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Dinner
Menu
Last Update: 2-9-12
Prices Subject to Change
Please contact Brick Ridge to confirm your order
Appetizers
Fried
Calamari
Lightly Seasoned, Flash Fried Calamari
Served with a Side of Pesto Parmesan Cream~~~$7.95
Key
West Scallops
Pan Seared Sea Scallops over Fried Onion Straws with Tequila
Lime Sauce~~~$10.95
Napa
Appa
A Crisp Parmesan Crusted Assortment of Olives, Artichoke
Hearts, and Mushrooms Served with a Spicy Roasted Red Pepper
and Garlic Aioli~~~$6.95
Crab
and Artichoke Dip
Herbed Cream Cheese Filled with Lump Crab Meat and Artichoke Hearts
Topped with Melted Cheddar Served with Toasted Bread and Crackers~~~$9.00
Basket of Puppies
A Basket of Sweet Corn Hushpuppies Dusted with
Powdered Sugar, Served with a Creamy Onion Relish~~~$3.95
Soup
and Salad
Charleston Cream Of Crab Soup
A Traditional Low Country Cream of Crab Finished with Sherry~~~$5.95
Toasted
Onion Soup
Slow Pan Roasted Sweet Onions in a Hearty Beef Broth
Topped with an Island of Cheese~~~$5.50
Maytag
Blue
Hearty Leaves of Lettuce Topped with Boulders of Blue Cheese,
Walnuts, Sweet Onions, Apples and a Rich Buttermilk Dressing~~~$9.00
Caesar
Salad
Romaine Lettuce, Stone Hearth Croutons, Parmesan Cheese and
Caesar Dressing~~~$9.00
Add
Lobster ~~~ 9.00
Add Chicken ~~~ 5.00
Add Shrimp ~~~ 6.00
Complimentary
House Salad served with all entrees
Salad
Dressings: Ranch, Blue Cheese, Balsamic Vinaigrette, Citrus Sesame Ginger
Beverages
Soft
Drinks ~~~ 3.50
Custom
Prepared Soft Drinks (Priced By the Glass) ~~~ 3.50
Ask
your server about our beverage of the day
Whole
Milk ~~~ 2.95
Orange,
Tomato, Pineapple or Cranberry Juice ~~~ 2.95
Spring
Water ~~~ 2.50
Perrier
~~~ 2.95
House
blend Coffee/Tea ~~~ 2.95
Loose
teas-by the pot ~~~ 4.00
Entrees
Pasta
Atlantis (Rhode Island)
Linguini Tossed with Sauteed Lobster, Shrimp, Scallops,
Spinach, Artichoke Hearts,
Shitake Mushrooms and a Saffron Sherry Cream
21.95
Charleston
Shrimp and Cheddar Grits (South Carolina)
Creamy Hominy Grits Baked with Shrimp, Bacon,
Maple Sausage and Cheddar Cheese
17.95
Jambalaya
(Louisiana)
A Lively Stew of Andouille Sausage, Shrimp and Chicken Slow
Cooked
with Traditional Vegetables and Spice Served Over Rice
19.00
Pasta
Bolognese (New York)
Traditional Italian Meat and Vegetable Sauce over Linguine
with
Parmesan Cheese and Garlic Bread
21.95
*****
Each entre listed below is accompanied by Chef's selection
of companion sides *****
Omaha
Filet of Beef (Nebraska)
A Grilled Eight-Ounce Filet of Beef Finished with a Roasted Garlic Compound
Butter
25.95
Horseradish Filet of Beef (Iowa)
Cast Iron Seared Fillet of Beef Roasted Under a Horseradish Crust
with a Burgundy Wine Sauce
26.95
Boston
Braised Beef (Massachusetts)
Braised 10oz. Choice Beef Short Rib and Winter Vegetables
in a Rich Brown Gravy
21.00
Meatloaf
(Indiana)
Traditional Slow-Roasted Double Tomato Brown Sugar Topped Meatloaf
17.95
Sante
FePork Tenderloin (New Mexico)
Chipotle - Honey Grilled Pork Tender with a Black Bean Tamale,
Lime Sour Cream and Fried Onions
18.95
Sea-sonal
Catch (American Waters)
Chef's Selection of the Best Fish and Seafood the American
Waters Has to Offer
21.00
Long
Island Duck Breast (New York)
Pan Roasted Duck Breast with an Apple-Currant, Brandy Sauce
and a Crispy Blue Cheese Potato Cake
22.00
Chicken
Delmarva (Mid Atlantic)
A Roasted Chicken Breast with Ham, Swiss, Blue Crab
and an Eastern Shore Cream Sauce
20.00
Lamb Chops (Nevada)
House Spice Rubbed Grilled Lamb Chops Finished
with a Whole Grain Mustard Bordelaise
26.00
Maryland
Crab Cakes (Maryland)
Clusters of Lump Crabmeat Folded with Traditional Ingredients
and Baked to a Golden Brown
25.95
Pecan
Crusted Salmon with a Mandarin Rum Glaze (California)
Pan Crisp Pecan Salmon with a Mandarin Orange and Golden Rum Sauce
21.00
Add
Sauteed Mushrooms ~~~ 3.50
Add a Single Crab Cake ~~~ 8.00
All
of the above entrees are served with a companion salad
If
you have any special dietary restrictions, please inform your server in order
to guide you to the most appropriate selections. The chef may be able to accommodate
you with special consideration. We always strive to maintain a pantry of healthy
fresh fruits and vegetables.
Owner/Dining
Room Manager.....Todd Bricken
Executive
Chef....Ian Douglass
** Carryout Orders Available **
**Ask us about our Catering Services**
** Please - No Outside Food, Beverages, or Cakes Allowed**
** View This Week's State
Specials **
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