Create & Design A La Carte Menu

Salad Course

(Select One)

Classical Caesar or Garden Greens

Entrée Course

(Select Three)

Filet Mignon *

Grilled Center Cut Filet Mignon, Roasted Red Bliss Potatoes,
Crispy Onions, Haricots Verts, Cabernet Shallot Demi Glace

Pan Seared Chicken

Pan Seared Chicken Breasts, Haricots Verts, and Roasted
Red Bliss Potatoes

Grilled Salmon

Grilled Salmon, Asparagus, Risotto, Super Lump Crab &
Caper Infused Lemon Butter Sauce

Crab Cakes

Crab Cakes, julienne Zucchini & Squash, Rice,
Whole Grain Mustard Rémoulade

Shrimp and Scallop Duet

Sautéed Shrimp & Scallops, Tomatoes, Arugala, Parmesan Cheese,
Linguini & White Wine Garlic Sauce

Frenched Chicken Breast

Frenched Chicken Breast, Potato and Pea Hash, Sautéed Spinach
With Thyme Mustard Jus

Herb Crusted Scallops

Pan Seared Scallops, Risotto, Roasted Asparagus with a
Citrus Buerre Blanc

Mussels

Mussels, Tomato, Green Peas, Linguini, Gorgonzola Cream Sauce

Vegetarian Entrée Available Upon Request

Dessert Course

Chef's Selection

Unlimited non-alcoholic beverage option

**Additional
(plus tax and gratuity)

Executive Chef

The Brick Hotel ensures the highest quality standards in selecting the finest ingredients. Many of our menu items are "cooked to order". Consumer Advisory- "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness". Asterisk (*) marked menu items are noted for your safety. Please enjoy your experience at the Brick Hotel. Our Chefs take great pride in quality and safety allowing us to change our menu seasonally, enabling us to offer a diverse culinary experience while showcasing our hospitality.