Brix Corner Oven

Slowly smoked and wood fired till they fall off the bone. Served with our chef's signature vanilla porter BBQ.

Fresh atlantic salmon. Served on a cedar plank and cooked right in the fire

Our fresh homemade dough topped with olive oil, garlic, and a light parmesan dusting.

3 Varieties of michigan cheeses, olives, spanish almonds, pickles, italian aged meats and artisan bread.

Wood fired and toasted for dipping. Served with 2 house made mustards.

Phoenix street's thick cut bacon, wrapped around a jalapeno pepper and dried apricot. Served with a side of blue cheese dressing.

Oven roasted tomato and cipolin onion dip. Served with naan bread.

Rosemary ham, provolone and roasted garlic aioli. Served on a rustic artisan roll.

Michigan made mild chicken sausage, made with thai chilies, lemon grass, lime leaf, and wild ginger. Topped with goat cheese, roasted tomatoes and arugula.

Sarafina cheese, mozzarella cheese, roasted tomatoes, pesto, arugula and a drizzle of balsamic reduction.

Freshly shaved prosciutto on a house made bread. Layered with arugula, vine ripened tomatoes, garlic aoli, and fresh mozzarella.

Slow roasted pork cooked in a verde sauce and served with oven toast points.