The Brickworks Public House - Menú completo

Burrata cheese topped with olive oil a red wine balsamic reduction. Served with prosciutto, marinated cherry heirloom tomatoes, arugula crostinis

Walnut basil pesto topped with marinated cherry heirloom tomatoes, garlic, fresh herbs red wine balsamic reduction. Served on grilled focaccia

kale romaine, toasted focaccia croutons, crispy bacon, free-range egg parmesan with a creamy garlic dressing

mesclun greens arugula, tossed with crispy chickpeas, fennel, orange segments, strawberries goats cheese, in an orange rosemary vinaigrette

Assorted cheeses with house-made relish jams, pickles, olives berries. Served with crostinis grilled baguette

mesclun greens seasonal vegetables tossed in a pomegranate vinaigrette, topped with focaccia croutons

Mesclun greens, carrot, edamame, red pepper, watermelon radish cucumber, tossed in a sesame ginger vinaigrette. Served with sesame crusted marinated, seared-rare ahi tuna

Seared rare bison topped with a roasted garlic Dijon aioli, caper berries, cherry tomatoes, pickled red onion, gherkins blue cheese. Served with crostinis

IPA slow-braised Alberta short rib served with creamed duck fat potatoes, seasonal vegetables a rich bison jus

Assorted cheeses cured meats with house-made relish jams, pickles, olives berries. Served with crostinis grilled baguette

Choose either: white wine, leek roasted garlic cream broth or tomato fennel broth. Served with grilled baguette

butternut squash ravioli in a white wine basil pesto sauce with local mushrooms, kale, leeks, roasted garlic, candied walnuts shaved parmesan

Carrot cake with a cinnamon, nutmeg chantilly cream honey roasted walnuts

Speak to your server about the cheesecake of the day

Pan-seared with a pink peppercorn lemon herb butter, served with a pea leek risotto, seasonal vegetables a tarragon vinaigrette. Ocean-wise

Sesame crusted marinated, seared-rare ahi tuna. Served with a sesame ginger vinaigrette wasabi cream, on a bed of fresh greens

herb-crusted seared New Zealand venison served on a bed of duck fat creamed potatoes, seasonal vegetables a red wine jus

grilled 8oz marinated lamb loin, herb roasted duck fat potatoes, seasonal vegetables, a red wine rosemary jus

Korean BBQ-glazed grilled BC pork loin served with seasonal vegetables, roasted duck fat potatoes house mustard

Crispy Korean BBQ glazed cauliflower bites with edamame, kale, red pepper, carrot, shallots kimchi. Sauteed in a sesame ginger vinaigrette served on a bed of coconut cauliflower rice

BC-sourced half chicken served with creamed crushed potatoes, seasonal vegetables and a beer pan gravy

tossed in a sage infused-truffle oil, topped with fresh parmesan served with a creamy roasted garlic leek dip

Heirloom tomatoes, roasted walnuts, marinated olives, sliced cucumber, fresh herbs roasted garlic. Served with grilled baguette