Barrel Wine and Cheese

Menu

Appetizers:
Soup of the Day
House Made Chips- Hand cut potato chips, crumbled bleu cheese, truffle oil, and balsamic drizzle
Truffle Hamachi Crudo- Fresh Sliced Hamachi, Black Caviar, sriracha, truffle, and herb oil
Stuffed Dates- Medjool dates stuffed with herbed goat cheese and walnuts, baked and drizzled, with thyme honey
Truffle Arancini Balls- Creamy Arborio Rice mixed with truffles, stuffed with goat cheese and mushrooms with garlic. Lightly fried and served with a creamy cheese sauce.
Seared Tuna Tataki- Seared Ahi Tuna with soy and ginger, topped with mango salsa, wasabi drizzle, and sesame seeds
Potato Galleta- Crispy Potato Pancake topped with melted camembert and creme fraiche. Stone ground honey mustard sauce and green apple
Hamachi Tiradito- Fresh sliced Hamachi, citrus coconut sauce, sriracha, soy sauce. Garnished with orange segments, cucumber tomato, pickled red onion, micro cilantro
Primavera Flatbread- Roasted Red Pepper tomato sauce, sundried tomatoes, fresh mozzarella, arugula, and basil. Drizzled with balsamic glaze and parmesan cheese.
Truffle Burrata Flatbread- Caramelized Onions, truffle burrata spread, topped with mushrooms and cheese, arugula, and balsamic drizzle
Tuna Tataki Flatbread- Freshly baked flatbread with house made teriyaki, sliced avocado, creamy feta cheese. Topped with sliced seared Ahi Tuna, microgreens and spicy mayo
Smoked Salmon Risotto- Creamy risotto with smoked salmon, cremini mushrooms, green peas, and parmesan cheese.

Salads:
Fresh Burrata- Green Apples, fig jam, arugula, drizzled with truffle honey, toasted almonds, and balsamic glaze.
Tuna Tataki Salad- Seared Ahi Tuna Tataki, avocado, on a bed of arugula, mango, pickled red onion, cucumber, tomato. Topped with crispy tortilla strips, spicy aioli, and a ginger soy dressing and sesame seeds.
Pear and Arugula Salad- Fresh arugula, poached pears, bleu cheese crumbles and toasted walnuts, with a Dijon vinaigrette (with option to add salmon)

Main Course:
Miso Glazed Seabass- Fresh Miso glazed Chilean seabass, served with baby Bok choy, sesame soy glazed carrots and garnished with lemon infused rice
Bourbon Salmon Flambe- Pan seared salmon with an orange bourbon glaze, herb infused rice, and grilled zucchini, flambéed tableside
Truffle Pappardelle Pasta- Pappardelle pasta with a truffle cream sauce, portobello, garlic, and topped with parmesan cheese
Three Cheese Gnocchi- Potato Gnocchi tossed in a cream sauce comprised of gruyere, prairie truffle, and bleu cheese. Tossed with toasted chestnuts and arugula garnish
Linguini w/ Pesto- Linguini pasta with our house made pesto sauce and confit tomatoes (contains nuts) (Option to add Salmon)
Pesto Branzino- Whole Branzino filled with zesty pesto sauce, tomatoes, and capers. Golden vegetable puree (contains nuts)

Information About Barrel Wine and Cheese

About Barrel Wine and Cheese

Owner of Barrel Wine and Cheese Allison Sarbin Chlimper has been interested in restaurants from a young age, and was brought to fine dining restaurants as early as the age of 5, even invited into the kitchen to meet chefs. This kickstarted her interest in cooking and kitchen etiquette, as well as guest etiquette (how to be a guest that staff enjoys serving).

She was inspired to cook and learn more, and even took culinary arts classes all through middle school and high school. She eventually decided not to pursue because of her boredom of cooking the same dishes on repeat and the amount of hours that would have to be put in that would take away from family and home life.

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