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our menu

Appetizers Starter Entrees Dessert

Appetizers —

Hamachi Crudo +17.00

hamachi marinated in lemon, yuzu, mirin & agave; topped with coconut water; garnished with fried leek strips, shaved chiles, chili crisp

Spice Crusted Seared Foie Gras +21.50

hatch chile sauce, roasted delicata squash, griddled radicchio

Steak Tartare +17.25

chopped prime new york and rib eye; herb salad, egg yolk emulsion, rye pumpernickel bread

Chutney & Cambozola Spread +15.50

creamy cambozola cheese, chopped hazelnuts, balsamic-honeyed pears, toasted french baguette

Thai Larb Lettuce Cups +15.75

spiced & herbed chicken in a cast iron pot; with lime & cilantro

Octopus +22.00

smokey octopus, bacon infused white bean purée, marjoram mojo verde

Kalua Pork & Cabbage +15.75

sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli

Oysters on the Half Shell +19.50

half dozen: topped with bloody maria mignonette, charred cucumber and agave puree

Stuffed Piquillo Peppers +15.75

croatian sausage, yogurt, fennel, olive oil

Manchego & Sherry Fondue +16.75

matiz piparra peppers, honey toasted marcona almonds; served with grilled sourdough

Starter —

Our Chefs are always creating new soups. See the menu below for the latest creation — ***Soup*** *from Brix 25 is an everchanging display of love and creativity. Poured tableside, to us, soup is a beautiful thing.*

Bread & Butter +5.25

house made sourdough, artisan compound butter, sea salt

Charred Shallot & Mushroom Soup +12.75

poured table-side over; pressed king trumpet mushrooms, braised pork belly

Wilted Arugula Salad +14.50

sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto

Red Kale Caesar Salad +14.50

macrina bakery sardinian flatbread, grated grana panino, smoked salmon caesar dressing

Roasted Cauliflower Florets +15.25

paprika roasted, garlic-parsley chimichurri, farmer’s cheese, on a ruby red beet puree

Entrees—

***Dry Aged Cowboy Tomahawk, Two+ Pound, Bone-In Rib Eye Steak***

Stuffed Rainbow Trout +31.00

oven roasted, king salmon & crawfish stuffing, etouffee sauce, dirty rice

Mediterranean Sofrito Mussels +30.50

mussels simmered in a broth of tomatoes, sweet peppers and saffron; with crumbled sausage, garlic aioli drizzle, & sourdough-herb gremolata

Coq au Vin 38.00

two legs & thighs braised in house menage, adam’s mushrooms, guanciale lardons, pearl onions, ziti lisce

Prime Brisket Burger 22.25

arugula & pistachio pesto, charred sweet peppers, pickled red onions, chevre; served with a red endive salad in hazelnut vinaigrette

Seared Scallops & Pork Belly +41.00

celeriac puree, pineapple gelee, greens, cilantro & serano schug

Seared Chicken Breast 36.00

black pepper butter, spaetzle, sauteed NW dandelion greens with apples & chanterelles

Braised Beef Pomodoro +39.25

braised beef shank, morels, semolina gnocchi, burrata cheese, watercress salad

Semolina Campanelle +29.50

wild mushroom medley, rosemary butter sauce, parmesan cream

Prime New York Steak 59.25

northwest sourced, premium grain fed, 12 oz. seared center cut; tallow roasted fingerling potatoes, charred rapini, red wine espagnole sauce

Dessert—

***Dark Chocolate “Crème Brûlée”****; made with seasonal fruit, olive oil-pie crust crumbles*

Double Dark Chocolate Brownie +11.00

dark valrhona chocolate brownies, filled with buttercream & chantilly creme, topped with macerated strawberries

Swiss Carrot Cake +10.25

olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly

Dark Chocolate “Crème Brûlée” +10.50

seasonal fruit, olive oil-pie crust crumbles

Vanilla Bean Cheesecake +10.75

chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

“not your italian grandmas” Tiramisu +11.00

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

Affagato al Caffe +10.75

Iscreamery's veracruz vanilla ice cream, salted marcona almonds, cocoa nibs, espresso sauce, chantilly

our menu

Appetizers Starter Entrees Dessert

Appetizers —

Starter —

Entrees—

Dessert—

Support small and support local. Please visit our other Restaurants, all owned and operated by husband and wife team, Katie Doherty and Chef Thad Lyman.

NetShed No. 9

Brimstone PNW

Iscreamery