Barrel 21 Dining Menu
Weekly Vegan Features
Ask your server or bartender about our Vegan Features, rotating weekly!
SOUPS & SALADS
Fresh seasonal tomatoes with creamy burrata cheese, extra virgin olive oil, balsamic reduction, and sweet basil. 8.
SOUP DU JOUR
It’s the Soup of the Day!
Baby romaine, Caesar dressing, Parmigiano-Reggiano, crispy prosciutto, anchovies, and black pepper. 6.
Finished with citrus crema, compound basil oil, and parmesan sourdough croutons. 5.
Hand cut fries served golden brown with a side of parmesan white truffle aioli. 5.
Potato and smoked salmon croquettes fried crisp and served with dill crème fraiche, salmon roe, and preserved lemon. 8.
Prince Edward Island mussels tossed in coconut green curry flavored curry flavored with lime, cilantro, and chiles, served with grilled baguette. 12.
SPICY KOREAN GOCHUJANG MEATBALLS
Served over coconut bamboo rice. 9.
SMOKED DEVILED EGGS
Classic deviled eggs smoked and topped with crispy Hogs Galore bacon crumbles, fried capers, and paprika. 5.
Goot Essa white cheddar and pepadew grits fried golden brown with sautéed wild mushrooms, demi glace, and micro greens. 7.
Three jumbo shrimp fried golden brown in wonton wrappers served with nuoc cham, Sriracha mayo, and cilantro slaw. 12.
Chef’s choice selection featuring local meats and cheeses with traditional accompaniments. 15.
Grilled sirloin tip steak finished with Argentine chimichurri over crispy fried fingerling potatoes and shaved brussel sprouts. 22.
Jumbo shrimp pan-seared and served over lo mein noodles in a tangy yellow curry broth, with scallions and toasted coconut. 22.
CATCH EN PAPILOTTE
Our fresh fish of the day baked in parchment with new potatoes, baby carrots, haricot verts, and citrus compound butter. Market Price.
Spring mix and arugula tossed in a creamy avocado and herb dressing with artichokes, haricot verts, avocado, radishes, cherry tomatoes, and asparagus topped with crispy shallots. 14. Add grilled organic chicken breast. 8.
Poached Ahi Tuna served chilled over spring mix with hard boiled egg, new potatoes, nicoise olives, haricot verts, and cherry tomatoes in a roasted garlic vinaigrette. 15.
Coleman Farms organic chicken breast battered and pan-fried, served over Fasta & Ravioli Co.’s fusilli and seasonal vegetables with a caper-lemon-butter sauce. 20.
Your choice of pan-seared tuna or grilled swordfish. Three teriyaki tacos served in a flour tortilla with pineapple cucumber slaw, wasabi aioli, and sesame seeds. 14.
An AV Farms beef patty served on brioche with caramelized maple cipollini onions, Goot Essa smoked cheddar, Hogs Galore bacon, and a fried egg with a side of hand cut fries. 16.
A classic presentation with garlic mashed potatoes, grilled asparagus, and red wine demi glace. 30.
BRAISED SHORT RIB
Tender braised beef short ribs served over truffle mashed potatoes, grilled green onions, sautéed wild mushrooms, and a reduction of its own juices with citrus gremolata. 25.
Rich and creamy white chocolate mousse made with Meyer Dairy cream, finished with cherry soaked in Barrel 21 White Rye Manhattan. 6.
Barrel 21 Spiced Rum pina colada served firm with whipped cream, caramelized pineapple, and toasted coconut. 6.
Classic bananas foster made with Barrel 21 Light Rum, wrapped in a tortilla and fried golden brown, garnished with a scoop of PSU Berkey Creamery vanilla ice cream. 6.
ESPRESSO CREME BRULEE
Rich coffee flavored custard finished with a toasted sugar crust. 6.
PSU Berkey Creamery chocolate ice cream and vanilla cake, coated in toasted meringue. 6.
Seasonal House Made Sorbet and Ice Cream using Meyer Dairy Cream. 4.
Barrel-Aged Manhattan — $10.
Barrel-Aged Negroni — $10.
Barrel-Aged Old Fashioned — $10.
Barrel-Aged 0021 Vesper — $10.
Pink Lemonade — $8.
Strawberry Basil Martini — $10.
Lavender Collins — $9.
Dark ‘n’ Stormy Mojito — $9.
Lemon-Thyme Martini — $10.
Barrel 21 Mule — $9.
White Rye Sour — $9.
Fiore di Limon — $9.
Barrel Tea — $10.
Bee’s Knees — $8.
Spiced Pineapple — $8.
Cucumber Spritzer — $9.
Mint Derby — $8.
Tropical Padre — $9.
