Tortilla chips topped with cheese, jalapenos, and served with salsa.

Nachos

Choice of sauce: buffalo, BBQ, or teriyaki.

Wings

Battered cod served with fries and tartar sauce.

Fish & Chips

Freshly ground beef patty, grilled to perfection, served on a toasted bun with lettuce, tomato, and onion.

The Barrel Burger

$2 Off Firecracker Items on Firecracker Friday

Firecracker Items

Available every day after 9 PM with purchase of a drink

1/2 Price Appetizers

$3 Kids Meals on Sunday Kids Day with adult entree purchase, limit 2

Kids Meals

Specialty Pizzas

Tacos & Quesadillas

Wraps

Classic Barrel Burger & Fries

Apps

Soft Drink

House Brewed Beer

Fresh vegetables wrapped in a flour tortilla with hummus.

Veggie Wrap

Kids Day

Firecracker Friday

Thursday Pizza Day

Wrap Wednesday

Taco Tuesday

Burger Monday

$10 Apps

$3.50 Wells

Mojito

Preheat your oven to 180°C (350°F) to ensure even melting of the cheese.

Preheat Oven

Spread the tortilla chips evenly on a baking sheet in a single layer to allow the toppings to cover them properly.

Arrange Tortilla Chips

Sprinkle the shredded cheese evenly over the tortilla chips, ensuring that each chip has some cheese on it.

Add Cheese

Distribute the sliced jalapenos over the cheese-topped tortilla chips. You can adjust the amount based on your spice preference.

Add Jalapenos

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is fully melted and bubbling.

Bake Nachos

Once baked, remove the nachos from the oven and serve immediately with a side of salsa for dipping.

Serve with Salsa

Tortilla chips

Shredded cheese (cheddar or a blend)

Jalapenos (sliced, pickled or fresh)

Salsa

In a large bowl, combine the chicken wings with salt, black pepper, and olive oil. Toss until wings are evenly coated.

Prepare the Wings

Preheat your oven to 400°F (200°C). Spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until they are crispy and cooked through.

Bake the Wings

In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the hot sauce and garlic powder until well combined. Set aside.

Buffalo Sauce

In a small bowl, mix together the BBQ sauce and honey until smooth. Set aside.

BBQ Sauce

In a small saucepan, combine soy sauce, brown sugar, minced garlic, and minced ginger. Heat over medium heat until the sugar is dissolved. Set aside.

Teriyaki Sauce

Once the wings are cooked, remove them from the oven and place them in a large bowl. Pour your choice of sauce (Buffalo, BBQ, or Teriyaki) over the wings and toss until well coated.

Toss Wings in Sauce

Transfer the wings to a serving platter and serve immediately with any extra sauce on the side.

Serve

Chicken Wings

Salt

Black Pepper

Olive Oil

Hot Sauce (like Frank's RedHot)

Unsalted Butter

Garlic Powder

Honey

Soy Sauce

Brown Sugar

Garlic (minced)

Ginger (minced)

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick.

Make the Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each cod fillet into the batter, making sure it is fully coated. Allow excess batter to drip off.

Coat the Cod

Carefully place the battered cod fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Cod

Peel the russet potatoes and cut them into thick strips, about 1/4 inch wide.

Prepare the Potatoes

Place the potato strips in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Potatoes

Drain the potatoes and pat them dry with paper towels to ensure they are not wet before frying.

Dry the Potatoes

In a separate pot, heat the vegetable oil over medium-high heat. Fry the potatoes in batches for 5-6 minutes or until golden brown. Remove and drain on paper towels, sprinkling with salt to taste.

Fry the Potatoes

In a small bowl, combine the mayonnaise, dill pickles, capers, lemon juice, salt, and black pepper. Stir until well blended.

Mix the Ingredients

Cover the tartar sauce and refrigerate until ready to serve.

