Heat, Smoke & Something Sweet: This Week's Chef Features at Barrels & Boards
Available October 27 – November 2 only
The last days of October call for food with a little fire in it. Chef's lineup this week brings exactly that: sweet heat, sizzling cast iron, coastal elegance, a true taste of the hunt, and a dessert built for cold nights. Here's what's coming out of our kitchen through Sunday, November 2.
Appetizers
Firecracker Tempura Shrimp — $18 Crispy, golden tempura shrimp tossed in a sweet-and-spicy hot honey-gochujang glaze. They land on charred pineapple and a cool cucumber slaw, then get finished with smoked chili-lime aioli, sesame seeds, and scallions. Sweet, smoky, bright, and crunchy in every bite. Order one for the table. Then order another.
Pork Tenderloin & Roasted Poblano Queso Fundido Skillet — $19 This one arrives sizzling. Chili-rubbed pork tenderloin medallions, roasted poblanos, charred corn, and caramelized onions are baked into bubbling Oaxaca and pepper jack cheese, all in cast iron. Cilantro-lime crema and crispy tortilla strips finish it off. Grab a strip, dig in, and pull that cheese as far as it'll stretch.
Entrées
Pan-Seared 7 oz Mahi-Mahi — $36 A beautifully seared mahi-mahi fillet rests on a roasted sweet corn and Parmesan risotto, creamy and just a little sweet. Charred broccolini adds a smoky snap. A lobster-tarragon cream ties it together, and crispy leeks bring the crunch. Coastal comfort, done the Barrels & Boards way.
Peppercorn-Crusted Venison Loin — $49 This is the plate for the adventurous. Tender venison loin gets a bold peppercorn crust and is served over creamy smoked white cheddar stone-ground grits. Maple-roasted cauliflower brings a touch of fall sweetness, a blackberry-bourbon gastrique adds deep fruit and oak, and crispy pancetta crumble seals the deal. Rich, earthy, and unforgettable.
Dessert
Salted Caramel Pretzel Bread Pudding — $15 Save room. Warm soft pretzel bread pudding is baked with salted caramel under a caramelized brown sugar crust. It's crowned with salted caramel gelato, drizzled with warm brown butter bourbon caramel, and finished with crunchy pretzel. Sweet, salty, warm, and cold all at once. The perfect ending to any night out.
Join us this week
These features are only here October 27 through November 2, so don't wait. Pull up a seat at the bar, gather the crew for dinner, or make it a date night. Big city dining, right in your backyard.
Make your reservation at barrelsnboardsma.com and we'll see you at Barrels & Boards this week.
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