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Brix Restaurant and Wine Bar
Hearts of palm, daikon root, candied citrus, toasted sesame seed, Thai vinaigrette.
Piave, anchovy breadcrumb, garlicand lemon vinaigrette.
Pickled strawberries, BMR Feta, spiced pine nuts, ancho chile-lime vinaigrette, radish.
Local bread from pizzetta, with brisk accompaniment.
Ocal and imported Artisan cheeses, brix accompaniments, lavosh.
A selected assortment charcuterie, brix accompaniments, lavish.
A selected assortment charcuterie and cheeses, brix accompaniments, lavash.
Aioli.
Jalapeno szechuan glaze, black mesa ranch cheure.
White wine, calabrese sausage, shallot, garlic, grilled pizzetta sourdough bread, fennel kimchi.
Goat cheese mousse, whiskey molasses.
Sweet potato gnocchi, local honey, apple leek puree.
Calabrese sausage, roasted mushrooms, Marcona almonds, kale, Piave.
Almond ricotta, toasted pine nut, butternut squash,"beurre monte", fennel pollen, citrus.
Beef ragout, leek ash tagliatelle, Piave.
Espresso infused pasta, venison ragout, calabrian chili, pink mountain rose apple, sunflower seed, Piave.
Forbidden rice, aji Amarillo-golden raisin puree, brussels sprouts, green onion emulsion.
King trumpet mushroom, grilled asparagus, roasted onion agrodolce, pickled ramp, cashew.
Sunflower seed risotto, chanterelle mushrooms, roasted carrot-coriander butter, sage and maple reduction.
Celery root puree, apple mostarda, roasted baby carrots, blistered shishitos.
Bone marrow potato puree, pickled pearl onion, black garlic chimichurri, crispy yucca root.
Roasted beets, confit fennel, kohlrabi puree, capers.
Menu for Brix Restaurant and Wine Bar provided by Allmenus.com
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