HONEY LIME SIRACHA GLAZED CAULIFLOWER WINGS  – 9

Battered and deep fried cauliflower wings coated in our house made Honey Lime Siracha sauce. Served with Blue cheese dressing to dip.

FRIED GREEN TOMATOES – 9

Ohio-grown thick cut tomatoes breaded and French fried in panko crumbs. Served with Cajun Aioli.

POUTINE – 8

Traditional with Mozzarella Curds and Beef Gravy. A Canadian Classic

PIEROGIES – 9

Five mini pierogies served with caramelized onions, crumbled brix bacon and sour cream. Choose from either Potato Caramelized Onion , or Smoked Gouda Potato Pierogies

TWICE-FRIED CHICKEN WINGS   -15

Eight jumbo wings, seasoned with our special spice blend, tossed in your choice of sauce. Served with house-made ranch Dressing.

Sauces: 35 Brix BBQ, Cajun Buffalo, Honey Lime Sriracha, Sweet Thai, Garlic Parmesan

HUMMUS PLATTER – 9

Pureed Chickpeas blended with tahini, olive oil, lemon juice and a hint of garlic. Served with pickled Vegetables with Seasoned Pita Chips to dip.

CRUDITE PLATTER – 15

Assorted cheeses, pickled vegetables, seasoned pita chips and crostini with Hummus to dip.

SWEET POTATO CHICKEN FLATBREAD – 13

House Smoked sweet potato puree, pecans, white cheddar , Brix Bacon, caramelized onions , pulled chicken breast meat , balsamic glaze and Parmesan cheese.

SOUP AND SALAD  -11

Brix salad with your choice of homemade dressing or Side Caesar Salad, and bowl of soup.

BRIX COBB – 14

Crisp romaine hearts, radicchio, grape tomatoes, Maytag blue cheese crumbles, hard cooked egg, brix bacon, candied pecans, crostini and choice of dressing.

Add Grilled Chicken , Pan-Seared Faroe Island Salmon  or Grilled Hanger Steak

CHICKEN SALAD PLATTER – 12

House-made Chicken  salad served on a bed of romaine with seasoned pita chips and fruit salad.

HARVEST  SALAD – 14

Grilled Chicken Breast over Fresh Greens, Roasted Apples, Goat Cheese, Candied Pumpkin Seeds and Craisens.  Served with Cranberry Citrus Vinaigrette dressing.

SPINACH SALAD – 12

Warmed Maple Bourbon Vinaigrette tossed with spinach, crumbled Brix Bacon. Topped with toasted Pine Nuts and Crumbled Goat Cheese

GRILLED ROMAINE HEART – 15

Grilled Romaine Heart with Chopped Brix Bacon, roasted cherry tomatoes, parmesan cheese and blue cheese dressing. Served with a grilled chicken breast.

CAESAR SALAD  – 11

Crisp romaine hearts, parmesan ribbons, herb crostini and house-made Caesar Dressing.

Add Grilled Chicken 4 , Pan-Seared Faroe Island Salmon 7 , Grilled Hanger Steak 6  or Grilled Jumbo Shrimp 6

SHERRIED SHE CRAB SOUP – 8

SOUP OF THE DAY – 8

All House Specialties served with a Brix Salad with your choice of dressing

35° BRIX FISH AND CHIPS – 16

Large haddock filet beer battered and French fried with fresh-cut French fries.

Haddock can be pan-seared on request.

35° BRIX CRAB CAKES – 16

Three Maryland-style crab cakes with a duet of sweet and sassy tavern BBQ sauce and whole grain mustard.

GARLIC  VODKA CREAM CHICKEN – 14

Sautéed chicken with Garlic Vodka Cream Sauce served over Penne Pasta.

LOBSTER MACARONI AND CHEESE – 17

With a decadent sharp white cheddar and asiago cheese béchamel that is baked and finished with truffled Japanese bread crumbs.

SHRIMP SCAMPI – 13

Jumbo Pan Seared Shrimp Scampi served over Fresh Ohio City Pasta Linguine with Roasted cherry tomatoes in a garlic wine butter sauce.

BRIX BARBEQUE CHICKEN – 12

Chargrilled chicken breasts basted in 35 Brix BBQ sauce and served with vegetable of the day.

All handhelds served with hand cut  Fries

BRIX CHEESEBURGER – 12

8 oz. Brix recipe blend topped with melted cheese served on a brioche roll accompanied by crisp romaine lettuce, tomato and house aioli.

Add Brix bacon for 2

35 BRIX BARBEQUE BACON BURGER – 15

8 oz. Brix recipe blend topped with melted cheddar cheese, Brix BBQ Sauce and bacon. Served on a toasted Brioche Roll with Crisp romaine lettuce, tomato, house aioli and finished with a beer battered onion ring.

