Brickroom

Small Plates

• Avocado ToastUS$3.75

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

• Roasted Beet SaladUS$7.75

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

• Blackened Broccoli & CauliflowerUS$5.75

  Lemon-charred broccoli and cauliflower with Calabrian chili aioli

• Baked Bean BruleeUS$4.00

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

• Chicken TendersUS$12.00

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

• Za'atar Crusted PitaUS$5.00

  Served with house-made Labneh Cheese

• SambusekUS$9.00

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

• Pretzel Bread FondueUS$7.75

  Made to order enmental and parmesan fondue served with pretzel bread

• Chicken WingsUS$11.00

  Red Hot, Szechuan, or Honey & Cracked Pepper

• French Fries

  Basket of Brickroom's thin cut fries

  • SmallUS$2.50
  • LargeUS$4.75

• Dirty FriesUS$7.75

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

  • Add Make 'em Filthy! Parmesan FondueUS$11.25

• Pork BellyUS$11.00

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

• Szechuan Pot StickersUS$8.50

  Vegetarian pot stickers sauteed in house-made szechuan sauce

• Baked OlivesUS$4.75

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

• Roasted AlmondsUS$4.75

  Smoky house roasted almonds with paprika and salt

• Grilled Goat CheeseUS$12.00

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

Sandwiches

• CubanoUS$9.75

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

• Brickroom BurgerUS$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 SandwichUS$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 RopeUS$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'BoyUS$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 MeltUS$9.00

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

• Prime DipUS$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 SaladUS$4.00

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

• Northwest SaladUS$9.00

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

• Spinach SaladUS$9.00

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

• Ancho Chop SaladUS$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 GreekUS$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 SaladUS$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 ChickenUS$16.50

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

• Flat Iron SteakUS$18.75

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

• Crab and Artichoke RavioliUS$17.50

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

• Shrimp and GritsUS$19.50

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

• Ginseng Panacea BowlUS$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

• CioppinoUS$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"US$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