Mac n' Cheese

Long Grain Wild Rice

Wild Grain Korean Quinoa

Coleslaw

Garlic Broccolini

Side Salad

Waffle Fries

Side of Fries

Homemade Chips

Our warm, golden waffle topped with vanilla ice cream, melted caramel syrup, and crunchy brown sugar cinnamon topping.

Waffle Cinnamon Crunch

Grilled or breaded chicken, bacon bits, and mozzarella cheese over BBQ sauce.

BBQ Chicken Pizza

Sausage, pepperoni, ham, bacon, and mozzarella cheese.

Meat Lover's

Cheese Pizza

Hand breaded and deep fried to perfection or try it grilled with your choice of lettuce, tomato, onion, pickle, with herb mayo on the side. Served on a gourmet brioche bun.

Pork Tenderloin

Shaved beef seasoned with herbs and piled high on a toasted hoagie bun with provolone cheese. Served with pepperoncinis, and au jus, both on the side.

Italian Beef

Our charbroiled 8 oz. burger stacked with BBQ, bacon, and onion tanglers, and then topped with white cheddar cheese.

Cowboy Burger

Our charbroiled 8 oz. burger layered with avocado, bacon, provolone.

Sunrise Burger

Our 8 oz. charbroiled burger topped with bleu cheese crumbles, and smoked applewood bacon.

Bacon Bleu Burger

Our classic 8 oz charbroiled burger with your choice of cheese.

Cheeseburger

The best burger available in the world. Experience it here at the Brickhouse!

Kobe Burger

Cajun grilled or breaded chicken breast over a bed of fettucine tossed in our house made alfredo sauce topped with parmesan cheese. Served with a side of garlic bread.

Cajun Chicken Alfredo

Breaded buffalo chicken on top of our cheesy cavatappi baked and then sprinkled with green onion. Served with a side of garlic bread.

Buffalo Chicken Mac N' Cheese

A bed of mixed greens topped with seasoned ground beef or grilled chicken, cheddar jack cheese, tomatoes, black olives, jalapeños, onions, sour cream, and salsa.

Brick Taco Salad

Romaine lettuce, croutons and shredded parmesan tossed in our house Caesar dressing. Topped with grilled chicken.

Chicken Caesar Salad

In a large pot, bring water to a boil. Add a generous pinch of salt.

Boil Water

Add elbow macaroni to the boiling water and cook according to package instructions until al dente, approximately 7-9 minutes. Drain and set aside.

Cook Macaroni

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour, stirring constantly for about 2 minutes until the mixture is bubbly and slightly golden.

Make Roux

Slowly whisk in the milk, continuing to stir to avoid lumps. Cook for about 5-7 minutes until the mixture thickens slightly.

Add Milk

Reduce heat to low and add the shredded cheddar cheese and cream cheese. Stir until melted and smooth. Season with salt, black pepper, garlic powder, and paprika.

Add Cheeses and Seasoning

Add the cooked elbow macaroni to the cheese sauce, stirring well to combine until all pasta is coated in the cheese sauce.

Mix Pasta and Sauce

If desired, mix the bread crumbs and grated Parmesan cheese together and sprinkle evenly over the macaroni and cheese.

Optional Topping

If using the topping, preheat the oven to 350°F (175°C). Bake for about 15-20 minutes until the topping is golden brown and the cheese is bubbling.

Bake (Optional)

Remove from oven, let cool slightly, and serve hot. Enjoy your creamy, cheesy macaroni and cheese!

Serve

Elbow Macaroni

Butter

All-Purpose Flour

Milk

Cheddar Cheese, shredded

Cream Cheese

Salt

Black Pepper

Garlic Powder

Paprika

Bread Crumbs

Parmesan Cheese, grated

Place the long grain wild rice in a fine mesh strainer and rinse it under cold running water for about 2-3 minutes. This helps to remove any excess starch and impurities.

Rinse the Rice

In a medium saucepan, combine the rinsed wild rice, water, and salt. Stir to combine.

Combine Ingredients

Turn the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer.

Bring to a Boil

Allow the rice to simmer on low heat for about 45-60 minutes, or until the rice is tender and the water has been absorbed. Check occasionally, and if the water evaporates before the rice is done, add a little more water as needed.

Simmer the Rice

Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. Then, fluff the rice with a fork.

Fluff the Rice

In a skillet, melt the butter over medium heat. Add the chopped onions, sliced mushrooms, and diced celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables are tender.

Sauté Vegetables

Once the rice is cooked and fluffed, add the sautéed vegetables to the rice and gently mix until evenly combined. Adjust seasoning with more salt if desired.

