BRICKROOM

Ashland's Gathering House

Brickroom provides a casual, modern-American dining environment with small shareable plates and entrees. We are located in the heart of downtown Ashland, Oregon. 

From Coffee to Cocktails, Brickroom proudly serves breakfast, lunch, and dinner.

HOURS:
8:00AM TO 1:00AM DAILY

One cannot think well, love well, sleep well, if one has not dined well.
— Virginia Woolf

Small Plates

Avocado Toast
Wheat toast smeared with fresh avocado, extra virgin olive oil, and Aleppo peppers
4.25

Roasted Beet Salad
Roasted organic beets served with chevre cheese, white truffle sea salt and drizzled with Oregon hazelnut oil and balsamic syrup
8


Spicy Seared Green Beans
Flash-sauteed with garlic and chilies. Topped with candied hazelnuts.
9


Blackened Broccoli & Cauliflower
Lemon-charred broccoli and cauliflower with Calabrian chili aioli
6


Flat Bread
Housemade flat bread topped with charred Cippolini onions, grape tomatoes, baby greens, basil pesto mousse, feta, and parmesan (Add thinly sliced Serrano ham for $2.00)
12.50


Chicken Tenders
Draper Valley Organic Free Range Chicken dredged in a rice four batter with fries
12.50


Sambusek
Spiced ground lamb, sweet onion, and pine nuts in a crispy pastry. Served with microgreen salad and filbert hot sauce
9

Pretzel Baguette & Fondue
Made to order parmesan fondue served with pretzel bread baguette.
7.50

Chicken Wings
Red Hot, Szechuan, Honey & Cracked Pepper, or Apricot Habanero
11.50

French Fries
Basket of Brickroom's thin cut fries
small  2.75    large  4.75

Dirty Fries
Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons
8
Make 'em Filthy! Add Parmesan Fondue
12

Pork Belly
Slow cooked pork belly with kumquat marmalade, served with crostini and goat cheese frosting
11

Szechuan Pot Stickers
Crispy vegetarian pot stickers sauteed in house-made szechuan sauce
8.50

Baked Olives
Mixed Mediterranean olives with citrus and fried herbs baked and served warm
4.75

Roasted Almonds
Smoky house roasted almonds with paprika and salt
4.75

Warm Feta
Valbreso sheep's milk feta, toasted until soft with olives, sweetie drop peppers, fresh herbs, grilled baguette, and housemade flat bread.
12

Sandwiches

Cubano
Pressed Cuban bread stuffed with Hill (Pendleton, OR) Ham, Tillamook swiss, mustard, pickle, and pork belly
10.25

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
10.50

Pulled Pork Sandwich
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
10.50

Polish Rope
Hill Meats (Pendleton, OR) Polish sausage, grilled with sweet onion dijonaise, fennel, pickled onions and mustard seeds served on a hoagie roll
9.50

Veggie Po'Boy
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
10

Tuna Melt
Tuna salad, melted swiss and tapenade with fennel and peppadew peppers served on a hoagie roll
9.50

Brickroom Dip
Thinly shaved USDA Prime grade beef ribeye roast on a toasted sourdough baguette. Raspberry horseradish, rosemary and roast garlic au jus
15

Salads

Add Draper Valley Free Range Organic Chicken Breast to any salad
$5 

Small Green Salad
Tender scarlet butter lettuce, pickled onions, cherry tomatoes and parmesan dressed with a lemon vinaigrette
$4

Northwest Salad
Oregon pear served with tender scarlet butter lettuce and dressed with toasted hazelnut brittle, gorgonzola and balsamic vinaigrette dressing
$9

Spinach Salad
Baby spinach tossed in a feta cheese vinaigrette with candied prosciutto, toasted hazelnuts, pickled onion, balsamic syrup, and piquillo puree
10

Ancho Chop Salad
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. 
11

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
11

Grilled Short Rib Salad
Thinly sliced beef short ribs in a sweet and spicy bulgogi style marinade. Grilled and served with a kumquat dressed microgreen and vegetable slaw
16

Entrees

White Polenta Crusted Chicken
Natural bone-in breast of chicken "Brick Cooked," served with pan roasted plum tomato sauce, butternut squash puree and vegetable succotash
18

Flat Iron Steak
Marinated and grilled flat-iron steak served with roasted garlic mashed potatoes, tobacco onions and Sauce Bearnaise
19.75

Crab and Artichoke Ravioli
Dungeness crab and artichoke raviolis served with Sauce Limone, parsley oil, parmesan and micro greens
18

Shrimp and Grits
Wild white prawns sauteed with vegetables and bacon lardon in a parmesan cream sauce served over creamy polenta
20

Ginseng Panacea Bowl
Slow roasted Oregon game hen in ginseng-lemongrass broth. Rice stick noodles, fennel, baby carrots, crispy mushrooms, pea shoots, scallions, cilantro, chillies and hemp microgreens.
20

Sockeye & Green Beans
Seared wild-caught salmon with a five spice Beurre Blanc. Served with spicy garlic and chili-sauteed green beans and calrose sticky rice
22

Baby Back Ribs & Mac
Half-rack of tender, slow roasted ribs, grilled with a spiced honey orange barbecue sauce. Served with collard greens and three cheese mac
19.75
 

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