Fried tail-on shrimp tossed in a Bang Bang sauce, topped with scallions and Pico de Gallo.
Creamy blend of smoked gouda, artichokes, and queso cheese. Served with Bricks Cafe homemade potato chips.
Fresh gulf shrimp, crawfish, spinach, and baby portabella mushrooms in a Cajun fondue cream sauce. Served with Ciabatta toast
Spinach, artichokes, and roasted poblano peppers blended together, then topped with sour cream. Served with tortilla chips and roasted tomato salsa.
Jumbo shrimp stuffed with Gouda and jalopenos, wrapped in bacon.
Slices of toasted bread served with our herbed olive oil or herbed butter