FRIED GREEN TOMATO BLT – 11

Thick-cut Ohio Tomatoes, breaded and french fried. Topped with Romaine lettuce, Sweet Red Onion and Brix Bacon. Served with a side of Cajun Aioli.

WAYGU BEEF CHEESEBURGER – 16

1/2 lb Waygu Burger, crisp lettuce, roma tomatoes, white cheddar cheese, pickled red onion, aioli on a toasted italian roll

35° Brix  REUBEN – 12

House made Corned beef thinly sliced and piled high between Grilled Rye with swiss cheese, sauerkraut, grilled onions and Russian dressing.

PHILLY CHEESE STEAK – 13

Thinly sliced Hanger Steak, grilled with sautéed onions and white American cheese. Served on a grilled hoagie roll.

LAMBWICH – 11

House Roasted leg of lamb sliced thin and piled high on a toasted italian roll with Brix tazatziki, red onion, tomato and shredded ice burg lettuce.

SALMON BLT – 15

Salmon fillet brushed with spicy mustard, then pan-seared, served on a Brioche roll with our maple crusted bacon, tomato, spinach and red onion marmalade. Served with a side of House Aioli.

Shrimp or Steak TACOs – 13

Choice of Steak or Shrimp, with roasted red peppers and corn, spiced nacho and guajillo chili, black beans, mango pico de gallo, and fresh lime. Served in white flour tortillas.

CHICKEN WRAP – 9

Fresh Tomato Basil wrap stuffed with your choice of grilled or fried chicken tenders, lettuce, roasted red peppers and corn, spiced nacho and guajillo chili, black beans, mango pico de gallo.

Choose your style: BBQ, Plain or Cajun Buffalo.

CHICKEN CEASAR WRAP – 9

Fresh Tomato Basil wrap stuffed with your choice of grilled or fried chicken ,romaine lettuce. Parmesan cheese, crumbled Brix Bacon, roasted cherry tomatoes and Caesar dressing.

BRIX CHORO POLLO – 12

Grilled Chicken and House made chorizo, spinach, tomato, topped with sharp cheddar cheese on a fresh baked hoagie roll with salsa and sour cream.

BEEF ON WECK – 12

House-made prime rib sliced thin dipped in Au Jus and served on a freshly prepared kummelweck roll. Served with Creamy horseradish sauce.

CHICKEN CORDON BLUE SANDWICH – 12

Grilled Chicken Breast on a Brioche Roll with Canadian Bacon and Honey Mustard Brix Sauce, bibb lettuce, tomato, red onion and Swiss Cheese.

Fried Haddock Sandwich  – 13

Beer Battered Haddock Filet with cheddar cheese, lettuce, tomato, red onion and aioli served on a toasted Brioche Roll.

POUTINE  –  8

Traditional: A savory collage of Fresh cut French-fries, beef gravy and cheese curds.

Jumbo Shrimp Cocktail  -13

Six perfectly poached Jumbo Shrimp served with Lump Crab Stuffed Cocktail Sauce.

HONEY LIME SIRACHA GLAZED CAULIFLOWER WINGS  – 9

Battered and deep fried cauliflower wings coated in our house made Honey Lime Siracha sauce. Served with Blue cheese dressing to dip.

TWICE-FRIED CHICKEN WINGS  – 15

Eight jumbo wings, seasoned with our special spice blend, tossed in your choice of sauce. Served with house-made ranch Dressing.

Sauces: 35 Brix BBQ, Cajun Buffalo, Honey Lime Sriracha.

Sweet Potato Chicken Flatbread  – 12

House smoked Sweet Potato puree, pecans,white cheddar, brix bacon, caramelized onions and balsamic glaze

HUMMUS PLATTER  – 9

Pureed Chickpeas blended with tahini, olive oil, lemon juice and a hint of garlic. Served with pickled vegetables and pita chips for dipping.

35 Brix Crab Cakes  – 16

Three Maryland-style crab cakes with a duet of sweet and sassy tavern BBQ sauce and whole grain mustard.

Loaded Pierogies  – 9

Five Mini Pierogies served with caramelized onions, bacon, yellow cheddar cheese, scallions and slightly spicy sour cream.  Choose from Potato and Caramelized Onion or Smoked Gouda and Potato.

BRIX COBB  –  13

Crisp romaine hearts, radicchio, grape tomatoes, maytag blue cheese crumbles, Brix Bacon, pecans, hard cooked egg and crostini. Served with your choice of home made dressing.

