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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.  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


2023 Chef's Dinners


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 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 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 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 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



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


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



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


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.​

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