Bourbon, Maple & Brown Butter: This Week's Chef Features at Barrels & Boards
There's a moment every fall when the air turns crisp, the evenings come early, and all you want is a warm table and something worth savoring. This week, our kitchen and bar are leaning all the way into it. Think slow-cooked, golden-crisp, and glazed. Think bourbon, maple, cider, and brown butter. Here's what's new at Barrels & Boards.
From the Kitchen
Bourbon Steakhouse Wellington Pockets Our take on a steakhouse classic, made for sharing (or not). Golden, flaky puff pastry is folded around tender chopped steak, caramelized mushrooms, smoked cheddar, and bourbon onions. Each pocket comes with a roasted garlic-peppercorn sauce for dipping. Order a round for the table and watch them disappear.
Bourbon-Cherry Crispy Duck Confit The duck leg and thigh are slow-cooked until meltingly tender, then crisped golden brown and brushed with a bourbon-cherry glaze. A shaved apple-fennel slaw and toasted pecans bring brightness and crunch, and a maple-Dijon gastrique ties it all together. Rich, crisp, and a little sweet, it's fall on a plate.
Maple-Dijon Pork Tenderloin Herb-roasted pork tenderloin wears a maple-Dijon crust and sits over a silky smoked acorn squash purée. Crispy rosemary potatoes, a bourbon-apple cider pan jus, and an applewood bacon crumble round it out. It's the kind of dish that makes a Tuesday feel like a Saturday.
Cider-Brown Butter Black Cod & Crispy Gnocchi Buttery, pan-seared black cod rests on golden, crispy Parmesan gnocchi with roasted wild mushrooms and charred broccolini. We finish it with cider-brown butter, crispy sage, toasted pecans, and crispy onions. Every bite brings something nutty, something crisp, and something bright from the cider.
Cinnamon Toast Churro Bread Pudding Save room. Our churro bread pudding is baked warm with cinnamon-vanilla custard, then finished with brown-butter caramel, a cinnamon crunch, and a scoop of vanilla bean ice cream melting over the top. It's comfort and celebration in the same spoonful.
From the Bar
Autumn Bee's Knees A seasonal spin on a Prohibition-era favorite. Barr Hill Gin meets fresh apple cider, lemon, a touch of cinnamon, and raw local honey. It's bright and crisp, gently spiced, and dangerously easy to sip. Pair it with the duck confit or the black cod.
Chocolate Bourbon Espresso Old Fashioned For the bourbon lovers. We start with Eagle Rare and build it with crème de cacao, Borghetti espresso liqueur, chocolate bitters, Angostura bitters, and Demerara. It's smooth, deep, and just a little decadent, whether you have it with the Wellington Pockets or as dessert on its own.
Join Us This Week
These features are here for a limited time, so don't wait to try your favorite. Whether it's date night, dinner with friends, or a well-earned drink at the bar, we'll have a seat waiting for you.
Make your reservation online and join us at Barrels & Boards for big city dining, right in your backyard.
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