Brick 29

Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce.

Calamari steak fried with serrano chiles, red onion, finished with red wine gastrique, cayenne, garlic aioli and fresh cilantro.

Skin on potatoes, fresh garlic, topped with swiss fondue and scallions.

Black garlic-brie spread, thyme-madeira mushrooms, smoked gouda, mozzarella, arugula finished with truffle oil and sea salt.

Brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and fresh tarragon.

Roasted mushrooms, onions, madeira & cream garnished with feta cheese.

Roasted mushrooms, onions, madeira & cream garnished with feta cheese.

Red wine sauteed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard boiled egg, avocado, blue cheese, with tarragon vinaigrette.

Broiled chicken, greens, granny smith apples, grape tomatoes, blue cheese, crispy onions, candied walnuts and a walnut vinaigrette.

Arugula-spinach blend, roasted yams, red onion, goat cheese, pepitas, craisins, house candied bacon with apple-bacon vinaigrette. • add chicken 3 • add salmon 5

Romaine lettuce, caesar dressing, croutons, hard egg and shredded parmesan cheese. • add chicken breast 3 • add salmon 5

Smoked ham, havarti cheese, dill pickle and dijon-chili aioli on a toasted zeppole village loaf.

Parmesan crusted sourdough, smoked turkey breast, Swiss cheese, cherry pepper relish, red onion and house made Caesar dressing.

Sweet and spicy Bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted zeppole village loaf.

Corned beef, house made pickled cabbage, swiss cheese, swiss fondue and louie sauce served on light rye.

Butter toasted sourdough bread, roasted garlic cream cheese, mozzarella, blue cheese, cowboy candy and crispy onions.

Sautéed chicken breast in a mushroom, shallot, bourbon and cream served with house mashed potatoes. • substitute polenta 3 *suggested pairing: custard chardonnay

Handmade Ferranti Tripolini pasta, tossed with Swiss cheese fondue, fresh tomato, green onion and cheddar jack cheese, topped with Bristol bacon. *suggested pairing: house made bloody mary

All-natural ground beef, tomato, onion, butter leaf lettuce, cheddar and jalapeno aioli on a Gaston brioche roll. • add Bristol bacon 3 • add sautéed mushrooms 4 *suggested pairing: Idaho draft beer

House dry aged, salt and pepper seasoned, mashed potatoes and matre d' butter. *Market Price*

House dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions. *suggested pairing: house rye Manhatten. *Market Price*

Angus beef, peppercorn crusted, open flame broiled, blue cheese-scallion mashed potatoes, seasonal vegetables and sauce robert. *suggested pairing: two mountains red blend

Angus beef, peppercorn crusted, open flame broiled, blue cheese-scallion mashed potatoes, seasonal vegetables and sauce robert. *suggested pairing: two mountains red blend

Bacon wrapped beef tenderloin, horseradish potato au gratin, béarnaise sauce, red wine demi-glace and seasonal vegetables. *suggested pairing: j lohr pinot noir

Maple brined and blackened, spicy gorgonzola potato hash, sage brown butter vinaigrette and pepita pesto. *suggested pairing: convergence rose

Handmade local with ricotta and butternut squash, sautéed onions, spinach, butternut squash, finished with a sage brown butter sauce, craisins, romano cheese and spiced pepitas. • add chicken 3 add salmon 5 *suggested pairing: stoneleigh sauvignon blanc

Domestic raised lamb, slow braised, smoked mushroom risotto, vegetables & red wine demi-glace. *suggested pairing: cougar crest tempranillo

Bone in prime pork, herb marinated, open flame brpoiled, tarragon roasted red peppers, bacon brussel sprouts, demi-glace & a blueberry compote. *suggested pairing: laissez-faire sangiovese

Chef's preparation, ask your server for more details.

Flourless chocolate torte, coconut mousse, toasted coconut flakes and warm pecan caramel sauce.

Seasonal cheesecake with fresh, local ingredients

Gaston's brioche bread, served warm with white chocolate ganache.

Rich, French-style custard topped with burned sugar and served with seasonal fruit topping.

Brick 29 style with local tripolini pasta, cheddar, Monterey jack, and mozzarella.

Your choice of ketchup, ranch, or mustard dipping sauce. with your choice of french fries, fruit, or side salad.

Served on a white bun, with your choice of ketchup or mustard, cheese, lettuce, or tomato. Served with french fries, side salad or fruit.

House made crust, tomato sauce, cheddar and monterey jack cheese.

Grilled chicken , romaine, roasted garlic Caesar dressing, parmesan and croutons.

Your choice of ketchup, ranch, or barbeque dipping sauce.  Served with french fries, side salad or fruit.