Brickroom

Small Plates

• Avocado Toast3,75 $

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

• Roasted Beet Salad7,75 $

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

• Blackened Broccoli & Cauliflower5,75 $

  Lemon-charred broccoli and cauliflower with Calabrian chili aioli

• Baked Bean Brulee4,00 $

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

• Chicken Tenders12,00 $

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

• Za'atar Crusted Pita5,00 $

  Served with house-made Labneh Cheese

• Sambusek9,00 $

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

• Pretzel Bread Fondue7,75 $

  Made to order enmental and parmesan fondue served with pretzel bread

• Chicken Wings11,00 $

  Red Hot, Szechuan, or Honey & Cracked Pepper

• French Fries

  Basket of Brickroom's thin cut fries

  • Small2,50 $
  • Large4,75 $

• Dirty Fries7,75 $

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

  • Add Make 'em Filthy! Parmesan Fondue11,25 $

• Pork Belly11,00 $

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

• Szechuan Pot Stickers8,50 $

  Vegetarian pot stickers sauteed in house-made szechuan sauce

• Baked Olives4,75 $

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

• Roasted Almonds4,75 $

  Smoky house roasted almonds with paprika and salt

• Grilled Goat Cheese12,00 $

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

Sandwiches

• Cubano9,75 $

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

• Brickroom Burger10,00 $

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

• Pulled Pork Sandwich10,00 $

  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

• Polish Rope9,00 $

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

• Veggie Po'Boy9,75 $

  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 Melt9,00 $

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

• Prime Dip15,00 $

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

Salads

$5. Add Draper Valley Free Range Organic Chicken Breast to any salad

• Small Green Salad4,00 $

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

• Northwest Salad9,00 $

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

• Spinach Salad9,00 $

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

• Ancho Chop Salad11,00 $

  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

• Brickroom Greek10,00 $

  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

• Grilled Short Rib Salad16,00 $

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

Entrees

• Brick Chicken16,50 $

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

• Flat Iron Steak18,75 $

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

• Crab and Artichoke Ravioli17,50 $

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

• Shrimp and Grits19,50 $

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

• Ginseng Panacea Bowl19,00 $

  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

• Cioppino23,00 $

  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

• Beef Short Ribs "Colorado"19,00 $

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