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
barnwithinn@gmail.com 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
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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
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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.​