Brick Alley Pub & Restaurant

Baked Stuffed Clams a la Portuguese: Three large stuffies with chopped clams, chourico (portuguese sausage), bacon, onions, green peppers and spices. Topped with bacon.

Steamed local littleneck clams with white wine, green peppers, white onion, garlic, olive oil and chourico (portuguese sausage). Served with locally baked bread for dipping

12 Littleneck clams in a broh of white wine, garlic butter, clam juice, basil, and black pepper. Served with locally baked bread for dipping.

5 Jumbo chilled shrimp with cocktail sauce and grated horseradish

Crispy wontons topped with chilled, pepper-crusted, seared rare ahi tuna and our wasabi cream sauce. Rhode Island Health department warns that eating partially cooked seafood increases your risk of illness. Consumers who are especially vulnerable to foodbo

Mozzarella cheese wedges with Italian-seasoned breading. Served with marinara sauce for dipping

Tender spinach and artichoke hearts blended with cream, Parmesan and Swiss cheese. Topped with bacon, chopped tomatoes and shaved Parmesan cheese. Served with house- fried corn tortilla chips

Available plain or buffalo. Served with your choice of ranch, blue cheese, honey mustard, BBQ or marinara sauce for dipping

10 RI Red Hot Spicy Broiled Wings served with carrot sticks

10 wings Buffalo-marinated and fried

10 Wings tossed in sweet and tangy honey mustard BBQ sauce.

Crusty sliced Italian bread topped with basil, extra virgin olive oil, chopped tomatoes, garlic and fresh mozzarella cheese. Baked until it is nice and crispy and served with a side of balsamic reduction.

Thinly sliced apples with creamy brie, chopped bacon, and scallions on locally baked garlic toast.

A selection of Bleu, Goat, Cheddar and Pimento cheese served alongside Genoa Salami, prosciutto, red pepper jelly, apple slices, blackberries, kalamata olives, pepperoncinis and locally baked garlic toast.

House-fried corn tortilla chips covered with Cheddar and Monterey jack cheese. Served with a side of salsa

House-fried corn tortilla chips covered with Cheddar and Monterey jack cheese with refried beans, salsa, sour cream and guacamole. *To-Go the salsa, sour cream, and guac will be on side on side

House-fried corn tortillas covered with Cheddar and Monterey jack cheese with mild salsa- marinated chunks. Topped with salsa and sour cream *To Go-Salsa and Sour Cream will be on side

House-fried corn tortilla chips covered with Cheddar and Monterey jack cheese. Topped with 8-hour slow-cooked seasoned beef brisket, sour cream and jalapeños. Served with pico de gallo on the side upon request. *To Go-Sour Cream, Pico and Jalapenos will be on side

10" Pub Style Pizza

10" Pub Style Pizza with Thin sliced mild pepperoni, tomato sauce and mozzarella

10" Pub Style Pizza with Breaded chicken chunks, house-made ranch, applewood smoked bacon, apples, scallions and mozzarella

Breaded buffalo chicken chunks, blue cheese, spinach, mozzarella and scallions

10" Pub Style Pizza with A spicy combination of shrimp, crushed red pepper, fire- roasted red pepper strips, spinach, garlic, olive oil, Parmesan and shredded mozzarella cheese

10" Pub Style Pizza topped with fresh mozzarella and shredded mozzarella and baked. Finished with arugula, balsamic vinegar, California extra virgin olive oil, salt, pepper, and shaved Parmesan cheese

Caesar Salad for one with crisp Romaine lettuce, house made Caesar dressing, croutons and shaved parmesan cheese.

Mixed greens with thinly sliced apples, great hill blue cheese, dried cranberries and chopped walnuts. Served with balsamic vinaigrette on the side

Hot sliced cajun chicken breast with mixed greens, baby heirloom tomatoes, cucumbers and hard-boiled egg. Topped with warm honey mustard dressing and chopped bacon

Chilled, sliced, pepper-crusted rare ahi tuna, served on a bed of mixed greens tossed in a honey-ginger dressing. Garnished with cucumber slices, pickled ginger, carrot sticks and crispy wontons. Dusted lightly with sesame seeds. Rhode Island Health depart

Suvide cooked red beets, crumbled goat cheese, arugula, crisp sliced apples, pickled red onion, shredded carrots and toasted pepitas with maple apple cider vinaigrette dressing.

