Barrel 21 Distillery

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Barrel 21 Dining Menu


Weekly Vegan Features

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

See Our Saturday Daytime Menu, Available Saturdays from Noon-4PM.

SOUPS & SALADS

SOUP DU JOUR

It’s the Soup of the Day!

BAVARIAN HUNTER’S STEW

A hearty braised beef and mushroom soup with carrots, onions, celery and potatoes. 6.

FRUITS OF WINTER SALAD

Keewaydin apples, dried cranberries, pomegranate seeds and orange segments tossed with arugula, baby spinach and pumpkin seeds in a creamy Miso Vinaigrette. 6.

CAESAR

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

 

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 OF THE DAY

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

Pan-seared rare Ahi Tuna served over spring mix with hard boiled egg, new potatoes, nicoise olives, haricot verts, and cherry tomatoes in a roasted garlic vinaigrette. 15.

 

 

 

CAJUN CHICKEN ALFREDO

Blackened, organic chicken breast tossed in a creamy alfredo sauce with Fasta & Ravioli, Co.’s lasagnetti, local cherry tomatoes and spinach. 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

Our own locally-raised 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.

 

 

 

 

FILET MIGNON

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

20170321_155332

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.

 

 

 

 

 

PRIME RIB SANDWICH

Thinly-sliced, slow-roasted Certified Angus Beef ribeye, dipped in jus and finished with sharp provolone, served with horseradish cream, arugula, pickled onions and hand-cut french fries. 16.


DESSERTS

Keewaydin Apple GaletteKeewaydin Apple Galette

Local apples tossed in sugar and spices, then baked in a pie dough shell and finished with a salt caramel sauce and PSU Creamery vanilla ice cream.

 

 

Bread PuddingBananas Foster Bread Pudding

Barrel 21 Spiced Rum bananas foster baked in a rich bread  pudding and served over Crème Anglaise.

 

 

CheesecakeMascarpone Cheesecake

Creamy cheesecake baked with a shortbread crust and topped with dolce de leche sauce and candied pecans.

 

 

Flourless Chocolate CAkeFlourless Chocolate Cake

A slice of dense flourless chocolate cake topped with a layer of peanut butter mousse and chocolate shavings.

 

 

Lemon ZambaglioneLemon Zabaglione

Barrel 21 Limoncello custard served over seasonal berries with toasted almonds and a rolled wafer cookie.

 

PSU Berkey Creamery Ice Cream

Your choice of vanilla, chocolate, or our featured flavor, served with a rolled wafer cookie.

 


CLICK HERE to see our Drink Menu

 

Executive Chef: Christopher Mohr

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