BRIX Restaurant

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Focaccia

House made roasted red pepper and garlic focaccia bread, warmed and served with whipped herbed butter and spicy honey drizzle.

Burrata and Pickled Strawberries

Burrata topped with fleur de sel and an herb oil drizzle, served with pancetta, crostini, and pickled strawberries.

Rainbow Beet Salad

Pickled beets tossed in an Albarino vinaigrette, ginger, and Easter egg radish on a bed of endive topped with micro greens.

Second Course

Marinated Vegetable Ratatouille

Marinated tomato, zucchini and eggplant roasted on a pomodoro sauce topped with Parmigiano Reggiano and fresh Italian herbs.

Fried Squash Blossoms

Lightly fried squash blossoms filled with a seasoned herbed cream cheese. Topped with Fine Herbes and served with spicy remoulade sauce for dipping.

Garlic Ginger Pork Bites

Caramelized pork with a salted melon puree and torn mint.

Third Course

Tom Kha Gai Crispy Skin Chicken

Crispy skin chicken served on a bed of lemongrass-infused rice and a coconut-mushroom broth, topped with sumac-chili crisp

Citrus-Brined Seared Beef

Citrus-brined seared beef served on whipped purple potato, rainbow carrots, and heirloom tomatoes in an Espagnole sauce.

Basted Scallops

Seared scallops basted in a nori-chili butter served with whipped turnip, fish sauce reduction, fried chickpeas and rainbow carrots in a savory glaze.

Fourth Course

Carrot Cake Tarte

Carrot custard topped with parsley gelee, beet gummies, and spiced whipped cream in a walnut shortbread crust.

Bruleed Strawberry Romanoff

Creme fraiche infused with orange liqueur served with bruleed strawberry slices.

Last Word Cheesecake

A chartreuse cheesecake with lime crust, topped with an herbal simple syrup, maraschino cherries, fresh mint, and lime zest.