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Starters Tenderloin Skewers – Medallions of beef, marinated, grilled, drizzled with peanut sauce

Ahi Tuna – Sweet wasabi soy glazed, sesame 8

crusted, seared rare over Asian slaw

14

Bacon Wrapped Scallops – Roasted, on

Crispy Oysters – Four freshly shucked

sautéed baby spinach, topped with a warm citrus beurre blanc 13

oysters crusted in seasoned flour and cornmeal and flash fried with chipotle rémoulade 10

Lollipop Lamb Chops – Two freshly grilled

Shrimp Cargot – Shrimp simmered in herb

lamb chops served over mixed greens and drizzled with a balsamic mint glaze 12

butter, topped with melted Havarti cheese and served with a baguette escargot style 12

Sweet & Spicy Calamari – Crispy calamari,

Dos Hummus – A duo of roasted red pepper and

sweet Thai chili sauce, toasted coconut flakes, blue cheese dipping sauce 11

grilled serrano pepper hummuses served with Naan bread, fresh cucumbers, carrots, and celery 9

Lonely Crabcake – One of our famous jumbo

Crab & Artichoke Fondue – Lump crab dip

lump crabcakes with a side of spicy mustard rémoulade 14

in a melting pot of cheeses, served with crisp baked crostini 12

Soups Crab & Roasted Corn Soup – Award

Chef’s Soup Selection – Fresh from the

winning sherry enhanced creamy mix of roasted corn and jumbo lump crab meat 8

market. Constantly changing, consistently delicious 7

Small Salads Barrett’s House – Crisp

Classic Caesar – Creamy

Wedge – Iceberg lettuce

greens, candied cashews and crumbled Maytag bleu cheese tossed with raspberry vinaigrette 8

dressing tops crispy hearts of romaine and cherry tomatoes, tossed with Parmesan and housemade croutons 8

wedge, bleu cheese crumbles and dressing, crispy bacon, and diced ripe tomato 7

Meal-Maker Salad Toppers Grilled Chicken 4

Shrimp 5

Salmon 6

Ahi Tuna 7

Steak 6

Entrée Salads Crispy Chicken – Crisp greens with hand-

Mango and Mandarin – Blackened Jumbo

breaded chicken, turkey, tomatoes, avocado, egg, peppered bacon, Colby Jack cheese, honey mustard and barbecue dressing 13

shrimp, fresh berries, mango, Mandarin oranges, on greens tossed with citrus vinaigrette, with Brie cheese, red onions and toasted almonds 15

Sashimi Tuna– Flash-seared, sashimi grade

Hot Duck– Oven roasted and pan seared duck

ahi with ginger/cilantro vinaigrette, fresh mixed field greens, julienne red onions, ripe mango and Hass avocado 16

served over fresh spinach with cranberry Stilton cheese, caramelized Spanish onion, crumbled bacon and a drizzle of lemon vinaigrette 14

Balsamic Grilled Tenderloin Steak –

Strawberry Fields – Romaine and leaf lettuce

Sliced filet on top of field greens with bright red tomatoes, fresh corn, new potatoes, caramelized onion, blue cheese & balsamic vinaigrette 14

mixed with fresh strawberries topped with toasted pecans, shaved parmesan cheese, grilled chicken and lemon-poppy seed dressing 12

Sides and Extras SIDES: Hand Cut Fries, Coleslaw, Chef’s Vegetable of the Day, Mashed Potatoes, Steamed Broccoli, Baked Potato, Wild Rice Blend

Macaroni and Cheese 5 Crispy Onions 3

Au Gratin Potatoes 5

Burgundy Mushrooms 4

Wild Mushroom & Smoked Bacon Risotto 5

© 11/12


Entrées Served with Small Salad and your choice of Side

Grilled Salmon – A full-bodied, filet cut, flaky

Meatloaf Stack – Turn up the heat with this

fish. Grilled medium-well with a whole grain mustard sauce 19

zesty meatloaf of ground beef and spicy pork, cheeses and chipotle peppers 15

Ahi Tuna – Pan seared rare, sweet wasabi soy

Bone-In Pork Chop – Maple brined, tender,

glazed, black and white sesame seed crusted over Asian slaw 26

juicy pork chop, slow roasted then topped with the chef’s featured sauce 18

Market Fresh Fish – Any fresher and it would

Short Ribs – Off the bone, braised slowly in the

still be in the ocean. Availability is limited to ensure awesomeness Market Price

oven until they're fork tender and then topped with a Mongolian BBQ sauce and onion straws 19

