Brassa Restaurant

Salads

• Wedge Salad

  Local iceberg, avocado, guanciale, sourdough croutons, avocado, blue cheese crumble, shallot-tomato vinaigrette

• Citrus Jalapeño Salad

  Mix greens, kale, watercress, roasted corn, tortilla strips, cherry tomatoes, pickled red onions, lime-jalapeño and "cilantro" vinaigrette

• Beetroot Garden Salad

  Baby romaine lettuce, cucumber, carrot, caramelized nuts, feta cheese, aged balsamic-Dijon vinaigrette

Cold Appetizers

• Hamachi Crudo

  Toasted white sesame, soy, spring onion, truffle oil

• Wahoo Ceviche

  Yellow peppers, charred tomato dust, cilantro, radish, leche de tigre

• Wagyu Tataki

  Ponzu seared, black garlic, crunchy onions

Hot Appetizers

• Mediterranean Octopus

  Charcoal roasted, baby potatoes, spicy chili cream

• Meatballs and Tomato Sauce

  Housemade marinara, pecorino romano, grilled sourdough bread

• Beef Bone Marrow

  Roasted rucola, grilled sourdough bread

Chef Signatures

• Cauliflower Steak

  Roasted purple cauliflower, romesco, sesame-cilantro chimichurri

• Bucatini Pomodoro

  Fresh tomato sauce, mascarpone

• Chilean Seabass

  Carrot puree, baby carrots, mixed green farm salad

• Rack of Lamb

  Potato mash, mint rosemary sauce

Imperial

Is a custom-made charcoal-burning oven that works with extremely high heat. It is infused with hanmaru Japanese charcoal imparting a unique crust and flavor. Sauces: Meats - tamarind steak sauce / cilantro sesame chimi / honey soy glaze; Fish - spicy miso sauce / aromatic green sauce / horseradish sauce

Meats

• 8 oz Prime Filet Mignon

  Thomas Angus ranch, Oregon

• 12 oz Kansas City Strip

  Rosewood ranch, Texas

• 30 oz Prime Porterhouse

  Snake river farm, Idaho

• 22 oz Cowboy Steak 1855

  Joyce farms, North Carolina

• 16 oz Prime Striploin

  Snake river farm, Idaho

• 12 oz Churrasco 1855

  Joyce farms, north carolina

• 42 oz Prime Bone-In Tomahawk

  Snake river farm, Idaho

• 12 oz Kurobuta Pork Chuleton

  Snake river farm, Idaho

Fish

• Ora King Salmon

• U12 Prawns

• Mahi Mahi Filet

Sides

• Potato Wedges

  Chili togarashi

• Broccolini

  Fire roasted

• Grilled Portobello

  Garlic butter, parsley

• Roasted Vegetables

  Aged balsamic glaze, first press olive oil

• Mangú Foam

  Local green plantains, double cream, French butter

• Stewed Chickpeas

  Chorizo, yellow curry

• Portobello Mushrooms

  Grilles, garlic butter, parsley

• Macaroni & Cheese

  Aged cheddar cheese, gruyère, mozzarella, parmigginao reggiano