White Barn Inn menu

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.

Cabernet Sauvignon Sorbet

Lemon Sorbet

Smoked Potato Foam

Carrot Ginger Soup with Candied Pine Nuts

Leek and Potato Soup with Bacon

Kennebunkport Lobster Bisque

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.

Earl Grey Organic

A regal blend of the finest golden tip, organic black tea leaves infused with rich first-pressed bergamot oil.

Earl Grey Decaffeinated

High-grown ceylon and china black teas are combined with the smokey orange notes of bergamot fruit.

Lychee

China black tea scented with succulent lychee fruit, yields a slightly sweet, nutty character.

Orange Jasmine

Teeming with notes of orange, bergamot, jasmine and vanilla.

Pear Caramel

Washington state pears blended with ceylon and china black and sweet caramel.

Vanilla Bean

Madagascar vanilla beans and caramel blended with ceylon and china black teas.

Wild Blackberries

China black tea blended with wild blackberries.

Chamomile Citron

Finest egyptian chamomile blended with sweetly subtle citrus slices.

African Amber

African rooibos leaves with lush fruity notes

Ginger Twist

Lemongrass, tropical fruits and mint, with a touch of ginger and ginseng.

Verbena Mint Organic

Soft citrus notes of verbena leaves balanced with a beautiful hint of mint.

Mint Melange

Peppermint and spearmint mingled together.

Chamomile

Finest grade egyptian chamomile produces a mildly sweet infusion.

Honeybush Organic

Antioxidant rich, calming, sweet, certified organic from south africa.

Rooibos Organic

Laden with antioxidants, caffeine free and certified organic from south africa.

Wild Blossoms and Berries

Blackberry and black currant infused with lemongrass, hibiscus, chamomile, mint, licorice root and spice.

Green Tea Passion

China green tea leaves infused with sweet tropical fruits.

Marrakesh Mint

China gunpowder blended with refreshing peppermint.

Silver Jasmine

Picked only two days a year and tossed with jasmine flowers.

English Breakfast Organic

Rich and malty, an awakening blend of organic black tea leaves.

Kyoto Rice

Classic japanese genmaicha, green tea leaves blended with popped and roasted rice.

American Breakfast

Premium blend of black tea leaves from ceylong, darjeeling and assam.