Monday: Hickory Burger- A burger patty cooked to temp and topped with an in house made hickory bbq sauce, smokey ghost pepper jack cheese and bourbon bacon. Served on a butter toasted bun with lettuce, tomato and onion. One side.
Tuesday: Chicken Florentine- A moist and juicy chicken breast topped with a spinach alfredo sauce and served over fettuccine noodles. No side.
Wednesday: Barley’s Summertime Salas Smorasborg- A generous helping of mixed greens, chicken, pecans, craisins, blue cheese crumbles and tomatoes tossed in a light mustard vinaigrette.
Thursday: Meatloaf- Just like mom used to make… only better. Served over mashed potatoes and topped with a mushroom gravy. One side.
Friday: Tilapia Po’Boy- Chunks of delicate tilapia, fried golden brown, lovingly set in a hoagie bun, that was sensuously slathered with a remoulade sauce, and affectionately topped with cole slaw. Comes with on sexy side.