Barrel 21 Distillery

Menus

Barrel 21 Dining Menu


 

Weekly Vegan Features

Ask your server or bartender about our Vegan Features, rotating weekly!

 

 

FEATURED DISHES

Running through Sunday, July 23rd

Bone MarrowFEATURED APPETIZER

Roasted A.V. Farms bone marrow with grilled peach and herb salad and grilled baguette. 12.

 

 

 

Salad FeatureFEATURED SALAD

Red amaranth salad and roasted beets from our garden, with peaches, pistachios, and roasted garlic vinaigrette. 6.

 

 

 

SOUPS & SALADS

Caprese SaladCAPRESE

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!

CAESAR

Baby romaine, Caesar dressing, Parmigiano-Reggiano, crispy prosciutto, anchovies, and black pepper. 6.

20170620_160059SUMMER TOMATO SOUP

Finished with citrus crema, compound basil oil, and parmesan sourdough croutons. 5.

 

 

 

SMALL PLATES

20170321_153313PARMESAN TRUFFLE FRIES

Hand cut fries served golden brown with a side of parmesan white truffle aioli.  5.

 

 

 

 

20170321_151930SMOKED SALMON CROQUETTE

Potato and smoked salmon croquettes fried crisp and served with dill crème fraiche, salmon roe, and preserved lemon.  8.

 

 

 

 

Thai Curry MusselsTHAI CURRY MUSSELS

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.

 

Crispy GritsCRISPY GRITS

Goot Essa white cheddar and pepadew grits fried golden brown with sautéed wild mushrooms, demi glace, and micro greens. 7.

 

 

 

20170321_151517FIRECRACKER SHRIMP

Three jumbo shrimp fried golden brown in wonton wrappers served with nuoc cham, Sriracha mayo, and cilantro slaw. 12.

 

 

 

 

CharcuterieCHARCUTERIE AND CHEESE

Chef’s choice selection featuring local meats and cheeses with traditional accompaniments. 15.

 

 

 

ENTREES

CHIMICHURRI BAVETTE

Grilled sirloin tip steak finished with Argentine chimichurri over crispy fried fingerling potatoes and shaved brussel sprouts. 22.

 

20170620_163030THAI CURRIED PRAWNS

Jumbo shrimp pan-seared and served over lo mein noodles in a tangy yellow curry broth, with scallions and toasted coconut. 22.

 

 

 

Catch of the Day

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.

 

 

Green Goddess SaladGREEN GODDESS SALAD

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.

 

 

Tuna Nicoise SaladTUNA NICOISE SALAD

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.

 

 

Chicken FrancaiseCHICKEN FRANCAISE

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.

 

 

20170321_161631STREET TACOS

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.

 

 

 

20170321_160632BARREL 21 BURGER

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.

 

 

 

20170321_155332FILET MIGNON

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.

 

DESSERTS

White Chocolate Mousse DessertWHITE CHOCOLATE MOUSSE

Rich and creamy white chocolate mousse made with Meyer Dairy cream, finished with cherry soaked in Barrel 21 White Rye Manhattan. 6.

 

 

 

 

20170405_160421PINA COLADA PANNA COTTA

Barrel 21 Spiced Rum pina colada served firm with whipped cream, caramelized pineapple, and toasted coconut. 6.

 

 

 

 

20170405_161800BANANAS FOSTER CHIMICHANGA

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.

 

 

20170405_161115BAKED ALASKA

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.

 

 


Drinks List

Barrel-Aged Cocktails

Barrel-Aged Manhattan — $10.

Barrel-Aged Negroni  — $10.

Signature Cocktails

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.

 

Wine List

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

Champagne/Sparkling Wine

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

Riesling

Saint M: Germany — $7/28

Rosé

E. Guigal Cotes du Rhone Rose: France — $7.5/30

Sauvignon Blanc

Brancott: New Zealand — $6.5/26

Mud House: New Zealand — $8/32

Pinot Grigio

Danzante: Italy — $6.5/26

King Estate: Oregon — $11/44

Chardonnay

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

Malbec

Trapiche Oak Cask: Argentina — $6/24

Shiraz

Layer Cake: South Australia — $8.5/34

Pinot Noir

Coppola Votre Sante: California — $7.5/30

Erath: Oregon — $10/40

Merlot

Clos du Bois: California — $7.5/30

Franciscan: California — $11/44

Zinfandel

Cline Ancient Vines: California — $7.5/30

Rosenblum Cuvee: California — $8/32

Cabernet Sauvignon

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

Draft List

Otto’s Beers

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

Red Wheat IPA — $4

Hefeweizen — $3.5

Schwarzbier — $3.5

Pallet Jack Pale Ale — $4

Saison Belgian Farmhouse Ale — $5

Jolly Roger Imperial Stout (10 oz.) — $5

Trippel Ale — $5

Maibock Lager — $5

Keewaydin Cider Mill (12 oz.) — $3.5

Guest Beers

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

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