Barrel 44

Seared ahi tuna on fresh greens, tossed in a sesame soy vinaigrette with wakame salad, pickled ginger and wasabi aioli

Fresh spring green mix, sun dried cherries, candied pecans, hearts of palm, goat cheese and beet curls with a burgundy vinaigrette dressing. Meat chicken add $3.75, extra blackened catfish add $6.00, salmon add $6.00

Crispy romaine lettuce, classic house made caesar dressing, grated parmesan cheese, anchovy filets and garlic croutons. Meat chicken add $3.75, extra blackened catfish add $6.00, salmon add $6.00

Grilled flatiron steak on an iceberg lettuce wheel with maytag blue cheese, crumbled bacon and cucumber ranch dressing

Huge chunks of catfish, salmon, hearty redskin potatoes and garden fresh vegetables in a light seafood broth

Ground turkey breast with pinto beans, black beans, tomatoes and fresh roasted corn

Shitake, oyster, and portobello mushrooms in peppered cream with smoked gouda

Two broiled 6oz maine lobster tails, garlic redskin potatoes and sauteed broccoli. Served with drawn butter. Extra a lobster tail add $10.99

Blackened catfish topped with sauteed scallops and shrimp in a garlic cream sauce, served with grilled asparagus and smashed redskin potatoes. Extra a lobster tail add $10.99

Sliced and served on a mound of smashed redskin potatoes and grilled asparagus, smothered in roasted cherry merlot demi glace, sauteed portobello's and apple wood smoked bacon. Extra a lobster tail add $10.99

Premium scottish salmon encrusted with spicy indonesian sambal and toasted sesame seeds. Served over a lemongrass buerre blanc with wasabi mashed potatoes and batonnet squash. Extra a lobster tail add $10.99

Sauteed shallots and roasted cherry demi glace, bacon and maytag blue cheese over a blue cheese cream sauce, espresso encrusted with a bourbon cream sauce

Bourbon flamed chicken breast tossed in a tomato cream sauce with fresh basil, capers and parmesan cheese

Tender sautéed shrimp, tomatoes, garlic and fresh basil in a white wine, garlic sauce

Bacon, roasted red peppers and asparagus tossed with linguine in a parmesan cream sauce topped with sliced flatiron steak and egg yolk

Two chicken breast medallions lightly dusted with flour and sauteed in a white wine butter sauce with wild mushrooms and asparagus. Served over linguine

Thinly shaved prime rib, caramelized onions and aged mozzarella with a side of au jus

Grilled chicken breast smothered in our signature whiskey glaze with applewood smoked bacon and cheddar cheese on a garlic toasted roll

Portobello mushroom, grilled asparagus, artichoke hearts, peppers, pico de gallo, caramelized onions, melted swiss cheese and roasted red pepper aioli on grilled whole grain bread

Grilled chicken breast with sundried tomato pesto, roasted red peppers, fresh basil and aged mozzarella cheese. Served on grilled multigrain bread

Served on toasted roll with pico de gallo, lettuce, onion and a side of cajun remoulade

Slathered in our famous whiskey glaze with bourbon flamed peppers and onions. Topped with cheddar, swiss, lettuce and tomato. Extra a lobster tail add $10.99

Sautéed portobello mushrooms, roasted cherry demi glace, swiss, lettuce, tomato and onion. Extra a lobster tail add $10.99

American cheese, lettuce, tomato, onion and dill pickles. Extra a lobster tail add $10.99

Applewood smoked bacon and maytag blue cheese, lettuce, tomato and onion. Extra a lobster tail add $10.99

Adobo spiced chicken breast with black bean jicama salsa, grilled red peppers and queso fresco topped with a mojo citrus glaze

Tender shrimp and andouille sausage in a spicy tomato sauce with aged mozzarella, parmesan cheese and fresh basil

A mix of fresh shitake, oyster and portobello mushrooms with walnut pesto, brie, goat cheese and fresh sage

Duck confit with goat cheese, roasted garlic, caramelized onions, fresh cilantro and a drizzle of port wine berry reduction

Fresh eggplant, zucchini, yellow squash, tomatoes and onions sautéed with a hint of garlic. Topped with imported goat cheese, basil, and balsamic vinegar reduction

Pepperoni and andouille sausage in a tomato sauce topped with aged mozzarella and parmesan cheese

Pan seared with cajun remoulade

Skewered pork tenderloin and flatiron steak marinated in a spicy peanut sauce and grilled

Seared rare ahi tuna in crispy wonton cups with wakame salad and wasabi aioli

Tossed with paper thin cucumbers in orange dill cream

Garlic toast topped with tomato, garlic, fresh basil, melted fresh mozzarella and finished with a drizzle of balsamic vinegar reduction

Fresh cold water chesapeake oysters seasonal varietals or check with your server for our latest varietals

Chesapeake's stuffed with andouille sausage and tender shrimp in a spicy sambal cream

Thinly sliced flatiron steak cooked medium rare on crostinis with maytag blue cheese

Jumbo lump crab cake rolled in japanese breadcrumbs and fried golden brown. Served with roasted red pepper aioli and black bean jicama salsa