Recipes

Our executive chef  has put together some of our favorite recipes from the Brix kitchen. Check back with us every so often as we will continue to add new recipes to these pages. We definitely encourage you to try these at home!

Grilled Salmon with Crispy Speck Ham, Sauce Puttanesca, Broccoli Rabe and Roasted Eggplant Puree.

Wood Fired Flatbread with Grilled Beef Rib-eye, Crispy Bacon Lardons, Caramelized Onions, Crumbled Blue Cheese and Arugula Leaves.

Pappardelle Bolognese.

Mozzarella Burrata with Spiced Coppa ham, Walnut Pesto, Butter Lettuce and Truffle Vinaigrette.

Chef’s Cheesecake.

Roasted Chicken with Mushroom Risotto.

Focaccia Recipe.

The Oakville Grade.

Bronzini with Cherry Tomato and Corn Relish.

Brioche Beef Carpaccio Hors d’oeuvre.

Brioche Crusted Alaskan Halibut.

Wild Ramp, Pacific Cod & Jicama Ceviche.

Rhubarb Sorbet.

Goat Cheese Soufflé.

Roasted Garlic Soup.

Dungeness Crab Flan. Pumpkin Seed Pesto.

Summer Herb Vinaigrette

Ricotta Gnocchi

Warm Pacific Oysters, Leek Confit, Salmon Caviar & Vermouth Cream

Grilled Flat Iron Steak With Tomato Risotto, Cherry Tomato, Spring Onion & Fourme d’Ambert Salad

Cabernet Sauvignon Braised Wild Boar Shoulder & Creamy Polenta

Roasted Cauliflower Gratin

Pan Seared Duck Breast. Honey Roasted Root Vegetables, Red Wine Gastrique.

Roasted Chestnut Soup. Serrano Ham & Madeira.

Sweet Gem Romaine Salad. Shaved Grana Padano, Fried Capers, White Anchovy, Caper Vinaigrette.

Lavender Shortbread

Chilled Corn Veloute

Pork Rillette

Zucchini “Crespèu” With Pipperade Sauce

Roasted Lamb Loin. Puy Lentil & Baby Spinach Salad, Spiced Cabernet Reduction.

Heirloom Tomato & Watermelon Salad. Olive Oil Marinated French Feta, Fino Verde Basil & Yellow Tomato Vinaigrette.

Sugar Pie Pumpkin Soup. Candied Pumpkin Seeds, Pumpkin Seed Oil, Fried Sage.

Dungeness Crab & Sweet Corn Flan. With Tomato Marmalade.

Pork & Ricotta Meatballs

Crispy Fried Green Beans with Hot Mustard Sauce