The BrickYard Steakhouse

Starters

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.

Oysters
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.

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.

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.

Crab Stuffed Mushrooms
Crimini mushroom caps stuffed with our Dungeness crab dip and parmesan cheese baked til golden brown.

Scampi Prawns
Wild Mexican prawns sautéed with fresh lemon, butter,
garlic, Chablis, grape tomato and basil. 15

To add to your steak experience please consider adding:

Dungeness crabmeat and béarnaise

Pancetta wrapped Diver scallops

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

Cabernet demi-glace
Béarnaise
Smoked Bleu Cheese
Chimichurri

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.

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

Potatoes Au Gratin – Thin sliced potatoes layered with cheese and bechamel baked with a crust.

Entrees

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

Kobe Flat Iron
Idaho’s Snake River Farms American Kobe flat iron seared with peppercorn and rosemary and finished with brandied cherries. Presented alongside Idaho’s Ballard family farms sharp white cheddar potatoes au gratin and grilled fresh vegetables.

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.

Duck Two Ways
Pan seared breast over root vegetables and rendered
bacon, confit laced with huckleberry cabernet reduction. 28

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.

Diver Scallops & Prawns
Diver scallops and bacon wrapped prawns atop celery root
puree, fried tart apple and saffron caramel. 38

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 butter marinated and roasted lamb chops rested on rosemary mashed potatoes with 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.

Cider House Chicken
Tender chicken breast brined with white wine and cider, grilled and finished with bacon apple jam.

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

Fresh King Salmon
Fresh in season fillet pan seared finished with caper butter sauce.

A’ La Carte Sides

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

Grilled Fresh Vegetables
In season, simply prepared.

Sauteed Mushrooms
Crimini, oyster and shitake mushrooms sauteed with garlic shallot and fresh herbs dusted with 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.