Lunch
Served with Fries ~ Sub green Salad +3.00
SANDWICHES
18.00
Peariyaki Chicken Sandwich
Grilled marinated natural chicken breast, zesty pickled Daikon, local field greens, tomato, crispy delicat-O-rings and mayo on a toasted brioche bun.
18.00
18.00
Impossible Burger
Impossible patty, shredded lettuce, pickled onion, aged Tillamook white cheddar, and chevre aioli, on a grilled brioche bun.
18.00
18.00
Cubano
House favorite. Pressed Cuban bread stuffed with Hill ham, Tillamook swiss, mustard, pickle, and pork belly.
18.00
18.00
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.
18.00
Sub Pork Belly +2.00
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, lettuce, tomato, pickled red onions.
20.00
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, cherry tomatoes & 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 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
Ceasar 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
SMALL PLATES
10.00
Cup of Soup - Coconut Pumpkin Curry
Coconut Milk, Pumpkin puree, Carrots, Ginger, Garlic, and Yellow Curry garnished with Micro Cilantro. (*Vegan)
10.00
7.00
Avocado Toast
Village Baker seeded whole wheat sourdough toasted with fresh avocado, lemon infused extra virgin olive oil, and aleppo peppers.
7.00
6.00
Roasted Almonds
Smokey House Roasted Almonds with Paprika & Salt.
6.00
14.00
Spicy Blackened Cauliflower
Half head of blackened cauliflower, Cashew cilantro & Chipotle cashew crema, garnished with cilantro babies, chili oil, and ancho seasoning. (*Vegan)
14.00
large 6.00
French Fries
Basket of Brickroom's thin cut fries with housemade ranch.
large 6.00
11.00
Dirty Fries
Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons.
11.00
14.00
Filthy Fries
Dirty Fries with added fondue cheese.
14.00
14.00
Chicken Tenders
Draper Valley free range chicken dredged in a rice flour batter with fries and served with house-made ranch.
14.00
14.00
Chicken Wings
Red Hot, Szechuan, Honey & Cracked Pepper or Apricot Habanero Wings.
14.00
12.00
Spicy Seared Green Beans
Flash-sauteed with garlic and chilies. Topped with candied hazelnuts.
12.00
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
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.