Mother’s Day
Brix 25° is open early this Mother’s Day, with our first seating at noon.
Join us for brunch between 12pm-1:45pm. Dinner service begins at 4pm
APPETIZER
BRUNCH MENU
12PM -1:45PM
Seared Foie Gras
caramelized onion tartlet, black pepper syrup, barrel aged sherry vinegar, petite herbs
Oysters on the Half Shell
half dozen: topped with blood orange & ginger mignonette
a cast iron pot; with lime & cilantro
Thai Larb Lettuce Cups
spiced & herbed chicken in
a cast iron pot; with lime & cilantro
Seared Weathervane Sea Scallops
pepper bacon jam, potato pomme frites
Cheese Crisped Potato Pavé
maple glazed-tallow fried brussels sprouts, pecorino -add pepper bacon +1.50
Skillet Cream Corn Bread
chili lime butter, cool honey, olive oil marinated sardine paté
Kalua Pork & Cabbage
sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli
Sautéed Octopus
citrus achiote marinated octopus, with baby potatoes sautéed in garlic, lemon & white wine
Steak Tartare
chopped prime new york and rib eye; smokey guajillo pepper oil, lime, bone marrow aioli, pickled mustard seeds, house made tostada
Cast Iron Cheese Fondue
melted greek feta, black pepper sauteed apples; served with grilled sourdough
Ahi Carpaccio Toast
grilled sourdough bread, thinly sliced yellowfin tuna, salsa macha, honey cured chili peppers, smoked cherry tomatoes
STARTER
BRUNCH MENU
12PM -1:45PM
Bread & Butter
house made sourdough, artisan compound butter, sea salt
Seasonal Soup
poured tableside
Wilted Arugula Salad
sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto
Red Leaf Lettuce Salad
shaved pears, prosciutto, crumbled goat cheese, foraged huckleberry vinaigrette
Lyonnaise Salad
frisée, arugula, lardons, shallot-dijon vinaigrette, soy cured egg
Red Kale Caesar Salad
macrina bakery sardinian flatbread, grated grana padana, smoked salmon caesar dressing
ENTREE
BRUNCH MENU
12PM -1:45PM
Sautéed Mussels
sautéed mussels in rosemary lime cream, gralic pane raffermo, tomato chipolte puree
Chicken Marsala
roasted delicata squash, sauteed chestnut mushrooms, creme fraiche, pine nuts, rye gremolata
Brimstone Brisket Eggs Benedict
sourdough crumpet, applewood smoked brisket, poached duck egg, barbeque hollandaise, pickled red onions
La Plancha Seared Sturgeon
baby spring vegetables, zucchini, eggplants & tomatoes, salsa grenobloise
Sourdough Pan Perdu “French Toast”
banana foster caramel sauce, veracruz vanilla cream, market berries
Bagels & Lox
everything seasoned pitas, roasted scallion cream cheese, dill salmon lox, over dried tomatoes, capers
Beef Cassoulet
braised pavé cut shank, merguez sausage, on a white bean brodo with baby carrots, kale
Prime Brisket Pub Burger
pineapple salsa, sliced crispy pancetta, butter lettuce, garlic aioli on furikake bun; served with a hawaiian potato salad with sriracha and sesame
Chile Relleno
griddled chile stuffed with refried black beans and melted cheese, topped with two sunny hen eggs, roasted tomato salsa, cotilla cheese, pickled shallots
Sautéed Calamari Linguine
cherry tomato diablo sauce, aleppo pepper gremolata
Mother’s Day
Dinner service begins at 4pm
On Mother’s Day we will offer a few Chef specials in addition to the menu below
APPETIZER
----------
DINNER MENU
after 4pm
----------
Seared Foie Gras
caramelized onion tartlet, black pepper syrup, barrel aged sherry vinegar, petite herbs
Steak Tartare
chopped prime new york and rib eye; smokey guajillo pepper oil, lime, bone marrow aioli, pickled mustard seeds, house made tostada
a cast iron pot; with lime & cilantro
Thai Larb Lettuce Cups
spiced & herbed chicken in
a cast iron pot; with lime & cilantro
Seared Weathervane Sea Scallops
pepper bacon jam, potato pomme frites
Cheese Crisped Potato Pavé
maple glazed-tallow fried brussels sprouts, pecorino -add pepper bacon +1.50
Roasted Bone Marrow
two marrow bones, herb gremolata, roasted horseradish, garlic bread, anchovy essence
Kalua Pork & Cabbage
sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli
Sautéed Octopus
citrus achiote marinated octopus, with baby potatoes sautéed in garlic, lemon & white wine
Cast Iron Cheese Fondue
melted greek feta, black pepper sauteed apples; served with grilled sourdough
Oysters on the Half Shell
half dozen: topped with blood orange & ginger mignonette
Ahi Carpaccio Toast
grilled sourdough bread, thinly sliced yellowfin tuna, salsa macha, honey cured chili peppers, smoked cherry tomatoes
STARTER
----------
DINNER MENU
after 4pm
----------
Bread & Butter
house made sourdough, artisan compound butter, sea salt
Seasonal Soup
poured tableside
Wilted Arugula Salad
sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto
Red Leaf Lettuce Salad
shaved pears, prosciutto, crumbled goat cheese, foraged huckleberry vinaigrette
Lyonnaise Salad
frisée, arugula, lardons, shallot-dijon vinaigrette, soy cured egg
Red Kale Caesar Salad
macrina bakery sardinian flatbread, grated grana padana, smoked salmon caesar dressing
ENTREE
----------
DINNER MENU
after 4pm
----------
Sautéed Mussels
sautéed mussels in rosemary lime cream, gralic pane raffermo, tomato chipolte puree
Chicken Marsala
roasted delicata squash, sauteed chestnut mushrooms, creme fraiche, pine nuts, rye gremolata
Beef Cassoulet
braised pavé cut shank, merguez sausage, on a white bean brodo with baby carrots, butter braised radishes, roasted tomato, and kale
Osso Bucco
pork shank braised in chile verde, sauteed prawns in toasted fregola risotto, saffron aioli
La Plancha Seared Sturgeon
baby spring vegetables, zucchini, eggplants & tomatoes, salsa grenobloise
Prime New York Steak
northwest sourced, premium grain fed, 12 oz. seared center cut; grilled asparagus, braised torpedo onions, crispy onion rings, demi glaze
Semolina Campanelle
wild mushroom medley, rosemary butter sauce, parmesan cream
Prime Brisket Pub Burger
pineapple salsa, sliced crispy pancetta, butter lettuce, garlic aioli on furikake bun; served with a hawaiian potato salad with sriracha and sesame
Sautéed Calamari Linguine
cherry tomato diablo sauce, aleppo pepper gremolata
Dry Aged Cowboy Tomahawk, Two+ Pound, Bone-In Rib Eye Steak
tallow fried brussels sprouts, rogue creamery smokey bleu baby marble potatoes au gratin, garlic confit
Call 253.858.6626
for reservations