Dungeness Crab Cakes
Creole aïoli
24
Coconut Prawns
orange marmalade dipping sauce
20
Baked Mushroom Caps
stuffed with garlic butter, Escargot and Blue Cheese
18
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 basil oil
14
BBQ Peppered Prawns
shrimp sautéed with mushrooms, garlic and scallions
18
Creamy Five Onion Soup
10
Bricks House Salad
mixed greens, artichoke hearts, chickpeas, cucumbers and tomato, tossed in our house vinaigrette
12
Romaine “Wedge” Salad
crisp romaine hearts, bacon, Point Reyes Blue Cheese
14
Spinach Salad
orange - sherry vinaigrette, port-soaked dried cherries, Spanish Marcona almonds, with warm toasted almond-crusted goat cheese
12
Lump Crab Salad
hearts of palm, avocado, artichoke, honey lemon-lime vinaigrette
24
Caesar Salad
hearts of romaine with classic Caesar dressing optional
12
, add white anchovies+2
Caprese Salad
fresh mozzarella, heirloom tomatoes, avocado, basil with olive oil, and white balsamic drizzle
12
Hawaiian Ahi Tuna
seared rare finished with Wasabi Cream Sauce and Lobster Risotto
60
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
46
Alaskan Halibut
yellow curry, coconut broth and fresh spinach served over vermicelli rice noodles
40
Sea Bass
baked with crushed macadamia nuts; brown rice and seasonal vegetables
50
Prawns Scampi
sautéed in olive oil, garlic, lemon and white wine; served over linguine
42
Seafood Thermidor
lobster, shrimp, and diver scallops in a Mornay sauce; served over brown rice
56
Diver Scallops Risotto
wild mushroom crusted scallops; served over mascarpone cheese risotto
50
Free Range Lemon Chicken
extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes, in a white wine lemon butter sauce with pasta
35
Mushroom Ravioli
sherry Parmesan cream sauce
34
Veal Piccata
Provimi veal scallop sautéed in butter with capers; served over pasta
40
Filet Mignon
accompanied with a cabernet sauvignon sauce and garlic whipped potatoes
55
Rib Eye Steak
Prime Grade beef; served with house fries and seasonal vegetables
60
New Zealand Rack of Lamb
roasted with garlic, rosemary, and a fresh mint sauce; served with garlic whipped potatoes
50
Kurobuta Pork Chop
bone-in heritage pork from Snake River Farms; hoisin glaze, garlic whipped potatoes and seasonal vegetables
48
Elk Chops
bone-in with a mushroom Cabernet demi glaze with whipped potatoes and seasonal vegetables
62
Bread Pudding
baked with fresh pears, dried apricots, raisins and walnuts; topped with warm caramel
12
Baked Alaska
coffee Amaretto ice cream on an almond macaroon cookie crust; topped with toasted meringue
12
Crème Brûlée
creamy custard with a caramelized brown sugar crust
12
Belgian Chocolate Mousse Cake
12
Chocolate Cabernet Glazed Brownie
with Chocolate Peanut Butter Ice Cream
12
Bricks Cheesecake
raspberry puree drizzle
10
Key Lime Pie
10
Fresh Pineapple Banana Sorbet
with Coconut Macaroons
10