DINNER MENU

O’bricks is a chef-driven restaurant, and our food is proudly created from scratch in-house.

If you have a food allergy, please let your server know and we will try to accommodate your needs.  A 20% Gratuity will be added on to all parties of 8 or more that request separate checks.  We offer a $15 corkage fee per 750 ml bottle (maximum of 2) if you prefer to bring in wine that we do not offer on our wine list. 

BEGINNINGS

  • Firecracker Shrimp

    Panko encrusted shrimp, lightly fried then tossed in an Asian spicy chili sauce.

    10
  • The Crab Cake

    Fresh lump crab meat and chopped herbs lightly broiled and served with rémoulade.

    12
  • Eggplant Roulade

    Italian bread crumb crusted sliced eggplant fried then rolled with ricotta, baby spinach and vodka sauce. Finished with melted mozzarella & drizzled with a balsamic reduction.

    11
  • The Whistle Stop

    Plump green tomatoes cornmeal crusted and fried to perfection with a caramelized onion horseradish aioli.

    8
  • Stuffed Hot Banana Peppers

    Fresh banana peppers stuffed with Italian cheeses, fresh herbs and spices, then baked and served over garlic bread.

    10
  • Mike Carter's Original Wings

    Mojo marinated whole wings grilled with chopped garlic and herbs served with our Maytag blue cheese dressing.

    10
  • Escargot

    Six ounces of escargot, sauteed in fresh garlic scampi butter with diced tomatoes.  Served with crostini. 

    12
  • Crab Artichoke Dip

    Jumbo lump crab and artichokes baked in a creamy parmesan cheese sauce, topped with bread crumbs.  Served with grilled pita.

    11
  • Smoked Fish Dip

    Smoked Amberjack and Mahi in a blend of celery, onions, mayo and seasoning.  Served with assorted crackers.

    9
  • Mediterranean Sampler

    Traditional hummus and red bean hummus with crumbled feta, kalamata olives, pepperoncini and grilled pita.

    9
  • Bradentucky Eggrolls

    Carolina style pulled pork and shredded cabbage wrapped in a wonton wrapper, served with creamy garlic BBQ sauce.

    9

SOUPS & SALADS

  • Soup du Jour

    Today’s creation, Bricks style…ask your server.

    4/6
  • Gazpacho

    Chilled tomato soup with crispy vegetables, sour cream and herbed croutons.

    4/5.50
  • The Grove

    Mixed greens, crumbled Maytag blue cheese, mandarin oranges, blueberries, and chopped pecans tossed with a honey lemon vinaigrette.

    5.5/9
  • The Brick House

    Mixed greens, sliced cucumber, tomatoes, red onion, carrots, mushrooms, jack and cheddar cheeses, and herbed croutons with a creamy garlic dressing.

    5.5/9
  • Classic Caesar
    Crisp romaine tossed with our Caesar dressing, housemade herbed croutons and shaved romano.
    5.5/9
  • Tommy O'Brien's Strawberry Blue

    Mixed greens, strawberries, Maytag blue crumbles, mushrooms, chopped pecans, Roma vinaigrette and a sweet balsamic reduction.

    5.5/9
  • Bricks Buffalo Blue Chopped Salad

    Chopped iceberg tossed with applewood smoked bacon, diced tomatoes, and our Maytag blue dressing served inside two buffalo fried onion rings. Finished with Maytag blue crumbles.

    9.50
  • Salad Toppers

    choice of one, please…

    Grilled Portobello Cap 3. | Chicken Breast 4. | Chicken Salad 4. | Sirloin 7 | Atlantic Salmon 5. | Key West Shrimp 4. | Gulf of Mexico Grouper 8. | Mahi Mahi 7.

    Toppers on large salads only.

FLATBREADS

  • Margherita

    Oven-roasted tomatoes, chopped garlic, fresh basil, and mozzarella.

    7
  • White

    Mozzarella, asiago, parmesan, provolone, and feta cheeses with baby spinach, oven-roasted tomatoes, caramelized onions, garlic and fresh basil.

    8
  • Brad's

    The Margherita done ‘Brad Style’…kicked up a notch with banana pepper rings and grilled chicken.

    9
  • Meat Lover's

    Applewood smoked bacon, black forest ham, seasoned ground beef, Andouille sausage and mozzarella.

    9

SANDWICHES

  • Half Pound Burger

    Seasoned and grilled to order. Add Cheddar, Swiss, Smoked Gouda or American if you’d like.  Add applewood smoked bacon $1.5. 

