BRIX Wine Cellars

$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.

• Vegetarian (V)
• Patio Dining

First Course

White Bean Hummus

Topped with marinated artichokes and pine nuts, served with warm pita.

Burrata

Burrata topped with a stone fruit and served with crostini.

Prosciutto and Fig Jam Crostini

House-made crostini topped with cream cheese, prosciutto slices and fig jam.

Second Course

Heirloom Tomato Salad

Tomato gelee, goat cheese, sun-dried tomato vinaigrette, and garlic oregano croutons.

Halibut Empanada

Served with an avocado-cilantro crema.

Watermelon Gazpacho

A refreshing chilled soup with serrano oil and creme fraiche.

Third Course

Acapulpos

Grilled octopus topped with recado served with a cheese stuffed potato cake.

Chicken Satay

Sous vide chicken thigh, peanut sauce, charred cashews, and mango salad with Thai dressing.

Vegetarian Bolognese

Bucatini with lentil meatballs topped with walnut Bolognese.

Fourth Course

Chocolate Hazelnut Cheesecake Bar

Graham cracker crust topped with cheesecake and a hazelnut-chocolate sauce.

Raspberry Lemon Bar

Lemon bar with raspberry coulis.

Cheese and Fruit Plate

Served with Candied Pecans and blackberry-vanilla jam.