Creamy burrata cheese, baby arugula, basil olive oil, black pepper, dried cranberries, walnuts, red onion, heirloom grape tomatoes, fig jam and toasted bread.

Hot, spicy asian peanut-marinated chicken or shrimp (+$8) served with lo mein noodles, fresh veggie-cilantro relish and local hydroponic Boston bibb lettuce for wrapping. Includes 3 sauces: Thai peanut, sweet chili and soy sauce

This take on our famous lettuce wraps has long been a favorite pre-shift meal for Brick Alley team members. A blend of chilled quinoa and brown rice, pico de gallo, bell peppers, and chopped hydroponic Boston Bibb lettuce topped with sauteed chicken and spicy Thai peanut sauce and chopped peanuts.

Spicy pan-bronzed boneless, skinless chicken breast on a bulkie roll with lettuce, tomato, onion and mayo

Crispy fried chicken breast with Vermont Cheddar, bacon, arugula and tomato with house chipotle mayo

Crispy fried chicken breast with tangy honey mustard BBQ sauce and crisp shredded lettuce

Lobster salad piled high on a grilled new England-style hot dog roll with lettuce and mayo and a side of our classic cole slew

Chilled lobster meat, melted Swiss cheese, sauerkraut and thousand island dressing on grilled rye bread

Rhode island-style breaded (not beer-battered) golden fried cod with American cheese served with shredded lettuce on a bulkie roll. Served with tarter sauce, coleslaw, pickle and choice of side

Smoked turkey, crisp lettuce, tomato, applewood smoked bacon, American cheese and mayonnaise on white, wheat or rye toast

Melted Swiss, sauerkraut and thousand island dressing on grilled rye bread

Garlic baguette with fresh basil, sliced tomatoes and mozzarella cheese. Served with balsamic glaze on the side

Tender slow-braised short rib with caramelized onions and brie on a garlic baguette

Tender, lightly bettered fried shrimp served with fries, coleslaw and a side of our house-made chipotle mayo

Rhode island-style breaded (not beer-battered) fried cod served with cole slaw and fries

Choice of American, Vermont Cheddar, Swiss, pepperjack or brie

Applewood smoked bacon and your choice of cheese

Applewood smoked bacon, fresh jalapeños and pepperjack cheese with house chipotle mayo on the side

Grilled rye bread, American cheese and caramelized onions

Sautéed mushrooms and Swiss cheese

Applewood smoked bacon, caramelized onions, and Vermont Cheddar cheese, topped with tangy honey mustard BBQ sauce

Half-pound salmon fillet prepared either pan-bronzed cajun or lemony piccate style. Served with your choice of side and sauteed green beans.

Pepper-crusted ahi tuna steak pan-seared rare and served over a bed of wilted spinach and chopped tomatoes. Rhode Island Health department warns that eating partially cooked seafood increases your risk of illness. Consumers who are especially vulnerable to

Jumbo shrimp stuffed with seasoned breadcrumbs, white wine, garlic butter, chopped scallops, lump crab meat, mushrooms and Cheddar-jack cheese. Served with your choice of side and sauteed green beans.

Lobster claw and knuckle meet suspended in a creamy blend of Parmesan, Swiss and Cheddar cheese with a hint of sherry and lobster stock. Topped with buttery bread crumbs and garnished with garlic bread.

A light sauce of olive oil, garlic, butter, white wine, clam broth, and a hint of lemon and crushed pepper flakes with 10 shrimp; served over angel hair pasta. Topped with shaved Parmesan cheese and garnished with two slices of garlic bread and your choice

Braised low and slow, resulting in meat that is deeply flavored, sublimely succulent and unimaginably tender, yet maintaining a wonderful texture. Served on a bed of garlic smashed potatoes

Aged cayenne red pepper cream sauce on red pepper rigatoni with chopped tomatoes and wilted spinach

Penne pasta with a light sauce of California extra virgin olive oil, chopped tomatoes, basil, black pepper, garlic and a pinch of crushed red pepper. Topped with shaved Parmesan cheese and sundried tomatoes

Boneless, skinless chicken breast pan-seared and finished with white wine, lemon and capers. Served over angel hair

Crispy Chicken Breast topped with marinara sauce and mozzarella cheese. Served over penne.

Fried, boneless, skinless chicken breast on a sweet Belgian-style waffle with white sausage gravy. Served with loaded mashed potatoes.