Barrel 21 Distillery

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Barrel 21 Dining Menu

Here is our menu this PSU Home Football Game Weekend (Friday/Saturday)

Weekend Features

FEATURED APPETIZER – SHRIMP COCKTAIL

Poached U-15 shrimp served over a gazpacho tomato salad with lemon wedge, chives, and a side of horseradish cocktail sauce.  $12

FEATURED APPETIZER – CRISPY BRUSSEL SPROUTS

Thinly shaved and fried. Served with lime-garlic aioli (vegan). 6.

FEATURED ENTREE – 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

FEATURED ENTREE – PRIME RIB SANDWICH

Thinly sliced prime rib served on a toasted baguette with melted Swiss cheese, pickled onions, horseradish creme, and arugula with a side of au jus for dipping and hand cut fries. 15.

FEATURED ENTREE- VEGAN LASAGNETTE

Local Fasta & Ravioli Co lasagnette tossed with pan-seared tofu, locally-grown roasted rutabaga and kale with a house made tomato sauce. 13.

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.

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

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.

20170321_161631STREET TACOS

Three teriyaki tacos with pan-seared tuna, 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_160421PIÑA 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 CRÈME BRÛLÉE

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.

 

 

HOUSE-MADE SORBET and ICE CREAM

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


CLICK HERE to see our Drink Menu

 

Executive Chef: Christopher Mohr

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