STARTERS

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Dungeness Crab Cakes
Creole aïoli
Coconut Prawns
orange marmalade dipping sauce
Baked Mushroom Caps
stuffed with garlic butter, Escargot and Blue Cheese
Grilled Scallops and Calamari Steak
served over a bed of sautéed bell peppers and zucchini
in olive oil & garlic
Crispy Bruschetta with fresh Mozzarella, Tomatoes & Basil
drizzled with basil oil
BBQ Peppered Prawns
shrimp sautéed with mushrooms, garlic and scallions

Soups & Salads
Creamy Five Onion Soup
Bricks House Salad
mixed greens, artichoke hearts, chickpeas, cucumbers and tomato, tossed in our house vinaigrette
Caprese Salad
Heirloom tomatoes, fresh mozzarella, avocado, white balsamic vinegar, olive oil and a fresh basil chiffonade
Romaine “Wedge” Salad
crisp romaine hearts, bacon, Point Reyes Blue Cheese
Spinach Salad
orange - sherry vinaigrette, port-soaked dried cherries,
Spanish Marcona almonds, with warm toasted almond-crusted goat cheese
Lump Crab Salad
hearts of palm, avocado, artichoke,
Caesar Salad
Lhearts of romaine with classic Caesar dressing
optional, with white anchovies

ENTREES

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Wild King Salmon
pan-seared with an Oregon Pinot Noir reduction and fresh thyme;
served with garlic whipped potatoes and fresh vegetables
Alaskan Halibut
yellow curry, coconut broth and fresh spinach
served over vermicelli rice noodles
Sea Bass
baked with crushed macadamia nuts; brown rice and seasonal vegetables
Prawns Scampi
sautéed in olive oil, garlic, lemon and white wine; served over linguine
Seafood Thermidor
lobster, shrimp and diver scallops in a Mornay sauce
Diver Scallops Risotto
wild mushroom crusted scallops; served over mascarpone cheese risotto
Free Range Lemon Chicken
sautéed with extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes,
white wine lemon butter sauce with Garganelli pasta
Mushroom Ravioli
sherry Parmesan cream sauce
Veal Piccata
Provimi veal scallop sautéed in butter with capers; served over pasta
Rib Eye Steak
Prime Grade beef; served with house fries and seasonal vegetables
New Zealand Rack of Lamb
roasted with garlic, rosemary and a fresh mint sauce;
garlic whipped potatoes
Kurobuta Pork Chop
bone-in heritage pork from Snake River Farms;
hoisin glaze, garlic whipped potatoes and seasonal vegetables


HANDMADE DESSERTS

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Baked Alaska
coffee Amaretto ice cream on an almond
macaroon cookie crust; topped with toasted meringue
Crème Brûlée
creamy custard with a caramelized brown sugar crust
Belgian Chocolate Mousse Cake
Chocolate Cabernet Glazed Brownie
with Chocolate Peanut Butter Ice Cream
Bricks Cheesecake
raspberry sauce
Key Lime Pie
Fresh Pineapple Banana Sorbet
with Coconut Macaroons

Port & Dessert
Niepoort Porto
Taylor Fladgate 20 yr Tawny
Dow’s 10 yr Tawny
Fonseca Bin 27
Hartley & Gibson's Arnontillado Sherry


For Dinner Reservations or a Special Occasion

Call us with any requests

Phone Number

Tuesday through Saturday  -  5 pm to 9 pm