Welcome to Barrows House Restaurant

A Dorset landmark since 1796, Barrows House began its life as the manse of the Reverend William Jackson.  A Country Inn and Restaurant since 1900, Barrows House has served both residents and the traveling public.  The inn was a private home for over one hundred years.  After the Reverend Jackson, the property of more than 400 acres passed to his daughter Susan and her husband, Charles Baldwin.  In 1900, Experience and Theresa Barrows purchased it to be a farm and country inn.  At that time the farm consisted of 100 acres, and the Barrows family hosted long term summer boarders who came to escape the heat, humidity and illnesses of city life.  Many of the early guests were landscape artists from major East Coast cities who painted in Vermont from early May through October.

Dorset is a unique community with a distinct character and history which dates from its charter in 1761.  The historic district was created in 1984. The walls of our Main Dining Room and Greenhouse feature primitive murals of 35 historic buildings in Dorset Village painted by Vermont artist, Natalee Everett in 2001.  The Dorset Historical Society has designed a booklet featuring two self-guided historical tours, one for walking and one for driving.
We invite you to look over our Barrows House menu, sit down and enjoy the company of your family and friends. We will be pleased to attend to your needs.  Chef Lauren Wilcox’s kitchen has prepared every item on this menu to meet your high standards.  Our dining room staff, headed by Linda Geer Lamb, will serve you and make your Barrows House experience one you’ll want to repeat often.  

Bon Appetit,

Linda & Jim McGinnis, Innkeepers

SOUP AND APPETIZERS
Seafood Chowder:  Tender Leeks, Sweet Corn, Fingerling Potatoes and Cream Infused Daily with Shellfish or Tender Flaky Whitefish to Ensure the Freshness of this Hardy New England Chowder               $9

Sweet Pea Vichyssoise:  Classic French Interpretation with Tender Young Peas for a Crisp Spring Taste     $6

Savory Leek Crème Brulee:  Sautéed Leeks and a Touch of Gorgonzola in a Light Custard with a “Brulee” of Grated Romano Cheese Garnished with a Parmesan Tuile                                          $8

Vegetable Terrine:  Eggplant, Summer Squash and Roasted Red Peppers Layered with Vermont Chevre Served Chilled with a Red Pepper Coulis and Drizzled with Balsamic Vinaigrette               $7

Maine Crabcake, Chesapeake Style                                   $9

Petite Brie with a Pecan, Brown Sugar and Kahlua Crust Served with Baquette  $9

SALADS
Thousand Island Caesar:  Romano Hearts Served with a Thousand Island Dressing, Warm Maple Smoked Bacon, Shaved Romano Cheese and Rustic French Bread Croutons                                 $8

Tomato Mozzarella Salad:  Served on a Bed of Baby Spinach, Fresh Tomatoes, Layered with Buffalo Mozzarella and Basil Confetti and Drizzled with a Balsamic Reduction.  Garnished with Kalamata Olives.    $9

Barrows House Field Green Salad Garnished with Grape Tomatoes and Cucumbers.  Choice of Dressings:  Honey Dijon, Basil Balsamic or Champagne Vinaigrette                     $6

SMALL PLATE ENTREES
Sweet and Sour Apricot Glazed Chicken Breast Sprinkled with Toasted Almonds Served over Cous Cous   $14

Vermont Goat Cheese and Pistachio Encrusted Four Ounce Rack of Lamb Served with Mashed Potatoes and a Cranberry-Apple Mint Relish $20

Petite Grilled Tenderloin of Beef Served over Caramelized Onions and Port Wine Demi-Glace with a Dollop of Horseradish and Cracked Black Pepper Cream and Herb Roasted New Potatoes                       $20

Veal Piccata:  Lightly Breaded Pan Seared Scallops of Veal with a White Wine, Caper and Butter Sauce Served over Steamed Spinach    $18

Maine Crabcakes (2), Chesapeake Style                              $17

Shellfish Strudel:  Poached Lobster and Shrimp in a Spinach and Seafood Béchamel Wrapped and Baked in a Flaky Phyllo Pastry   $16

FULL PLATED ENTREES

Roasted Long Island Duckling with a Raspberry-Ginger Sauce and Fresh Citrus Served with Wild Rice and Caramelized Onions             $28

Eight Ounce Rack of Lamb Rubbed with Rosemary and Whole Grain Mustard Served with Mashed Potatoes and a Cranberry-Apple and Mint Relish                                               $35

Eight Ounce Grilled Tenderloin of Beef Served over Caramelized Onions with a Port Wine Jus, Dollop of Horseradish and Cracked Black Pepper Cream. Herb-Roasted New Potatoes     $33

Hazelnut Encrusted Atlantic Salmon Served with Dill and Sundried Tomato Cream Sauce with Steamed Basmati Rice           $24

Sautéed Calves Liver:  Prime Calves Liver Simply Offered with Caramelized Onions, Crisp Bacon and Dijon Mustard Laced Demi-Glace                  $22

                                                                                          
POPULAR SUMMER SPECIALS

Soup, Appetizers & Salads

Chilled Carrot Ginger Soup with Fresh Honey   $6

Barrows House Three Onion Soup:  Spanish and Bermuda Onions and Shallots Slowly Simmered until Amber Brown in Vegetable Broth with Fresh Thyme Presented with an Emmentaler Cheese Crostini   $7

Mushroom Bisque with Melted Brie   $8

PEI Mussels Steamed in Butter, Garlic and Dry Vermouth Finished with a Touch of Cream and Garnished with Toasted Almonds   $8

Fresh Fruit Gazpacho:  Red Grapes, Cantaloupe, Watermelon   $8

Entrees

Grilled Salmon over a Mango-Ginger Sauce with a Cucumber-Kiwi Salsa and Basmati Rice   $18

Diver Scallops Served over a Puttanesca Sauce Infused with Kalamata Olives, Capers and Artichoke Hearts Tossed with Fettuccini    $20

Grilled Chicken Caesar Salad:  Boneless, Skinless Chicken Breast with a Balsamic Glaze, Sliced and Served over Crisp Romaine Hearts Tossed with a Classic Caesar Dressing $14

Lobster Rolls:  Two Ounces of Chilled Lobster Tossed in a Basil Aioli with Celery and Onions Served on a Butter-Toasted Bun with a Side of Seasoned Curly Fries   $16

Coconut and Curry Spiced Shrimp Served Over Cous Cous with a Mango Salsa   $17

Roasted Pork Loin Stuffed with Red Peppers, Spinach and Feta Cheese with a Chilled Sweet Potato Salad   $15

Seared Ahi Tuna Glazed with Sesame & Soy Served with Forbidden Rice and a Fresh Mango Salsa   $25

Slow Roasted Prime Rib Rubbed with Herbs & Whole Grain Mustard, Plated over a Port Wine Jus with Cracked Black Pepper Horseradish Cream, Rosemary-Garlic New Potatoes & Caramelized Baby Gilfeather Turnip   $26

Salmon Coloubiac:  Atlantic Salmon, Savory Mushroom & Shallot Duxelles, Wild Rice & Sautéed Spinach Wrapped in Puff Pastry Served with Dill Remoulade & Fried Capers   $19

14 Oz New York Strip Steak:  Grilled and Served with a Green Peppercorn Demi-Glace and Horseradish Mashed Potatoes    $25

Grilled 14 Ounce Boneless Ribeye Steak Served over a Brandy & Green Peppercorn Demi-Glaze with House Made Buttermilk Battered Onion Rings   $25

CHEF: Lauren Wilcox