Fall is almost here, and that means there’s a lot to look forward to: walks in the crisp, cool weather, trips to the apple orchard, pumpkin carving, post-season baseball, the start of football season and, of course, new seasonal menu items at Brick House Tavern + Tap.
First, let’s talk appetizers. Our new Chili Cheese Tots (crispy tater tots topped with house-made chili, smoked cheddar, green onions and a side of queso) are the ultimate mix of hot and cool.
Our Pulled Pork Sliders (BBQ pulled pork topped with hard-cider apple slaw, pickle chips and a side of tavern sauce) are just right for sharing.
And our BBQ Pork Pizza (pulled pork, chopped bacon, smoked cheddar, green onions and BBQ marinara) is a meat lover’s dream in pie form.
And because we’re all about making every day a celebration, we’re proud to announce a new slate of daily specials.
Monday is Chili Service day. We make ours in-house using ground chuck and Brick chili spices, then top it with smoked cheddar cheese and serve it with seared jalapeño cornbread and sides of sour cream, fresh jalapeños and red onions.
On Tuesday, you get your choice of Chicken Fried Steak or Chicken Fried Chicken served with cheddar mashed potatoes, Southern green beans and bacon gravy. It’s the ultimate in comfort food.
On Wednesday, bring in the gang for BBQ Ribs. We braise our pork loin back ribs in beer and slow-cook them until they’re fall-off-the-bone tender, then serve them with house-made tavern sauce and a side of hard-cider apple slaw and fries. Available by the half and full rack.
On Thursday, go low key with the Chili Cheese Burger. We take our famous house burger and layer on the chili, smoked cheddar and jalapeño cilantro mayo and serve it with a side of queso and fries or tots.
And on Fridays, our Coconut Shrimp is back. You get plump, crispy shrimp with spicy coconut cream sauce, seared green beans and jasmine rice.
And we just couldn’t do away with our popular Steak Nights. Friday through Sunday, choose between a 16 oz. Ribeye or 8 oz. Filet. We use Braveheart Black Angus and serve it with wild mushroom butter, roasted red potatoes and your choice of side.
Pair any of these with your favorite craft beer from our extensive selection, or try one of our new seasonal cocktails, such as the Añejo Old Fashioned (Hornitos Black Barrel Tequila, Angostura Bitters, agave nectar and orange Peel), Cranberry Collins (Tito’s Handmade Vodka, Chambord, cranberry and pomegranate juices, fresh rosemary sprig and Craisins) or our Cider Sangria(Fireball Whiskey, Tuaca, Angry Orchard Hard Cider, apple and pomegranate juices and Craisins).
Cheers to fall and to new Brick House menu items!