    9
  • Chicken Sandwich

    Grilled with Key lime aioli, Bahamian Fried with barbecue sauce or Blackened.

    10
  • Bricks Twisted Cuban

    Pulled pork, black forest ham, salami, Swiss cheese, sliced pickles and chipotle ranch on toasted garlic French bread.

    10
  • Lobster BLT

    Applewood smoked bacon, lettuce, and beefsteak tomato layered with lush chunks of lobster, chopped herbs and a touch of mayo. Served on grilled sweet bread.

    12
  • Gulf of Mexico Grouper

    Freshly filleted Grilled with Key lime aioli, Blackened or Tempura Fried with tartar sauce.

    16
  • Fish Tacos

    Tempura Fried, Blackened, or Grilled then tucked inside three fresh tortillas with roasted corn salsa and Baja style avocado cream.  Lettuce, pico de gallo, and lime wedges on the side.

    12

THE COMFORT-ABLE SIDE

  • Main Street Meatloaf

    With chopped herbs and onion, house-made gravy, mashed potatoes and today’s vegetable.

    11
  • Lobster Mac-n-Cheese

    Lush chunks of lobster, smoked gouda, elbow macaroni, and fresh herbs baked with a parmesan bread crumb crust.

    14
  • Shepherd’s Pie

    Seasoned ground beef and lamb, sweet corn, mushrooms, onions and green peas, topped with roasted garlic mashed potatoes and melted cheddar.

    12
  • Fish-n-Chips

    Today’s catch tempura fried then served with coleslaw, French fries and tartar.

    12

ENTREES

  • Gulf of Mexico Grouper

    Fresh from the Gulf, hand-filleted in house then Grilled, Blackened, or Sautéed and finished with any of the following three: balsamic maple glaze, tropical fruit salsa, or lemon caper butter.

    28/24
  • Crab Cakes

    Fresh lump crab meat and chopped herbs lightly broiled and served with rémoulade.

    23/17
  • Atlantic Salmon

    Fresh from the Atlantic, hand-filleted in house then Grilled, Blackened, or Sautéed and finished with any of the following three: balsamic maple glaze, tropical fruit salsa, or lemon caper butter.

    20/16
  • Twin Filets

    Two five ounce filets grilled and finished with your choice of sauces: roasted jalapeño chèvre butter and demi, gorgonzola cream and demi, or a cognac peppercorn sauce.

    32/20
  • The Sirloin

    A ten ounce Choice sirloin seasoned, grilled then crowned with crispy onion straws, horseradish cream and a splash of demi glace.

    16
  • Chorizo Scallops

    Fresh Diver scallops, seasoned, pan-seared over a chorizo corn salsa.  Finished with a citrus brown butter.

    26
  • Tempura Shrimp

    Key West shrimp tempura battered then fried and served with a red pepper papaya jam.

    16/12
  • Blackened Pork Loin

    Blackened then oven roasted, served sliced with a raspberry Grand Marnier reduction and fresh raspberries.

    19/15
  • Pork Porter House Marsala

    10oz Pork Porterhouse, chargrilled and finished with a

    marsala wine and mushroom sauce.

    16
  • Mahi Mahi

    Fresh Gulf of Mexico mahi mahi sauteed and topped with sundried tomatoes, artichokes, basil and lemon butter.

    21/17
  • Grilled Chicken Chèvre

    Grilled chicken breast topped with chèvre & basil sundried tomato lemon butter.

    17/13
  • Shrimp Eldorada Pasta

    Blackened shrimp sautéed with fresh garlic, a splash of chardonnay, parmesan, baby spinach, roasted red peppers and a touch of cream tossed with linguine. (does not include choice of sides)

    16/13

SWEET ENDINGS

  • Gelato

    Ask your server for today’s favorite creation.

     

    5
  • Ice Cream Sundae

    Tahitian vanilla bean ice cream with fresh whipped cream, chocolate sauce and a cherry on top.

     

    4
  • Chocolate Melting Cake

    Served warm with vanilla bean ice cream.

     

    7
  • Key Lime Pie

    The Gulf Coast Classic. Made from real Key lime juice with a southern honey-pecan crust.

     

    7
  • Peanut Butter Pie

    An Oreo crust filled with a creamy peanut butter mousse topped with Belgian chocolate ganache.

    7
  • Creme Brulee

    House-made, rich and creamy creme brulee.  Topped with caramelized sugar and seasonal berries.

    7