Combine with Rice

Long grain wild rice

Water

Chopped onions

Sliced mushrooms

Diced celery

Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Rinse and Cook Quinoa

In a separate pot, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until grains are tender and burst open. Drain any excess water and set aside.

Cook Wild Rice

While the grains are cooking, peel and dice 1 medium carrot, chop 1 medium red bell pepper, and slice 3 stalks of green onion. Rinse and chop 2 cups of spinach.

Chop Vegetables

In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 2 minced garlic cloves, and 1 teaspoon of grated ginger until well combined.

Mix Sauce Ingredients

In a large mixing bowl, combine the cooked quinoa, wild rice, chopped vegetables, and sauce. Toss gently until everything is well coated.

Combine All Ingredients

Top with 2 tablespoons of sesame seeds and 1 cup of chopped cilantro before serving.

Add Toppings

Serve warm or at room temperature as a side dish or main course.

Quinoa

Wild Rice

Carrot

Red Bell Pepper

Green Onion

Spinach

Soy Sauce

Sesame Oil

Rice Vinegar

Honey

Garlic

Ginger

Sesame Seeds

Cilantro

Shred the green cabbage, red cabbage, and carrot using a food processor or box grater. Chop the green bell pepper into small pieces.

Prepare the Vegetables

In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk together until smooth and well combined.

Make the Dressing

Add the shredded green cabbage, red cabbage, carrot, and chopped green bell pepper to the bowl with the dressing. Toss everything together until the vegetables are evenly coated with the dressing.

Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Refrigerate

Green cabbage

Red cabbage

Green bell pepper

Mayonnaise

Apple cider vinegar

Sugar

Black pepper

Rinse the broccolini under cold water to remove any dirt. Pat dry with a kitchen towel.

Wash the Broccolini

Peel and mince the garlic cloves finely. Set aside.

Prepare the Garlic

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute or until fragrant. Be careful not to let it brown.

Sauté the Garlic

Add the broccolini to the skillet, stirring to coat with the garlic and oil.

Add Broccolini

Sprinkle in the red pepper flakes, salt, and black pepper. Sauté for about 5-7 minutes until the broccolini is tender but still bright green.

Season and Cook

Remove the skillet from heat. Transfer the garlic broccolini to a serving dish and enjoy warm.

Broccolini

Garlic cloves

Red pepper flakes

Olive oil

Wash and dry the Romaine lettuce thoroughly. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Salad Base

Halve the cherry tomatoes and add them to the bowl. Peel the cucumber, slice it into thin rounds or half-moons, and add to the salad. Thinly slice the red onion and add it to the bowl as well.

Add Vegetables

Sprinkle the feta cheese, olives, and croutons evenly over the top of the salad.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine all ingredients evenly, ensuring the dressing coats the salad well.

Dress the Salad

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olives

Croutons

Olive Oil

Balsamic Vinegar

Dijon Mustard

Wash and scrub the Russet potatoes thoroughly to remove any dirt. Pat them dry with a clean towel.

Prepare the Potatoes

Using a sharp knife or a waffle fry cutter, slice the potatoes into waffle-shaped fries about 1/4 inch thick.

Cut the Potatoes

In a large, deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature measurement.

Heat the Oil

Carefully add a batch of the potato waffle fries to the hot oil, making sure not to overcrowd the pot. Fry for about 4-5 minutes or until they are golden brown and crispy.

Fry the Waffle Fries

Using a slotted spoon, remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately season with salt, black pepper, and waffle fry seasoning while they're still hot.

Drain and Season

Repeat the frying process with the remaining potato waffle fries until all are cooked. Ensure the oil temperature is maintained throughout.

Repeat Process

Russet Potatoes

Vegetable Oil

Onion Powder

Cayenne Pepper

Dried Oregano

Begin by washing the Russet potatoes thoroughly under cold water. Peel the potatoes if desired, then cut them into even-sized strips, about 1/4 inch thick.

Wash and Cut Potatoes

Place the cut potato strips in a large bowl filled with water. Let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.

Soak Potatoes

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Drain and Dry

In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Carefully add a handful of the dried potato strips to the hot oil, avoiding overcrowding the pot. Fry for 4-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

Once the fries are drained, immediately sprinkle them with salt and pepper to taste while they are still hot.

Season the Fries

Serve the fries hot as a side dish with your favorite dipping sauces.

Russet potatoes

Pepper

Vegetable oil

Wash the Russet potatoes thoroughly under cold water to remove any dirt. Using a mandoline or a sharp knife, slice the potatoes thinly (about 1/8 inch thick).

Wash and Slice

Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the chips crispier.

Soak the Slices

In a large, deep pot or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.

After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.

Mac N' Cheese