The Barn - Bar and Dining

country sour

buffalo trace, agave nectar, sweet & sour, garnished with berries and lemon.

cowboy margarita

cuervo tradicional, triple sec, lime juice, huckleberry, bud light.

sawyer

citrus vodka, huckleberry syrup, lemonade berry and lemon garnish.

salty krew

peanut butter whiskey rimmed with smoked sea salt.

smoking barrel

herradura silver, agave nectar, orange bitters, orange juice, cherrywood smoke, orange garnish.

berry basil margarita

el jimador, triple sec, lime juice, agave nectar, muddled blueberries and basil, berry and lime garnish.

pamona

tradicional reposado, grapefruit juice, lime juice, agave nectar, soda water, rimmed with tajin and lime.

miner

woodford reserve, fresh lemon, agave syrup, garnished with bourbon cherry and finished in smoke.

botany

botanist gin, elderflower liqueur, lemonade.

sinnerac

sazerac rye whiskey, agave, syrup, lemon, bitters, spray of absinthe.

spur

three olives citrus, jalapeño juice, lemonade garnished with a lemon twist and jalapeño tajin rim.

sunrise

herradura reposado, solerno blood orange, agave nectar, sierra mist, fresh lime juice, orange garnish.

everything but the barn door

tito's vodka, our secret bloody mary recipe, loaded with bacon, shrimp skewer and sausage, celery stick, and olives.

lobster ravioli

lobster stuffed ravioli tossed in a light brandy tomato cream sauce

lasagna

zesty beef ragu, ricotta cheese, parmigiano-reggiano, bechamel, mozzarella cheese stuffed between layers of wide pasta sheets. topped with meat sauce, mozzarella, and baked. served with garlic bread.

penne vodka

penne pasta tossed in a vodka tomato cream sauce. garnished with fresh grated parmigiano-reggiano. served with garlic bread.

fettuccine alfredo

wide ribbon spinach pasta, finished in a parmigiano cream sauce. served with garlic bread.

chicken parmigiana

lightly breaded and fried chicken tenders, topped with marinara, parmigiano, and mozzarella cheese, then baked and served over a bed of spaghetti.

mac & cheese

cavatappi pasta smothered in sharp cheddar, pepper jack, and provolone, then baked and topped with toasted bread crumbs.

cannelloni

homemade crepes stuffed with chicken, vegetables, ricotta, and parmigiano cheese, served in a pesto cream sauce.

ossobuco

braised beef shank slow-cooked with a medley of vegetables and red wine. served over a bed of mashed potatoes

ribeye steak

usda choice 18 oz. boneless steak grilled to your choice of temperature, served with garlic mashed potatoes and sautéed vegetables.

filet mignon

usda choice 10 oz. tenderloin pan seared to your choice of temperature and finished in a cabernet wine reduction sauce, served with tri-colored fingerling potatoes and sautéed spinach.

new york steak

center cut usda choice 12 oz boneless new york strip, grilled to your choice of temperature, finished in red wine demi glaze, served with fingerling potatoes and sautéed mushrooms.

the barn classic burger

half pound usda ground chuck beef patty, cooked to your choice of temperature with lettuce, tomatoes, onions, pickles, and a spicy house made thousand island sauce. served with seasoned french fries.

the western burger

half pound usda ground chuck beef patty cooked to your choice of temperature, topped with crispy onion rings and bacon, smothered in our tangy bbq sauce. served with french fries.

the barn chicken

herb marinated roasted jumbo leg quarter, served over a bed of mashed potatoes and sautéed mushrooms and onions.

bbq baby back ribs

tangy pork ribs, slow roasted fall off the bone in a smokey bbq sauce. served with baked beans and coleslaw.

filet of salmon

seared salmon with a beurre blanc sauce, served with garlic mashed potatoes and grilled asparagus

margarita

mozzarella cheese, roma tomatoes, basil

bbq chicken

bbq sauce, mozzarella cheese, chicken, red onion, and cilantro

shrimp & pesto

pesto sauce, sautéed shrimp, mozzarella cheese, and asparagus

the barn

pepperoni, sausage, mushrooms, roasted red bell peppers, and mozzarella cheese

the veggie