Fall Has Landed at Brickstone: Meet Our New Menu
Short rib, shrimp, brick-oven heavyweights and a few surprises. Here's everything new on the Brickstone Brewhouse & Tavern fall menu.
There's a moment every year when the air in Raynham turns crisp, the leaves go gold, and suddenly all anyone wants is something warm, hearty and made with a little extra love. Our kitchen felt it too. So we went back to the drawing board and built a fall menu around the flavors this season was made for: slow-braised short rib, caramelized onions, garlicky shrimp, bubbling cheese and a brick oven running hot.
Whether you're grabbing a pint at the bar after work, rounding up the family for dinner or settling in for game night, there's something new on the table for you. Here's the full rundown.
Starters: Where Every Good Night Begins
Tavern Heat Mussels — Our mussels get the tavern treatment: a rich marinara with a kick of crushed red pepper, a splash of white wine, fresh basil and a dusting of parmesan. We serve them with grilled sourdough, because you're going to want every last drop of that sauce.
Cajun-Cantina Shrimp — A little Bayou, a little border town. Plump shrimp bathed in a tequila-lime cream sauce and cilantro garlic butter, finished with blistered cherry tomatoes and crumbled cotija. Grilled sourdough on the side for dipping (trust us).
Short Rib French Onion Soup — The classic, leveled up. Slow-caramelized onions simmered in a rich beef broth with sherry wine, loaded with tender braised short rib, then topped with a toasted baguette and a blanket of melted Gruyère. This is the bowl you'll be thinking about all week.
Handhelds That Mean Business
The Short Rib Melt — Braised short rib, smoked cheddar and sweet caramelized onions pressed between golden sourdough, served with a pan juice dipping sauce made from the braise itself. Think French dip meets grilled cheese, and both of them win.
Dockside Crunch — A New England staple done right. Lightly breaded haddock stacked with cheddar, crisp lettuce, tomato and red onion, finished with our house lemon caper tartar sauce. Fresh, flaky and just the right amount of crunch.
The New Entrée: Shrimp Scampi
Sometimes you just want the real deal. Our Shrimp Scampi brings garlic, basil and a silky lemon herb butter sauce together with juicy shrimp, cherry tomatoes and parmesan over linguini. It comes with grilled sourdough so nothing on the plate goes to waste. Comfort food, dressed for a night out.
Four New Brick Oven Pizzas
Our brick oven is the heart of the Brickstone kitchen, and this fall we gave it four new reasons to stay fired up.
Tavern Heavyweight — The name says it all. Shaved sirloin steak, caramelized onions and mushrooms on San Marzano tomato sauce with our house blend cheese, finished with a drizzle of black garlic aioli. Bring your appetite.
Brick Beast — Our boldest pie yet. Braised short rib, jalapeño, red onion and sweet corn on San Marzano tomato sauce and house blend cheese, finished with consommé lime sour cream. Smoky, spicy, savory and completely unforgettable.
Vodka After Dark — Pink vodka sauce, crispy chicken, dollops of creamy ricotta, house blend cheese, parmesan and fresh basil. It's rich, it's indulgent, and it's about to become your new go-to.
The Garden — Sweet, savory and a little bit fancy. Apple cider-fig spread, fresh mozzarella, house blend cheese, red onion, tomatoes, peppery arugula and basil, all finished with a swirl of hot honey. Fall on a pizza, plain and simple.
Pair It With a Pint
New dishes deserve a great drink to match, and with 24 taps pouring, you'll never run short of options. Ask your server or bartender for a pairing. They'll happily point you toward the perfect pour for your short rib, shrimp or slice.
Come Taste the Season
The new fall menu is available now at Brickstone Brewhouse & Tavern in Raynham. Pull up a seat in the dining room, grab a spot at the bar, or take the flavors home with Brickstone ToGo.
Call ahead for pickup: 508-625-1290 See the full menu: brickstonebrewhousema.com Follow along: Facebook
We can't wait to see you this fall. Come hungry.
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