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Upcoming Dinners

Historic Sarah Miller House; at 900 Main St, Wellsburg, WV.

Chef:  Brian Magliochette

Hosts: Chatman Neely and Harry Sanford

Music by Aaron Carey

Chef Brian creates unique meals using seasonal local produce when possible.  He specializes in rustic Italian dishes, seafood, and interesting salad combinations and fantastic deserts. Doors open at 6pm and first course begins at 6:30pm. Seating is Limited to 24 persons and we offer private dinners for a minimum of 8 up to 24 guests.

Bring your own beverage. Reservations and Payment In Advance or 304-692-0141


2024 Chef's Dinners
Thursday Dinners at the Sarah Miller House

March 7th $75


App: Maple Chorizo Tostado 


Soup: Maple Carrot and Parsnip Soup 


Entree: Pork Tenderloin with Maple Bourbon Jam, Sweet Potato Purée and Roasted Veggies 


Dessert: Maple Peanut Butter Pie 


March 21st $80


App: Maple Chicken Egg Rolls with Maple Bacon Dip 


Salad: Waldorf salad with Creamy Maple Dressing 


Entree: Maple Glazed Smoked Salmon with Duchess Potatoes and Asparagus 


Dessert: Maple Crème Brûlée

April 11th $85


App: Seared Scallop with Ramp and White Cheddar Grits 


Soup: Ramp and Potato Chowder  


Entree: Grilled Beef Picanha with Ramp Chimichurri with Warm Ramp Pancetta Potato Salad and Grilled Cauliflower 


Dessert: Pistachio Mousse  


April 25th $90


App: Ramp Greens and Beans 


Salad: Grilled Radicchio and Endive Salad with Pancetta Ramp Vinaigrette 


Entree: Ramp Pasta with Local Vegetables and Ramp Butter Poached Lobster Tail 


Dessert:  Italian Chocolate Bonnet 


May 9th $85


App: Caponata 


Salad: Caprese Salad 


Entree: Lamb Osso Bucco with Roasted Garlic Mashed Potatoes and Roasted Local Vegetables 


Dessert: Cherry Turnover 


June 6th $70


App: Stuffed Strawberries 


Salad: Spicy watermelon strawberry jicama salad 


Entree: Strawberry barbecue chicken, Roasted pepper and garlic mashed potatoes and Corn succotash. 


Dessert:  Strawberry Cheesecake 


June 20th $85


App: Pork Belly with Strawberry Balsamic sauce 


Salad: Spinach with strawberries, goat cheese, walnuts and figs 


Entree: Strawberry Glazed Hanger Steak with Broccolini and Potato Au Gratin 


Dessert: Strawberry Shortcake 


August 8th $85


App: Beans and Greens 


Salad: Summer Panzanella 


Entree:  Pan Fried Branzino with Red Wine Pasta 


Dessert: Amaretto Crème Brûlée 


August 22nd $80


App: Mortadella Parm egg rolls 


Salad: Arugula Salad with Grana Padana and Lemon 


Entree: Veal Saltimbocca 


Dessert: Local Berry Turnovers with Chantilly Cream 


Sept 19th $75


App: Baked Polenta and Sausage 


Salad: Avocado Tomato Salad 


Entree: Asiago and Prosciutto Stuffed Chicken with Roasted Potatoes and Green Beans 


Dessert: Chocolate Fig Mousse 


Oct 10th $85


App: Wild Mushroom Flatbread 


Salad: Marinated Tomato Salad 


Entree: Wild Boar Ragu with Papperdele Pasta 


Dessert: Wild Berry Tart 


Oct 24th $75


App: Prosciutto and Cheese Fritters 


Soup: Tuscan White Bean Soup 


Entree: Roasted Pork Adobo with Rice and Mixed Vegetables 


Dessert: Chocolate Parfait 


Holiday Dinners

May 12th Mother’s Day brunch $55

App: Pork Chilaquiles Verde

Entree: French Toast Benedict with Chorizo Home Fries

Dessert: Maple Sticky Buns

Nov 13th/14 Thanksgiving $90

App: Crispy Pork Belly with Maple Pumpkin Glaze

Soup: Roasted Parsnip and Squash

Salad: Shaved Brussel Sprout with Apple, Walnut, Fennel and Persimmon Vinaigrette

Entree: Prosciutto Wrapped Stuffed Turkey Breast with Brown Butter Mashed Potatoes and Corn Pudding 

Dessert: Pumpkin Flan

Dec 11th/12th Christmas $90

App: Grit Cake with Cajun Shrimp

Soup: Roasted Chestnut and Mushroom

Salad: Insalata Di Natale

Entree:  Prime Rib with Horseradish Jus, Crab Mac and Cheese and Roasted Vegetables

Dessert: Chocolate Turtle Cheesecake

Dec 21st 7 Fishes

Amuse Bouche: Smoked Salmon Pillow

1st: Tuna Tartare

2nd: Salt Cod Fritters, Insalta Di Mare

3rd: Fried Smelts, Crab and Langostino Casserole

4th:  Diamanté Style Grouper with Tomato Infused Pasta

5th: Chocolate Chip, Pistachio, and Mocha Cannolis 


Meet Chef Brian

Get a taste of our chef's

cooking approach

Hello! I am Chef Brian Magliochette. I was born and raised in Pittsburgh, Pennyslvania and grew up helping my great grandmother in her kitchen. Those early years formed my passion for food... especially Italian food. 

I attended Pennsylvania Culinary Institute and upon graduation, I worked in a fine dining seafood restaurant in Pittsburgh. This experience helped me to develop a strong fish and seafood background. From there, I moved on to the corporate restaurant world and eventually became an Executive Chef at the Cheesecake Factory for 12 years. Traveling around and opening restaurants helped to expand my knowledge of the business side of the culinary world. 

Now I am working as a private chef at Barn with Inn and the Sarah Miller House and I am looking forward to helping Wellsburg and the surrounding areas to grow in the culinary world.

Using as many ingredients from Highland Springs Farm and other local farms and small businesses, I hope to bring a new world of fresh local ingredients, great food, and good conversations to the town of Wellsburg.​

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