| OPENERS |
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Chopped Hearts of Romaine
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8 |
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| Parmesan Cheese | Herb Garlic Crouton | “Chi-Chi” Dressing |
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Chilled Fire-Roasted Tomato Gazpacho
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8 |
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| Citrus Marinated Shrimp Ceviche | Chive Oil |
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Puree of Carrot & Orange Soup
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11 |
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| Duck Spring Roll | Cilantro Yogurt |
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Steamed Northern Mussels
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13 |
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Ventura County Limoncello | Oven-Dried Tomato | Lemon-Thyme Cream |
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| Kenter Canyon Farms Young Field Greens |
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7 |
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| Crumbled Goat Cheese | Spiced Pecans | Orange Walnut Vincotto Dressing |
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| Cornmeal Fried West Coast Oysters |
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11 |
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| Fennel Celery Root Slaw | Gorgonzola | “Buffalo” Aioli |
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BROOKS Classic Menu 25 |
| Course 1: Choice of |
Tomato Gazpacho or Chopped Hearts of Romaine |
| Course 2: Choice of |
Shrimp & Andouille Ravioli or Wood-Grilled Citrus Marinated Chicken Breast |
| Course 3: Choice of |
Cinnamon Roll Bread Pudding or I.B.C. Root Beer Float |
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| FILLERS |
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Crispy Calamari Cobb
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14 |
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Pancetta | Tomato | Avocado | Roasted Yellow Corn | Pesto Vinaigrette |
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Shrimp & Andouille Ravioli
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14 |
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Sautéed Spinach | Sweet Pea | Creole Cream Sauce |
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Chopped Hearts of Romaine
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12 |
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Parmesan Cheese | Herb Garlic Crouton | “Chi-Chi” Dressing | Grilled Chicken or Crispy Calamari |
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Hand-formed 8 oz Angus Burger
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12 |
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Grilled Red Onion | Maytag Blue Cheese | Smoked Bacon
Hand Cut French Fries | Red Bell Pepper Ketchup |
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BROOKS Ocean Special
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MP |
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Wood-Grilled Citrus Marinated Chicken Breast
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15 |
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Udon Noodle Cake | Pea Shoot Vegetable Stir Fry Cashew Satay Sauce |
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