Menu for Brix

Lunch
|
Dinner
|
Dessert
|
Bar
|
Sunday Brunch Buffet

Lunch

Starters‏

18.00 Artisan Cheese Board

8.00 Tempura Fried Green Beans Espelette pepper aioli

14.00 Hand Cut Steak Tartare Quail egg traditional garniture grilled baguette

14.00 Charcuterie Country pate pork rillette tesa bacon marinated beets tarragon mustard

12.00 Ricotta Gnocchi Kabocha squash medjool dates marcona almonds saba rosemary brown butter

12.00 Dungeness Crab Salad Citrus avocado cress fennel mostarda saba

6.00 Pommes Frites Grana padano garden herbs

Salad & Soup

10.00 Tuscan Kale Caesar Salad Sourdough garlic croutons shaved parmesan

9.00 Baby Field Greens Salad Black currants toasted pine nuts aged sherry vinaigrette

10.00 Butter Lettuce Salad Goat cheese English peas flambo radish brioche croutons goat yogurt dressing

12.00 New Asparagus Salad Brioche croutons quail egg pickled pearl onions gribiche sauce

12.00 Organic Baby Beet Salad Crescenza cheese mustard greens pistachio vinaigrette

6.00 Soup of the Day

Main

14.00 Italian Bacon Pizza Spicy tomato sauce shaved fennel three cheeses

16.00 Roasted Lamb Sandwich House focaccia. Cherry peppers. Yogurt dill sauce

17.00 Herb Roasted Sonoma Chicken Shaved asparagus spring panzanella‏ aged balsamic

18.00 French Dip Sandwich Dijon mustard and herb roasted beef shallot jus horseradish aioli

18.00 Wood Grilled California Swordfish Baby spinach puree puy lentil vinaigrette green peppercorn-olive sauc

14.00 Brix Croque Monsieur Brioche niman ranch jambon gruyere pommes frites house pickles Options: Sunny side up farm egg (+2.00)

