| Cuisine type | Café | |
| Price range | $30 and under |
| Top tags |
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| Cuisines | Café, Comfort Food, Contemporary American |
| Dining style | Casual Dining |
| Phone number | +1 541 708 6030 |
| Website | www.brickroomashland.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Skye Elder |
| Location | 35 N Main St, Ashland, OR 97520 |
food (2)
other (1)
| Avocado Toast | $3.75 | Wheat toast smeared with fresh avocado, extra virgin olive oil, and Aleppo peppers | ||||
| Roasted Beet Salad | $7.75 | Roasted organic beets served with chevre cheese, white truffle sea salt and drizzled with Oregon hazelnut oil and balsamic syrup | ||||
| Blackened Broccoli & Cauliflower | $5.75 | Lemon-charred broccoli and cauliflower with Calabrian chili aioli | ||||
| Baked Bean Brulee | $4.00 | House made BBQ baked beans bruleed with coconut sugar and My Jam | ||||
| Chicken Tenders | $12.00 | Draper Valley Organic Free Range Chicken dredged in a rice four batter with fries | ||||
| Za'atar Crusted Pita | $5.00 | Served with house-made Labneh Cheese | ||||
| Sambusek | $9.00 | Spiced ground lamb, sweet onion, and pine nuts in a crispy pastry. Served with microgreen salad and filbert hot sauce | ||||
| Pretzel Bread Fondue | $7.75 | Made to order enmental and parmesan fondue served with pretzel bread | ||||
| Chicken Wings | $11.00 | Red Hot, Szechuan, or Honey & Cracked Pepper | ||||
| French Fries | Basket of Brickroom's thin cut fries |
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| Dirty Fries | Brickroom thin cut fries, parmesan cheese, banana peppers, rosemary, sage and bacon lardons |
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| Pork Belly | $11.00 | Slow cooked pork belly with kumquat marmalade, served with crostini and goat cheese frosting | ||||
| Szechuan Pot Stickers | $8.50 | Vegetarian pot stickers sauteed in house-made szechuan sauce | ||||
| Baked Olives | $4.75 | Mixed Mediterranean olives with citrus and fried herbs baked and served warm | ||||
| Roasted Almonds | $4.75 | Smoky house roasted almonds with paprika and salt | ||||
| Grilled Goat Cheese | $12.00 | Goat cheese wrapped in braised greens and grilled. Served with sliced pear, crispy mushrooms, crostini, and microgreens |
| Cubano | $9.75 | Pressed Cuban bread stuffed with Hill (Pendleton, OR) Ham, Tillamook swiss, mustard, pickle, and pork belly |
| Brickroom Burger | $10.00 | Hand pressed ground chuck patty, shredded lettuce, pickled onion, aged Tillamook white cheddar, My Jam and chevre aioli on a grilled brioche bun |
| Pulled Pork Sandwich | $10.00 | Slow roasted Noble espresso rubbed Carlton Farms Pork Shoulder, house-made BBQ sauce, topped with cole slaw and Tobacco onions served on a brioche bun |
| Polish Rope | $9.00 | Hill Meats (Pendleton, OR) Polish sausage, grilled with sweet onion dijonaise, fennel, pickled onions and mustard seeds served on a hoagie roll |
| Veggie Po'Boy | $9.75 | Parmesan crusted hoagie roll smeared with cauliflower caviar, tapenade, white bean salad, balsamic marinated tomatoes and scarlet butter lettuce, topped with sweetie drop peppers and edible flower confetti |
| Tuna Melt | $9.00 | Tuna salad, melted swiss and tapenade with fennel and peppadew peppers served on a hoagie roll |
| Prime Dip | $15.00 | Thinly shaved USDA Prime grade beef ribeye roast on a toasted sourdough baguette. Raspberry horseradish, rosemary and roast garlic au jus |
| Small Green Salad | $4.00 | Tender scarlet butter lettuce, pickled onions, cherry tomatoes and parmesan dressed with a lemon vinaigrette |
| Northwest Salad | $9.00 | Oregon pear served with tender scarlet butter lettuce and dressed with toasted hazelnut brittle, gorgonzola and balsamic vinaigrette dressing |
| Spinach Salad | $9.00 | Baby spinach tossed in a feta cheese vinaigrette with candied prosciutto, toasted hazelnuts, pickled onion, balsamic syrup, and piquillo puree |
| Ancho Chop Salad | $11.00 | Chopped romaine tossed in an ancho-buttermilk dressing, crispy corn tortilla strips, black beans, caramelized corn, tomato, queso fresco, avocado, cilantro babies, and warm mazina tortillas |
| Brickroom Greek | $10.00 | Cucumber, tomato, red onion, Kalamata olives and romaine tossed in an herbed feta and red wine Vinaigrette. Warm za'atar crusted pita and housemade labneh cheese |
| Grilled Short Rib Salad | $16.00 | Thinly sliced beef short ribs in a sweet and spicy bulgogi style marinade. Grilled and served with a kumquat dressed microgreen and vegetable slaw |
| Brick Chicken | $16.50 | Natural bone-in breast of chicken "Brick Cooked, " served with pan seared greens and bruleed baked beans |
| Flat Iron Steak | $18.75 | Marinated and grilled flat-iron steak served with roasted garlic mashed potatoes, tobacco onions and Sauce Bearnaise |
| Crab and Artichoke Ravioli | $17.50 | Dungeness crab and artichoke raviolis served with Sauce Limone, parsley oil, parmesan and micro greens |
| Shrimp and Grits | $19.50 | Wild white prawns sauteed with vegetables and lardon in a parmesan cream sauce served over creamy polenta |
| Ginseng Panacea Bowl | $19.00 | Slow roasted Oregon game hen in ginseng-lemongrass broth. Rice stick noodles, fennel, baby carrots, crispy mushrooms, pea shoots, scallions, cilantro, chilies and hemp microgreens |
| Cioppino | $23.00 | A San Francisco style seafood stew of Alaskan Halibut, wild salmon, lump crab, mussels, clams and prawns in a court bouillon-tomato pan sauce. Served with crayfish risotto and grilled bread |
| Beef Short Ribs "Colorado" | $19.00 | Slow braised Certified Angus beef short ribs in a plum tomato "Colorado" sauce. Rice, avocado, black beans, tomatoes, queso fresco, cilantro babies, mazina tortillas |
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