Brick Cafe

PEI mussels steamed with your choice of white wine and garlic sauce or robust marinara.

Sauteed with garlic and served on grilled pita with chimichurri and shaved radish.

Grilled portabello mushroom stuffed with goat cheese, spinach, garlic and red pepper coulis.

Braised in red wine until tender, then grilled. With crispy chick peas, red onion, capers and fresh oregano.

Skewers of rosemary chicken breast with a honey paprika glaze.

Homemade with three meats and sauced with a caprese-style gravy of mozzarella, tomato and fresh basil.

Flash seared in a hot pan with garlic, ginger, spinach and sriracha.

Hand-cut zucchini and eggplant dusted with breading and lightly fried. Served with a dill-caper aioli.

Grilled bread topped with a white bean and artichoke spread, basil, chopped tomatoes and olive oil.

Tomatoes, roasted garlic and basil.

Mixed greens, tomato, cucumber, chick peas, hearts of palm, goat cheese and balsamic vinaigrette.

Fresh mozzarella, prosciutto, roasted red peppers, capers and rosemary.

Peppery arugula with salt and sugar pistachios, lemon vinaigrette, shaved fennel and Parmesan.

Romaine lettuce, homemade dressing, Parmesan and garlic croutons.

Romaine lettuce, roasted tomatoes, feta and olives with a kick of chilis and a lemon vinaigrette.

Black linguine made fresh daily, tossed with shrimp, clams, mussels, olive oil and cherry tomatoes, served with a grilled baguette.

Penne pasta tossed in a fresh and savory vodka sauce, finished with fresh basil and Parmesan.

Basil pasta stuffed with rock shrimp and crab in a ginger-lime cream sauce and topped with roasted tomatoes and grilled shrimp.

Soft pillows of pasta prepared with your choice of sauce.

Bucatini pasta tossed in a red wine-braised wild boar ragu with grilled cremini mushrooms.

Hearty tomato sauce with sweet eggplant, garlic and peppers. Topped with a dollop of herbed ricotta.

Thyme and brioche crusted rack of lamb roasted until tender and served with lemon potatoes, spiced eggplant and yogurt-mint sauce.

Pan-seared filet served on a bed of lemon-spinach risotto and topped with crispy acorn squash.

Delicately breaded chicken breast sauteed a la Francese with hints of fresh lemon.

8 oz. filet mignon grilled to order and topped with tarragon lobster. Served with truffle mashed potatoes, grilled asparagus and demi-glace.

One half chicken brined in cider and roasted. Served with mashed potatoes, broccoli rabe and herb jus.

Grilled sirloin served with peppercorn sauce and hand-cut fries.

Tender sirloin with arugula, truffle oil and blue cheese, Parmesan, goat cheese and Gruyere cheese.

Choice of white wine and garlic sauce or marinara.

Perfect autumnal soup with tomatoes, roasted garlic and basil.

Grilled bread topped with a white bean and artichoke spread, basil, chopped tomatoes, and olive oil.

Hand-cut zucchini and eggplant dusted with breading and lightly fried. Served with a dill-caper aioli.

Flash seared in a hot pan quickly to keep the calamari tender with garlic, ginger, spinach and sriracha.

Mixed greens, tomato, cucumber, chick peas, hearts of palm, goat cheese and balsamic vinaigrette.

Salt and sugar pistachios, lemon olive oil dressing and shaved Parmesan.

The classic with garlic croutons.

Fresh mozzarella cheese, prosciutto, roasted red peppers, capers and rosemary.

Romaine lettuce, roasted tomatoes, feta cheese, olives with a kick of chilis and a lemon vinaigrette.

Grilled chicken, roasted peppers, arugula, fontina cheese and pesto mayo on focaccia and served with homemade chips.

Buttered brioche with pesto and fresh mozzarella cheese, sauteed to a golden brown, and served with a cup of our tomato basil soup.

Tender sirloin with arugula, truffle oil and blue cheese, Parmesan, goat cheese and Gruyere cheese.

Choice of sauce.

Tomato sauce with garlic, eggplant, peppers and herbed ricotta cheese.

With fresh basil and Parmesan cheese.

Topped with strawberry compote, and whipped cream.

Ham, Gruyere, bechamel and mustard with a side of salad.

Choose up to three toppings.

With honey ricotta and candied pistachios.

Ham, Gruyere, bechamel, mustard and side salad.

Sliced tenderloin, two sunny side up eggs and served with home fries.

Chicken, caramelized onions, mushrooms and brie served with a side salad.

Mixed greens, tomato, cucumber, chick peas, hearts of palm, goat cheese and balsamic vinaigrette.

Salt and sugar pistachios, lemon olive oil dressing and shaved Parmesan.

The classic with garlic croutons.

Buffalo mozzarella, tomato, basil, roasted peppers, prosciutto and olive oil.

Served with brunch potatoes.

Smoked salmon, boursin cheese, capers, tomato, onion and arugula with everything bagel.

Served with brunch potatoes.

Stilton, Parmesan, tallegio and Gruyere cheeses with arugula and truffle oil.

Arugula, cheddar cheese and chipotle-mayo on a toasted onion ciabatta with hand-cut fries.

White bean artichoke spread, chopped tomato, basil and olive oil.

Chicken, pesto, fontina, red pepper, arugula and served with a side salad.

Spinach and cheese ravioli tossed with asparagus, cherry tomatoes, toasted garlic, basil, white wine and olive oil.

Roasted eggplant, ricotta, cherry tomatoes, shredded basil and rustic tomato sauce.

Roasted seasonal vegetables, Parmesan cheese, roasted garlic and olive oil.