SPINACH SALAD  –  12

Warmed Maple Bourbon Vinaigrette tossed with spinach, crumbled Brix Bacon. Topped with toasted Pine Nuts and Crumbled Goat Cheese

Chop Salad  –  15

A delicious blend of diced romaine and iceburg, grilled chicken, ham, brix bacon, blue cheese crumbles, shredded cheddar, hard boiled egg and candied pecans. Served with Our House White Balsamic Dressing.

Soup of the Day  – 8

CAESAR SALAD  – 12

Crisp romaine hearts, parmesan ribbons, herb crostini and house-made Caesar Dressing.

Add Grilled Chicken for 4, Pan-Seared Faroe Island Salmon for 7 , Grilled Hanger Steak for 6 or Grilled Jumbo Shrimp for 6

Grilled Romaine Heart – 15

Grilled Romaine Heart with Brix Bacon, roasted cherry tomatoes, parmesan cheese and Blue Cheese Dressing. Served with a Grilled Chicken Breast.

Harvest Salad – 14

Grilled Chicken Breast over Arcadian Greens, roasted apple slices, craisens, goat cheese and candied pumpkin seeds. Served with Cranberry Citrus Vinaigrette Dressing.

Brix Wedge – 13

Bibb Lettuce Wedge with pickled red onion, grape tomatoes, cucumbers, blue cheese crumbles, crumbled brix bacon, with house made White French Dressing.

SHERRIED SHE CRAB SOUP – 8

Angus Strip Steak – 28

14 oz. hand cut strip steak marinated and chargrilled. Served with Loaded Baked Potato.

Filet Mignon  –  34

 9 oz. chargrilled with demi glaze and yukon gold mashed potatoes

Grass Fed Hanger Steak  –  25

10 oz. chargrilled and served with loaded baked potato

Brix Beef Wellington  – 26

Tender Filet on top of Fluffy Puff Pastry, Roasted Vegetable Medley of Sweet Potatoes, Parsnips, Carrots, and Mushrooms finished with Port Wine Demi Glaze. Served with Asiago Cheese Mashed Potatoes

Enhance Your Steak

Signature Brix Topping for 4 * Mushrooms or Caramelized Onions for 3

All Entrees served with house salad and fresh baked bread

( Vegetarian) Thai Roasted Sweet Potatoes over Rice – 19

Roasted sweet potatoes, peppers with a spicy thai peanut sauce over white rice

French-Cut Two Bone 16 oz Pork Chop – 27

A Thick cut double bone prime pork chop chargrilled and served with demi glaze and braised red cabbage.

( Vegetarian)  Cauliflower Stir Fry- 18

Buttermilk battered and fried cauliflower rosettes with StirFry Vegetables over rice with an Asian soy sauce.

Garlic  Vodka Cream Chicken – 19

Grilled Chicken Breast with garlic  vodka cream sauce in penne pasta.

Short Rib Ravioli – 23

Short rib and housemade Boursin Cheese stuffed ravioli pockets in a rich Dijon Mushroom Cream.

Chicken Parmesan – 19

Pan seared chicken breasts with housemade marinara, provolone and Parmesan cheese over locally made Ohio City Linguine.

Avignon Chicken – 22

Boneless chicken lightly floured and pan seared in olive oil with fresh basil, red onion, fresh lemon juice, white wine and
finished with cold butter. Served with mushroom and vegetable risotto.

Calabrese Chicken – 21

Lightly floured sautéed chicken breasts with red onion, rosemary, Spanish olives, roma tomatoes, spinach and white wine. Served with mushroom and vegetable risotto.

Romesco Linguine with Grilled Shrimp – 20

Linguine tossed olive oil with fresh roma tomatoes, roasted garlic, red onion, sweet peas in Ohio City Pasta with house made pine nut pesto and finished with parmesan cheese.

Philly Cheesesteak  –  15

Shaved Prime Rib pilled high  on a hoagie roll with sautéed onions, mushrooms and provolone cheese. Served with Fresh Cut French Fries

Steakhouse Bacon Burger  –  15

Eight ounce Ground Sirloin Burger served on a toasted brioche roll with Brix Bacon, Brix Topping, cheddar cheese, bibb lettuce, tomato and aioli. Served with Fresh Cut French Fries

Pub Style Fish Sandwich  –  15

Hand Cut Fried Haddock on a brioche roll with Lettuce, Roma Tomatoes and Tarter sauce. Served with hand cut Fries.

Waygu Beef Cheeseburger  –  16

1/2 lb Waygu burger, crisp lettuce, roma tomatoes, white cheddar cheese, pickled red onion, aioli, toasted brioche roll, hand cut fries.

Served with Brix salad and Fresh Baked Bread

35 Brix Beer Battered Fish – 19

3 pieces of craft brew battered haddock and French fried to perfection served with French fries.

