Brix

Name: Brix
Address: 7377 St. Helena Hwy., 94558, CA, 94558
Telephone: 707-944-2749

7377 St. Helena Hwy., Napa, CA 94558, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 10:00AM-9:00PM •

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Details

Cuisine: Californian, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Appetizers

Chilled spring pea and sorrel soup

with smoked salmon toasts

Cast-iron steamed mussels

with house-made chorizo, fennel saffron broth and garlic chapons

Beef tenderloin tar-paccio

with endive salad, truffle vinaigrette and fried capers

Crispy hearts of romaine

with lemon anchovy vinaigrette and sourdough croutons

Butter lettuce salad

with St. Agur cheese, hazelnuts, Brook’s cherries and cabernet vinaigrette

Chilled asparagus salad

with a poached Long Meadow Ranch egg and shaved Parmesan cheese

Pizzas and Sandwiches

Margarita pizza

with tomato, basil and fresh mozzarella

Housemade fennel sausage pizza

with mushrooms and basil

Fresno marinated shrimp pizza

with roasted garlic, cilantro and scallions

New York steak sandwich on sour baguette

with gruyere cheese and arugula

Pulled pork sandwich on a potato roll

with spicy coleslaw and Mt. St. Helena onion rings

Entrees

Beer battered soft shell crab

with cherry tomato vinaigrette, cilantro and jalapeños

Grilled 8 oz. beef tenderloin

with trumpet mushroom radicchio salad and ducky potatoes

Berkshire pork loin schnitzel

sunny quail eggs, caper brown butter and spaetzle

Steamed Alaskan halibut

with spring vegetable ragout, chervil salad and lemon butter

Grilled pacific swordfish steak

with fried fingerling potatoes, spinach and romesco sauce

Linguini with fresh Savory Island clams

garlic, white wine and chili flakes

Rare grilled yellowfin tuna salad “Nicoise”

with potatoes, French beans, olives and greens

Cast iron pan chicken

with prosciutto, potato gnocchi, trumpets and sherry jus

Spring onion and sweet pea risotto

with Parmesan and lemon butter

Grilled chicken paillard

with chopped spring vegetable salad, avocado and Parmesan

Half-pound spiced cheeseburger

with aged cheddar or St. Agur blue cheese and fries

Dinner Menu

Appetizers

Leek Potato soup

with smoked salmon toast

Cast-iron steamed mussels

with house-made chorizo, fennel saffron broth and garlic toasts

Grilled prawns

with a corn custard, avocado mousse and cilantro crème fraiche

Sautéed Sonoma foie gras on brioche

with rhubarb compote and walnut chutney

Beef tenderloin “tapaccio”

with endive salad, truffle vinaigrette and fried capers

Fried stuffed squash blossoms

with ricotta cheese and El Salvadorian tomato stew

Exotic mushroom ravioli

with white truffle oil and beurre fondue

Crispy hearts of romaine

with lemon anchovy vinaigrette and sourdough croutons

Butter lettuce salad

with St. Agur cheese, hazelnuts, cherries and cabernet vinaigrette

Shaved Delta asparagus

with a poached egg, crispy bacon and lemon crème fraiche

Apricot salad

with arugula, pistachio biscotti and ginger-lemon vinaigrette

Tuna Tartare

with spicy aoli, nori chips and radish salad

Entrees

Grilled 8 oz. beef tenderloin

with trumpet mushroom radicchio salad and ducky potatoes

14oz. 28-day dry-aged prime New York steak

same presentation

Beer battered soft shell crab

with cherry tomato vinaigrette, cilantro and jalapeños

Roasted rack of Sonoma lamb

with potato flan, pancetta and a marsala reduction

Steamed Alaskan halibut

with pea ravioli and baby squash-parmesan broth

Rare grilled yellowfin tuna salad “Nicoise”

with potatoes, French beans, olives and greens

Grilled pacific swordfish steak

with butterball potatoes, romano beans and onion rings

Cast iron pan chicken

with morels, fava beans, sweet onion puree and a sherry jus

Wild mushroom risotto

with Delta asparagus and parmesan

Bar Menu

Fried stuffed squash blossoms

with ricotta cheese and El Salvadorian tomato stew

Cast-iron steamed mussels

with house-made chorizo, fennel saffron broth and garlic toasts

Selection of Artisanal Cheeses

Warm baguette, fresh fruit, candied nuts and dates

Tuna tartare

with spicy aoli, nori chips and a radish salad

Beef tenderloin “tarpaccio”

with endive salad, truffle vinaigrette and fried capers

Crispy hearts of romaine

with lemon anchovy vinaigrette and sourdough croutons

Margarita pizza

with tomato, basil and fresh mozzarella

Housemade sausage pizza

with mushrooms and basil

Smoked salmon pizza

with crème fraiche, red onions and terragon

Grilled breast of chicken

on chopped vegetable salad

Rare grilled yellowfin tuna salad “Nicoise”

with potatoes, French beans, and greens

Cheeseburger

with cheddar or blue cheese and fries

Desserts Menu

Desserts

Strawberry coeur à la crème

Silverado Trail strawberries, strawberry compote

Lemon blueberry parfait

Blueberries and blueberry coulis with lemon angel food cake, lemon curd and whipped cream

Hazelnut chocolate cheesecake

Chocolate and vanilla cheesecake with graham cracker cookie crust and caramel sauce

Chocolate mousse cake

Bittersweet and milk chocolate mousses with Devil’s food cake and chocolate polka dot crust

Raspberry vanilla bean pot du crème

Thick vanilla bean custard with fresh raspberries and raspberry caramel sauce

Farm stand fresh fruit sundae

Vanilla ice cream dressed with strawberry jam, cherries and strawberries and whipped cream

Selection of Artisanal Cheeses

Warm baguette, fresh fruit, candied nuts and dates