The acclaimed Barrows House restaurant serves houseguests, area visitors and local residents. With its cozy tavern, bright greenhouse room and large main dining room, groups of many sizes can be accommodated.

The eclectic regional cuisine features fresh local ingredients presented with a continental flair. Vegetarian and special dietary needs are met in imaginative ways.

Fully licensed and with an extensive wine list, the Barrows House serves dinner nightly starting at 6:00 p.m., 5:30 during the Summer Theatre Season. 

Bountiful breakfasts are served 8-9:30 daily and 8-10 on Sunday

Major credit cards, traveler checks and cash accepted.

Reservations requested.

Entree prices range from $14.00 to 32.00.
Specials change daily. 

APPETIZERS

French Onion Soup Made with Caramelized Vidalia Onions and Sherry Topped with Crouton and Melted Swiss and Gruyere Cheeses 

Pan Seared Maine Crabcakes, Chesapeake Style 

Selected Vine Ripened Tomatoes, Fresh Mozzarella and Basil with Extra Virgin Olive Oil and Balsamic Vinegar

Vegetable Strudel of Baby Spinach, Crimini Mushrooms, Roasted Red Peppers, Artichoke Hearts and Feta Cheese Wrapped in Phyllo Dough with a Lemon, Caper-Dill Sauce

Spicy Vegetable Spring Rolls Served with an Asian Dipping Sauce

Chilled Thai Coconut, Curry and Lime Poached Shrimp Cocktail Served on a Bed of Asian Cole Slaw

SALADS

Salad of Micro Garden Greens Garnished with Grape Tomatoes, Cucumbers and with a Choice of Dressings: Maple Mustard, Basil-Shallot Balsamic Vinaigrette or Buttermilk-Stilton Ranch 

Caesar Salad with Roasted Garlic Dressing, Croutons and Pecorino Romano Cheese 

Greek Salad of Baby Spinach, Sliced Red Onion, Kalamata Olives, Feta Cheese, Grape Tomatoes, Cucumbers with a Lemon, Oregano Vinaigrette

ENTREES

Tournedos Rossini: Char-Grilled Black Angus Beef Tenderloin Medallions with a Shiitake Mushroom, Madeira Demi-Glaze and Truffled Duck Liver Pate

Veal Sinatra: Tender Veal Scallops Sautéed in Butter, Olive Oil, Rosemary and White Wine Served over Wilted Baby Spinach

Pan Seared Maine Crabcakes, Chesapeake Style 

Roasted Australian Half Rack of Lamb Encrusted with a Garlic, Rosemary, Lavender, Thyme and Pinenut Pistou Served with a Rosemary Jus

Baked Boneless Breast of Chicken Stuffed with Vermont Chevre and Asparagus Served on a Bed of Wilted Swiss Chard Topped with a Lemon Balm Jus

Baked Chilean Sea Bass en Papilotte with White Wine, Julienne of Leeks, Carrots and Celery with Citrus-Chive Butter

Oven Roasted Hazelnut Encrusted Pork Tenderloin Medallions Served with a Peach Mostarda Sauce Twenty Crispy Duck Breast Dusted with Cardamom Served with Pomegranate-Lingonberry Sauce

Sautéed Provini Calves Liver Served with a Sherried Shallot Confit, Applewood Smoked Bacon and Demi-Glaze

Seafood Jambalaya: Jumbo Shrimp, Sea Scallops and Prince Edward Island Mussels, Sautéed with Onions, Celery, Red Bell Peppers, Garlic, Tomatoes and Spicy Andouille Sausage Served over Rice Pilaf 

Summer Vegetarian Platter of Tabbouli, Grilled Fresh Artichoke with Lemon-Garlic Aioli, Roasted Red Pepper Hummus and Baba Ghanouj Garnished with Grape Tomatoes and Olives and Feta Cheese Served with Sesame Flat Bread

Salade Nicoise of Marinated Haricots Verts, Baby Red Potatoes, Hard Cooked Egg, Grape Tomatoes, Imported Tuna and Briny Olives Served on a Bed of Fresh Greens with Creamy Tarragon Dressing Sixteen

DESSERTS

We offer a selection of homemade desserts--to include creme caremel, oreo crusted white chocolate chip brownie a la mode and Farm Made Purity Ice Cream.