15.00 House Ground Cheeseburger Pommes frites oven-dried tomatoes pickled red onion

14.00 Braised Lamb Bolognese Penne pasta English peas‏ mint grated pecorino

14.00 Flat Bread Hummus grilled spring onion parsley-mint salad

Dinner

Starters‏

9.00 Soup of the Day

9.00 Baby Field Greens Salad Black currants toasted pine nuts aged sherry vinaigrette

10.00 Butter Lettuce Salad Goat cheese English peas flambo radish chervil brioche croutons goat yogurt dressing

10.00 Tuscan Kale Caesar Sourdough garlic croutons shaved parmesan

12.00 New Asparagus Salad Brioche croutons quail egg pickled pearl onions gribiche sauce

12.00 Organic Baby Beet Salad Crescenza cheese mustard greens pistachio vinaigrette

12.00 Ricotta Gnocchi English peas smoked ham parmesan cream lemon oil

11.00 Wood Grilled Monterey Squid Purple potatoes dry aged chorizo picholine olive salsa verde squid ink vinaigrette

12.00 Dungeness Crab Salad Citrus. Avocado cress fennel mostarda saba

For the Table

18.00 Artisan Cheese Board

3.00 Chef's Choice Oysters Rhubarb mignonette

8.00 Tempura Fried Beans Espelette pepper aioli

15.00 Cast Iron Mussels White wine shallots creme fraiche dill croutons

14.00 Charcuterie Country pate pork rillette duck prosciutto marinated beets tarragon mustard

16.00 Wood Oven Pizza of Day

14.00 Flat Bread Hummus grilled spring onion piquillo pepper parsley-mint salad

Mains

29.00 Grained Mustard and Honey Glazed King Salmon Snap peas fingerling potatoes‏ English peas and sprouts mustard aioli

28.00 Pan Roasted Poussin Chicken Baby fennel piquillo peppers marcona almonds medjool date sauce

27.00 Wood Grilled Lamb Top Round Farro. Spring onion. Roasted carrots. Fava pistou

27.00 Sauteed Bay Scallops Fregola pasta fava beans hedgehog mushrooms salsa verde

25.00 Roasted Alaskan True Cod Crispy potatoes mustard lentils capers green garlic coulis

34.00 Grilled Rib Eye Truffle mac and goat‏ cheese timbale port sauce bone marrow butter

27.00 Sauteed Flounder Yukon potato puree bloomsdale spinach lemon-caper butter

25.00 Braised Rabbit Bolognese Porcini spaghetti “alla chitarra” bloomsdale spinach

29.00 Sauteed Duck Breast Garden chard apple wood bacon mascarpone polenta rutabaga mostarda

19.00 English Pea Pancakes Spring vegetable ragout parsnip creme saba

32.00 Wood Grilled Filet Mignon Onion soubise grilled spring onions spring panzenella

Accompaniments

6.00 Cast-Iron Roasted Yukon Potatoes Garden rosemary

6.00 Truffle Mac and Goat Cheese Timbale

6.00 Honey and Thyme Roasted Nantes carrots

6.00 Pommes Frites Garden herbs and parmesan

6.00 Creamy Polenta Melted truffle cheese

6.00 Sauteed Swiss Chard . Pine Nuts Golden raisins and aged balsamic

6.00 Broccoli Rabe Garlic, chili and breadcrumbs

Dessert

7.00 Trio of Ice Cream or Sorbet Seasonal selections

8.00 Carrot Cake and Carrot Cake Ice Cream Chocolate “cocoa puffs” carrot-orange caramel

16.00 2005 Tokaji Aszu Disznoko, 5 puttonyos, hungary

8.00 Meyer Lemon Cheesecake White chocolate crumble graham cracker ganache mint syrup

15.00 2008 Furmint Late harvest, oremus, tokaji, hungary

8.00 Pistachio Financier Cake Candied pistachio grand marnier chantilly

12.00 2007 Riesling Navarro, cluster select, anderson valley

7.00 Milk Chocolate Creme Brulee Chocolate tuille

12.00 Blandy's 15 Year Malmsey Madeira

8.00 Strawberry-Rhubarb Panna Cotta Strawberry-vanilla and mint salad. Butter cookie

9.00 2009 Gewürztraminer Navarro, late harvest, anderson valley

8.00 Duo of Chocolate Molten lava cake chocolate thyme gelato. Espresso anglaise

9.00 2007 Taylor-Fladgate L.B.V. Port

18.00 Artisanal Cheese Plate Fig bread candied almonds seasonal fruit and compote

7.50 Emilio Lustau Oloroso Sherry

Bar

8.00 Tempura Fried Beans Espelette pepper aioli

15.00 Cast Iron Roasted Mussels White wine shallots dill creme fraiche croutons

11.00 Wood Grilled Monterey Squid Purple potatoes chorizo salsa verde squid ink vinaigrette

15.00 House Ground Cheeseburger Pommes frites oven-dried tomato pickled red onion

14.00 Italian Bacon Pizza Spicy tomato sauce shaved fennel three cheeses

12.00 Organic Baby Beet Salad Citrus crescenza cheese baby mustard pistachio vinaigrette

14.00 Flat Bread . Hummus Grilled spring onion piquillo pepper parsley-mint salad

5.00 House Potato Chips Horseradish crème fraiche black tobiko roe

12.00 Ricotta Gnocchi English peas smoked ham lemon oil parmesan cream

10.00 Butter Lettuce Salad Goat cheese flambo radish English peas brioche croutons goat yogurt dressing

3.00 Chef's Choice Oysters Rhubarb Mignonette

9.00 Mini Burger Trio Aioli lettuce tomato

Sunday Brunch Buffet

Seafood Bar‏

Chef's Choice Oysters Heirloom apple mignonette

Gulf Shrimp Cocktail Horseradish creme fraiche cocktail sauce

House-Smoked Salmon Dill cream

Wood Oven Roasted Little Neck Clams Smoky pepper butter

Range

Eggs Benedict House English muffin niman ranch jambon

Soft Scrambled Eggs Creme fraiche

Sour Dough Pancakes Mixed Maple syrup

Pannetone Brioche French Toast Berry compote

Duck Confit Hash Croquettes

Wood Oven

Roasted Red Potatoes Sea salt and fresh herbs

Seasonal Garden Vegetable Pizza

Seasonal Garden Vegetable Quiche

Charcoal Grill

House-Made Sausage

Apple Wood Smoked Bacon

Garlic Rubbed Tri-Tip Garden thyme jus

Grilled Spring Asparagus

Cheese Board‏

Selection of Cheeses From Our Favorite

Artisan Creameries

Candied Nuts Dried fruit

House Made Breads

Local and House Charcuterie

Salad

Roasted Cauliflower

Curry Creme Fraiche Sultanas

Mixed Beet Salad Red verjus

Mixed Greens Sherry vinaigrette

Orzo Laura chenel goat cheese

Cous Cous and Toasted Almond Mint

Butter Lettuce Red wine vinaigrette

Baby Carrot Salad Carrot vinaigrette

Desserts

Chocolate Cupcakes

Red Velvet Cupcakes

Seasonal Fruit Crisp

Tiramisu Trifle

Profiteroles

Heaps of Cookies

Fresh Fruit Dried fruit

Menu for Brix

Lunch

Starters‏

Salad & Soup

Main

Dinner

Starters‏

For the Table

Mains

Accompaniments

Dessert

Bar

Sunday Brunch Buffet

Seafood Bar‏

Range

Wood Oven

Charcoal Grill

Cheese Board‏

Salad

Desserts

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