Brick 29 Bistro

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

Classic- herb crusted calamari steaks with wasabi aioli or Spicy garlic- calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli.

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

Garlic fries with braised brisket, local cheese curds, brisket gravy and fresh herbs.

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

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

French brie wrapped in pastry and baked, served with apples, peach compote and bread.

House made pizza crust, roasted garlic cheese spread, madeira mushrooms, arugula, mozzarella and fresh thyme.

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, sherry vinaigrette, candied almonds, roasted beets, pickled onions and goat cheese.

Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons.

Please ask your server for detail.

Flame broiled romaine heart with tarragon dressing topped with gorgonzola cheese, cherry tomatoes, candied walnuts, pears and grilled onions.

Smoked turkey breast, Swiss cheese, cherry pepper relish, red onion, tomato with housemade caesar dressing on parmesan crusted sourdough.

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

Sharp cheddar cheese, mozzarella, swiss fondue, brie cheese, scallions and apple chutney on sourdough bread.

slow braised beef brisket, white cheddar, cabbage, cherry pepper relish, cilantro, blue cheese fondue on flour tortillas.

Roasted turkey, smoked ham and Swiss fondue wrapped in a croissant served with a peach compote.

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

Prosciutto, brie, basil pesto, arugula, swiss fondue with peach chutney & pressed.

Local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll.

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

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

Chef's preparation, ask your server for more details.

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

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

Angus flat iron steak, pan seared, served with mushrooms, madeira, and blue cheese. Served with house mashed potatoes and seasonal vegetables.

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, sherry vinaigrette, candied almonds, roasted beets, pickled onions and goat cheese.

Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons.

Please ask your server for details.

Flame broiled romaine heart with tarragon dressing topped with gorgonzola cheese, cherry tomatoes, candied walnuts, pears and grilled onions.

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

Classic- herb crusted calamari steaks with wasabi aioli or Spicy garlic- calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli.

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

Garlic fries with braised brisket, local cheese curds, brisket gravy and fresh herbs.

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

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

French brie wrapped in pastry and baked, served with apples, peach compote and bread

House made pizza crust, roasted garlic cheese spread, madeira mushrooms, arugula, mozzarella and fresh thyme.

Angus flat iron steak, pan seared, served with mushrooms, madeira, and blue cheese. Served with house mashed potatoes and seasonal vegetables.

Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with crispy polenta.

Whole white penne pasta tossed with Swiss fondue, fresh tomatoes, green onions and cheddar jack cheese topped with Bristol bacon.

Chef's preparation, ask your server for more details.

Oven roasted parmesan crusted eggplant layered with roasted red pepper, mozzarella, basil, served with crispy polenta, tomato coulis and seasonal vegetable.

Blackened and pan seared, blue cheese-scallion polenta, tarragon creme fraiche, arugula salad with oranges, onions, poached pears and balsamic vinaigrette.

Handmade raviolis with roasted butternut squash and ricotta, fennel, butternut squash, prosciutto ham, arugula, romano, fresh thyme and sage brown butter sauce.

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

Dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.

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

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

Prime pork, herb marinated , open flame broiled, sage fingerling hash, bacon brussel sprouts, demi glace and apple chutney.

Flourless chocolate torte, coconut mousse, toasted coconut flake, served with a Carmel pecan sauce.

Seasonal cheesecake with fresh, local ingredients.

Cafe de Paris sweet white brioche bread, served hot, smothered in white chocolate ganache

Served with seasonal fruit topping.