Brix 25° Gig Harbor, WA

Pub Burger Package: (1) Appetizer: Kalua Pork & Cabbage sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli (2) Blue Cheese & Benton’s Pub Burgers candied apples, rogue creamery bleu cheese spread, poached egg; served with a frisée & radish salad with dijon vinaigrette Dessert: (1) Swiss Carrot Cake olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly and (1) Vanilla Bean Cheesecake chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

maple glazed-tallow fried brussels sprouts, pecorino

chopped prime new york and rib eye; smokey guajillo pepper oil, lime, bone marrow aioli, pickled mustard seeds, house made tostada

sea salt dusted pork cooked in banana leaf, with buttered rice, togarashi, garlic aioli

citrus achiote marinated octopus, with baby potatoes sauteed in garlic, lemon & white wine

house made sourdough, artisan compound butter, sea salt

aleppo pepper garlic prawn, dill creme fraiche, apple crisp

sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto

avocado, heirloom tomatoes, whipped goat cheese, mustard greens, herb oil, lemon-honey vinaigrette

tahini-smoked salmon caesar dressing, olive oil breadcrumbs, grated manchego cheese

feta cheese, fresh figs, cilantro-oregano chimichurri, pomegranate

tomato miso, warm cherry tomato salad, assassin spaghetti, mozzarella beurre blanc

northwest sourced, premium grain fed, 12 oz. seared center cut; chanterelle pan jus, butternut sqauash risotto with mascarpone & roasted delicata squash

Blue Cheese & Benton’s Pub Burger candied apples, rogue creamery bleu cheese spread, poached egg; served with a frisée & radish salad with dijon vinaigrette

cherry tomato diablo sauce, aleppo pepper gremolata

smothered beef tips, braised collard green roulade stuffed with red pepper & leek dirty rice, creamed corn, demi glace

romano beans, shishito peppers, sichuan peppercorn au poivre

white grits, corn and endive slaw, blackberry barbeque sauce

olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly

chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

griddled lady fingers, layered with french butter cream, topped with chantilly cream and a tableside pour of coffee liqueur & coffee sauce