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.

8:00AM TO 1:00AM DAILY

Saturday mornings are for mimosas and brunch.

Served Between 11am and 4pm Daily 


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.

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.

Veggie Po' Boy
Parmesan crusted hoagie roll smeared with cauliflower caviar, tapenade, white bean salad, balsamic marinated tomatoes and Scarlett butter lettuce. Topped with sweety drop peppers and edible flower confetti.

House favorite. Pressed Cuban bread stuffed with Hill ham, Tillamook swiss, mustard, pickle, and pork belly.

Polish Rope
Hill Meats Polish sausage, grilled with sweet onion dijonnaise, fennel, pickled onions and mustard seeds served on a hoagie roll.

Open Faced Ham & Egg Sandwich
Thinly sliced Hill ham on a slice of butter toasted while wheat sourdough with white cheddar and two cage-free eggs served sunny side up. Served with field greens.

Tuna Melt
Tuna salad, melted Swiss and tapenade with fennel and Peppadew peppers served on a hoagie roll. 

Housemade Flat Bread
Hand turned flat bread topped with a basil pesto mousse, charred cippolini onions, grape tomatoes, baby greens, feta, and parmesan (add sliced ham, $2)


Small Green Salad
Tender Scarlett butter lettuce, pickled onions, cherry tomatoes & Parmesan dressed with a lemon vinaigrette.

Northwest Salad
Oregon pear served with tender scarlett butter lettuce and dressed with toasted hazelnut brittle, gorgonzola and balsamic vinaigrette dressing.

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. 

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

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

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

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

Small Plates

Baked Olives

Roasted Almonds

Avocado Toast
Toast smeared with fresh avocado, extra virgin olive oil, and aleppo peppers.

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

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

Chicken Tenders
Draper Valley organic free range chicken dredged in a rice flour batter with fries and served with house made Ranch.

French Fries
small  $2.50    large $4.75

Dirty Fries
Add Parmesan, banana peppers, rosemary, sage, and bacon lardons.

Filthy Fries
Dirty Fries with Fondue cheese.

Pork Belly
Slow cooked pork belly with citrus marmalade, served with crostini and goat cheese frosting.

Szechuan Pot Stickers
Vegetarian pot stickers sauteed in a house made Szechuan sauce.

Pretzel Bread Fondue
Made to order white cheddar and parmesan fondue served with sliced pretzel bread baguette.