Brick House Gastro Kitchen - Oakland Park

Risotto Wild Mushroom

Classic Risotto made with Arborio Rice, Cooked in Vegetable Broth Champagne, Finished with Aged Parmigiano-Reggiano Wild Mushroom

Mediterranean Sea Bass Fillet

Served with Black Olive Tapenade, Asparagus, and Grapefruit Foam

10 Oz. Black Angus Filet Mignon

Tenderloin served with Girolle Mushrooms, Spinach, Béarnaise Sauce

Octopus, Beluga Lentils, Orange

Octopus Poached in warm Olive Oil presented with, Black Beluga Lentils, Orange Segments Edible Orange Blossom

Sakura Tree

Cherry in Five Ways, Almond Biscotti, Vanilla Flavor Whipped Cream, Meringue

Beetroot Quinoa Salad

Baked Beetroot served with Almond Milk Foam, Micro Greens, Black Quinoa Caviar, Granny Smith Green Apple Basil Scented Olive Oil