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 that 400 acres passed to his daughter Susan and her husband, Charles Baldwin.  In 1900, Experience and Theresa Barrows purchased it as 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 Spring Offerings

Soups & Appetizers

Barrows House Four Onion Soup: Sweet Leeks, Spanish & Bermuda Onions & Shallots Are Slowly Simmered Till Amber Brown in Vegetable Broth and Presented with an Emmenthaler Cheese Crostini.

Escargots: Sauteed with Garlic Butter, Basil, Pesto & Served with an Herb Focaccia.

Our Signature Chesapeake Bay Crabcake: A 2 Ounce Fresh Lump & Backfin Crabcake Prepared in the Traditional Chesapeake Way.

Salads

Barrows House Garden Greens: A Flourish of Gathered Garden Greens. Choice of Dressings: Cabernet Sauvignon Vinaigrette, Pear Walnut Vinaigrette, Creamy Gorgonzola, White Balsamic Basil, Chipotle Maple Mustard or Key Lime Caesar Glaze.

Spinach: Dressed with a Cabernet Vinaigrette, Maple Smoked Bacon, Hard Boiled Egg & Toasted Pine Nuts

Caesar: Crisp Leaves of Romaine Hearts Embellished with Shaved Romano Cheese, Toasted French Bread Shards & Key Lime Scented Caesar Glaze.

Small Plate Entrees

Barrows House Signature Veal Meatloaf: Lean Ground Veal Mottled with Mushrooms Scented with Thyme & Plated with Pan Gravy, Mashed Potatoes & Our Own Cranberry Ketchup.

Prince Esward Island Mussels: Steamed in a Tomato-Fennel Broth Served over Fettuccini.

Grilled Long Bone Lamb Chop: A 4 Ounce Prime Lamb Chop on the Long Bone Umbered with Herbes de Provence & Charred on the Grill. Plated with Mashed Potatoes, Jus & Fresh Mint Relish.

Our Signature Chesapeake Bay Crabcakes (2): Two 2 Ounce Fresh Lump & Backfin Crabcakes Prepared in the Traditonal Chesapeake Way.

Petite Black Angus Filet Mignon: A Grilled 4 Ounce Portion of Tenderloin of Beef Served with Rosemary Roasted Potatoes & Freshly Grated Horseradish Cream

Principal Plates

Our Signature Chesapeake Bay Crabcakes (3): Three 2 Ounce Fresh Lump & Backfin Crabcakes Prepared in the Traditional Chesapeake Way

Calves Liver: Prime Calves Liver Simply Offered with Caramelized Onions, Crisp Bacon, & Dijon Mustard Laced Demi-Glace.

Sauteed Scaloppine of Veal: A Napoleon Of Seared Veal Medallions Presented with Alternating Layers of Simmered Spinach Scented with Rosemary & Crisp Parmesan Shards Drizzled with a Caper & Shallot Jus.

Roasted Poultry Breast: Stuffed with Spinach & Boursin Cheese & Plated with a Black Cherry Cream Sauce.

Duckling: This Long Island Half Duckling Is Grilled & Roasted & Served Atop an Apricot-Gran Marnier Sauce with Wild Rice & Garnished with Green Peppercorn & Fresh Citrus.

Black Angus Filet Mignon: A Grilled 8 Ounce Portion of Tenderloin of Beef Served with Rosemary Roasted Potatoes & Freshly Grated Horseradish Cream.

Grilled Long Bone Lamb Chop: An 8 Ounce Prime Lamb Chop on the Long Bone Umbered with Herbes de Provence & Charred on the Grill. Plated with Mached Potatoes, Jus & Fresh Mint Relish.

Executive Chef- Lauren Wilcox