Brooks 545 East Thompson Boulevard Ventura, CA 93001 • 805-652-7070

Cuisine
Contemporary American

Neighborhood
Ventura

Cross Street
California Street

Ambiance
Up-Scale Casual

Dress Code
Casual

Features
Bar Dining
Lounge
Full Bar
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Chef's Tasting Menu

Reservations
Suggested

Parking
Private Lot

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
yes, please call

Hours
Tuesday - Thursday
5:00pm - 9:30pm,

Friday - Saturday
5:00pm - 10:30pm,

Sunday
5:00pm - 9:30pm

Brooks Dinner Menu

OPENERS

Chilled Yellow Tomato Gazpacho 8
Seared Blue Crab Cake - Chive Oill

Simple Greens 7
Dried Apricots - Spiced Pecans - Orange Vincotto Dressing

Limoncello-Steamed Blue Hill Mussels 10
Oven-Dried Tomato - Lemon - Thyme Cream

Warm Mexican Lobster Sope 12
Mango Relish - Smoked Chili Lime Lobster Cream

Grilled Asparagus Salad 9
Burrata - Toasted Spanish Almonds - Tiny Greens - Sherry Vinaigrette

Pan-Seared New York Foie Gras 14
Black Pepper Waffle - Maple-Glazed Grilled Peaches - Crispy Pancetta

Chopped Hearts of Romaine 7
Parmesan Cheese - Herb Garlic Crouton - “Chi-Chi” Dressing

Cornmeal Fried Oysters 11
Fennel Celery Root Slaw - Gorgonzola - “Buffalo” Aioli

Carnaroli Risotto 10
Crispy Rock Shrimp - Ruby Red Grapefruit - Sweet Garlic - Aged Pecorino Romano

FILLERS

Lemon & Pine Nut-Crusted Alaskan Halibut 24
Wilted Baby Arugula - Black Olive & Sun-Dried Tomato Vinaigrette

Grilled Salmon 20
Sautéed Collard Greens - Apple Wood Smoked Bacon - Roasted Corn Black Pepper Broth - Tobacco Onions

Wood-Grilled Free Range Chicken Breast 19
Soft Polenta - Oyster Mushrooms - Roasted Red Bell Pepper Salsa

24 Hour-Marinated Short Ribs 23
Olive Oil Parsnip Purée - Watercress Artichoke Salad - Cider Barbeque Glaze

Cast Iron-Seared Day Boat Scallops 24
Cactus Relish - Truffle Squash - Mole Vinaigrette

Star Anise & Coriander-Dusted Big Eye Tuna 24
Wok Seared Bok Choy - Foie Gras Ginger Pot Stickers - Green Curry Sauce

16 oz Bone-In Ribeye Chop 34
Anson Mills Jalapeño Cheese Grits - Golden Raisins & Garlic Sautéed Rapini - Rosemary Zinfandel Sauce

CHEF’S FIVE COURSE TASTING MENU 55
with wine pairing 85
Featuring Chef’s signature dishes and creations designed from seasonal ingredients

SIDES 5

Sautéed Collard Greens
Wok Seared Bok Choy
Soft Polenta
Olive Oil Parsnip Purée
Anson Mills Jalapeño Cheese Grits
Truffle Squash

REWARDS 7

Cornmeal Buttermilk Roasted Apple Buckle

Maple Walnut Gelato

Chocolate Chip Brownie

Roasted Banana Gelato - Peanut Butter Peanut Brittle - Chocolate and Caramel Sauce
Grilled Lemon Pound Cake

Marinated Local Fresh Berries - Lemon Ginger Granita
Ancho Chile Chocolate Cupcake

Honey Vanilla Bean Gelato - Cinnamon Anglaise
Coffee Pot de Crème

Almond Orange Biscotti

CHEESE PLATE 12
Selection of Local Handmade Cheeses - Toasted Nut and Fruit Bread - Seasonal Chutney