Brass Rail

Choice of style with brioche croutons and pecorino in a creamy Parmesan dressing.

Daikon radish, pea shoots and carrots in a wasabi-soy vinaigrette.

Bacon, gorgonzola, cucumbers, tomatoes, and a hard-boiled egg, topped with bleu cheese dressing.

Cucumbers and grape tomatoes in a sherry vinaigrette.

Smoked mozzarella, pancetta, and fries.

Spicy cucumber dill yogurt sauce. Served with a mixed greens salad.

Hot. Bacon, mushrooms, and pepper Jack cheese.

Pancetta and fries.

Quinoa stir-fry and an eggplant emulsion.

Brown sticky rice and broccolini.

Applewood smoked bacon served on multigrain.

Roasted eggplant and tomato tossed with fresh spinach.

Garlic pearls, broccoli rabe, and roasted peppers. Topped with black pepper ricotta.

Garlic white wine sauce, chorizo, seasonal vegetables, and grilled pita.

Fresh mozzarella, roasted tomatoes, and baby arugula finished with basil mayo. Served on grilled garlic sourdough toast.

Madeira reduction and a Swiss crouton.

Hot. Avocado mousse, sesame-soy aioli, and crispy wonton.

Sriracha mayo, sesame seeds, and banana peppers.

Out of the shell, garlic white wine sauce, chorizo, seasonal vegetables, and grilled pita.

Single estate olive oil, cracked black pepper, pistachio honey, and sourdough toast points.

Potatoes, shallots, and jalapeño tossed in sherry vinegar.

Kimchee, daikon radish, and pea shoots.

Served with fresh berries, honeyed walnuts, seasonal jam, and toast points.

Served with fresh berries, honeyed walnuts, seasonal jam, and toast points.

Cucumbers and grape tomatoes in a sherry vinaigrette.

In the traditional style.

Escarole with brioche croutons and pecorino in creamy Parmesan dressing.

Candy cane beets, bacon, walnuts, and feta cheese finished with a citrus vinaigrette.

Bacon, gorgonzola, cucumbers, tomatoes, and a hard-boiled egg topped with bleu cheese dressing.

Arugula, pickled shallots, Parmesan cheese, and walnuts finished with olive oil.

Roasted eggplant and tomatoes tossed with fresh spinach.

Asparagus, baby arugula, and drizzled with truffle oil.

Pancetta and mushrooms in a sherry cream.

Garlic pearls, broccoli rabe, and roasted peppers topped with black pepper ricotta.

Bacon, mushrooms, pepper Jack cheese, and sriracha mayo.

Fresh mozzarella and basil pesto.

Crusted with Bleu cheese and red grapes whipped potatoes and braised red cabbage with raisins.

Goat cheese, black pepper roasted pears, pecans, and a kale almond pesto.

Fingerling potatoes, oyster mushrooms, shaved asparagus with a pickled tomato salsa verde, and black bean sauce.

Broccoli rabe, white beans, roasted grape tomatoes, and a Kalamata olive port wine sauce.

Brown sticky rice and broccolini.

Quinoa stir-fry and an eggplant emulsion.

Sautéed spinach, wild mushrooms, bleu cheese, and crispy shoestring potatoes.

Cauliflower, sweet peas, and wild mushrooms tossed in a goat cheese crimini almond truffle pesto.

With orange slices brulée.

Vanilla ice cream and topped with chocolate sauce.

Blistered blueberries and whipped cream.

Served with a biscotti.

Drizzled with chocolate sauce.

Served with a biscotti.

Vanilla ice cream and caramel drizzle.

Chocolate mousse, profiterole. Oreo cheesecake.

With honeyed walnuts, fresh fruit, seasonal jam, and toast points.

With honeyed walnuts, fresh fruit, seasonal jam, and toast points.