Barrel 21 Distillery

Menus

Barrel 21 Dining Menu


 

Weekly Vegan Features

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

 

SOUP & SALAD

 

20170321_150434SPRING SALAD

Mixed spring greens tossed in a lemon-scallion vinaigrette with sesame fried goat cheese. 6.                                                                      

CAESAR

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

SEAFOOD CHOWDER

A hearty blend of vegetables and seafood in a rich and creamy chowder. 6.

SOUP DU JOUR

It’s the soup of the day! Priced Daily.

 

 

SMALL PLATES

 

STICKY ASIAN DUCK WINGS

Crispy fried duck wings tossed in a hoisin glaze and served with a side of Sriracha ranch.  8.

20170321_151930SMOKED SALMON CROQUETTE

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

SPANISH MUSSELS

Prince Edward Island mussels sautéed with chorizo, garlic, and shallots in a white wine-tomato broth. Served with grilled baguette.  12.

20170321_153313PARMESAN TRUFFLE FRIES

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

BERRY BRIE

A lightly warmed wedge of brie finished with a strawberry-balsamic salad, candied pecans, and side of tablewater crackers.  8.

SMOKED DEVILED EGGS

Classic deviled eggs smoked and topped with crispy Hogs Galore bacon crumbles, fried capers and paprika.  5.

WILD MUSHROOM RISOTTO

Seasonal wild mushrooms in a creamy risotto with Parmigiano Reggiano and fried  shiitakes.  8.

CHARCUTERIE AND CHEESE

PSU meats and Goot Essa cheeses with traditional accompaniments including Bavarian mustard, apricot chutney and crostini.  12.

20170321_151517FIRECRACKER SHRIMP

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

SPICY KOREAN GOCHUJANG MEATBALLS

Served over coconut bamboo rice.  9.

ENTREES

CHIMICHURRI BAVETTE

Grilled bavette steak finished with Argentine chimichurri over crispy fried fingerling potatoes and shaved brussels sprouts.  22.

20170321_160910MEDITERRANEAN CHICKEN

Pan roasted airline chicken breast served over cous cous and wilted swiss chard topped with olive tapenade and asparagus salad.  18.

ARTICHOKE PASTA

Fasta & Ravioli Co.’s fresh lasagnetti pasta tossed in a creamy asiago alfredo sauce with artichokes, wild mushrooms, cherry tomatoes, and spinach.  16.

20170321_155332BRAISED SHORT RIB

Tender braised beef short rib served over truffle mashed potatoes, grilled green onions, sautéed wild mushrooms, and a reduction of its own juices with citrus gremolata.  24.

 

 

 

20170321_163137CATCH OF THE DAY

Seared catch of the day served over English pea puree, brown butter  vegetables, and lemon brodetto.  Market price.

PANZANELLA SCALLOPS

Pan seared diver scallops served over a sourdough bread, tomato, arugula, and grilled vegetable salad dressed with a roasted garlic vinaigrette and finished with a basil emulsion.  26.

SHRIMP AND GRITS

Charred tomato BBQ pan-seared shrimp over Goot Essa White Cheddar and peppadew stone-ground grits, with slow braised southern style collard greens.  25.

STREET TACOS20170321_161631

Three teriyaki ahi tuna tacos served rare in a flour tortilla with pineapple cucumber slaw, wasabi aioli, and sesame seeds.  14.

BARREL 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_160632

FILET MIGNON

A classic presentation with garlic mashed potatoes, grilled asparagus and red wine demi glace.  30.

 

DESSERTS

blueberry-clafoutiBLUEBERRY CLAFOUTI

Slow-baked flan style custard with fresh blueberry sauce and Meyer Dairy whipped cream.  7.

 

 

 

creme-bruleeBLOOD ORANGE CREME BRULEE

Creamy vanilla bean custard finished with caramelized sugar and toasted blood orange segments.  6.

 

 

 

banana-bread-puddingBANANA BREAD PUDDING

House-made brioche soaked in a creamy custard base, baked, and finished with sauteed bananas, Creme Anglaise, and Barrel 21 Rum caramel.  6.

