Barrel 21: Saturday Daytime Menu
Served Noon-4PM | Full Dinner Menu begins at 4PM
SOUPS & SALADS
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.
BAVARIAN HUNTER’S STEW
A hearty braised beef and mushroom soup with carrots, onions, celery and potatoes. 6.
SOUP DU JOUR
It’s the Soup of the Day!
Hand cut fries served golden brown with a side of parmesan white truffle aioli. 5.
SPICY KOREAN STYLE 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.
Chef’s choice selection featuring local meats and cheeses with traditional accompaniments. 15.
SOUP & SANDWICH
Melted Swiss, Hogs Galore bacon, and wild mushrooms grilled on our Texas Toast and served with a cup of our Bavarian Hunter’s Stew. 13.
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.
PRIME RIB SANDWICH
Finely shaved Certified Angus Beef ribeye, served on a toasted baguette with horseradish cream, pickled onions, arugula, and melted Swiss with hand-cut french fries and a side of au jus. 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.
Three pan-seared tuna teriyaki tacos served in a flour tortilla with pineapple cucumber slaw, wasabi aioli, and sesame seeds. 14.
GREEN GODDESS SALAD
Spring mix and arugula tossed in a creamy Avocado & Herb dressing with aritchokes, haricots verts, avocado, radishes, cherry tomatoes, and asparagus topped with crispy shallots. 14.
Add grilled organic chicken breast. 8.
Our fresh fish of the day baked in parchment with new potatoes, baby carrots, haricot verts, and citrus compound butter. Market Price.
Executive Chef: Christopher Mohr