Menu for Bricks Restaurant & Wine Bar

Starter‎‎

14.00 Dungeness Crab Cakes Creole aioli

8.00 Provolone Saute Lemon butter sauce,‎‎ fresh basil, sun-dried tomato and pinenuts

14.00 Tempura Prawns and Fresh Vegetables Spicy soy ginger‎‎ dipping sauce

10.00 Air Dried Beef Carpaccio Thin slices of beef prosciutto, extra virgin olive oil, manchego cheese: mixed greens, cabernet vinaigrette

10.00 Baked Mushroom Caps Stuffed with escargot and blue cheese

12.00 Grilled Scallops and Calamari Steak Served over a bed of sauteed bell peppers and zucchini in olive oil and garlic

8.00 Crispy Bruschetta With fresh mozzarella, tomatoes and basil drizzled with basil oil

10.00 BBQ Peppered Prawns Shrimp sauteed with mushrooms, garlic and scallions

10.00 Seared Ahi Tuna Sashimi grade tuna‎‎ seared rare, chilled and sliced, garnished with pickled ginger, wasabi, soy sauce and baked won ton chips

6.00 Creamy Five Onion Soup

9.00 Manhattan-Style Lobster Chowder

8.00 Bricks House Salad Mixed greens, artichoke hearts, chickpeas, english cucumbers and tomato, tossed in our house vinaigrette

9.00 Romaine “Wedge” Salad Crisp romaine hearts,‎‎ bacon, point reyes blue cheese

9.00 Spinach Salad Walnut vinaigrette, fuji apple and warm hazelnut-crusted goat cheese

11.00 Serrano Farro Salad Dry cured spanish ham, manchego cheese and wheat-berries tossed in a sherry vinaigrette with mixed greens

Entrees

26.00 Alaskan Halibut Served over white beans and fresh spinach sauteed with pancetta

28.00 Sea Bass Baked with crushed macadamia nuts: brown rice and seasonal vegetables

36.00 King Crab Legs Select wild-caught center section legs, steamed and shelled; fresh seasonal vegetables and pasta

22.00 Shrimp Scampi Sauteed in olive oil, garlic, lemon and white wine; served over linguine

26.00 Fettuccine Pescatore Maine lobster shrimp and scallops, tossed with fettuccine in a light parmesan cream sauce

27.00 Diver Scallops Risotto Wild mushroom crusted scallops; served over mascarpone cheese risotto

22.00 Free Range Chicken “Pesto” Breast of chicken sauteed with extra virgin olive oil, fresh basil, garlic, sun-dried tomato, pine nuts, parmesan cream sauce. Over linguini

22.00 Mushroom Ravioli Served in a sherry parmesan cream sauce

26.00 Pork Tenderloin Grilled with caramelized apples and roasted shallots, accompanied with garlic whipped potatoes

30.00 Veal Sauteed provimi veal medallions topped with maine lobster, avocado and beamaise sauce; served over pasta

32.00 Filet Mignon A generous cut‎‎ of grilled beef tenderloin, accompanied with a cabernet sauvignon sauce and garlic whipped potatoes

31.00 Rib Eye Steak Prime angus beef steak, served with fries

35.00 New York Pepper Steak All natural, grass fed and grass finished, peppercorn sauce with roasted potatoes

32.00 Rack of Lamb Roasted with garlic,‎‎ rosemary and a fresh mint sauce, garlic whipped potatoes

Dessert

6.00 Key Lime Pie

8.00 Baked Alaska Coffee amaretto ice cream on an almond amaretti cookie crust

6.00 Gelato House made gelato blended with seasonal fresh fruits

5.00 Fresh Pineapple Banana Sorbet

6.00 Bricks Cheesecake

6.00 Crème Brulee

6.00 Creamy Custard with‎ a Caramelized Brown Sugar Crust Belgian chocolate mousse‎ cake

7.00 Tiramisu Espresso and kahlua soaked lady fingers layered with mascarpone cheese, pastry cream and chocolate shavings

8.00 Chocolate Cabernet Glazed Brownie With chocolate peanut‎‎ butter ice cream

Port & Dessert Wine‎

7.00 Fonseca Bin 27

7.50 Don Px Gran Reserva 1927

8.00 Ramos Pinto 1O Yr Tawny

10.00 Taylor Fladgate 2O Yr Tawny

12.00 Cockburn's 2003

16.00 Warres 1985

10.00 Renwood Amador Ice Zinfandel

Menu for Bricks Restaurant & Wine Bar

Menu

Starter‎‎

Entrees

Dessert

Port & Dessert Wine‎

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