The Brick Hotel and Restaurant - Dinner Menu for Dining in Newtown Pennsylvania Bucks County PA

Dinner Menu

SOUPS

Tomato Basil Bisque 5

French Onion with Garlic Croutons 6

Chef inspired Soup of the Day

SALADS
Caesar 7 Chopped Romaine Lettuce, Croutons, shaved Parmesan Reggiono Cheese tossed in our House-made Dressing	Apple & Pear 9 Julienne Apples/Pears, Crumbled bleu Cheese, Toasted Walnuts, Boston Bibb Lettuce, Champagne Pear Vinaigrette
The Brick Salad 9 Mixed greens, Cucumbers, Tomato, Feta Cheese, Golden Raisins, Mandarin Oranges, drizzled with Zesty Italian Vinaigrette	Spinach & Filet Tips 13 Horseradish, Bacon Vinaigrette Seasonal House Salad 6

APPETIZERS
Fried Calamari 10 Spicy Red Pepper Sauce	Shrimp Bruschetta 12 Shrimp, Green Peas, Tomatoes Cajun Cream on Crustini
Crab Cake 13 Jumbo Lump and Lump Crab Meat Fennel and Apple Slaw & Remoulade Sauce	Shrimp Cocktail 13 Homemade Cocktail Sauce Garnished with Fresh Lemons
Spinach & Artichoke Dip 8 Served with Toasted Baguettes	Tomato & Mozzarella Caprese 10 Basil, Pine Nuts, Olive Oil, & Balsamic Reduction
Potato & Apple Gratin 8 Sliced Potatoes, Apples, and Diced Onions, and Fresh Herbs Topped with a Little Fresh Grated Cheese and then Baked off Till Golden Brown	Zucchini Crustini 8 Shoestring Zucchini, Fresh Grated White Cheddar Cheese, A Hint of Shallots and Served on Toasted Bread Garnished with Cherry Tomatoes
Kobe Sliders 11 Pickles, Onions, Cheese, Homemade Mayonnaise

ENTRÉES
Meats
Au Poivre Filet Mignon 30 Cracked Pepper Crusted Filet, Au Gratin Potato, Baby Zucchini, Squash, Baby Carrots, Finished with a Creamy Margarita Sauce that has Onion, Jalopeño, Tequila, Grand Marnier and a hint of Lime	Pork Chop 27 Grilled 10oz Pork Chop with Haricot Verts, Sweet Potato Puree Topped With Apple Chutney
New York Strip 29 Yukon Mashed Potatoes, Asparagus, Roasted Red Pepper with a Cabernet Shallot Demi	Dijon/Herb Crusted Rack of Lamb 33 Yukon Mashed Potatoes sautéed Spinach accompanied with a Thyme Bordelaise Sauce
Bistro Style Filet 22 Au Poivre Pan seared Indian Ridge Top Sirloin Steak served with Garlic Mash Potatoes, Green Beans topped with a Cabernet Shallot Demi	Frenched Chicken Breast 21 Served with Spaetzel mixed with Bacon Bits Sweet Corn, paired with sautéed Spinach, finished with a Mango Sauce
Top Sirloin Strip 22 Yukon Mashed Potatoes, Asparagus, Roasted Red Pepper topped with a Cabernet Shallot Demi	Make it Surf and Turf 12 Adds Lobster Tail

Seafood
Herb Crusted Day Boat Scallops 30 Mushroom Risotto, Swiss Chard topped with a Citrus Beurre Blanc	Line Caught Salmon 22 Pan seared Salmon with sautéed Spinach, Saffron & Pea Risotto, Pineapple Salsa
Chilean Sea Bass 33 Brioche Crusted Chilean Sea Bass, Herb Risotto, Swiss Chard, with a Citrus Beurre Blanc	Indian Ridge Tuna 31 Dry rubbed Yellow Fin Tuna, Saffron & Pea infused Rice, Shoestring Vegetables Medley, inished with a Cajun Tarter Sauce
Crabcakes 26 Jumbo Lump and Lump Crab Meat Saffron Rice and Haricot Verts, drizzled with Spicy Remoulade

Vegetarian
Potato Gnocchi 16 Pine Nuts, Tomato, Mushrooms, & Arugula in a Brown Sage Butter sauce	Organic Tofu 16 Dry rubbed Organic Tofu, Saffron & Pea infused Rice, Shoestring Vegetables Medley, finished with a Cajun Tarter sauce

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.