Menu

White Barn Inn Restaurant

  • Mood is elegant and romantic, overlooking the seasonal picture window

  • Hours: 5:30pm – 9:00pm | Open daily

  • Chef’s Tasting Menu | $275 per guest

  • Prix Fixe Fine Dining Menu | $165 per guest

To Start

ARTICHOKE TART

  • radish jelly, cream cheese, herb salad

CONFIT SALMON

  • pea purée, buttermilk citrus, puffed grains

SHAVED PORCINI SALAD

  • herb dressing, mahón cheese, pine nuts

TOMATO TARTARE

  • burrata ice cream, olive jam, smoked olive oil

MAINE LOBSTER TAGLIATELLE

  • carrots, chicken skin cracklings, calabrian chili, hon shimeji mushrooms

MINI CAVIAR LOBSTER ROLL*

  • siberian caviar

  • twenty dollar supplement

BEEF TARTARE*

  • caviar, egg yolk jam, pickled mushrooms

SIBERIAN CAVIAR*

  • sunny side up egg, duck fat potato, crème fraîche, chive

  • eighty five dollar supplement

In Between

CHILLED LEEK & POTATO SOUP

  • buttermilk curds

LOBSTER BISQUE

  • dill

CHILLED CORN SOUP

  • pickled corn, charred leek oil

CAVIAR SANDWICH

  • brioche, egg yolk jam, siberian caviar

  • fifteen dollar supplement

RICOTTA RAVIOLI

  • pea leaves

HUDSON VALLEY FOIE GRAS TORCHON*

  • rhubarb, strawberry, pistachio

  • fifteen dollar supplement

CUCUMBER SORBET

  • champagne vinegar, fresh dill

The Main Event

CARROT WELLINGTON

  • sunchoke, swiss chard, mushroom

BUTTER-POACHED KENNEBUNKPORT LOBSTER

  • carrot caramelle, salt baked carrot, coral cream

PAN-SEARED SCALLOPS

  • stuffed squash blossom, mussels, trout roe

BUTTER-POACHED HALIBUT

  • fish velouté, potato, clams, sea herbs

CRISPY QUAIL

  • spring vegetable mélange, barley "risotto"

SUCKLING PIG

  • warm salad of morels, peas, soubise purée, cider jus

BEEF TENDERLOIN WITH FOIE GRAS CRUST*

  • potato purée, maitake mushrooms, baby carrots, périgourdine

  • fifteen dollar supplement

Something Sweet

SELECTION OF FINE RIPENED CHEESES

  • homemade jam and a selection of crackers

  • available in addition to dessert for a fifteen dollar supplement

S'MORES BAKED ALASKA

  • chocolate ice cream, marshmallow, graham cracker cake

CHOCOLATE CHERRY

  • chocolate mousse, cherry sorbet, hazelnut sable

PEACH MERINGUE

  • peach marmalade, mint ice cream, olive oil

RHUBARB SOUFFLÉ

  • vanilla anglaise, blackberry, elderflower sorbet

WHITE CHOCOLATE SEMIFREDDO

  • honey comb, strawberry sorbet, bee pollen

One Hundred and Sixty-Five Dollars | Beverage, Tax, and Gratuity Additional | Wine pairings available for eight-five dollars per guest | *Consuming raw or undercooked foods may increase the risk of foodborne illness | Please note, this is a sample menu and subject to change.