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This Week's Chef Selections
Our Chef Selections for the week. Delicious and here for a limited time.
Appetizers
Butternut Squash Gnocchi
Pork Belly, Roasted Almond Crumb-16
Focaccia Breaded Chicken Bites
Black Garlic, White Truffle Aioli, Parmesan, Chive-14
Entrées
Red Fish
Coconut Red Curry, Black Garlic Risotto, Bok Choy, Crispy Leek-39
Duck Confit
Blueberry-Port Reduction, Corn Emulsion, Asparagus, Roasted Fingerling Potatoes-38
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. A 20% GRATUITY WILL BE APPLIED TO PARTIES OF 8 OR MORE GUESTS. WE APPLY A PRICE ADJUSTMENT ON NON-CASH TRANSACTIONS THAT IS NOT GREATER THAN OUR COST OF ACCEPTANCE.
Brix in Pictures: A Visual Journey of Our Best Dishes
Venison with Apple, Butternut Squash, Mushrooms, and Prosciutto
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. A 20% GRATUITY WILL BE APPLIED TO PARTIES OF 8 OR MORE GUESTS. A 3% CARD PROCESSING FEE IS APPLIED TO ALL CARD PURCHASES.
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