99)
  • French Toast “Sticks” featuring crème anglaise, candied pecans, caramel sauce, and mascarpone cream ($9.49)
  • Bacon & Egg Cheeseburger with Applewood bacon, provolone, lettuce, tomato, and mayo on a whole wheat bun, with Tuscan fries ($12.99)

Dessert

  • Caramel Mascarpone Cheesecake with crème anglaise, caramel sauce, and mascarpone cream ($6.99)
  • Cocktails Additions to Main Menu
  • Basil Fizz with Moscato, peach schnapps, lemon juice, simple syrup, basil sprig ($8.50)
  • Island Smash with pineapple infused vodka, mango, basil, lime juice, and simple syrup  ($7.25)

“With the transition to autumn, it is our pleasure to offer our new Happy Hour menu, as well as a selection of new, delicious items on our fall menu,” says BRAVO Culinary Director & Chef, Brian Harvey. “At BRAVO, we are proud to constantly offer new, chef-inspired dishes for our guests to enjoy.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.