Big River Grille & Brewing Works, a brand under the Gordon Biersch Brewery Restaurant Group, Inc. umbrella, has rolled out a new menu with a commitment to fresh, made from scratch items. Big River offers a variety of new entrées including blackened shrimp tacos, Tuscan chicken pasta, mahi picatta and for dessert, a warm apple bread pudding.
Renowned for fresh beer paired with bold flavors, Big River adds to their extensive menu a variety of new made from scratch items. Corporate Executive Chef Bill Heckler said, "These new products exemplify our commitment to using the freshest ingredients in a made from scratch menu. This is part of our ongoing commitment to provide top quality products with interesting taste profiles. A perfect example of this commitment is our new Tuscan Chicken Pasta entrée. The sauce for this dish combines fresh basil with garlic and tomatoes that have been marinated in balsamic vinegar, which gives this dish a fresh, light flavor, reminiscent of Tuscany in the summer. To round out the dish, a bit of Parmesan and Romano cheeses are sprinkled over the top, to add depth and a hint of saltiness – it is a fantastic dish.”
Chef Heckler has included new flavors for this new menu which include:
Blackened shrimp tacos- pepperjack cheese, lettuce, pico de gallo and avocado remoulade in a crispy blue corn tortilla, wrapped with a soft flour tortilla and served with black beans and Spanish rice.
Tuscan chicken pasta- grilled, sliced chicken sautéed with tomatoes, basil, balsamic vinegar and olive oil, tossed with linguine and freshly shaved Asiago cheese.
Mahi picatta – mahi mahi lightly dusted with flour, sautéed in a white wine, lemon, caper and butter sauce and served with rice pilaf and vegetables.
Warm apple bread pudding- with walnuts, vanilla ice cream, and whiskey sauce.