Brick 29 Menu

french brie dipped in crepe batter and fried served with apples, blueberry compote and bread

Asian flavored soy bean hummus, cucumber and crispy wantons

Herb crusted calamari steak with wasabi aioli

calamari steaks with Serrano chilies, red onion, vinaigrette finished with garlic aioli-new

Skin on potatoes, fresh garlic, swiss fondue topped with scallions Poutine Fries: fries with braised brisket, local cheese curds, brisket gravy and herbs

house made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella

brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and herbs

sauteed shrimp with anchos and garlic served in hot olive oil with sea salt, scallions and bread

chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast, add salmon, add ahi tuna

red wine sauteed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard egg, avocado, and blue cheese with tarragon dressing; add chicken breast, add salmon, add ahi tuna

flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken breast, add salmon, add ahi tuna

greens, red onion, avocado, mango, grapefruit and fresh citrus vinaigrette; add chicken breast, add salmon, add ahi tuna

sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on a toasted baguette

corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye

cilantro garlic marinade, open flame broiled, served with almond-goat cheese srispt polenta, seasonal vegetables, balsamic caramel and topped with a mission fig compote

sauteed chicken breast with mushrooms, shallots, bourbon and cream served with crispy polenta

Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions, cheddar-jack cheese and topped with Bristol bacon

handmade raviolis with local butternut squash and ricotta sauteed with kale and red onion finished in a brown butter sage pesto sauce garnished with shaved parmesan and roasted pepitas; add chicken breast, add salmon

All natural local ground beef, tomatoes, onion, butterleaf lettuce, cheddar and jalapeno aioli on artisan roll; add Bristol bacon, add sauteed wild mushrooms

Dry aged, salt and pepper seasoned, mashed potatoes and maitre d' butter. Bistro Style - dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions

Angus flat iron, charbroiled, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy, peppercorn)

Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables

Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace

Herb marinated, open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and blueberry compote

chicken confit stew, fingerling potatoes, carrots, celery, onions, mushrooms baked in chive biscuits

ask for details

calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli

Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce

Sauteed shrimp with anchos and garlic presented in hot oil topped with sea salt and scallions with house bread

French brie dipped in crepe batter and fried, served with apples, blueberry compote and bread

Skin on potatoes, fresh garlic, swiss fondue, topped with scallions

Fries with braised brisket, local cheese curds, brisket gravy and fresh herbs

Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs

House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella

Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette

Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette

greens, golden beets, candied almonds, goat cheese and house pickled onions; add chicken breast or salmon

Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast or salmon

flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken, salmon or ahi tuna

Corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye whole or half available

Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette

All natural local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll; add Bristol bacon, add sauteed wild mushrooms

sharp cheddar cheese, mozzarella, fig compote, swiss fondue and scallions on sourdough

Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette

Applewood smoked ham, two over easy eggs, swiss fondue on sourdough

Panko crusted gig harbor oysters, bacon, cheddar, lettuce, red onion and tomato with house tartar on artisan roll

slow smoked brisket, poblanos, sauteed onions, cilantro and diablo sauce on a flour tortilla

Sauteed chicken breast with wild mushrooms, shallots, bourbon and cream served with mashed potatoes

Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions and cheddar-jack cheese topped with Bristol bacon

Confit chicken stew, carrots, celery, onions, fingerling potatoes and mushrooms baked with chive biscuits

Angus flat iron steak, pan seared, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy peppercorn)

House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter

Feb-April only

3 day adv notice

3 day advance notice

Tomatoes, Garlic, Basil and Olive Oil

Mushrooms, Shallots, Bourbon and Cream

Cilantro Coulis and Tropical Salsa

Garlic, Shallots, Fresh Rosemary and Cream

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$1.50 per Person Upcharge

$4 per Person Upcharge

$4 per Person Upcharge

Tomato Caper Beurre Blanc

Basil Cream, Artichokes, Sundried Tomatoes, Parsley and Kalamata Olives

Asparagus, Crab Meat and Bearnaise Sauce

Spicy Dry Rubbed with Corn Salsa or House Marinade, Herb Chimichurri and Balsamic BBQ

Broiled with Blue Cheese Fondue

Open Flame Broiled with Bernaise

Peppercorn Crusted with Mushroom Glace

Creamy Italian Rice with Seasonal Vegetables

Available october-December

2 dozen minimum order

2 dozen minimum order

2 dozen minimum order

2 dozen minimum order

2 dozen minimum order

2 dozen minimum order

2 dozen minimum order

Gallon serves 16 in an 8oz/12oz beverage glass

knife, fork & spoon

plus fuel

plus Bartender

Items can be returned to the restaurant the following day, without charge