We are pleased to announce the debut of our Spring Menu, featuring this season’s selections from our local farmers and ranchers. Our menu has expanded a bit this spring to offer our guests a wider selection of the season’s finest. Some exciting additions and returning items include: Fresh Goat Cheese from Black Mesa Ranch, Short Ribs from Hook and Spear Ranch, and Desert Sweet Shrimp from Gila Bend.

We hope our selection of appetizers will encourage you to join us at the bar for a cocktail or glass of wine and small bite, and our new dinner entrees will be sure to satisfy you as well.

Also on the horizon as the weather warms is the opening of our patio — we weren’t voted Flagstaff’s Best Outdoor Dining by readers of the Arizona Daily Sun for nothing! — as well as NAU’s Spring Commencement and Mother’s Day. For Commencement, we will have a special lunch service on Friday, May 7th, and we will open at 3pm for dinner service on Saturday, May 8th. Then, on Sunday, join us for Mother’s Day Brunch starting at 10am. (We will, as always, have dinner service on Friday and Sunday, beginning at 5pm.)

Flagstaff’s unique geography offers us in the kitchen a unique opportunity to present our guests with a wide range of seasonal produce from various areas in Arizona. The Verde and Chino Valleys will bring the first tastes of spring in a month or so, and a taste of summer will come from Phoenix and McClendon Farms. Also, be sure to look for specials that feature carefully selected products from Flagstaff’s very own Community Market.

We look forward to cooking for you and your dining companions in the near future,

Steve Kosanovich
Brix Chef de Cuisine