Dinners | barnwithinnwv

Upcoming Dinners

The Historic Sarah Miller House circa 1840, a pivotal Wellsburg Historic District contributing structure, is a
grand setting for fine dining and our popular Chef’s Table Dinners.

We are excited to offer the following upcoming reservation-only dinners. There is limited seating for each dinner. Please call 304-737-0647 or email us to make your reservation.
Doors open at 6:00 PM and first course begins at 6:30 PM.

Sarah Miller House
900 Main Street, Wellsburg, WV, 26070

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Spring & Summer 2020

Feb 13th & 14th, 2020

St. Valentines Day Dinner

Sarah Miller House

6:00 pm

$90

Appetizer: Endive with Ricotta and cherry salsa

Soup: Crab and Potato chowder

Salad: Red wine poached pear salad

Entree: Steak Diane with Asparagus Oscar style

Dessert: Nutella cheesecake

March 12th, 2020

St. Patrick's Day Dinner

Sarah Miller House

6:00 pm

$65

Appetizer: Corn beef and cabbage egg roll

Soup: Potato and Leek soup

Entree: Dublin Coddle

Dessert: Bailey’s Chocolate Mousse

March 26th, 2020

Maple Syrup Season

Sarah Miller House

6:00 pm

$70

Appetizer: Maple chipotle chorizo meatballs

Soup: Maple carrot soup

Entree: Maple glazed salmon, Maple Sweet potatoes, Maple bacon roasted Brussel
sprouts

Dessert: Maple buttermilk pudding cake

April 2nd, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Grilled ramp and oyster mushroom crostini

Soup: Ramp and Barley Soup

Entree: Pork Tenderloin with ramp chimichurri, Caramelized ramp mashed potatoes and
spring vegetable medley

Dessert: Andes candies chocolate mousse

April 16th, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Oysters with wild ramp mignonette

Soup: Watercress and ramp soup

Salad: Asparagus, Ramp, Snap pea with Lemon ramp vinaigrette

Entree: Orecchiette pasta with rabbit, ramps and garlic

Dessert: Sugar Cream Pie

April 23rd, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Ramp Hummus

Soup: Ramp Vichyssoise

Entree: Seared Scallops with Ramp Beurre Blanc, Ramp and wild mushroom risotto

Dessert: Pistachio and Honey Crème Brûlée

April 30th, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Smoked salmon with a ramp cream sauce

Salad: Grilled asparagus/radish and Farro salad

Entree: Pasta with Ricotta Arugula Ramp Pesto

Dessert: Sugar Cream Pie

May 7th, 2020

Sarah Miller House

6:00 pm

$60

Appetizer: Risotto con le Cozze (risotto with fresh mussels)

Salad: Insalata di Cavolfiore (cauliflower salad)

Entree: Pollo alla Calabrese (baked chicken with potatoes, tomatoes and hot peppers)

Dessert: Tiramisu

May 14th, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Greens and beans

Salad: Tuscan Kale salad

Entree: Veal Marsala with seasonal farm roasted vegetables

Dessert: Sugar Cream Pie

May 21st, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Poached Shrimp

Salad: Arugula, olive oil, lemon and parm reggiano

Entree: Basil Fettuccine pasta with Crab, garlic and tomato

Dessert: S’mores Parfait

June 11th, 2020

Sarah Miller House

6:00 pm

$60

Appetizer: Blue cheese stuffed strawberries

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

Entree: Strawberry glazed pork chops, Wild Rice and Green beans

Dessert: White Chocolate Strawberry Mousse

June 18th, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Strawberry Caprese bites

Salad: Kale and Berry salad

Entree: Strawberry Braised Short ribs, Smoked Potatoes and Vegetable Medley

Dessert: Cheesecake with fresh strawberries

June 25th, 2020

Sarah Miller House

6:00 pm

$60

Appetizer: Stuffed Banana Peppers

Salad: Italian chopped salad

Entree: Lasagna

Dessert: Sugar cream pie

July 16th, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Sausage and peppers

Salad: Roasted beet salad

Entree: Grilled Monkfish with Lemon Thyme beurre blanc, Asparagus and roasted herb
potatoes

Dessert: Vanilla Crème Brulee

July 23rd, 2020

Sarah Miller House

6:00 pm

$75

Appetizer: Shrimp Ceviche

Salad: Marinated tomato salad

Entree: Cassoulet with Duck confit

Dessert: Chocolate Mousse

July 30th, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Baked Polenta

Salad: Caprese salad

Entree: Smoked Wild Boar baby back ribs, Ratatouille and Mac and cheese

Dessert: Brownie sundae

August 13th, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Spinach and gruyere dip

Salad: Apple pecan arugula salad

Entree: Squid Ink Cacio e Pepe

Dessert: Sugar cream pie

August 20th, 2020

Sarah Miller House

6:00 pm

$75

Appetizer: Steamed Mussels in Turmeric tomato broth

Salad: Watermelon radish Citrus salad

Entree: Marinated grilled Hanger steak with crispy baked potato wedges and
Maple sugar glazed carrots

Dessert: Rocky road pudding

September 17th, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Polenta with Calabrian sausage

Soup: Wedding soup

Entree: Vrasciole Alla Verbicarese (stuffed pork rolls in tomato sauce verbicaro style)

Dessert: Peanut butter chocolate pie

September 24th, 2020

Sarah Miller House

6:00 pm

$60

Appetizer: Stuffed dates with prosciutto

Salad: Eggplant pepper tomato salad

Entree: Creamy Tuscan Chicken

Dessert: Cannolis

Autumn & Winter 2020

October 1st, 2020

Sarah Miller House

6:00 pm

$70

Appetizer: Roasted eggplant dip

Salad: Greek salad

Entree: Mahi Mahi Mediterranean with roasted garlic mashed potatoes

Dessert: Sugar cream pie

October 8th, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Korean Kimchi pancake

Soup: Spicy Noodle soup

Entree: Korean Beef Bulgogi with Rice

Dessert: Sweet Potato Rice doughnuts

October 15th, 2020

Sarah Miller House

6:00 pm

$65

Appetizer: Apple prosciutto manchego bites

Soup: Fall Minestrone soup

Entree: Smoked pork chops with garlic green beans and rice pilaf

Dessert: Dulce de Leche Bread Pudding

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.