Brio uses the word "adventurous" to describe its small tapas-style dishes. They certainly can't be accused of being boring. One dish that shouldn't be missed is the elk tenderloin, served with cracked-pepper polenta and dried blueberry-sherry butter. Other creative offerings include asparagus tempura, Kurabuta pork belly, blackened sea scallops, mushroom bread pudding and squab. The restaurant offers a luxurious setting to try out this unusual cuisine. Stone fireplaces keep Brio warm in the winter, while a waterfall on the patio is lovely in the summer.