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. 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
2023 Chef's Dinners
April
April 6th SMH Ramp dinner $70
App: Wild Ramp and Ricotta Fritters
Salad: Early Spring Salad with Lemon Ramp Vinaigrette
Entree: Ramp Fusilli Pasta with Chicken, Broccoli and Cauliflower
Dessert: Coffee and Amaretto Panna Cotta
May
May 4th SMH Dinner $80
App: Pesto Caponata Bites
Salad: Spring Mixed Green Salad
Entree: Veal Saltimbocca with Sautéed Zucchini Onions and Tomatoes, Herb Roasted Potatoes
Dessert: Chocolate Hazelnut Parfait
May 18th SMH Dinner $75
App: Stuffed Banana Peppers
Salad: Kale and Farro Salad
Entree: Italian Shrimp and Grits
Dessert: Apple and Pear Gratin
June
June 1st SMH Strawberry Dinner $85
App: Baked Brie with Strawberries
Salad: Mixed Green Strawberry Crunch Salad
Entree: Grilled Hanger Steak with Strawberry Mint Chimichurri with Corn Succotash and Scalloped Potatoes
Dessert: Strawberry Lemon Blondies
June 15th SMH Dinner $75
App: Italian Sausage Greens and Beans
Salad: Caesar Salad
Entree: Carbonara Pasta
Dessert: Strawberry Semifredd
July
July 13th SMH Dinner $80
App: Roasted Tomato and Arugula Tart
Salad: Summer Berry Salad
Entree: Grouper with Blistered Tomatoes and Fresh Herbs with Roasted Garlic Mashed Potatoes and Local Vegetable Medley
Dessert: Basil and Mint Sorbetto
August
August 3rd SMH Dinner $70
App: Calabrian Olive Tapenade
Salad: Marinated Bean Salad
Entree: Pollo Alla Calabrese (Baked Calabrian Chicken with Potatoes
And Vegetables)
Dessert: Sugar Cream Pie
August 17th SMH Dinner $75
App: Melon and Prosciutto
Salad: Marinated Tomato Salad
Entree: Grilled Smoked Pork chops with Maple Mustard, Creamed Greens
And Mixed Grains
Dessert: Fresh Berry Crostata
September
Sept 7th SMH Dinner $70
App: Italian Stuffed Mushrooms
Salad: Wedge Salad
Entree: Chicken Milanese with Roasted Red Pepper Mashed Potatoes and Creamed Corn
Dessert: Chocolate Raspberry Mousse
Sept 14th SMH Dinner $80
App: Eggplant Meatballs
Salad: Caprese Salad
Entree: Red Wine Braised Short Ribs with Creamy Polenta and Roasted Vegetables
Dessert: White Chocolate Key Lime Pie
October
Oct 5th SMH Dinner $75
App: Mozzarella and Prosciutto Arancini
Salad: Antipasto Salad
Entree: Lasagna
Dessert: Red Wine Poached Cherries with Mascarpone Cream
Oct 19th SMH $70
App: Spinach Artichoke Dip
Salad: Fall Salad
Entree: 6 Pepper Chili with Cornbread
Dessert: Fig and Pistachio Creme Brûlée
November
Nov 2nd SMH $70
App: Cranberry Pecan Cheese Ball
Soup: Fall Vegetable Quinoa Soup
Entree: Butternut Squash Ravioli
Dessert: Butterscotch Pudding
Nov 15th and 16th Thanksgiving Dinner $90
App: Pumpkin Hummus
Soup: Thanksgiving Harvest Soup
Salad: Thanksgiving Cobb Salad
Entree: Roasted Turkey Roulade with Italian Herb and Pancetta Stuffing, Green Bean Casserole and Potato/Sweet Potato Puree
Dessert: Pumpkin White Chocolate Bread Pudding
December
Dec 6th and 7th Christmas Dinner $90
App: Mini Crab cake with Holiday Remoulade
Soup: Calabrian Holiday Soup
Salad: Christmas Salad with Pomegranate Vinaigrette
Entree: Christmas Brisket with Sour Cream and Chive Mashed Potatoes
and Broccoli Rabe
Dessert: Christmas Mint Cream Cake
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.