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 WINTER MENU

SOUP AND APPETIZERS
Barrows House Three Onion Soup with an Swiss Emmenthaler Crostini                                                    $7

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

Maine Crabcake, Chesapeake Style                                                                                               $9

Prince Edward Island Mussels Steamed in Butter, Garlic, Dry Vermouth and a Touch of Cream Garnished with Toasted Almonds                                                                                                                      $9

SALADS

Classic Caesar:  Crisp Romano Hearts Served with Roasted Garlic Caesar Dressing, Warm Maple Smoked Bacon, Shaved Romano Cheese and Rustic French Bread Croutons                                                                $9

Baby Spinach Salad with Sliced Chioggia Beets, Spiced Pecans and Blue Cheese Dressed with a Maple Mustard Vinaigrette                                                                                                                               $8

Barrows House Field Green Salad Garnished with Grape Tomatoes, Cucumbers & Shredded Carrots.
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

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                       $20

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

Petite Sautéed Calves Liver:  Prime Calves Liver Simply Offered with Caramelized Onions, Crisp Bacon
And Dijon Mustard Laced Demi-Glace                                                                                          $16

Maine Crabcakes (2), Chesapeake Style                                                                                      $17

 FULL PLATED ENTREES

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

Maine Crabcakes (3), Chesapeake Style                                                                                     $24

Specials are Prepared Daily

CHEF: Lauren Wilcox