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 Summer Offerings

Soups & Appetizers
Barrows House Three Onion Soup                                                                                              $7
Spanish & Bermuda Onions and Shallots Are Slowly Simmered Till Amber Brown in Vegetable
Broth with Fresh Thyme Presented with an Emmenthaler Cheese Crostini.

Summer Sweet Pea Vichyssoise                               $8                                                                    
Traditional Chilled Vichyssoise with Fresh Sugar Snap Peas

Our Signature Chesapeake Bay Crabcake                                                                                $9
A 2 Ounce Lump & Backfin Crabcake Served with a Roasted Red Pepper Rémoulade

Classic Shrimp Cocktail (3) Garnished with Field Greens                                                          $9

Torta Rustica                                                                                                                 $7
Layers of Baby Spinach, Artichoke Hearts, Roasted Red Peppers, Provolone and Cured Ham
Wrapped in Puff Pastry and Served Chilled                                                                                   

Salads

Barrows House Garden Greens                                                                                            $7
Fresh Garden Greens with Choice of Dressings:  Cabernet Sauvignon Vinaigrette, Maple Mustard Vinaigrette,
Asiago and Roasted Onion, Balsamic Basil, Key Lime Caesar Glaze or Chipotle Maple.

Cucumber Basket Salad                                                                                                      $9
Baby Spinach Dressed with a Maple Mustard Vinaigrette Wrapped in an English Cucumber Basket with
Vermont Goat Cheese and Spiced Pecans.
                                                                                                                                                                       
Caesar                                                                                                                             $8
Crisp Romaine Hearts Dressed with a Key Lime Caesar Glaze Presented with Shaved Romano Cheese, Rustic
French Bread Croutons and Warm Maple Smoked Bacon.
 
Small Plate Entrees

Prince Edward Island Mussels                                                                                           $14
Steamed in Butter and Garlic with Dry Vermouth and a Touch of Cream Garnished with Toasted Almonds                                                                                                                                                                   
Grilled Long Bone Lamb Chop                                                                                            $19
A 4 Ounce Australian Lamb Chop Rubbed with Rosemary and Whole Grain Mustard Plated with Mashed
Potatoes and a Fresh Fruit and Mint Relish                                                                                           

Our Signature Chesapeake Bay Crabcake  (2)                                                                      $17
Two 2 Ounce Fresh Lump & Backfin Crabcake Served with Roasted Red Pepper Rémoulade. 

Petite Black Angus Filet Mignon                                                                                         $20
A Grilled 4 Ounce Portion of Tenderloin of Beef Served with Roasted New Potatoes and a Horseradish Cream
over a Port Wine Jus

Principal Plates

Our Signature Chesapeake Bay Crabcakes  (3)                                                                      $24
A 6 Ounce Fresh Lump & Backfin Crabcake Prepared in the Traditional Chesapeake Way. 

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

Oven Roasted Statler Chicken Breast                                                                                   $20
Stuffed with Spinach & Boursin Cheese and Plated with an Herb-Laced Supreme Sauce

Duckling                                                                                                                         $27
This Long Island Half Duckling Is Roasted till Crisp and Served atop an Apricot-Gran Marnier Sauce with Wild
Rice & Garnished with Green Peppercorn & Fresh Citrus

Black Angus Filet Mignon                                                                                                    $35
A Grilled 8 Ounce Portion of Tenderloin of Beef Served with Roasted New Potatoes and a Horseradish Cream
over a Port Wine Jus

Black Angus Flank Steak                                                                                                    $24
Grilled Black Angus Flank Steak Generously Rubbed with Espresso Powder and Valhorna Cocoa Served with Sautéed Wild Mushrooms and Mild Gorgonzola

Grilled Long Bone Lamb Chop                                                                                               $35
An 8 Ounce Australian Lamb Chop Rubbed with Rosemary and Whole Grain Mustard Plated with Mashed
Potatoes and a Fresh Fruit and Mint Relish

Salmon Fillet                                                                                                                     $26
Pan-seared Atlantic Salmon Served over a Lemon-Ginger Beurre Blanc Topped with a Mango-Cucumber Salsa and Plated with Fragrant Jasmine Rice

Chef: Lauren Wilcox