Brickroom

Small Plates

• Avocado ToastUSD 3.75

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

• Roasted Beet SaladUSD 7.75

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

• Blackened Broccoli & CauliflowerUSD 5.75

  Lemon-charred broccoli and cauliflower with Calabrian chili aioli

• Baked Bean BruleeUSD 4.00

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

• Chicken TendersUSD 12.00

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

• Za'atar Crusted PitaUSD 5.00

  Served with house-made Labneh Cheese

• SambusekUSD 9.00

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

• Pretzel Bread FondueUSD 7.75

  Made to order enmental and parmesan fondue served with pretzel bread

• Chicken WingsUSD 11.00

  Red Hot, Szechuan, or Honey & Cracked Pepper

• French Fries

  Basket of Brickroom's thin cut fries

  • SmallUSD 2.50
  • LargeUSD 4.75

• Dirty FriesUSD 7.75

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

  • Add Make 'em Filthy! Parmesan FondueUSD 11.25

• Pork BellyUSD 11.00

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

• Szechuan Pot StickersUSD 8.50

  Vegetarian pot stickers sauteed in house-made szechuan sauce

• Baked OlivesUSD 4.75

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

• Roasted AlmondsUSD 4.75

  Smoky house roasted almonds with paprika and salt

• Grilled Goat CheeseUSD 12.00

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

Sandwiches

• CubanoUSD 9.75

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

• Brickroom BurgerUSD 10.00

  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 SandwichUSD 10.00

  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 RopeUSD 9.00

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

• Veggie Po'BoyUSD 9.75

  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 MeltUSD 9.00

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

• Prime DipUSD 15.00

  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 SaladUSD 4.00

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

• Northwest SaladUSD 9.00

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

• Spinach SaladUSD 9.00

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

• Ancho Chop SaladUSD 11.00

  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 GreekUSD 10.00

  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 SaladUSD 16.00

  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 ChickenUSD 16.50

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

• Flat Iron SteakUSD 18.75

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

• Crab and Artichoke RavioliUSD 17.50

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

• Shrimp and GritsUSD 19.50

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

• Ginseng Panacea BowlUSD 19.00

  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

• CioppinoUSD 23.00

  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"USD 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