Parmesan Truffle Calamari Fries
Tender squid steak strips lightly breaded then quick fried and tossed with white truffle oil, parmesan cheese and mixed herbs. Presented with fresh lemon and roasted garlic mayonnaise.

Fresh Northwest oysters on the half shell served with citrus cocktail sauce.

Oysters Rockefeller
Sautéed oysters with bacon, shallot, garlic, spinach, parmesan cheese and Pernod, finished with béarnaise.

Coconut and Cashew Seared Ahi Tuna
Sashimi grade Ahi tuna encrusted with coconut shavings and crushed cahews, pan seared and thinly sliced. Served with wasabi aioli and Ponzu.

Tuna Tartare
Sashimi grade Ahi tuna, avocado, edamame, scallion and wasabi crisped wonton strips tossed in a traditional poke vinaigrette presented in butter leaf lettuce cups.

Baked Brie
Phyllo wrapped brie, spiked with a toasted cashew and apple brown sugar butter, served with berries and crostini.

Steak Sticks
Charbroiled tender steak cuts presented over three sauces: peppercorn, béarnaise and demi-glace.

Sea Satays
Two bacon larded scallops, two scampi prawns, and Ahi tuna with fresh avocado and spicy sesame glaze.

Crab cakes
Crisped Dungeness crab cakes presented on citrus greens with roasted red pepper caper remoulade and lemon.

Dungeness Crab Dip
Washington Dungeness crabmeat with hearts of palm, cream cheese, goat cheese and Grana Padano baked with a crust and served with parmesan crostini.

Idaho Potato Jackets
Crispy russet skins filled with diced steak, sharp white cheddar, fresh chive and jalapeño, oven baked then finished with sour cream.

Chicken Cordon Blue Bites
Chicken and Snake River Farms Karabuto ham breaded around gruyere cheese quick fried and severed with our smoked blue cheese sauce.


We use only the finest beef for all Brickyard hand cut steaks.  Unless otherwise stated, our steaks are Certified Angus Beef®, well known for superior marbling and tenderness.  To accentuate the natural flavors, we season our steaks with kosher salt and freshly cracked black pepper. Our table side salad chef will present a wide variety of premium ingredients to create your own salad masterpiece, or try one of our signature soups!  All of our steak entrées are complimented by one of our Idaho potato creations.

Rib Eye Steak
Prized for its tenderness and rich flavor, our chefs hand cut this one pound classic and charbroil it with reverence.

Bone in Rib Eye
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 roasted wild mushrooms.

Chateâubriand for Two
16 oz. double cut tenderloin presented on a carving board with wild roasted mushrooms and seasonal vegetables.  Please allow additional preparation time.

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

Petite Filet Mignon
A smaller 7 oz. portion of our most tender cut of beef.

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

Kobe New York
A New York with a greater percentage of marbling than USDA Prime, 12 oz. of one of our most flavorful cuts from Idaho’s Snake River Farms.

To add to your steak experience please consider adding:

Dungeness crabmeat and béarnaise

Sautéed scampi prawns

Blackened seasoning and Bleu cheese crumbles seared

You are also welcome to try any of our signature sauces:

Cabernet demi-glace                           Horseradish cream

Smoked Bleu Cheese                            Béarnaise

Idaho Grown Potato Choices:

Yukon Whipped Potatoes– Buttery whipped local golds.

Brickyard Baker– One pound russet, sour cream, butter, fresh chives and smoked bacon.

Truffle Fries- Hand cut seasoned steak fries tossed in white truffle oil, accompanied with roasted garlic aioli.

Peanut Butter Mashed Potatoes- Fire roasted red bell pepper, smoky chipotle, and peanut butter hand mashed with Yukon gold potatoes.

Potato Cakes-Crispy golden brown roasted garlic croquets topped with chive aioli.


Our entrées include a visit from our tableside salad chef or one of our signature soups.

Beef Wellington
Beef tenderloin seasoned with a porcini salt and pepper topped with mushroom duxelle enrobed in delicate phyllo baked to medium rare and rested over wild mushrooms and demi-glace.

Herb Crusted Duck
Pan seared duck breast rubbed with fresh herbs sliced thin and set atop fingerling potatoes, garnished with a berry balsamic reduction.

Elk Tenderloin
Pan seared in butter, bacon and garlic, Rosemary Yukon Gold whipped potatoes, grilled vegetable, and finished with a pan sauce. Chef recommends rare to medium rare.

Beef Short Ribs Bourguignon
Prime grade boneless short ribs braised in burgundy then slowly roasted in veal stock, presented with Whipped Yukon Gold potatoes and grilled rainbow carrots, finished with demi-glace.

Scallop and Lobster Papardelle
Colossal sea scallops and langostines steeped in a creamy sundried tomato alfredo with thick cut pasta ribbons and aged Parmesan cheese.

Alaskan Halibut
Pan seared fillet of halibut finished with sautéed diver scallop, and Dungeness crab béarnaise. Paired with fingerling potatoes, olive oil poached tomatoes, melted leeks.

Brickyard Chicken
One half natural chicken oven roasted under the weight of a brick, with whole grain mustard pan sauce, Yukon Gold whipped potatoes, and grilled fresh vegetables.

Colorado Lamb Chop
Herb braised lamb chop rested on rosemary mashed potatoes and grilled rainbow carrots. Finished with a balsamic reduction.

Fixed Price Menu

Each entrée includes a visit from our tableside salad chef or one of our signature soups, fresh baked rolls, roasted garlic whipped potatoes, and grilled vegetable, as well as an Idaho huckleberry cobbler for dessert.

New York Steak
Hand cut ten ounce Certified Angus Beef® strip steak seasoned with kosher salt and cracked pepper.

Scampi Prawns
Wild Mexican prawns sautéed in chardonnay, garlic, shallot, grape tomato, chili flake and butter.

Pork Porterhouse
Thick cut, bone in steak nicely caramelized with rendered bacon, finished with a shallot apple cream sauce.

Wild Alaskan Salmon
Fillet grilled then baked to perfection with a hazelnut and basil pesto.

A’ La Carte Sides

Rainbow Carrots and Broccolini
Sautéed in butter with garlic, fresh rosemary and fresh thyme.

Roasted Root Vegetables
Assorted root vegetables with fresh herbs in a rich demi-glace.

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

Grilled Fresh Vegetables
In season, simply prepared.

Roasted Wild Mushrooms
Mushrooms oven roasted with Port wine and Grana Padano cheese.

Brickyard Mac-n-Cheese
Gemelli pasta in an indulgent sauce of sharp cheddar, crisp bacon and cream finished with a broiled crumb crust.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Dessert List

Idaho Huckleberry Cobbler

Finished with Vanilla Bean Ice Cream

Vanilla bean Crème brûlée

With almond cookies and fresh berries

Double Chocolate Chip Cookie

with Vanilla Ice Cream, Fresh Berries and Chocolate Sauce

Blueberry and White Chocolate Cheesecake

Our Signature Dessert