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!
Roasted Chicken with Mushroom Risotto.
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.
Goat Cheese Soufflé.
Roasted Garlic Soup.
Dungeness Crab Flan. Pumpkin Seed Pesto.
Summer Herb Vinaigrette
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.
Chilled Corn Veloute
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