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
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 CRÈME BRÛLÉE
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.
HOUSE-MADE SORBET and ICE CREAM
Seasonal House-Made Sorbet and Ice Cream using Meyer Dairy Cream. 4.
Executive Chef: Christopher Mohr