Brix Restaurant

ahi tossed with sea salt on a bed of charred corn topped with truffled popcorn and popcorn shoots and ahi on avocado salad, topped with lime crema, orange reduction, and tempura nori chip

flash fried with artichokes, olives and oranges, then tossed with basil and mint served with citrus aioli and sweet pickled chilies

grilled rustic bread with fried amaltheia dairy goat cheese, toasted pinenuts, balsamic reduction and sweet basil

grapefruit-lime salad, cilantro sauce, sambal, radish sprouts, mint-lime aioli

garnished with lobster salad and cilantro creme fraiche

ask your served for todays freshly made selection

crispy proscuitto, hierloom melon, basil, chilies and fried goat cheese with champagne honey vinaigrette

shaved parmigiano reggiano, romaine heart, toasted olive oil crouton, parmesan frico and caesar vinaigrette

rough shredded romaine heart and diced vegetable crudites tossed with buttermilk ranch, grilled tomato vinaigrette or oregon blue cheese dressing

vermont buffalo mozzarella, fresh sweet basil, roasted tomato and slow cooked tomato fondue

garlic oil, creamy parmesan sauce and fresh mozzarella

peanut sauce, cilantro and sprouts and kaprow kai-stir fried chicken and chilies

tomato fondue, caramelized fennel and onion, fresh mozzarella, chile flakes and charred tomato

lobster and quinoa risotto style, vanilla bean buerre blanc, grilled bok choy and basil-orange reduction

beefsteak tomato tart, crab and charred corn salad, cilantro vinaigrette, spanish allioli and chile oil

garlic confit, glace de pouille, truffled mashed potatoes and sauteed mushroom, asparagus and chicken oyster

moroccan cous cous with pistachio, spiced harissa, green olive-lemon relish and goat cheese vinaigrette

smashed fried potatoes, braised fennel and point reyes blue cheese, fennel pollen butter and cabernet reduction

sauteed acini de pepe pasta, italian parsley-tomato salad, chermoula sauce, coriander and chile oil

roast apple, gorgonzola macaroni topped with pecan crust, cider braised cabbage, and port wine reduction

bamboo rice, micro lettuce, cucumber salad, pacific farms wasabi-coconut broth

plum barbecue, grilled summer squash, almond vinaigrette, fried sweet potato, and baby arugula