Bricks Presents
an ever-evolving menu of contemporary American cuisine,
thoughtfully crafted to embrace the essence of tradition. Begin your culinary journey with tantalizing starters like the delicious Dungeness Crab Cakes or the vibrant Serrano Farro Salad.
For the main course, revel in the exquisite flavors of dishes such as the succulent New Zealand Rack of Lamb or the enticing Wild Game specials. Delight in the delectable Mushroom Ravioli adorned with a sherry Parmesan cream sauce, savor the harmony of the Diver Scallops Risotto and Prawns with a wild mushroom crust, or relish the luxurious perfection of a flawlessly grilled Wagyu New York Steak.
Starters
Jumbo Lump Crab Cakes
Creole aïoli
22
Coconut Prawns
orange marmalade dipping sauce
18
Baked Mushroom Caps
stuffed with garlic butter, escargot, and blue cheese
15
Grilled Scallops and Calamari Steak
served over a bed of sautéed bell peppers and zucchini in olive oil & garlic
18
Crispy Bruschetta with fresh Mozzarella, Tomatoes & Basil
drizzled with fresh basil oil
12
BBQ Peppered Prawns
sautéed with mushrooms, garlic, and scallions
18
Soups & Salads
Creamy Five Onion Soup
10
Bricks House Salad
mixed greens, artichoke hearts, chickpeas, cucumbers and tomato, tossed in our house vinaigrette
10
Romaine “Wedge” Salad
crisp romaine hearts, bacon, Point Reyes Blue Cheese
12
Spinach Salad
orange-sherry vinaigrette, port-soaked dried cherries, Spanish Marcona almonds, with warm toasted almond-crusted goat cheese
10
Lump Crab Salad
hearts of palm, avocado, artichoke, honey lemon-lime vinaigrette
22
Caesar Salad
hearts of romaine tossed in our classic Caesar dressing (w/ white anchovies +2)
12
Caprese Salad
fresh mozzarella, heirloom tomatoes, avocado, basil with olive oil, and white balsamic drizzle
10
Entrées
Hawaiian Ahi Tuna
seared rare finished with Wasabi Cream Sauce and Lobster Risotto
55
Abalone
two fillets pan roasted lemon caper white wine butter sauce with brown rice and seasonal vegetables
MP
Wild King Salmon
pan-seared with an Oregon Pinot Noir reduction and fresh thyme; served with garlic whipped potatoes and fresh vegetables
40
Alaskan Halibut
yellow curry, coconut broth and fresh spinach served over vermicelli rice noodles
38
Sea Bass
baked with crushed macadamia nuts; brown rice, and seasonal vegetables
44
Prawns Scampi
sautéed in olive oil, garlic, lemon, and white wine; served over linguine
35
Seafood Thermidor
lobster, shrimp, and diver scallops in a Mornay sauce; served over brown rice
50
Diver Scallops Risotto
wild mushroom crusted scallops; served over mascarpone cheese risotto
44
Free Range Lemon Chicken
extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes, in a white wine lemon butter sauce with pasta
28
Mushroom Ravioli
sherry Parmesan cream sauce
26
Veal Piccata
Provimi veal scallop sautéed in butter with capers; served over pasta
35
Filet Mignon
accompanied with a cabernet sauvignon sauce and garlic whipped potatoes
45
Rib Eye Steak
Prime Grade beef; served with house fries and seasonal vegetables
54
New Zealand Rack of Lamb
roasted with garlic, rosemary, and a fresh mint sauce; served with garlic whipped potatoes
44
Kurobuta Pork Chop
bone-in heritage pork from Snake River Farms, hoisin glaze, garlic whipped potatoes and seasonal vegetables
40
Elk Chops
bone-in with a mushroom Cabernet demi glaze with whipped potatoes and seasonal vegetables
55
Desserts
Bread Pudding
baked with fresh pears, dried apricots, raisins and walnuts; topped with warm caramel
12
Baked Alaska
coffee Amaretto ice cream set on an almond macaroon crust; topped with toasted meringue
12
Crème Brûlée
12
Belgian Chocolate Mousse Cake
12
Chocolate Cabernet Glazed Brownie
chocolate peanut butter ice cream
12
Bricks Cheesecake
raspberry puree drizzle
10
Key Lime Pie
10
Fresh Pineapple Banana Sorbet
macadamia nut coconut macaroons
10
Port
