Brix 25 Restaurant

No. 1 grade raw tuna marinated in a sweet soy glaze, pickled cucumber & wasabi foam

Tomatoes, chives, olive powder, pita bread

Moroccan chickpea stew, with a drizzle of tahini yogurt

Balsamic-honey poached pear chutney, cambozola, frisee & chopped hazelnuts on toasted crostini

Simmered in saffron, white wine and d'arbol chile broth, crumbled sausage, served with rustic croutons & piquillo pepper coulis

Fingerling potatoes, boiled & crusted in sea salt, mojo verde dipping sauce

Four spicy marinated tiger prawns, sauteed and served over creamy polenta, topped with a rich brown gravy

Smoked salmon caesar dressing, parmesan croutons, shaved grana padana cheese

Applewood smoked bacon, crisp romaine, fresh avocado, & cherry red tomatoes, blue cheese dressing, blue cheese crumbles and a cider vinaigrette

Oregonzola bleu cheese, fried shallots, honeyed walnut vinaigrette

Sauteed bacon, golden raisins & shallots over wild arugula tossed with a stone ground mustard vinaigrette, topped with olive oil toasted pumpkin seeds

Roasted red pepper pasta stuffed with mozzarella, ricotta, & asiago, topped with an italian sausage bolognese sauce

tender morsels of braised beef short ribs, roasted cipollini onions, crimini mushrooms, carrots, bacon, rich burgundy sauce, yukon gold mashed potatoes

Creamy parmesan polenta, braised onion medley, lemon gremolata

Lightly rubbed with blackening spice, topped with blue cheese-horseradish sauce and a black garlic, black pepper and white truffle butter, served with mashed potatoes and haricot verts

Idaho rainbow trout stuffed with oregon bay shrimp, cream cheese, piquillo pepper & pinenuts, served with mashed potatoes and grilled baby green beans

Mussels, spicy thai coconut broth, glass noodles, fried shallots, cilantro & scallions

Boneless half chicken, dijon & herb marinated, served with crisp fingerling potatoes and root vegetables, finished with a honey-dijon sauce

Grilled, hand butchered steak, french fingerling potatoes & baby carrots smothered in beecher's cheese sauce, house made ketchup drizzle

Citrus brined and seared center cut pork chop, served over creamy parmesan polenta with a chanterelle mushroom ragout and baby french green beans

Plum tomatoes, parmesan, pesto & a balsamic-red wine reduction

Three puff pastires, hollowed out and filled with our house made maple-brown sugar and bacon gelato, topped with creme chatnilly and a drizzle of chocolate sauce

Griddled lady fingers, layered with french butter cream, topped with chantilly and a tableside pour of coffee liqueur & coffee sauce

Served warm with biscotti styled biscuits and a scoop of cinnamon bread pudding gelato

Market berries

Cocoa nib gelato, lavender sea salt, brandied cherries

Chevre, graham cracker crust, cherry sauce, sugared brûléed top

House made gelatos with cookies

House made sorbets with cookies