Menu

Dinner Starters

  • Dungeness Crab Cakes

    Creole aioli style.

  • Provolone Sauté

    Lemon butter sauce, fresh basil, sun-dried tomato and pine nuts.

  • Coconut Prawns

    Orange marmalade dipping sauce.

  • Air Dried Beef Carpaccio

    Thin slices of beef prosciutto, extra virgin olive oil, Manchego cheese; mixed greens, Cabernet vinaigrette.

  • Baked Mushroom Caps

    Stuffed with Escargot and blue cheese.

  • Grilled Scallops and Calamari Steak

    Served over a bed of sautéed bell peppers and zucchini in olive oil and garlic.

  • Crispy Bruschetta

    With fresh mozzarella, tomatoes and basil. Drizzled with basil oil.

  • BBQ Peppered Prawns

    Shrimp sautéed with mushrooms, garlic and scallions.

  • Seared Ahi Tuna

    Sashimi grade tuna seared rare; chilled and sliced; garnished with pickled ginger, wasabi, soy sauce and baked won ton chips.

Soups & Salads

  • Creamy Five Onion Soup

    Prepared with seasonal onions.

  • Manhattan-Style Lobster Chowder

    With creamy sauce and chopped potatoes.

  • Bricks House Salad

    Mixed greens, artichoke hearts, chickpeas, English cucumbers and tomato, tossed in our house vinaigrette.

  • Romaine “Wedge” Salad

    Crisp romaine hearts, bacon, Point Reyes Blue Cheese

  • Spinach Salad

    Walnut vinaigrette, Fuji apple and warm hazelnut crusted goat cheese.

  • Serrano Farro Salad

    Dry cured Spanish ham, Manchego cheese and wheat berries tossed in a sherry vinaigrette with mixed greens.

ENTREES

  • Alaskan Halibut

    Served over white beans and fresh spinach sautéed with pancetta.

  • Sea Bass

    Baked with crushed macadamia nuts, brown rice and seasonal vegetables.

  • King Crab Legs

    Select wild-caught center section legs, steamed and shelled. Served with fresh seasonal vegetables and pasta.

  • Shrimp Scampi

    Sautéed in olive oil, garlic, lemon and white wine; served over linguine.

  • Fettuccine Pescatore

    Maine Lobster, shrimp and scallops, tossed with fettuccine in a light Parmesan cream sauce.

  • Diver Scallops Risotto

    Wild mushroom crusted scallops; served over mascarpone cheese risotto.

  • Free Range Chicken “Pesto”

    Breast of chicken sautéed with extra virgin olive oil, fresh basil, garlic, sun-dried tomato, pine nuts, Parmesan cream sauce, over linguine.

  • Mushroom Ravioli

    Served in a sherry Parmesan cream sauce.

  • Pork Tenderloin

    Grilled with caramelized apples and roasted shallots; accompanied with garlic whipped potatoes.

  • Veal

    Sautéed Provimi veal medallions topped with Maine lobster, avocado and Béarnaise sauce; served over pasta.

  • Filet Mignon

    A sizable cut of grilled beef tenderloin, accompanied with a Cabernet Sauvignon sauce and garlic whipped potatoes.

  • Rib Eye Steak

    A prime Angus beef steak served with fries.

  • New York Pepper Steak

    All natural, grass fed and grass finished beef served with peppercorn sauce and roasted potatoes.

  • New Zealand Rack of Lamb

    Roasted with garlic, rosemary and a fresh mint sauce. With garlic whipped potatoes.

(In addition to this menu, Bricks offers daily featured dishes such as elk, buffalo, venison, Australian lobster, and daily fresh fish.)

Desserts

  • Fresh Strawberries

    Fresh strawberries, Chantilly cream and Grand Marnier.

  • Key Lime Pie
  • Baked Alaska

    Coffee Amaretto ice cream on an almond amaretti cookie crust.

  • Gelato

    House made gelato blended with seasonal fresh fruits.

  • Fresh Pineapple Banana Sorbet
  • Bricks Cheesecake
  • Crème Brûlée

    Creamy custard with a caramelized brown sugar crust.

  • Belgian Chocolate Mousse Cake
  • Tiramisu

    Espresso & Kahlua soaked lady fingers layered with mascarpone cheese, pastry cream and chocolate shavings.

  • Chocolate Cabernet Glazed Brownie

    With Chocolate Peanut Butter Ice Cream.

Port & Dessert Wine

  • Fonseca Bin 27
  • Ramos Pinto 10 yr Tawny
  • Taylor Fladgate 20 yr Tawny
  • Sandeman 2007
  • Warre’s 1985
  • Renwood Amador Ice Zinfandel

(Please contact the restaurant directly to inquire about the availability of a specific menu item.)

Please call for reservations: