Appetizers
Petite Filet Mignon sits atop fried green tomatoes covered in local, stone-ground cornmeal, pimento cheese with a tomato jam and a balsamic glaze, sits on a bright white plate against a brick wall background.
Fried Green Tomato Napoleon 14

petite filet mignon sitting atop fried green tomatoes battered with local, stone-ground cornmeal, stacked with pimento cheese, and covered with a tomato jam and a balsamic glaze

Crab Cakes 18

jumbo lump crab cakes served with brown butter aioli

Spicy Tuna Tartare 16

fresh tuna in a sweet & spicy sauce topped with sweet pea puree, wasabi aolio, toasted sesame seeds and served with house-made wontons

Calamari 15

half a pound of lightly breaded calamari deep-fried and served with cocktail sauce

Lobster Pops 15

lobster tail dipped in WVU Jackson’s Mill cornmeal batter, deep fried, and served with roasted corn

three assorted meats and cheeses, olives, pickles, grapes, crackers, bread, spicy mustard and jellies sit on a wooden board with knives and spoons.
Charcuterie Tray 19

three assorted meats and three assorted cheeses with olives, grapes, mustard, jelly and crackers

Cajun Shrimp Scampi 13

pan-seared jumbo tiger shrimp tossed in butter, garlic, and our Cajun-inspired seafood seasoning

Hummus Plate: Pita bread served with a trio of Hummus: one carrot, one cucumber and one olive, sitting on a white plate. A wooden board with the Bricks & Barrels logo is in the background.
Hummus Plate 9

three flavors of hummus served with pita bread, carrots, cucumbers and olives
> flavors: traditional, garlic, & roasted red pepper

Soups
Lobster bisque served in a white bowl
Lobster Bisque cup 6, bowl 11

sweet lobster meat simmered in a savory creamy base

Soup du Jour cup 6, bowl 11

chef’s choice of house made soup of the day

Salads
Caesar 9

grilled Heart of Romaine drizzled with Caesar dressing topped with fresh Parmesan cheese and house-made croutons

House 9

mix of romaine leaves and baby greens tossed in our house-made Mediterranean dressing and topped with cherry heirloom tomatoes, cucumbers, and house-made croutons

Beet and Goat Cheese 12

goat cheese and roasted beet salad on a bed of fresh summer greens with warm walnuts tossed in a lemon-basil vinaigrette

Wedge 11

crispy iceberg lettuce covered with house-made peppercorn ranch dressing topped with diced heirloom tomatoes, bacon, and blue cheese crumbles

Mediterranean 8

romaine lettuce and spring mix topped with feta, figs, red onion, Kalamata olives and a lemon honey vinaigrette

Goat Cheese Frit 9

fried goat cheese, fresh summer greens, toasted pecans, dried cranberries, red pepper coulis, and balsamic reduction

Entrées
Filet Mignon 6oz 29, 8oz 39

center-cut tenderloin of certified USDA Prime Angus Beef

Tri-Color Peppercorn Encrusted Tuna 24

yellowfin tuna steak encrusted with peppercorn and seared with a ginger soy sauce
served rare

Garlic and Rosemary Lamb 29

half-rack of New Zealand lamb encrusted with fresh garlic and herbs served with a rosemary demi-glace

Bone-In Ribeye 35

tender, succulent USDA-certified Prime Angus bone-in ribeye
16oz

Pork Chop 21

14oz French bone-in pork chop topped with our Fiji apply chutney

Chilean Sea Bass 29

tender, buttery, and moist 8oz sea bass filet with a flaky yet silky texture that melts in your mouth

Pan-Seared Diver Scallops 29

four golden-crusted, jumbo U/10 sea scallops seared to perfection
> casino style or yellow curry +$3

Airline chicken breast with signature BBQ sauce on a bright white plate, set against a brick wall background.
Brick Chicken 19

Joyce Farms all-natural chicken breast smothered with our signature BBQ sauce

Certified Angus Filet Mignon with a healthy cluster of Snow Crab on a white plate served with drawn butter.
Surf & Turf 6oz 34, 8oz 44

a center cut of USDA-certified Prime Angus beef filet mignon served with a healthy snow crab cluster

Choice Entrées
Heirloom chicken breast, with no antibiotics added, braised in capers, figs and olives, and served on a couscous salad, sits in a bright white bowl.
Mediterranean Chicken 19

Joyce Farms all-natural chicken breast braised in capers, figs, & olives and served with Israeli couscous and sautéed vegetables

Broccolini Fettuccine 14

steamed broccolini on a bed of fettuccine Alfredo
chicken +$4
shrimp +$5

Shrimp & Grits 29

sauteéd jumbo shrimp with red & green peppers, onions, tasso ham, and gravy served over South Carolina heirloom grits

Braised BBQ Short Rib 28

slow-braised short rib covered with house-made BBQ sauce atop a root vegetable and potato medley

A half-pound of butter-basted salmon, served with sweet potatoes puree, deep-fried Brussel sprouts and parmesan risotto, served on a bright white plate.
Butter-Basted Salmon 19

butter-basted salmon, served with sweet potatoe puree, deep-fried Brussels sprouts and Parmesan risotto.

Seafood Fettuccine 19

sautéed jumbo shrimp, scallops and mahi-mahi served over fettuccine pasta in a lobster cream sauce and with a deep-fried calamari garnish

Barrels Ratatouille 19

mix of squash, zucchini, and eggplant smothered in a house-made tomato sauce
> optional Parmesan cheese

Jumbo shrimp in a cream Cajun sauce over a bed of fettuccini pasta, served in a bright white bowl.
Cajun Pasta 12

a bed of fettuccine noodles topped with a creamy Cajun sauce
chicken +$4
shrimp +$5

Desserts
Chocolate Brick 10

vanilla bean semifreddo encased in a house-made dark chocolate brick
drizzled with a warm chocolate sauce and topped with seasonal berries

Tiramisu 10

espresso-soaked lady fingers layered with a flavored custard
> custard flavor varies, see server for details

Chocolate Lava Cake 10

warm chocolate cake with a molten chocolate core topped with a scoop of our house-made vanilla semifreddo

Philly Cheesecake 8

Philadelphia-style cheesecake made with Philadelphia cream cheese and other fine ingredients
topped with your choice: chocolate or caramel syrup or macerated berries

Reese’s Peanut Butter Pie 9

house-made whipped peanut butter cream filling in an Oreo crust and topped with chopped Reese’e Peanut Butter Cups

Crème Brûlée 8

Rich, flavored custard covered with Sugar in the Raw and brûléed to a crisp golden crunch and topped with assortment of fresh berries
> Custard flavor varies, see server for details.

Bread Pudding 8

a classic Appalachian dessert with custard-soaked bread baked fresh and topped with our house-made semifreddo
> custard flavor varies, see server for details

Semifreddo Sundae 4

two scoops of our Chef’s dessert specialty, vanilla bean semifreddo
> topped with your choice: chocolate or caramel syrup or seasonal berries

Handhelds
Brick Burger 12

fresh ground burger topped with melted white cheddar cheese, lettuce, tomato, red onion and avocado

Hangover Burger topped with melted Gouda cheese, caramelized onions, bacon, fried egg and roasted garlic aioli, served with house made potato chips
Hangover Burger 14

fresh ground burger topped with melted Gouda cheese, caramelized onions, bacon, fried egg and roasted garlic aioli

Firestarter burger piled high on a white plate, with french fries.
Firestarter Burger 15

fresh ground burger topped with melted white cheddar cheese, jalapenos, banana peppers and red onions, then covered with our house-made firestarter sauce

Pimento Burger 12

fresh ground burger topped with crispy bacon and house-made pimento cheese

PB and J Burger 13

fresh ground burger topped with creamy peanut butter and jalapeno pepper jelly

Barrels Chicken Sandwich 12

flame-grilled Joyce Farms chicken breast topped with white cheddar & bacon and smothered in your choice of honey mustard, BBQ, or ranch dressing, served on a brioche bun with lettuce, tomato, and read onion