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.
Baby romaine, Caesar dressing, Parmigiano-Reggiano, crispy prosciutto, anchovies, and black pepper. 6.
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 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.
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.
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.
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.
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.
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.
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.
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.
Barrel 21 Spiced Rum bananas foster baked in a rich bread pudding and served over Crème Anglaise.
Creamy cheesecake baked with a shortbread crust and topped with dolce de leche sauce and candied pecans.
A slice of dense flourless chocolate cake topped with a layer of peanut butter mousse and chocolate shavings.
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.
Executive Chef: Christopher Mohr