Chill

Cod fillets

All-purpose flour

Cornstarch

Baking powder

Black pepper

Cold sparkling water

Vegetable oil

Russet potatoes

Mayonnaise

Dill pickles, finely chopped

Capers, drained and chopped

Lemon juice

In a mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix gently until all ingredients are evenly distributed, being careful not to overwork the meat.

Divide the mixture into two equal portions and shape each portion into a patty, making a slight indentation in the center to prevent puffing during cooking.

Form the Patties

Preheat your grill or frying pan over medium-high heat. Optionally, brush the grill with a little olive oil to prevent sticking.

Preheat the Grill

Place the burger patties on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) for medium doneness.

Grill the Patties

While the patties are cooking, cut the burger buns in half and brush the insides with olive oil. Toast them on the grill for about 1-2 minutes until golden brown.

Toast the Buns

Wash and slice the tomato and onion into thin rounds. Tear the lettuce leaves if they are large.

Slice the Vegetables

Once the patties are cooked and the buns are toasted, place a lettuce leaf on the bottom half of each bun, followed by a burger patty, a slice of tomato, and a few rings of onion.

Build the Burger

Cover with the top half of the bun and serve immediately with your favorite condiments.

Top and Serve

ground beef

salt

black pepper

garlic powder

burger buns

lettuce leaves

tomato

onion

olive oil

Peel and devein the shrimp, then pat them dry with paper towels.

Prepare the Shrimp

In a large mixing bowl, combine rice flour, cornstarch, baking powder, salt, black pepper, chili powder, and garlic powder. Gradually add water while whisking until the batter is smooth and thick.

Fold the prepared shrimp into the batter until they are fully coated.

Add Shrimp to Batter

Finely chop the green onions and set them aside.

Chop Green Onions

In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully drop spoonfuls of the batter-coated shrimp into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

Sprinkle chopped green onions over the fried shrimp for garnish.

Garnish

In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, and Sriracha. Stir until well mixed.

Mix the Sauce

Shrimp

Rice flour

Water

Chili powder

Garlic powder

Green onions

Soy sauce

Rice vinegar

Sesame oil

Sriracha

Preheat the oven to 450°F (230°C). Arrange the frozen mozzarella sticks on a baking sheet. Bake for 8-10 minutes or until golden brown and crispy. Serve hot with marinara sauce on the side.

Prepare Mozzarella Sticks

Place the frozen chicken wings in a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly. Arrange the wings on a baking sheet. Bake at 400°F (200°C) for 25-30 minutes or until cooked through and crispy. Serve hot.

Prepare Chicken Wings

Bake the potato skins in the oven at 400°F (200°C) for 15-20 minutes or until crispy. Remove from the oven and sprinkle with cheddar cheese. Return to the oven for an additional 5 minutes until cheese is melted. Serve with sour cream and chopped chives on top.

Prepare Potato Skins

Frozen Mozzarella Sticks

Marinara Sauce

Frozen Chicken Wings

Potato Skins

Cheddar Cheese

Sour Cream

Chives

Preheat the oven to 450°F (230°C). Roll out the pizza dough into a small circle about 6 inches in diameter.

Prepare the Dough

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Add Sauce

Sprinkle the shredded mozzarella cheese over the sauce and top with pepperoni slices.

Add Toppings

Place the pizza on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is bubbly and the crust is golden.

Bake the Pizza

Wash and peel the carrots, then cut them into sticks about 4 inches long.

Prepare Carrot Sticks

Place the carrot sticks in a bowl and serve with ranch dressing on the side for dipping.

Serve with Dressing

Pour the apple juice into a kid-friendly cup for serving.

Pour Apple Juice

Mini Cheese Pizza

Pizza Dough

Pizza Sauce

Shredded Mozzarella Cheese

Pepperoni Slices

Carrot Sticks

Ranch Dressing

Apple Juice

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture, add the activated yeast mixture and olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let it Rise

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a 12-inch round pizza base.