Brick Room

Wheat toast smeared with fresh avocado, extra virgin olive oil, and Aleppo peppers

Roasted organic beets served with chevre cheese, white truffle sea salt and drizzled with Oregon hazelnut oil and balsamic syrup

Lemon-charred broccoli and cauliflower with Calabrian chili aioli

House made BBQ baked beans bruleed with coconut sugar and My Jam

Draper Valley Organic Free Range Chicken dredged in a rice four batter with fries

Served with house-made Labneh Cheese

Spiced ground lamb, sweet onion, and pine nuts in a crispy pastry. Served with microgreen salad and filbert hot sauce

Made to order enmental and parmesan fondue served with pretzel bread

Red Hot, Szechuan, or Honey & Cracked Pepper

Basket of Brickroom's thin cut fries

Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons

Slow cooked pork belly with kumquat marmalade, served with crostini and goat cheese frosting

Vegetarian pot stickers sauteed in house-made szechuan sauce

Mixed Mediterranean olives with citrus and fried herbs baked and served warm

Smoky house roasted almonds with paprika and salt

Goat cheese wrapped in braised greens and grilled. Served with sliced pear, crispy mushrooms, crostini, and microgreens

Pressed Cuban bread stuffed with Hill (Pendleton, OR) Ham, Tillamook swiss, mustard, pickle, and pork belly

Hand pressed ground chuck patty, shredded lettuce, pickled onion, aged Tillamook white cheddar, My Jam and chevre aioli on a grilled brioche bun

Slow roasted Noble espresso rubbed Carlton Farms Pork Shoulder, house-made BBQ sauce, topped with cole slaw and Tobacco onions served on a brioche bun

Hill Meats (Pendleton, OR) Polish sausage, grilled with sweet onion dijonaise, fennel, pickled onions and mustard seeds served on a hoagie roll

Parmesan crusted hoagie roll smeared with cauliflower caviar, tapenade, white bean salad, balsamic marinated tomatoes and scarlet butter lettuce, topped with sweetie drop peppers and edible flower confetti

Tuna salad, melted swiss and tapenade with fennel and peppadew peppers served on a hoagie roll

Thinly shaved USDA Prime grade beef ribeye roast on a toasted sourdough baguette. Raspberry horseradish, rosemary and roast garlic au jus

Tender scarlet butter lettuce, pickled onions, cherry tomatoes and parmesan dressed with a lemon vinaigrette

Oregon pear served with tender scarlet butter lettuce and dressed with toasted hazelnut brittle, gorgonzola and balsamic vinaigrette dressing

Baby spinach tossed in a feta cheese vinaigrette with candied prosciutto, toasted hazelnuts, pickled onion, balsamic syrup, and piquillo puree

Chopped romaine tossed in an ancho-buttermilk dressing, crispy corn tortilla strips, black beans, caramelized corn, tomato, queso fresco, avocado, cilantro babies, and warm mazina tortillas

Cucumber, tomato, red onion, Kalamata olives and romaine tossed in an herbed feta and red wine Vinaigrette. Warm za'atar crusted pita and housemade labneh cheese

Thinly sliced beef short ribs in a sweet and spicy bulgogi style marinade. Grilled and served with a kumquat dressed microgreen and vegetable slaw

Natural bone-in breast of chicken "Brick Cooked, " served with pan seared greens and bruleed baked beans

Marinated and grilled flat-iron steak served with roasted garlic mashed potatoes, tobacco onions and Sauce Bearnaise

Dungeness crab and artichoke raviolis served with Sauce Limone, parsley oil, parmesan and micro greens

Wild white prawns sauteed with vegetables and lardon in a parmesan cream sauce served over creamy polenta

Slow roasted Oregon game hen in ginseng-lemongrass broth. Rice stick noodles, fennel, baby carrots, crispy mushrooms, pea shoots, scallions, cilantro, chilies and hemp microgreens

A San Francisco style seafood stew of Alaskan Halibut, wild salmon, lump crab, mussels, clams and prawns in a court bouillon-tomato pan sauce. Served with crayfish risotto and grilled bread

Slow braised Certified Angus beef short ribs in a plum tomato "Colorado" sauce. Rice, avocado, black beans, tomatoes, queso fresco, cilantro babies, mazina tortillas