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!
Pan Seared Scallops with Mushroom Ragout and Truffle Vinaigrette.
Grilled Salmon with Crispy Speck Ham, Sauce Puttanesca, Broccoli Rabe and Roasted Eggplant Puree.
Mozzarella Burrata with Spiced Coppa ham, Walnut Pesto, Butter Lettuce and Truffle Vinaigrette.
Roasted Chicken with Mushroom Risotto.
Bronzini with Cherry Tomato and Corn Relish.
Brioche Beef Carpaccio Hors d’oeuvre.
Brioche Crusted Alaskan Halibut.
Wild Ramp, Pacific Cod & Jicama Ceviche.
Dungeness Crab Flan. Pumpkin Seed Pesto.
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
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.
Zucchini “Crespèu” With Pipperade Sauce
Roasted Lamb Loin. Puy Lentil & Baby Spinach Salad, Spiced Cabernet Reduction.
Sugar Pie Pumpkin Soup. Candied Pumpkin Seeds, Pumpkin Seed Oil, Fried Sage.
Dungeness Crab & Sweet Corn Flan. With Tomato Marmalade.
Crispy Fried Green Beans with Hot Mustard Sauce