BRICKROOM

Ashland's Gathering House

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

From Coffee to Cocktails, we proudly serve 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
3.75

Roasted Beet Salad
Roasted organic beets served with chevre cheese, white truffle sea salt and drizzled with Oregon hazelnut oil and balsamic syrup
7.75


Blackened Broccoli & Cauliflower
Lemon-charred broccoli and cauliflower with Calabrian chili aioli
5.75


Baked Bean Brulee
House made BBQ baked beans bruleed with coconut sugar and My Jam
4


Chicken Tenders
Draper Valley Organic Free Range Chicken dredged in a rice four batter with fries
12


Za'atar Crusted Pita
Served with house-made Labneh Cheese
5.00


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

Pretzel Bread Fondue
Made to order parmesan fondue served with pretzel bread
7.75

Chicken Wings
Red Hot, Szechuan, or Honey & Cracked Pepper
11

French Fries
Basket of Brickroom's thin cut fries
small  2.50    large  4.75

Dirty Fries
Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons
7.75
Make 'em Filthy! Add Parmesan Fondue
11.25

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

Szechuan Pot Stickers
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

Grilled Goat Cheese
Goat cheese wrapped in braised greens and grilled. Served with sliced pear, crispy mushrooms, crostini, and microgreens
12

Sandwiches

Cubano
Pressed Cuban bread stuffed with Hill (Pendleton, OR) Ham, Tillamook swiss, mustard, pickle, and pork belly
9.75

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

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

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

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
9.75

Tuna Melt
Tuna salad, melted swiss and tapenade with fennel and peppadew peppers served on a hoagie roll
9

Prime 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
9

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. 
$11.00

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
10

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

Brick Chicken
Natural bone-in breast of chicken "Brick Cooked," served with pan seared greens and bruleed baked beans
16.50

Flat Iron Steak
Marinated and grilled flat-iron steak served with roasted garlic mashed potatoes, tobacco onions and Sauce Bearnaise
18.75

Crab and Artichoke Ravioli
Dungeness crab and artichoke raviolis served with Sauce Limone, parsley oil, parmesan and micro greens
17.50

Shrimp and Grits
Wild white prawns sauteed with vegetables and lardon in a parmesan cream sauce served over creamy polenta
19.50

Ginseng Panacea Bowl
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.
19

Cioppino
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.
23

Beef Short Ribs "Colorado"
Slow braised Certified Angus beef short ribs in a plum tomato "Colorado" sauce. Rice, avocado, black beans, tomatoes, queso fresco, cilantro babies, mazina tortillas.
19
 

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