Dungeness Crab Cakes
Creole aïoli
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Coconut Prawns
orange marmalade dipping sauce
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Baked Mushroom Caps
stuffed with garlic butter, Escargot and Blue Cheese
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Grilled Scallops and Calamari Steak
served over a bed of sautéed bell peppers and zucchini in olive oil & garlic
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Crispy Bruschetta with fresh Mozzarella, Tomatoes & Basil
drizzled with basil oil
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BBQ Peppered Prawns
shrimp sautéed with mushrooms, garlic and scallions
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Creamy Five Onion Soup
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Caprese Salad
heirloom tomatoes, fresh mozzarella, avocado, white balsamic vinegar, olive oil and a fresh basil chiffonade
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Bricks House Salad
mixed greens, artichoke hearts, chickpeas, cucumbers and tomato, tossed in our house vinaigrette
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Romaine “Wedge” Salad
crisp romaine hearts, bacon, Point Reyes Blue Cheese
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Spinach Salad
orange - sherry vinaigrette, port-soaked dried cherries, Spanish Marcona almonds, with warm toasted almond-crusted goat cheese
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Lump Crab Salad
hearts of palm, avocado, artichoke
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Caesar Salad
hearts of romaine with classic Caesar dressing optional, with white anchovies
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Free Range Lemon Chicken
sautéed with extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes, white wine lemon butter sauce with Garganelli pasta
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Mushroom Ravioli
sherry Parmesan cream sauce
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Veal Piccata
provimi veal scallop sautéed in butter with capers; served over pasta
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Filet Mignon
accompanied with a cabernet sauvignon sauce and garlic whipped potatoes
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Rib Eye Steak
prime grade beef; served with house fries and seasonal vegetables
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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
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New Zealand Rack of Lamb
roasted with garlic, rosemary and a fresh mint sauce; garlic whipped potatoes
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Alaskan Halibut
yellow curry, coconut broth and fresh spinach served over vermicelli rice noodles
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Kurobuta Pork Chop
bone-in heritage pork from Snake River Farms; hoisin glaze, garlic whipped potatoes and seasonal vegetables
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Sea Bass
baked with crushed macadamia nuts; brown rice and seasonal vegetables
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Prawns Scampi
sautéed in olive oil, garlic, lemon and white wine; served over linguine
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Seafood Thermidor
lobster, shrimp and diver scallops in a Mornay sauce
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Diver Scallops Risotto
wild mushroom crusted scallops; served over mascarpone cheese risotto
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Fresh Pineapple Banana Sorbet
with Coconut Macaroons
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Port & Dessert
Niepoort Porto, Taylor Fladgate 20 yr Tawny, Dow’s 10 yr Tawny, Fonseca Bin 27, Hartley & Gibson's Arnontillado Sherry
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Baked Alaska
coffee Amaretto ice cream on an almond macaroon cookie crust; topped with toasted meringue
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Crème Brûlée
creamy custard with a caramelized brown sugar crust
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Belgian Chocolate Mousse Cake
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Chocolate Cabernet Glazed Brownie
with Chocolate Peanut Butter Ice Cream
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Bricks Cheesecake
raspberry sauce
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Key Lime Pie
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