The Brickyard

Phyllo wrapped brie cheese spiked with brown sugar, apple & toasted cashews.

Savory dungeness crab fritters, presented atop three unique sauces; fresh parsley pesto, fiery habanero marmalade, & cool tartar vinaigrette.

Skewered beef tenderloin over oregon rogue bleu cheese sauce, tender chicken satay with tomato romesco & choice of won ton spiked ahi tuna sashimi, seared scallop or a grilled prawn with spicy sesame dipping sauce & ripe avocado.

Caramelized bermuda onions steeped in a rich madeira wine infused beef stock then finished with crostini, gruyere cheese & fresh chives.

Idaho yukon gold potatoes poached in chicken stock then slow cooked with applewood smoked bacon, chives & fresh cream. Garnished with hand cut shoestring fries.

Sashimi grade ahi paired with fresh avocado, edamame vinaigrette & pickled ginger on a bed of seasonal greens.

Romaine lettuce, bacon, avocado, pickled red onion, bleu cheese dressing & tomato.

Romaine lettuce, roasted garlic caesar dressing, parmesan, croutons.

Huckleberry balsamic, grilled asparagus, cherry tomatoes & pickled red onion mayonnaise.

Shaved prime rib with melted gruyere cheese & fresh horseradish aioli, on a hearty ciabatta roll au jus.

Grilled sliced tenderloin open faced on toasted ciabatta with bleu cheese cream & caramelized onions.

Certified angus beef ground chuck patty dusted with creole spices & seared on a white hot skillet with melted oregon rouge smoked bleu cheese. Served with mayonnaise, leaf lettuce & sliced fresh tomato.

Hand formed half pound certified angus beef patty infused with smoked bacon, char grilled & crowned with sharp cheddar. Dressed out with crispy onions, butter lettuce, sliced fresh tomato & mayonnaise on a fresh baked bun.

Thin sliced ahi tuna on a toasted ciabatta bun with wasabi sauce, applewood bacon & shaved pickled ginger.

Caramelized onion, brown rice, beluga lentils & edamame mixed with seitan & grilled, served on a toasted bun with leaf lettuce, roma tomato, red onion & roasted garlic mayonnaise.

Chicken breast, wild mushrooms, roasted peppers, gruyere & pesto aioli, grilled under the weight of a brick.

Roasted mushrooms, gruyere cheese, tomato, spinach & romesco on grill pressed sourdough.

Sierra nevada ale battered wild Alaskan king salmon, hand cut steak fries & tartar vinaigrette.

The bold flavor of this 10 oz. steak comes from its abundant marbling.

This 7 oz. sirloin is one of our most flavorful selections from snake river farms, a family operated facility right here in boise.

Premium? cuts of certified angus beef steak nicely caramelized with wild mushrooms then simmered with gemelli pasta in a rich demi glace & creme fraiche sauce.

Local wild mushrooms tossed with sweet tomatoes, grilled asparagus spears & papardelle pasta in rich creme fraiche with aged parmesan cheese.

Gemelli pasta in an indulgent sauce of sharp cheddar, crisp bacon, cream & finished with a broiled crumb crust.

Fresh northwest oysters on the half shell with citrus cocktail sauce.

Sauteed with bacon, shallot, spinach & pernod, finished with hollandaise & baked in the shell.

Sashimi? grade ahi tartare, avocado, edamame vinaigrette & pickled ginger.

Savory dungeness crab fritters, presented atop three unique sauces, our fresh parsley pesto, fiery habanero marmalade, & a cool tartar vinaigrette.

Skewered beef tenderloin over oregon rogue smoked bleu cheese sauce, tender chicken satay with tomato romesco & choice of won ton spiked ahi tuna sashimi, seared scallop or a grilled prawn with spicy sesame dipping sauce & ripe avocado.

Coastal dungeness crabmeat on a bed of crisp minced celery complimented with our fresh grated horseradish cocktail sauce & lemon.

Phyllo wrapped brie, spiked with brown sugar, apple & toasted cashews.

Caramelized? bermuda onions steeped in a rich madeira wine idaho yukon gold potatoes poached in chicken stock then infused beef stock then finished with crostini, gruyere cheese slow cooked with applewood smoked bacon, chives & fresh & fresh chives.

Idaho? yukon gold potatoes poached in chicken stock then slow cooked with applewood smoked bacon, chives & fresh cream. Garnished with hand cut shoestring fries.

Crisp? greens, a selection of premium ingredients & choice of dressing hand tossed at your table a' la carte.

Prized for its tenderness & rich flavor, our chefs hand cut this one pound classic & chargrill it with reverence.

Extra thick, 28 oz. "cowboy" cut of our most highly marbled rib steak cooked on the bone for superior flavor. Complimented with fresh vegetables & roasted wild mushrooms.

Double cut tenderloin presented on a carving board with wild roasted mushrooms & seasonal vegetables.

An incredibly tender 10 oz. barrel cut tenderloin that suits well to our signature sauces.

A smaller 7 oz. Portion of our most tender cut.

A flavorful 12 oz. center cut strip loin steak prepared charseared.

With a greater percentage of marbling than USDA prime, 10 oz. of one of our most flavorful cuts from idaho's snake river farms.

In season, simply prepared.

Mushrooms oven roasted with port wine & gran padano cheese.

Gemelli pasta in an indulgent sauce of sharp cheddar, crisp bacon, cream & finished with a broiled crumb crust.

Tender succulent duck breast seared with a tart cherry balsamic jus & paired with fingerling potatoes, & wilted greens.

One half natural idaho grown chicken oven roasted under the weight of a brick, with whole grain mustard pan sauce, yukon gold whipped potatoes & grilled fresh asparagus spears.

Rock salt roasted king salmon fillet complimented with zucchini papardelle, lemon, kalamata olive, braised kale & romesco.

Local wild mushrooms tossed with sweet tomatoes, grilled asparagus spears & papardelle pasta in rich creme frafche & shaved aged parmesan.

Colossal sea scallops open flame sauteed then presented over crisped bacon & sweet tomato beluga lentils, with beurre rouge.

Slow cooked tender prawns paired with basil risotto, braised fennel & teardrop tomato confit.

Lamb loin chop over a goat cheese fondue with chive whipped potatoes & tapenade demi glace.

Pan seared fillet of halibut finished with a sauteed diver scallop & topped with dungeness crab butter sauce. Paired with fingerling potatoes, olive oil poached tomatoes & melted leeks.

Naturally raised niman ranch pork slowly braised & presented over celery root puree with adolescent artichoke & tomato chutney.