The Baroness Inn Formal Dining Room
Elegant, delicious servings from our kitchens

Dining at the Baroness is a culinary experience you will never forget.   Here's why:

Executive Chef Angie Phoenix-Rogers has brought innovative, first class concepts of creatively fusing classical cuisine with new ideas to produce her version of New American Haute Cuisine.   Angie challenges herself daily by seeking out and researching interesting techniques and concepts of food preparation.   She also challenges herself in searching out those who can supply her with the freshest and most delectable food stuffs that enable her to offer the finest cuisine for those interested in a memorable dining experience.

Her aspirations to perform and cater to those with the highest regard for perfection in the culinary arts drives her enthusiasms and desire to create her edible artwork which is framed on a plate.

Angie's carrier highlights begin after receiving her bachelor's degree in Economics at Kansa State University.   As an apprentice at the Hyatt Regency, Dallas, under the influential and inspirational direction of Executive Chef Herman Hiemeyer.   After obtaining several medals, one of which was a Gold Metal and the best of show, she was inspired to enter the "Culinary Olympic" team for Berlin in 2000.   This came shortly after taking a position with Culinaire International at the Morton H. Meyerson Symphony in downtown Dallas.   Passionate about her food, Angie aspires to achieve the highest level of certification obtainable by the American Culinary Federation.   So, for a truly incredible culinary experience, please be our guest.


Restaurant Menu


Grilled Bob White Quail Stuffed with Quinoa, Grilled Granny Smith Apples, Applewood Smoked Bacon Dem-Glaze

Cappelini, Smoked Salmon, Caviar, Tomato Vodka Cream, Tiny Greens

Seared Maine Diver Scallop, Coconut Infused Crepe, Champagne Butter Sauce

Grilled Medallion of Veal, French Foie Gras, White Truffle Spiked Butternut Squash Risotto

Shrimp, Crabmeat, Salad of Costa Rica Gold Pineapple, Orange, Petite Lettuce, Avocado and Lime Vinaigrette


Tomato Consomme, Tarragon Crepes

White Bean and Vegetable Soup

Shrimp Bisque, Smoked Fritters


Organic Mixed Greens, Cucumber, Daikon Sprouts, Star Fruit, Honey Soy Vinaigrette

Argula Greens, Apple Smoked Bacon, Walnuts, Bosc Pear, Warm Cider Vinaigrette

Caesar Salad, Asiago Cirls, Roasted Tomato, White Anchovy Crisp

Apple Frisee and Texas Bibb Lettuce, Praline Pecans, Blackberries, Creamy Smoked Gouda Dressing


Roasted Maple Leaf Duck Presented in a Wild Rice Risotto Dome, Confit of Stone Fruits. Tangerine Glaze

Hearth Roasted Pork Tenderloin, Gold Potato Gnocchi, Ginger Garlic Sauce

Pecan Crusted Breast of Chicken Filled with Spinach, Sundried Tomatoes, House Smoked Mozzarella, Kentucky Bourbon Sauce

Seared Tenderloin of Beef, Grilled Portabellinni Mushrooms. Chantilly Potatoes

Summerfield Farm's Rack of Lamb, Gratin of White Cheddar Potatoes, Vivid Basil Sauce

Grilled Chilean Sea Bass. Cumin Dusted Pumpkin Seeds, Sauteed Spinach, Crispy Boniato, Tequila Lime Sauce

Wellfleet Clams with Mussels, Julienne of Carrot, Sweet Yellow Peppers, Almond Butter Broth and Bruchetta



Cinnamon Merloy Sorbet

Kirsche Cherry Sorbet

Johan Orange


Warm Dark Chocolate Cake, White Chocolate Sauce, Praline Crunch

Apple Pie Souffle, Cinnamon Crumble, Apple Chip Garnish. Crème Fraiche

Dome of White Chocolate Mousse, Stuffed Bing Cherries, Shortbread Cookie

Kaffir Lime Tart, Mango Sheet, Pineapple Chip, Mango and Kiwi Couli

Cooking Classes | Innkeeper