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New Menu Items at Brick House Tavern



Brick House Tavern New Items:

  • Asian Duck Wraps: Duck confit sauteed with shaved carrots, Napa cabbage, cilantro and shiitake mushrooms, with hoisin, crispy wonton strips, chile mustard sauce and Bibb lettuce
  • Moroccan Stacked Dip: White bean puree, harissa, yogurt, oven roasted tomatoes, smashed avocados, smoked Cheddar and chopped olives, served with grilled naan
  • Smoked Salmon Salad (pictured): House smoked salmon, grilled zucchini, pickled red onions, crispy capers, queso fresco, candied bacon, mint and smoked pecans on spring lettuce blend with green goddess dressing
  • Bison Pizza: House made bison and beef sausage, marinara sauce, mozzarella, queso fresco, candied bacon, red onions, cilantro and jalapeƱo cilantro mayonnaise, price varies by location
  • Sirloin Steak Tips: Marinated sirloin, wild mushroom and onion gravy, and crispy shallots, served with half a twice baked potato and seared, smoked Cheddar, available only on Tuesdays
  • French Mule: Deep Eddy Lemon Vodka, ginger liqueur, lemon and Champagne
  • Texas Ruby Mule: Deep Eddy Ruby Red Grapefruit Vodka, Prairie Cucumber Vodka, grapefruit, lime and ginger beer
  • Rebel Mule: Deep Eddy Ruby Red Grapefruit Vodka, orange and Samuel Adams Rebel IPA


Availability: Through spring 2015


With the annual college basketball tournament just days from tipoff, Brick House Tavern + Tap is going “Balls to the Wall” to make the game-watching experience even more invigorating.

Brick House restaurants nationwide are serving up their “Meatball Madness” promotion each day of the men’s basketball tournament, featuring $6 scratch-made meatballs, including their new “Starting 5” meatballs. The Starting 5 includes one sample of each unique Brick House meatball flavor –


  • Drunken Pork – Homemade with ground pork meatballs, bacon, buttermilk, Tabasco with whiskey BBQ glaze, jalapeno bacon cornbread and fried shallots;
  • Greek Keftedes – Lamb and beef meatballs made from scratch, mint cucumber tzatziki on crostini with basil pesto, goat cheese, baby arugula and creamy balsamic;
  • Classic – Ground beef and pork, spicy basil marinara sauce, grated parmesan, a freshly breaded parmesan panko mozzarella cheese stick and a fresh baguette;
  • Buffalo Chicken – Tossed in Frank’s Hot Sauce and topped with bleu cheese dressing; and,
  • High Life Brat – Pork and veal meatballs cooked in Miller High Life beer and cracked mustard sauce, caramelized onions and a soft pretzel.
Brick House’s Meatball Madness promotion begins March 17 and runs on tournament game days only through the April 6, 2015 championship.