 

 

 

baked-alaskaPOACHED PEAR BAKED ALASKA

PSU Creamery vanilla ice cream wrapped in sponge cake then topped with toasted meringue and Barrel 21 Apple Eau De Vie poached pears.  7.

 

 

 

apple-frangipane-2APPLE FRANGIPANE

Pecan-crusted almond cake with caramel candy powdered Granny Smith apples and raspberry compote.  7.

 

 

 

Seasonal House Made Sorbet and Ice Cream using Meyer Dairy Cream.  4.

 

 

 

 


Drinks List

Signature Cocktails

Mint Derby — $7.

Barrel Aged Manhattan — $8.

Scottish Gin-Ger — $10.

Dark ‘n’ Stormy Mojito— $8.

Lemon-Thyme Martini — $8.

Barrel 21 Mule — $8.

White Rye Sour (on tap) — $7.

Smoked Rosemary Cran-Crush — $10.

Spiked Hot Apple Cider — $8.

Spiced Marshmallow Toaster — $8.5

Wine List

House Wine: Seven Mountains (5 oz pour)

Chardonnay – Pennsylvania (On Tap)      7.5

Barrel 21 Reserve Red – Pennsylvania     7.5/30

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 375 ml – France                           50

RIESLING    

Saint M – Germany                                                        7/28

ROSE

E. Guigal Rose Cotes du Rhone – France                    7.5/30

SAUVIGNON BLANC

Brancott   – New Zealand                                              6.5/26

Frei Brothers – California                                               8.5/34

Mud House  – New Zealand                                            8/32

PINOT GRIGIO

Danzante – Italy                                                           6.5/26

King Estate – Oregon                                                     11/44

CHARDONNAY

Mirassou – California                                              6.5/26

Louis Jadot Pouilly Fuisse – France                      13/52

Rodney Strong Chalk Hill – California                    11/44

BLENDS – WHITE

Conundrum Proprietary White Blend – CA                  12.5/50

Apothic White – California                                               6/24

BLENDS – RED

Barrel 21 Reserve Red                                               7.5/30

Penfolds Shiraz Cabernet Sauvignon  Koonunga Hill – South Australia               9/36

Dreaming Tree Crush Red – California                           8.5/34

Paul Jaboulet Parallel 45 Rhone (red) – France          8/32

MALBEC

Trapiche Oak Cask – Argentina                                    6/24

SHIRAZ

Layer Cake Shiraz – 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 Zinfandel – California                  7.5/30

CABERNET SAUVIGNON

Sterling – California                                                  12.5/50

Deloach Heritage Reserve – California                      9/36

Rodney Strong                                                             11/44

Stags Leap Artemis Cabernet 2013                            96

SANGRIA (ON TAP, Served over ice)

White Ginger Peach   7.

Red Apple Cinnamon   7.

DESSERT WINE

Sandeman Founders Reserve Port – Portugal        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

Slab Cabin IPA — $4

Double D IPA (10 oz) — $5

Black Mo Stout — $3.5

Ottonator — $5

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

 

Guest Beers

Check with your bartender on any new Guest Beers on tap!

Otto’s Cork & Cage Series

NEO — $10

A chocolate, strawberry and vanilla matrix consisting of cacao nibs, 33 pounds per barrel of strawberries, Madagascar vanilla beans, Belgian Candi syrup, and lactose – transforming this stout from the real world to the dream world. (6.8% 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 for in this unique sour wheat ale. Have one and let your inner AMPED jester out. Happy Halloween!  (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! (7.6% ABV)

PA TRIPLE — $10

Bottle-conditioned ale brewed with Pennsylvania apples, malt, and honey. *Also available on draft or growlers.* (7% ABV)

PLATO — $10

Plato is inspired by a recipe found in a 3,700 year old Mediterranean wine cellar. Mint, juniper berries, cinnamon bark, concord grapes, and myrtle berries imported from Greece were fused with a stout base, which was fermented with a British stout yeast and dry hopped with Nelson Sauvin. The resulting stout has strong aromatics, is spicy on the palate, and finishes dry with a hint of grape. 750 ml (5.5% ABV)

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)

 


Executive Chef: Christopher Mohr

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