Chicken and Crab – Pan seared chicken with

Chilean Sea Bass – Resting on sautéed baby

jumbo lump crab in a sherry cream sauce

spinach with a warm citrus beurre blanc

28

29

Maryland Crabcakes – Well over a half

New Zealand Rack of Lamb – Lightly

pound of jumbo lump crabcakes. Everyone says theirs are the best – you decide 29

seasoned lamb, grilled & topped with cabernet wine sauce 28

Tilapia Roulade – Fresh fish filet wrapped

Rack of Ribs – Full rack of slow cooked fall-

around jumbo lump crabmeat, oven roasted and topped with roasted red pepper coulis 25

off-the-bone baby back ribs topped with rich thick BBQ sauce 24

Prime Rib – 14 ounces of slow roasted, hand-rub seasoned, juicy prime rib, served with warm au jus and horseradish sauce (Fri & Sat after 4PM) 27

Chef’s Select Creative dishes by Chef Brian served with chef’s choice of accompaniments

Maple Leaf Farms Duck – Oven roasted and

Scallops Risotto – Caramelized jumbo scallops,

thinly sliced duck glazed with hoisin and lavender served with wilted greens and wild rice 23

smoked bacon wild mushroom risotto and sautéed spinach, topped with buerre blanc 24

Filet Napoleon – Tenderloin beef medallions

Vegetable Stack – Marinated portabella,

layered with roasted potatoes, onions, roasted shallots, spinach and mushrooms, finished with a port wine demi-glacé 27

eggplant, fresh mozzarella, roasted red pepper, zucchini, tomato, yellow squash, red onion on greens finished with olive oil-balsamic glaze 15

Vodka and Crab – Jumbo lump crab tossed in

Blackened Chicken Pasta – Penne pasta

a tomato cream and crushed red pepper sauce served over penne pasta 19

tossed with tomato, peas and blackened chicken breast all in a light creamy sauce 17

Chargrilled Steak Our steaks are selected from corn-fed mid-western Black Angus beef, chargrilled at 1800°F to seal in the juices and cooked to your liking.

Filet Mignon 6 oz Filet Mignon 8 oz New York Strip Steak 14 oz Delmonico Ribeye 14 oz ADD: Chef’s Steak Butter 3

24 30 29 28

Gorgonzola with Red Wine Sauce 4

Cabernet Sauce 2

Burgers & Sandwiches Served with Hand-cut French Fries

Western Bacon Cheeseburger – Black

French Dip Sandwich – Thin-sliced prime

Angus burger with smoked cheddar cheese, loads of bacon, BBQ sauce, and onion straws 12

rib, gruyere cheese, on a baguette roll with mayo, au jus and horseradish sauce 14

Monterey Chicken Sandwich – BBQ

Lobster & Shrimp Roll –New England

glazed breast topped with melted cheddar cheese, crisp bacon, mayonnaise, lettuce, tomato, and red onion, served on brioche bun 11

classic toasted “hot dog” roll, stuffed with fresh shucked lobster and shrimp tossed in a delicate herb mayo 17 © 11/12


Specialty Cocktail Menu Orange Crush – Smirnoff Orange infused

Barrett’s Signature Bloody Mary –

vodka, triple sec, fresh OJ, splash of Sierra Mist 10

Vodka, tomato juice, red & green hot sauce, Worcestershire sauce, lemon juice 8

The Hendrick’s Blossom – Hendrick’s gin,

The All American – Jim Beam Bourbon,

peach schnapps, Sierra Mist

Southern Comfort, & Pepsi

10

9

Barrett’s Mojito – Bacardi Limon rum, fresh

Pama Breeze – PAMA Pomegranate Liqueur,

lime juice, simple syrup, fresh mint leaves, splash Sierra Mist 10

Cranberry Juice, Grapefruit Juice & simple syrup served tall on the rocks 10

French Collins – Grey Goose vodka, St. Germaine

Irish Morn – Jameson Irish whiskey, peach

liqueur, sour mix, club soda, ginger ale 11

schnapps, OJ, & Sweet & Sour

Pick Your Pick – A refreshing classic, with a

Midnight Mimosa – Champagne, Chambord,

twist. Fresh brewed Iced Tea with your choice of Smirnoff Blueberry, Raspberry, or Peach 8

