Monday, September 12, 2011

Buca di Beppo Launches Mid-Day Lunch

Buca di Beppo Italian Restaurants is pleased to introduce its new Mid-Day Lunch. Available at participating locations, Buca di Beppo now offers more than twenty different combinations of soup, salads, sandwiches and lunch entrees, Monday through Friday from 11 a.m. to 3 p.m. with prices starting from $6.99.

Each Mid-Day Lunch combination promises great value consisting of two courses including salad. Entrees are divided into tiers ranging from “Classics” such as Spaghetti with Marinara, everyone’s “Favorites” the Baked Ziti to “Signatures” like the Chicken Limone with a side of pasta.

For a new twist on an old favorite Buca is introducing Italian Melts as part of its Mid-Day Lunch program. The Chicken Florentine Melt features tender slices of chicken in a flavorful mixture of Parmesan, Mozzarella and Provolone cheeses with spinach, tomatoes and lots of garlic, melted on top of signature toasted garlic bread. For a lighter option the Mozzarella Caprese Italian Melt starts with the signature toasted garlic bread piled high with vine-ripened tomatoes and fresh mozzarella, then drizzled with basil olive oil and topped with fresh basil.

About Buca di Beppo
Owned and operated by Planet Hollywood International, Inc., with locations from Boston to Honolulu, Buca di Beppo restaurants embody the Italian traditions of food, friendship and hospitality. Dishes enjoyed for generations in villages throughout Italy inspire the menu, which features both Northern and Southern Italian favorites. While the food has pleased millions of palates from coast-to-coast, Buca di Beppo is equally famous for its quirky d├ęcor and upbeat atmosphere. Most Buca di Beppo locations are open daily for lunch and dinner. Delivery is also available at many locations nationwide. Visit www.bucadibeppo.com for locations, hours of operation, menus, reservations or to place an online order for Buca To Go. Follow Buca di Beppo on Facebook at facebook.com/BucadiBeppo or Twitter @BucadiBeppo.

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