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Appetizers
Please notify your server of any allergies, or dietary restrictions!
BBQ |29 GF
GF/V: This item can be prepared with alternate gluten free or vegetarian products.
Tomato Bruschetta| Boursin
Request gluten free, or vegetarian with your server.
Roasted Garlic, Parmesan,
Balsamic,
Olive
Oil |11Barrel-Back
GF/V
Smoked
Half
Chicken|
Jambalaya and Black
18 Smoked Chicken |6 Steak |11
Add: Beans
Salmon||15
Salads
Hummus & Quinoa Tabbouleh|
Grilled Naan, Bell Pepper, Carrots,
Fennel, Celery |10 GF/V
Brie Flatbread| Apples, Walnuts,
Ginger, Balsamic |12 V
Barrel Back Grinder Salsa & Salsa
Verde | Corn Tortilla Chips |4
GF/V
Jambalaya | Pulled Pork,
Andouille, Scallion |7 GF
Roasted Brussels Sprouts |Bacon,
Maple-Sherry Glaze, Parmesan | 9
GF/V
Black Bean Nachos | Tomato,
Sweet Onion, Pepper-Jack, Salsa,
Cilantro-Lime Sour Cream
Avocado |14 Half order| 7
GF/V Add: Chicken |6
Farmers Plate | Plath’s Smoked
Polish Sausage, Speck, Warm
Olives, Cheddar, Parmigiano
Reggiano, Grain Mustard,
Marcona Almonds, Dates, Crostini
|13 GF/V
Smoked Chicken Wings | Celery
& Blue Cheese |14 GF
(half order|8)
Choose: Buffalo or Chipotle BBQ
Soup | Today’s Selection |5
Ask your server about menu items that are
cooked to order or served raw. Consuming
raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase
your risk of foodborne illness.
Chopped | Broccoli, Radish, Cucumber, Carrots, Quinoa, Cheddar,
Apple, Sherry Vinaigrette |8 GF/V
Caesar | Romaine, Parmesan, Crouton, Lemon-Garlic Aioli, White
Anchovy |9 GF/V
Grilled Romaine | Tomato, Hard Cooked Egg, Bacon, Blue Cheese,
Horseradish Vinaigrette |9 GF/V
Sandwiches
Choose:
Chips French Fries |2 Sweet Potato Fries |3
Beer Battered Whitefish | Tomato, Slaw, Lemon-Garlic Aioli, Pickle Chips,
Sandwich Roll |12 GF
Pulled Pork Quesadilla | Black Bean, Tomato, Onion, Pepper-Jack, Salsa
Verde, Cilantro-Lime Sour Cream |12 GF/V
Smoked Chicken Club | Plath’s Bacon, Avocado, Tomato, Pesto Aioli,
Rosemary Focaccia |11 GF
BBQ Pork Sliders | Mango Slaw, Pretzel Bun |10 GF
Features Monday, November 10
Smoked Fish Spread| Pickled Vegetable Relish, Cashew and Mango Kii
Crisp Crackers | 7
Acadian Redfish Sandwich| Tomato, Lettuce, Tartar Sauce, Pickle Chips,
Sandwich Roll |10
Pumpkin “Whoopee” Pie| Spiced Cream Cheese & Caramel | 7
Pizzas (Build your own pizza from any listed menu ingredient)
Classic Pepperoni | Mozzarella, Tomato Sauce |12 GF
Almond Pesto | Smoked Chicken, Tomato, Bacon, Mozzarella |14 GF/V
Ham & Mushroom | Ham, Roasted Mushrooms, Caramelized Onion,
Mozzarella, Parmesan, Madeira Cream Sauce |14
Slow Roasted Smoked Pork | Roasted Red Onion, Mango Slaw, PepperJack, BBQ Sauce |13 GF
Italian Sausage | Roasted Portobello, Mozzarella, Tomato Sauce |14 GF
Principal Dishes
Add: Fried Egg |2
Pan Roasted Salmon| Honey-Sherry Glazed Beets & Carrots, Lemon Risotto,
Olive Tapenade|26 GF/V
Steak Sandwich | Roasted Red Onion, Cherry Peppers, Provolone,
Sriracha Aioli, Naan Bread |13 GF
Loaded Baked Potato | BBQ Pork, Bacon, Cheddar, Sour Cream, Scallion,
Greens Salad| 12 GF/V
8oz Angus Burger | Iceberg, Tomato, Sweet Onion, Pickle Chips,
Sandwich Roll |11 GF/V
Smoked Brisket Stew| Carrots, Onions, Celery, Yukon Gold, Herb Bread
Crumbs, Green Salad| 15
(Build your own burger from any listed menu ingredient)
Dry Rub Saint Louis Cut Ribs | Slaw, Cheadle’s Loaded Baked Beans,
Chipotle BBQ GF
Half Rack |19
Full Rack |29
Pastas
Smoked Beef Brisket | Roasted Brussels Sprouts, Steak Fries, Cajun Aioli,
Cherry-Balsamic Gastrique|21 GF
Angel Hair | Tomato, Basil, Crushed Red Pepper, Goat Cheese, Toasted
Walnuts |14
Blackened Rib Eye Steak | Boursin Smashed Yukons, Blue Cheese
Rosemary Compound Butter, Maple Roasted Acorn Squash |31 GF
Smoked Beef Brisket | Chipotle BBQ, Pickle Chips, Sandwich Roll |14 GF
Fettuccine | Traditional Alfredo Sauce (Milk, Egg Yolk & Parmigiano
Reggiano) |13 GF/V Add: Smoked Chicken |6
Rigatoni | Italian Sausage, Sautéed Mushrooms, Roasted Tomato,
Almond Pesto, Parmigiano Reggiano |16 GF/V
Monday, November 10, 2014
04069 M75
Walloon Lake, MI 49796
www.barrel-back.com
231-535-6000
Chef | DJ Flynn
General Manager | Bryan Banfield