Does handmade pasta in a tomato saffron broth with lobster make your mouth water? Then you have to head to Ristorante Brissago at Grand Geneva. Our new menu and your Italian dining experience is waiting for you.
Our new menu layout is designed to take you through the courses of an Italian dining experience. First, start with a couple small plates to share with the table including traditional calamari, arancini, bruschetta. Then enjoy a soup or salad, before adventurously trying rabbit, octopus or truffle in a petite pasta course. Finish by indulging in your main entrée: your choice of Italian fish, seafood, lamb, chicken or beef.
Executive Chef Nelly Buleje’s favorite castelvetrano olives are featured in Ristorante Brissago’s branzino entrée. Chef Nelly recently featured this dish on WGN’s Lunchbreak. He has also incorporated acquerello rice in our risottos, adding an aged complexity that compliments the main ingredients. You’ll also see sorrel in several spots on the menu. The spring herb is often confused with a morel mushroom, but its green leaves pack a tangy flavor, perfect to accent chicken and scallops.
Take a peek at some of our favorite dishes: