Appetizers
Salad of Autumn Greens
With a bayley hazen blue cheese terrine, grapes, caramelized walnuts and lavender vinaigrette.
Roast Butternut Squash Soup
With crispy maine shrimp dumplings, prosciutto ham and autumn pears.
Tian of Local Crab on a Pineapple Carpaccio
With vanilla vinaigrette, curried creme fraiche and pineapple caviar.
Lobster Spring Roll
With carrot, daikon radish and snow pea in a thai inspired spicy sweet sauce.
Pan Seared Quail Breast
Drum stick and foie gras with a plum compote and macadamia nut butter.
Braised Oxtail Ravioli
With confit swiss chard, saffron mayonnaise and forestier mushrooms.
Maine Oyster Trio
Fried on leek cream, poached with crispy apple chips and classic cucumber champagne gelee
Pan Seared Day Boat Scallops
On butternut squash puree, hazelnut, sherry vinegar sauce and a poached scallop mousse.
Intermezzo
Cabernet Sauvignon Sorbet
Lemon Sorbet
Smoked Potato Foam
Carrot Ginger Soup with Candied Pine Nuts
Leek and Potato Soup with Bacon
Kennebunkport Lobster Bisque
Main Courses
Wild Mushroom Crusted Halibut Filet
Lightly smoked potato puree, baby beets and a fennel vermouth sauce.
Pan Seared Local Salmon Filet on Lentils
Jerusalem artichoke puree, braised greens and whole grain mustard sauce.
Spiced Honey Glazed North Atlantic Monkfish Loin
On spaghetti squash carrot puree and bacon with a pinot noir matelote sauce.
Steamed Maine Lobster Nestled
On a bed of homemade fettuccine with carrot, ginger, snow peas and a cognac coral butter sauce.
Sauteed Free Range Venison Medallions
On a sweet potato gratin, autumn greens and pomegranate-walnut sauce.
Pan Roast Pheasant Breast on Delicata Squash Risotto
White asparagus and cinnamon scented pheasant sauce.
Roasted Walnut and Radicchio Ravioli
On a tomato ragout, vegetable medley and sweet pepper froth.
Grilled Beef Tenderloin
With braised short rib, foie gras, roasted vegetables and cabernet sauvignon sauce.
Teas
Earl Grey Organic
$5.00
A regal blend of the finest golden tip, organic black tea leaves infused with rich first-pressed bergamot oil.
Earl Grey Decaffeinated
$5.00
High-grown ceylon and china black teas are combined with the smokey orange notes of bergamot fruit.
Lychee
$5.00
China black tea scented with succulent lychee fruit, yields a slightly sweet, nutty character.
Orange Jasmine
$5.00
Teeming with notes of orange, bergamot, jasmine and vanilla.
Pear Caramel
$5.00
Washington state pears blended with ceylon and china black and sweet caramel.
Vanilla Bean
$5.00
Madagascar vanilla beans and caramel blended with ceylon and china black teas.
Wild Blackberries
$5.00
China black tea blended with wild blackberries.
Chamomile Citron
$5.00
Finest egyptian chamomile blended with sweetly subtle citrus slices.
African Amber
$5.00
African rooibos leaves with lush fruity notes
Ginger Twist
$5.00
Lemongrass, tropical fruits and mint, with a touch of ginger and ginseng.
Verbena Mint Organic
$5.00
Soft citrus notes of verbena leaves balanced with a beautiful hint of mint.
Mint Melange
$5.00
Peppermint and spearmint mingled together.
Chamomile
$5.00
Finest grade egyptian chamomile produces a mildly sweet infusion.
Honeybush Organic
$5.00
Antioxidant rich, calming, sweet, certified organic from south africa.
Rooibos Organic
$5.00
Laden with antioxidants, caffeine free and certified organic from south africa.
Wild Blossoms and Berries
$5.00
Blackberry and black currant infused with lemongrass, hibiscus, chamomile, mint, licorice root and spice.
Green Tea Passion
$5.00
China green tea leaves infused with sweet tropical fruits.
Marrakesh Mint
$5.00
China gunpowder blended with refreshing peppermint.
Silver Jasmine
$5.00
Picked only two days a year and tossed with jasmine flowers.
English Breakfast Organic
$5.00
Rich and malty, an awakening blend of organic black tea leaves.
Kyoto Rice
$5.00
Classic japanese genmaicha, green tea leaves blended with popped and roasted rice.
American Breakfast
$5.00
Premium blend of black tea leaves from ceylong, darjeeling and assam.
Menu for White Barn Inn is provided by findrestaurantmenu.com
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