The Brickyard

Steak cuts in demi glace with whipped potatoes, aged cheeses and fresh herbs.

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

Fresh leaves sautéed with cream, garlic and aged parmesan finished with a crisp crust.

Arborio rice steeped with aged Grana Padano cheese.

Crimini, oyster and shiitake mushrooms sautéed with garlic, shallots and fresh herbs dusted with Grana Padano cheese.

Halibut filet lightly seasoned and grilled, presented over whipped potatoes crowned with Dungeness crab butter, diver scallop and pomme frites.

Bone in short ribs slow braised and presented over herb whipped potatoes finished with demi glace.

Beef tenderloin seasoned with porcini salt and pepper, topped with mushroom duxelle, enrobed in delicate phyllo, baked to medium rare and rested over whipped potatoes, seasonal vegetable and a side of demi glace.

Jumbo scallops seared and presented over risotto finished with a cioppino inspired velouté and parmesan twills.

Pan seared breast over fingerling potatoes and duck leg confit laced with huckleberry cabernet reduction.

Pan seared locally raised elk filet mignon with wild mushroom demi glace laced with Cognac over whipped potatoes and Chef’s vegetables.

With rosemary roasted red potatoes and honey Dijon beurre blanc.

Cold water lobster tail stuffed with lobster claw meat, red pepper and roasted garlic cream cheese, enrobed in pastry, presented over whipped potatoes and charred vegetables.

Certified Angus Beef New York seared, rested and carved, presented over truffled fries, chimichurri, blistered grape tomatoes and a sunny side up egg.

Naturally raised chicken oven roasted under the weight of a brick, with whole grain mustard pan sauce.

Bone in pork prime rib flat grilled, rested and finished with bacon apple jam.

Sustainably raised filet pan seared finished with caper butter.

10 oz. Certified Angus Beef® strip steak seasoned with kosher salt and cracked pepper.

Char grilled mushroom filled with risotto, carrot, asparagus and blistered grape tomatoes laced with Cabernet cream reduction and pomme frites.

Potato crisps tossed in our roasting seasoning served with horseradish sauce and demi glace.

One pound Idaho russet with sour cream, butter, fresh chives and smoked bacon.

Roasted fingerling potatoes seasoned with salt, pepper and fresh herbs.

Fire roasted red bell pepper, smoky chipotle, and peanut butter mashed with Yukon Gold potatoes.

Crispy golden brown roasted garlic croquettes topped with chive aioli.

Thin sliced potatoes layered with cheese, baked with a crust.

Hand cut seasoned steak fries tossed in white truffle oil, accompanied with roasted garlic mayonnaise.

Buttery whipped local golds.

Crisp greens, a selection of premium ingredients and choice of dressing hand tossed at your table. A’ la carte

Caramelized onions steeped in rich Madeira wine infused veal stock then finished with crostini, gruyere cheese, fried onion straws and fresh chives.

Lobster stock with cognac cream presented with a butter poached lobster claw.

Idaho Yukon gold potatoes poached in vegetable stock, slow cooked with applewood smoked bacon and chives. Garnished with hand cut shoestring fries.

Phyllo wrapped brie, spiked with toasted cashews and apple brown sugar butter, served with berries and crostini.

A display of cured meats and a variety of local cheeses complimented with candied spiced pecans, huckleberry compote and crostini.

Crisped Dungeness crab cakes presented with caper remoulade and lemon.

Crimini mushroom caps stuffed with our Dungeness crab dip with parmesan and Manchego cheese, baked till golden brown.

Oregon Dungeness crabmeat with hearts of palm, cream cheese and Grana Padano baked with a Manchego cheese crust and served with crostini.

Crispy russet skins filled with whipped potatoes, smoked bacon, sharp cheddar, and fresh chive finished with chimichurri steak cuts.

Local white Sturgeon caviar with truffled potato crisps, roasted garlic aioli and pickled red onion.

Fresh Northwest oysters served on the half shell with signature sauces.

Fresh oysters topped with bacon, shallots, garlic, spinach, parmesan cheese baked, finished with béarnaise.

Tender squid steak strips lightly breaded, flash fried and tossed with white truffle oil and parmesan cheese. Presented with fresh lemon and roasted garlic aioli.

Ahi Tuna pan seared rare presented over Chef’s selection of seasonal local ingredients.

Poached prawns presented with horseradish cocktail sauce and fresh citrus.

Certified Angus Beef filet mignon minced with shallot then tossed with stone ground mustard, capers and garlic oil finished with smoked trout roe atop huckleberry gastrique. Served with pepper parmesan crackers.

Top graded gold level beef tenderloin from Snake River Farms.

Extra thick, 28 oz. “cowboy” cut of our most highly marbled rib steak, cooked on the bone for superior flavor. Complimented with fresh vegetables and sautéed mushrooms.

One pound double cut tenderloin presented on a carving board with wild sautéed mushrooms and seasonal vegetables.

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

Extremely well marbled beef from Japan, Chef selects a cut daily. Simply seasoned with Kosher salt and freshly cracked pepper, the quality speaks for itself.

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

Prized for its tenderness and rich flavor, our Chef’s hand cut this one pound classic and charbroil it with reverence.

A flavorful 14 oz. center cut strip loin steak prepared charbroiled.