House Wine: Seven Mountains Wine Cellars (5 oz. pour)
Chardonnay: Pennsylvania (ON TAP) — $7.5
Barrel 21 Reserve Red: Pennsylvania — $7.5/30
Wines of the Month
Horse Heaven Hills Merlot 2013 — $10
Alsace Gentil Hugel 2013 — $10
Anna de Codorniu Brut Cava: Spain — $7.5/30
Santa Margherita Prosecco: Italy (DOCG) — $44
Tattinger Domain Carneros: California — $50
Veuve Clicquot Brut: France (375 ml) — $50
Saint M: Germany — $7/28
E. Guigal Cotes du Rhone Rose: France — $7.5/30
Brancott: New Zealand — $6.5/26
Mud House: New Zealand — $8/32
Danzante: Italy — $6.5/26
King Estate: Oregon — $11/44
Mirassou: California — $6.5/26
Rodney Strong Chalk Hill: California — $11/44
Louis Jadot Pouilly-Fuisse: France — $13/52
Blend – White
Apothic White: California — $6/24
Blend – Red
Barrel 21 Reserve Red: Pennsylvania — $7.5/30
Paul Jaboulet Parallel 45 Rhone: France — $8/32
Dreaming Tree Crush: California — $8.5/34
Penfolds Koonunga Hill: South Australia — $9/36
Trapiche Oak Cask: Argentina — $6/24
Layer Cake: South Australia — $8.5/34
Coppola Votre Sante: California — $7.5/30
Erath: Oregon — $10/40
Clos du Bois: California — $7.5/30
Franciscan: California — $11/44
Cline Ancient Vines: California — $7.5/30
Rosenblum Cuvee: California — $8/32
Deloach Heritage Reserve: California — $9/36
Rodney Strong: California — $11/44
Sterling: California — $12.5/50
Stags Leap Artemis 2013 — $96
Sangria (ON TAP, served over ice)
White Ginger Peach — $7
Red Apple Cinnamon — $7
Spruce Creek Lager — $3.5
Apricot Wheat — $3.5
Red Mo — $3.5
Mt. Nittany Pale Ale — $3.5
Black Mo Stout — $3.5
Slab Cabin IPA — $4
Double D IPA (10 oz.) — $5
Roggenbier — $5
Red Wheat IPA — $4
Hefeweizen — $3.5
Pallet Jack Pale Ale — $4
Saison Belgian Farmhouse Ale — $5
Trippel Ale — $5
Maibock Lager — $5
Keewaydin Cider Mill (12 oz.) — $3.5
Check with your bartender for any new Guest Beers on tap!
Otto’s Cork & Cage Series (750 ml bottle)
PA TRIPLE ALE — $10
Bottle-conditioned ale brewed with Pennsylvania apples, malt, and honey. *Also available on draft and for growler fills* (7% ABV)
AMOUR VIERGE — $10
Hearts abound with love and romance, as with love at first sight or this French-inspired floral sour ale. This golden ale, with Belgian candi syrup and elderberries, was fermented with French Saison yeast and then aged for 13 months in French oak with Brettanomyces and Lactobacillus. Hibiscus, rosehips, lavender, and elderflowers were added and further aged for 2 months. It was then bottled and aged for 13 additional months. Amour Vierge has an intense citrusy floral aroma with flowers front on the palate followed by citrus then finishing dry. Share one with your loved one and remember where there is great love, this is always sour beer. (Original Plato: 18.0, ABV 9.5%)
GENEVER — $10
What do you get when you blend a Saison with hops and gin aromatics? Genever, of course! Juniper, coriander, licorice root, cardamom, orange peel, and orris root were infused into hoppy wort and fermented with Saison yeast. This wonderfully complex ale has earthy, peppery, and spicy notes along with a hint of sweetness from the addition of Belgian candi syrup. Have one and you’ll be a “Believer in Genever!” (10.4% ABV)
JOE’KIN — $10
Otto’s presents a lightly-spiced chamomile squash lager, perfect for that nighttime nap… just Joe’kin 😉 This spiced, sour “pumpedkin” ale packs a “cup of joe” caffeine punch that will surely keep you jonesing for more. 33 pounds per barrel of real roasted pumpkin, caramelized brown sugar, Madagascar vanilla, pumpkin pie spice, lactose, and 3 types of coffee come together in this unique sour wheat ale. Have one and let your inner AMPED jester out. (Original Plato: 17.8, ABV 7.8%)
“4218” — $10
An old adage states that an apricot tree will not grow far from the mother tree. This Cork & Cage release has its roots in our other apricot ales. Celis yeast, Belgian candi syrup, and over 33 pounds per barrel of PLU 4218 produces an offspring worthy of your attention. Strong, with spice and apricot notes, but with a subtle sweetness that leaves you wanting more. Have one today…you’ll be happy you did! (Original Plato: 16.2, ABV: 7.6%)
BLUE & WIT — $10
We Are…Blue and Wit! Real blueberries, loads of honey, and a blend of Hefeweizen and Saison yeasts highlight this wit-inspired ale that’s spiced with orange peel and coriander. This results in a slightly tart, full flavored, refreshing beer that’s perfect to enjoy before tailgating or after the big game. Have one today, and always remember to believe deep down in your heart that you’re destined to drink great beer! (Original Plato: 15.8, ABV: 7.8%)
MAGI — $10
Just below the North Star, you’ll find the Magi, who are there to help you celebrate the holiday season. This red ale is spiced with frankincense and myrrh, which present a slightly piney flavor with hints of black pepper. The addition of the Indian jaggery balances the spices with flavors of buttery caramel and brown sugar. Finally, specks of real 24K gold were added to complete our gift to you. We hope you will find this to be pure magic and a wise choice. (Original Plato 16.3, ABV: 7.7%)
Executive Chef: Christopher Mohr