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 for your enjoyment.

We invite you to peruse 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.  Pastry Chef Martha Carey has added her fine desserts and sorbets.  Linda Geer Lamb, Our dining room manager and special events co-ordinator, has chosen a plethora of fine wines for your enjoyment.  Her dining room staff will serve you and make your Barrows House experience one you’ll want to repeat often.  

Bon Appetit!
Linda & Jim McGinnis, Innkeepers

2011-12 Winter/Spring Menu
SOUP & APPETIZERS

Barrows House Onion Soup Served with an Emmenthaler Swiss Crostini  

Savory Vermont Goat Cheese Crème Brulee:  A Savory Custard with a Hint of Fresh Dill, Sweet Sauteed Onions and Leeks with Creamy Vermont Goat Cheese Garnished with a Crispy Parmesan Tuille  

Maine Crabcake, Chesapeake Style  

SALADS

Spinach Salad with Red Beets, Gorgonzola Cheese, Toasted Pecans Served with Our Own Maple Mustard Vinaigrette  

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

Barrows House Baby Field Green Salad Garnished with Grape Tomatoes, Cucumbers & Shredded Carrots with Choice of Dressings:  Maple Mustard, Basil Balsamic or Champagne Vinaigrette  

SMALL PLATE ENTREES

Shrimp Scampi:  Six Large Prawns Sauteed in Garlic, Lemon, White Wine & Butter with a Mix of Seasonally Appropriate Vegetables Served over Angel Hair Pasta  

Four Ounce Rack of Australian Lamb Encrusted with Whole Grain Mustard Served over a Blackberry Jus with a Marsala Infused Artichoke Gratin and a Blackberry Compote  

Four Ounce Petite Filet Mignon Served over a Port Wine Jus with Oven Roasted Potatoes, Caramelized Onions & Horseradish Cream  

Petite Calves Liver:  Prime Calves Liver Served over a Dijon Demi-Glace with Crisp Maple Smoked Bacon, Caramelized Onions, Crumbled Blue Cheese & Mashed Potatoes  

Sole Piccata:  Fillet of Sole Sauteed in a White Wine, Butter & Caper Sauce Served over Baby Spinach with Basmati Rice  

Maine Crabcakes (2), Chesapeake Style  

FULL PLATED ENTREES

Greek Chicken:  A Statler Chicken Breast Stuffed with Feta Cheese, Kalamata Olives & Tomatoes Slow Roasted with Lemon, Rosemary & Basil Served over Couscous  

Eight Ounce Rack of Australian Lamb Encrusted with Whole Grain Mustard Served over Blackberry Jus with a Marsala Infused Artichoke Gratin with a Blackberry Compote  

Eight Ounce Grilled Filet Mignon Served over Caramelized Onions with a Port Wine Jus, a Dollop of Horseradish & Cracked Pepper Cream and Herb Roasted Potatoes  

Veal Saltimbocca:  Thin Scallops of Veal Skewered with Fresh Sage & Prosciutto Sauteed in Clarified Butter and Olive Oil and Served in a Reduction of Chicken Broth & White Wine  

Maine Crabcakes, Chesapeake Style (3)  

Specials are Served Daily

All Desserts are Prepared by our Pastry Chef

Chef: Lauren Wilcox