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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
BARROWS HOUSE COUNTRY INN SUMMER MENU
SOUP AND APPETIZERS
Barrows House Three Onion Soup with an Swiss Emmenthaler Crostini
Chilled Sweet Pea and Basil Soup: Tender Garden Peas and Spicy Basil with a Touch of Cream
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 Tuila
Maine Crabcakes, Chespeake Style
Escargot: Jumbo Burgundy Escargot Sautéed in Sweet Butter with Garlic, Minced Shallots and
White Wine Finished with a Basil Pesto and Spicy Basil with a Touch of Cream
Locally Made Fior di Italia Arugula and Goat Cheese Ravioli Served with Extra Virgin Olive Oil,
a Kalamata Olive Tapenade, Roasted Tomatoes and Toasted Pine Nuts
SALADS
Classic Caesar: Crisp Romano Hearts Served with Roasted Garlic Caesar Dressing, Warm Maple
Smoked Bacon, Shaved Romano Cheese and Rustic French Bread Croutons
Barrows House Field Green Salad Garnished with Grape Tomatoes, Cucumbers & Shredded Carrots.
Choice of Dressings: Honey Dijon, Basil Balsamic or Champagne Vinaigrette
Tomato Mozzarella: Vine-Ripened Tomatoes and Buffalo Mozzarella served over a Bed of Baby Spinach with a Chiffonade of Fresh Basil Dressed with a Balsamic Reduction
SMALL PLATE ENTREES
Chicken Provencal: Boneless Chicken Breast Simmered in a Red Wine Tomato Broth with Leeks, Capers,
Artichoke Hearts and a Host of Barrows House Raised Garden Herbs over Angel Hair Pasta
We recommend Sebastiani Pinot Noir
Vermont Goat Cheese and Pistachio Encrusted Four Ounce Rack of Lamb Served over a Raspberry
Lamb Jus with a Sweet Potato Salad and a Cranberry-Orange Relish
We recommend Rioja
Four Ounces 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
We recommend Cline Zinfandel
Veal Napoleon: Lightly Breaded Pan Seared Medallions of Veal and Layered with Steamed Spinach
and Parmesan Crisps, Served over a Port Wine Demi Glace with Mashed Potatoes
We recommend Chalone Chardonnay
Petite Sautéed Calves Liver: Prime Calves Liver Simply Offered with Caramelized Onions, Crisp Bacon
And Dijon Mustard Laced Demi-Glace
We recommend Veramonte Cabernet Reserva
Maine Crabcakes (2), Chesapeake Style
We recommend Laurent Miquel Chardonney
FULL PLATED ENTREES
Roasted Long Island Duckling Served over a Clover Honey and Plum Sauce with Toasted Almond
Cous Cous and Fresh Citrus
We recommend Wild Horse Merlot
Eight Ounce Rack of Lamb Rubbed with Rosemary and Whole Grain Mustard Served with Mashed
Potatoes and a Cranberry-Apple and Mint Relish
We recommend Cline Zinfandel
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
We recommend Mc Manus Petite Sirah
Hazelnut Encrusted Atlantic Salmon Served with Dill and Sundried Tomato Cream Sauce with
Steamed Basmati Rice
We recommend Ferrari Carano Fume Blanc
Sautéed Calves Liver: Prime Calves Liver Simply Offered with Caramelized Onions, Crisp Bacon and
Dijon Mustard Laced Demi-Glace
We recommend Veramonte Cabernet Reserva
Maine Crabcakes (3), Chesapeake Style
We recommend Laurent Miquel Chardonnay
Specials are Prepared Daily
All Desserts are Made and Baked In House
CHEF: Lauren Wilcox
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