Dinner
~Specials~
Squid Ink Lobster Ravioli
Squid ink ravioli filled with lobster, ricotta, and leek served with a tarragon lemon cream sauce and mushrooms
SMALL PLATES
Cup of Seasonal Soup
10.00
Tomatillo Cucumber Gazpacho
Cucumber, Roasted Tomatillo, Serrano Pepper, Garlic, and Onions. Served Cold garnished with Micro Cilantro, lime yogurt, and olive oil.
10.00
6.00
Roasted Almonds
Smokey House Roasted Almonds with Paprika & Salt.
6.00
7.00
Avocado Toast
Wheat toast smeared with fresh avocado, lemon infused extra virgin olive oil, and Aleppo peppers.
7.00
12.00
Spicy Seared Green Beans
Flash-sauteed with garlic and chilies. Topped with candied hazelnuts.
12.00
6.00
French Fries
Basket of Brickroom's thin cut fries with housemade ranch.
6.00
11.00
Dirty Fries
Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons.
11.00
Add Pulled Pork +6.00
14.00
Filthy Fries
Dirty Fries with added fondue cheese.
14.00
Add Pulled Pork +6.00
14
Spicy Blackened Cauliflower
Half head of blackened cauliflower, Cashew cilantro & Chipotle cashew crema, garnished with cilantro babies, chili oil, and ancho seasoning.
14
14.00
Chicken Tenders
Draper Valley free range chicken dredged in a rice flour batter with fries and served with housemade ranch.
14.00
14.00
Chicken Wings
Red Hot, Szechuan, Honey & Cracked Pepper or Apricot Habanero Wings.
14.00
10.00
Baby Pretzel Bites (10)
Warmed with butter and maldon sea salt, served with housemade aged white cheddar fondue and dijonaise.
10.00
6.00
Baked Olives
Mixed Mediterranean olives served warm, with sweety drop chilies and fried herbs.
6.00
SANDWICHES
Served with fries ~ Sub Side Salad +3.00
18.00
Peariyaki Chicken Sandwich
Grilled marinated natural chicken breast, zesty pickled daikon radish, local field greens, tomato, crispy local squash rings, and mayo on a toasted brioche bun.
18.00
18.00
Cubano
Pressed Cuban bread stuffed with Hill (Pendleton, OR) Ham, Tillamook swiss, mustard, pickle, and house roasted pork belly.
18.00
18.00
*Brickroom Burger
Hand pressed ground chuck patty, shredded lettuce, pickled onion, aged Tillamook white cheddar, My Jam and chevre aioli on a grilled brioche bun. (*Contains pork)
18.00
20.00
BBQ Burger
Hand pressed ground chuck patty, pulled pork, BBQ sauce, aged Tillamook white cheddar, Tobacco onions, shredded lettuce, tomato, pickled red onions served on a toasted brioche bun.
20.00
18.00
Impossible Burger
Impossible Patty, shredded lettuce, pickled onion, aged Tillamook white cheddar, chevre aoli on a grilled brioche bun.
18.00
17.00
Tofu Bahn Mi
Crispy tofu tossed in a sweet chili sauce and served on a toasted baguette with pickled carrots & daikon radish, a cilantro lime cashew crema and fresh cilantro. (Sub Pork Belly +3.00)
17.00
18.00
Tuna Melt
Tuna salad, melted swiss and tapenade with fennel and peppadew peppers served on a hoagie roll.
18.00
18.00
Pulled Pork Sandwich
Slow roasted Noble espresso rubbed Carlton Farms pork shoulder, housemade BBQ sauce, topped with cole slaw, mayo and tobacco onions served on a brioche bun.
18.00
SALADS
7.00
Green Salad
Tender butter lettuce, pickled onions, zucchini, carrot, cherry tomatoes and parmesan dressed with a lemon vinaigrette.
7.00
12.00
Roasted Beet Salad
Roasted organic beets served with chevre cheese, white truffle sea salt and drizzled with Oregon hazelnut oil and balsamic syrup.
12.00
Add field greens 4.00
14.00
Northwest Salad
Oregon pear served with tender butter lettuce and dressed with toasted hazelnut brittle, gorgonzola and balsamic vinaigrette dressing.
14.00
16.00
Ancho Chop Salad
Chopped romaine tossed in an ancho-buttermilk dressing, crispy corn tortilla strips, black beans, corn, tomato, queso fresco, avocado, cilantro babies, and warm mazina tortillas.
16.00
Add Piquillo BBQ chicken 6.00
16.00
Brickroom Greek
Cucumber, tomato, red onion, Kalamata olives and romaine tossed in an herbed feta and red wine viniagrette. Warm za'atar crusted pita and housemade labneh cheese.
16.00
15.00
Caesar Wedge Salad
Whole romaine heart cut in half and lightly charred on the grill, served with house made caesar dressing, house made croutons, and parmesan
15.00
Add Grilled Chicken Breast to any salad 6.00
ENTREES
24.00
Flat Iron Steak
Marinated and grilled Flat-Iron steak served with roasted garlic mashed potatoes, tobacco onions and sauce Bearnaise.
24.00
23.00
Crispy Cherry Pork Belly
Pork belly dredged in rice flour and fried, creamy polenta, topped with Cherry glaze, Garnished with green onion, cherry, grated ginger, and chili oil.
23.00
19.00
Fresh Vegetable Stir-Fry
Stir fried vegetables sautéed with garlic, ginger and sambal, then cooked down with our house periyaki. Served with grilled bokchoy and Calrose rice.
19.00
Add Salmon +13, Flat Iron Steak +13, Grilled Chicken Breast or Tofu +6, Prawns +6
23.00
Prawn Linguine
Gulf Prawns(7) flash seared with white wine and garlic, tossed with linguine pasta in a creamy yuzu sauce. Finished with toasted sesame, herbed prosciutto breadcrumbs, and calabrian chili oil.
23.00
27.00
Sockeye & Green Beans
Seared wild-caught salmon with a five spice Beurre Blanc, Calrose rice and served with spicy garlic and chili-sauteed green beans topped with candied hazlenuts.
27.00
Thanks for supporting the Brickroom!
20% automatic gratuity may be added to tables of 6+ ~ **Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.