Brickroom

Small Plates

• Avocado Toast3,75 USD

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

• Roasted Beet Salad7,75 USD

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

• Blackened Broccoli & Cauliflower5,75 USD

  Lemon-charred broccoli and cauliflower with Calabrian chili aioli

• Baked Bean Brulee4,00 USD

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

• Chicken Tenders12,00 USD

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

• Za'atar Crusted Pita5,00 USD

  Served with house-made Labneh Cheese

• Sambusek9,00 USD

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

• Pretzel Bread Fondue7,75 USD

  Made to order enmental and parmesan fondue served with pretzel bread

• Chicken Wings11,00 USD

  Red Hot, Szechuan, or Honey & Cracked Pepper

• French Fries

  Basket of Brickroom's thin cut fries

  • Small2,50 USD
  • Large4,75 USD

• Dirty Fries7,75 USD

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

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

• Pork Belly11,00 USD

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

• Szechuan Pot Stickers8,50 USD

  Vegetarian pot stickers sauteed in house-made szechuan sauce

• Baked Olives4,75 USD

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

• Roasted Almonds4,75 USD

  Smoky house roasted almonds with paprika and salt

• Grilled Goat Cheese12,00 USD

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

Sandwiches

• Cubano9,75 USD

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

• Brickroom Burger10,00 USD

  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 USD

  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 USD

  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 USD

  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 USD

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

• Prime Dip15,00 USD

  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 USD

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

• Northwest Salad9,00 USD

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

• Spinach Salad9,00 USD

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

• Ancho Chop Salad11,00 USD

  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 USD

  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 USD

  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 USD

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

• Flat Iron Steak18,75 USD

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

• Crab and Artichoke Ravioli17,50 USD

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

• Shrimp and Grits19,50 USD

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

• Ginseng Panacea Bowl19,00 USD

  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 USD

  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 USD

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