Fish can be pan-seared by request.

Scallops and Risotto – 26

Slow-cooked Arborio rice with diced asparagus, mushrooms topped with pan-seared jumbo scallops.

Cold Water Lobster Macaroni and Cheese – 21

Maine lobster with a decadent sharp white cheddar and asiago cheese cream sauce that is tossed in penne pasta and finished with parmesan panko bread crumbs.

Freret Street Seafood Jambalya – 28

Jumbo U-10 Dry Scallops and Jumbo Shrimp in sweet cream and white wine Cajun spiced sauce, holy trinity vegetables, roated tomatoes served over white rice.

Faroe Island Salmon- 27

Pan-seared Salmon finished with our 35 Brix topping and Yukon Gold Mashed Potatoes.

Seafood Trio – 36

Three of our favorites, Pan Seared Faroe Island Salmon with Brix Topping, two Jumbo Barbeque Shrimp Skewers and two U-10 Seared Scallops. Served with a Jumbo Baked Potato and all the trimmings.

Pan Seared Black Grouper – 25

8 oz Blackened Black Grouper, with Chorizo and sauteed spinach rissoto.

Jumbo Baked Potato * Yukon Gold Mashed Potatoes *  Vegetable of the Day * Creamy Coleslaw
Mushroom and Vegetable Risotto * Broccolini *  Hand Cut Fries * Brix Brussel Sprouts

In addition to Much of Our Lunch Menu we offer:

The Charleston – 14

Fried Green Tomato Benedict – Fried Green Tomatoes with Poached Eggs, spinach and finished with Hollandaise Sauce and Lump Crab Meat. Served with Home Fries or Black Pepper Grits

Crab Cake BENEDICT – 15

Lump Crab Cakes on a toasted English muffin topped with a perfectly poached egg and finished with sauce hollandaise and spinach

Served with Brix Home Fries or Black Pepper Grits

 

Breakfast Burrito – 9

Tomato Basil wrap / Scrambled Eggs / Chiorzo / Home Fries / Cheddar Cheese / salsa / Side of Sour Cream. Served with Black Pepper Grits.

BUTTERMILK PANCAKES – 9

Fluffy buttermilk pancakes served with  a side of pure maple syrup, DiRusso’s Sausage links or Peacan Smoked thick bacon

 

EGGS BENEDICT – 13

Grilled thick cut Canadian bacon on a toasted English muffin topped with a perfectly poached egg and finished with sauce hollandaise

Served with Brix Home Fries

Country Scramble – 9

Two scrambled Eggs, folded in with diced peppers, onions, potatoes and cheddar cheese. Topped with house made gravy and toast.

Stuffed Pork Tenderloin – 15

Pork tenderloin stuffed with spinach and mushrooms, pan seared with red wine demi glace de viande and house cut home fries

TRADITIONAL BRIX -8

Two farm fresh eggs, thick cut bacon, brix home fries and toast.

Steak and Eggs – 18

10 oz hanger steak chargrilled to order with 2 fresh eggs cooked any style and Brix Home Fries

Corned Beef Hash – 11

Our own corned beef with potatoes, brussel sprouts, onions , peppers served with 2 fresh eggs any style and toast. Finished with Dill and Smoked Paprika sauce.

Quiche – 13

A fluffy egg custard baked every Sunday with flavors that change weekly. Served with a House Brix Salad and your choice of House Made Dressing.

35 Brix Bloody Mary – 12

Vodka, tomato juice, lemon juice, Worcestershire sauce, garnished with a celery stalk and Maple Crusted Pecan Bacon.

Sunday only

All Children’s Choices $7  served with choice of beverage and Ice Cream sundae to finish the meal.

Cheeseburger Sliders

Two sirloin cheeseburgers served with Fresh Cut French Fries. Mustard and Ketchup served on the side.

Chicken Tenders

Hand breaded chicken breast strips French Fried and served with Fresh Cut French Fries. Served with your choice of Ketchup, 35 Brix BBQ and Honey Mustard to dip.

Have your chicken grilled and substitute applesauce or  vegetable.

Fish and Chips

Two pieces of haddock battered and fried, served with Fresh Cut French Fries. Tarter sauce on the side to dip.

Linguine

Linguine with house made marinara sauce.

All Brunch $6 choices include choice of juice, milk or soda.

Brix French Toast

Thick-Cut French Toast triangles with pure maple syrup and choice of bacon or sausage links

Buttermilk Pancakes

Fluffy Buttermilk Pancakes with your choice of Bacon or Sausage links
served with Pure Maple Syrup.

Kids Traditional Brix

Scrambled eggs, choice of toast plus bacon or sausage links.