This Week’s Chef Features Are Here… and You’re Going to Want EVERYTHING
- Barrels and Boards
- 1 hour ago
- 2 min read
🔥 This Week’s Chef Features Are Here… and You’re Going to Want EVERYTHING 🔥
March 24th – March 30th at Barrels & Boards
If you’ve been waiting for a reason to treat yourself… this is it.This week’s lineup is stacked with bold flavors, chef-driven creativity, and craft cocktails that absolutely steal the show.
Let’s just say… your “I’ll just have one thing” plan isn’t happening 😏
🍽️ START STRONG (Trust Us… You Want These)
This week’s starters are doing way more than warming up your appetite—they’re setting the tone.
🥟 Chicken EmpanadasGolden, crispy, and packed with flavor—these savory pastries are loaded with seasoned shredded chicken, peppers, onions, and garlic. Finished with a southern remoulade that brings just the right kick.
🍅 Sun-Dried Tomato Pesto BruschettaBright, rich, and perfectly balanced. House-made pesto, creamy goat cheese, and toasted baguette come together in a bite that hits every note.
🍲 Soup de JourChef’s mood = your reward. Ask your server what’s simmering today.
🥩 THE MAIN EVENT (Go Big… or Go Bigger)
This is where things get serious. Whether you're in the mood for steakhouse classics or elevated seafood, this lineup delivers.
🔥 Barrel’s 52oz Grilled TomahawkThe showstopper. Bone-in ribeye, grilled to perfection, served with whipped potatoes, asparagus, and seasoned steak butter.👉 This is not dinner… this is an experience.
🐟 Black Seabass FiletLight, flavorful, and beautifully balanced. Pan-seared seabass topped with house-made bacon jam and citrus gel, paired with rice pilaf and sautéed rainbow chard.
🥩 22oz PorterhouseBest of both worlds—tender filet + bold strip. Finished with a sun-dried tomato & black garlic cream sauce that takes it to another level.
🥃 FROM THE BAR… (This Is Where Things Get Dangerous)
These aren’t just drinks—they’re conversation starters.
🍸 Pistachio Espresso MartiniSmooth, nutty, and just the right amount of indulgent. Irish Cream, Amaretto, fresh espresso, Borghetti… finished with pistachio.(Heads up: contains nuts)
🥃 Maple Pecan Old FashionedWarm, rich, and ridiculously smooth. Basil Hayden Dark Rye meets maple syrup and pecan bitters for a next-level twist on a classic.
🍐 1911 Honey Pear CiderCrisp, refreshing, and easy to sip all night long.
🍷 Butter ChardonnaySilky, smooth, and perfect with just about everything on this menu.
🍺 Whalers Rise APA (Rotating Draft)Local favorite, clean and crushable with just the right hop balance.
🥇 THE UPGRADE: BARRELS PRIME EXPERIENCE
If you’re going out… go all the way.
🥩 22oz Prime Cowboy RibeyeMassive, marbled, and melt-in-your-mouth tender.
🥩 9oz Prime Filet MignonButtery soft with gorgonzola butter that seals the deal.
🥩 12oz Prime NY StripClassic, bold, and exactly what a steak should be.
👉 This is USDA Prime. Less than 3% of beef makes the cut—and you can taste the difference.
🍽️ FINAL THOUGHT…
This week isn’t about playing it safe.It’s about bold flavors, great drinks, and that “we should do this more often” kind of night.
So here’s the plan:👉 Come hungry👉 Order the cocktail first👉 Don’t skip the starter👉 And maybe… just maybe… go Prime
📍 Barrels & Boards – RaynhamMake your reservation… or roll the dice and hope you get a seat 😏
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