Brick 29

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

Chipotle alfredo, capicola salume, arugala, shaved red onion, white wine poached pear, smoked gouda and pepper jack cheese.

Crispy brussel sprouts finished with a whole grain mustard sauce, house bacon and fresh tarragon.

Panko crusted and sautéed with garlic & 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.

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.

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

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

Double R all-natural ground beef, open flame broiled, tomato, onion, butter leaf lettuce, cheddar & jalapeno aioli on a Gaston brioche roll.

House dry aged, salt and pepper seasoned, mashed potatoes & Maitre d' butter.

Sautéed chicken breast in a mushroom, shallot, bourbon & cream sauce served with house mashed potatoes.

House dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.

Bone in prime pork, herb marinated, open flame broiled, tarragon roasted red peppers, bacon brussel sprouts, demi-glace & a blueberry compote.

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

Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise sauce, red wine demi-glace & seasonal vegetables.

Open flame broiled, jalapeno-chorizo sweet potato gratin, brandy peppercorn sauce, seasonal vegetables.

Blackened seasoned and pan roasted, creamy sage fingerling hash, cranberry gremolata and seasonal vegetables.

Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables & a red wine demi-glace.

Fresh pasta tossed with Swiss cheese fondue, diced tomato, green onion & cheddar jack cheese, topped with Bristol bacon.

Handmade local with ricotta, parmesan and black truffle served in a mushroom-parmesan broth and finished with oyster mushrooms, grape tomatoes, spinach and truffle oil.

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

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

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

Pumpkin cheesecake base, spiced ginger cream cheese topping, espresso caramel.

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

Slow braised pork birria, smoked gouda, pepper jack, Swiss fondue, shaved red onion and cilantro on garlic sourdough accompanied with birria consomme.

Romaine lettuce, caesar dressing, house croutons, hard egg & shredded parmesan cheese.

Broiled chicken breast, spring greens, granny smith apples, grape tomatoes, blue cheese, crispy onions, candied walnuts & walnut vinaigrette.

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

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

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

Arugula-spinach blend, with wine poached pears, toasted pistachios, grape tomatoes, goat cheese, house bacon crumbles with maple-mustard vinaigrette.

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

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