pineapple juice splash of lime & simple syrup

9 9

Martini Menu Cherry Blossom Martini – Grey Goose

White Cosmo – Smirnoff blueberry, white

Cherry Noir, peach schnapps, a splash of cranberry, sweet & sour 11

cranberry juice, dried blueberries, with a lemon twist 10

Wild Tea Martini – Absolut Wild Tea Vodka,

Pama Kiss – PAMA Pomegranate Liqueur,

St. Germaine Liqueur, Pom Juice

Sour Apple Vodka, Cranberry Juice

10

11

Devotion Martini – Smirnoff Vodka, fresh

Flirtini – Smirnoff Raspberry, pineapple juice,

strawberry puree, fresh mint & basil, with a hint of fresh lime juice & simple syrup 10

fresh lime juice, a splash cranberry juice & topped with champagne & a twist 10

The Sunrise – Bacardi Limon, peach

Cucumber Martini – Hendricks Gin & Dry

schnapps, OJ & a splash of cranberry

10

vermouth garnished with a cucumber wheel

Ultimate Martini – Grey Goose with a splash

Red Apple – Smirnoff Green Apple Twist

of dry vermouth & bleu cheese stuffed olives

vodka, apple schnapps, & cranberry

10

11

9

Cold Beer Domestic Bottles Manager’s Pick

Mkt 25

Brewer’s Art Resurrection

6

25

Sierra Nevada Pale Ale

550

Sam Adams Boston Lager

550

Bud Light Budweiser

4 425

Fat Tire Amber O’Doul’s Amber N/A

9 4

Coors Light

425

Bards Tale Dragon Gold

6

25

Michelob Ultra

4

Arrogant Bastard Ale

8

Miller Lite Heavy Seas Peg Leg

425 6

Angry Orchard Hard Cider

6

Import Bottles Amstel Light Heineken

Draft Beer 25

Manager’s Pick

25

5 5

Mkt

Guinness

7

25

Miller Lite

25

Duvel

9

Stella Artois

7

Smithwicks

50

Yuengling Lager

5

75

Dogfish Head 60 Min IPA

7

Corona

5 5

New Castle Nut Brown Sapporo

6

4

6

Bottled Waters San Pellegrino

395

Fiji

Join us for Live Jazz and One-Half Price bottles of wine on Tuesday and Thursday evenings 6PM until 9PM © 11/12

395


Wine List In an effort to offer you wines as exciting as our food, we have compiled this very versatile list of high value wines. All selections are available by the glass or bottle to compliment your menu choices. Wines are listed by taste from light and fruity to heavy and full-bodied

WHITE WINES

GLASS

BOTTLE

White Zinfandel, Canyon Road (Modesto, California)

6

24

Riesling, Chateau Ste. Michelle (Columbia Valley, Washington)

8

32

Pinot Grigio, Claris (Veneto, Italy)

8

32

Sauvignon Blanc, Massimo (Marlborough New Zealand)

7

28

Sauvignon Blanc, Cono Sur "Bicycle Series" (Santiago, Chile)

8

32

White Blend, Peter Lehmann "Layers" (Adelaide, South Australia)

8

32

White Blend, Pine Ridge "Chenin Blanc & Viognier" (Napa, California)

9

36

Chardonnay, Hess (Monterey, California)

8

32

Chardonnay, Irony (Napa, California)

9

36

Sparkling, Cava, Jaume Serra Cristalino (Penedes, Spain)

7

28

Sparkling, Brut Split, Domaine Chandon (France)

12

RED WINES

GLASS

BOTTLE

Pinot Noir, Mark West (Central Coast, California)

8

32

Pinot Noir, Noble Wines 667 (Montery, California)

9

36

Merlot, 14 Hands (Columbia Valley, Washington)

7

28

Red Zinfandel, Brazin “Old Vine” (Lodi, California)

10

40

CMS Red by Hedges (Columbia Valley, Washington)

10

40

Shiraz, Rosemount Estate (Southeast Australia)

7

28

Shiraz, Penfold’s Thomas Hyland (Adelaide, Australia)

9

36

Malbec, Pircas Negras (Famatina Valley, Argentina)

8

32

Cabernet Sauvignon, Aquinas (Napa, California)

8

32

Cabernet Sauvignon, Josh Cellars (North Coast, California)

9

36

Looking for a special wine experience? Our

Cellar Selections List is available upon request

© 11/12


Barrets Grill Dinner 01282013