Appetizers
Grilled Baby Romaine Lettuce with Seasonal Salad Greens
Blood Orange Vinaigrette, Peekytoe Crab Wontons with Pistachio Sabayon
Kennebunkport Lobster Bisque with
Pernod Cream and Variations of Fennel
Variations of Rabbit; Green Peppercorn Pâté with Roasted Loin,
Pickled Carrots and Quail Egg on Crispy Leeks ™
Pan Seared Hudson Valley Foie Gras and Torchon with Green Strawberries
Poached Rhubarb, Vermouth Jelly and Peppered Strawberry Sorbet ™
Za’atar Spiced Yellowfin Tuna Medallion, and Sesame Tartar
Grilled Corn Panna Cotta, Sumac Yogurt, Tabbouleh and Pita Crisps
Lobster Spring Roll with Carrot, Daikon Radish
and Snow Pea in a Thai Inspired Spicy Sweet Sauce
Seared Day Boat Scallops with Curried Cauliflower Purée,
Mango Chutney and Yogurt Sphere
Intermezzo
Citrus Frozen Yogurt with Campari Pipette
Tomato Tarragon Sorbet
Truffled Foie Gras Torchon with Banyuls Jelly, Hazelnuts and Brioche
Fifteen Dollar Supplement
Creamed Forest Mushroom Soup
Carrot and Ginger Soup with Peekytoe Crab and Croutons
French Onion Soup
Consuming raw or undercooked foods may increase the risk of foodborne illness.
Please check with your physician if you have any questions about consuming raw or undercooked foods .
Our Forty Fourth Year...
Main Courses
Sautéed Salmon Filet with Red Onion Purée
Salmon Roe and Caviar on Parsley Blinis, Confit Lemon and Broccolini
Black Garlic Dusted Halibut on a Potato “Risotto”, with Hazelnut Hummus,
Braised Pork Hock, Pickled Shallots and Mustard Seeds
Kennebunkport Lobster Nestled on Homemade Fettuccine
with Carrot, Ginger, Snow Peas and Cognac Butter Sauce
Wild Mushroom and Almond Pithivier, Fontina Cream
Grilled Leeks and Preserved Cherry Tomatoes
Pan Seared Rohan Duck Breast with Confit Rillete Tortellino
Sunflower Seed Gremolata, Caraway Crumb
Green Onion Purée, Haricot Vert, Roasted Blackberry Sauce
Roasted Veal Medallion, Sweetbread Schnitzel
Sundried Tomato Purée, Caper and Lemon Risotto and Red Wine Jus ™
Grilled Beef Tenderloin with Seared Hudson Valley Foie Gras
Asparagus, Morels and Madeira Reduction ™
Butter Poached Lobster Tail or Seared Hudson Valley Foie Gras
May be Added to the above Entrées for a Fifteen Dollar Supplement
One Hundred Twenty Five Dollars Per Person
Beverage, Tax & Gratuity Additional
Wines Paired to Accompany Dinner Menu ~ Seventy Five Dollars
Executive Chef
Derek Bissonnette
Executive Sous Chef
Gabrielle Cote
Dessert
A Selection of Fine Ripened New England and Imported Cheese
From Our Board with Homemade Chutney and Breads ™
A Tasting of Cheese in Addition to Dessert is Available for a Fourteen Dollar Supplement
White Barn Inn “Carrot Cake”
Blood Orange Supreme and Pistachio Ice Cream
Tahitian Vanilla Pavlova, Dulcey Chocolate Cremeaux
Macerated Grapefruit and Campari Sorbet
Baileys Chocolate Mousse, Chocolate Flourless Cake
Peppermint Bark and Mint Ice Cream
Compressed Pineapple with Ginger Crème Brûlée
Coconut Vanilla Sorbet and Rum Baba
Spring Apricot Soufflé
Hazelnut Chocolate Ice Cream
Executive Chef
Derek Bissonnette
Pastry Chef
Kyle Knaub
Single Malt Scotch
Ardbeg Islay 10 Yr, 16
The Balvenie Single Barrel Highland 15Yr, 20
Dalwhinnie Highland 15Yr, 22
Glenfiddich Highland 12Yr, 15
Glenfiddich IPA, 22
Glenlivet Speyside 12Yr, 13
Glenmorangie Highland 10Yr, 14
Lagavulin Islay 16Yr, 25
Macallan Highland 12Yr, 18
Macallan Rare Cask, 79
Macallan Highland 25Yr Anniversary, 240
Oban Highland 14Yr, 23
Bruichladdich Port Charlotte Heavily Peated, 18
Bruichladdich Rockside Farm Unpeated Islay, 18
Digestifs
Trimbach Framboise, 13
Limoncello, 9
Godiva Chocolate Liqueur, 10
Godiva White Chocolate Liqueur, 10
Romana Sambuca White/Black, 7
Basil Hayden’s, 14
Stagg Jr, 18
Woodford’s Reserve, 12
Johnnie Walker Blue Label, 48
Yamazaki, Japanese Whisky 12Yr, 12
Clement XO Rhum, 34
Patron XO Café Dark, 10
Grand Marnier Cuvee 1880, 80
Tequila Don Julio Añejo 1942, 46
Tequila Tesoro Paradiso Extra Añejo 46
Cognac / Brandy
REMY MARTIN LOUIS XIII
1 OZ 200 2 OZ 400
Courvoisier vsop, 13
Courvoisier xo, 40
Remy Martin vsop, 14
Remy Martin 1738, 16
Remy Martin xo, 44
Martel Cordon Bleu, 50
Hennessy vsop, 18
Hennessy xo, 45
Hennessy Paradis, 140
Dessert Style Wines
Chateau d’Yquem, Grand Premier Cru
Sauternes 1999, 82
Chateau Lafaurie Peyraguey, Premier Cru
Sauternes 2003, 34
Chateau Prost
Sauternes 2011, 11
Chateau Guiraud, Premiere Cru
Sauternes 2003, 29
Dolce California Late Harvest, Far Niente
Napa Valley 2009, 37
Yalumba Muscat Rutherglen Museum Show Reserve
Australia NV, 11
Inniskillin Gold Vidal Ice Wine
Niagara Peninsula 2011, 31
Jackson Triggs Vidal Ice Wine
Niagara Peninsula 2014, 31
Estate Argyros, Vin Sa’nto Mezzo
Santorini 2007/2008, 28
Honig Late Harvest Sauvignon Blanc
Napa Valley 2012, 33
Port / Sherry
Sandeman 20 Year Old Tawny
Nova de Gaia, Portugal, 16
Fonseca 10 Year Old Tawny
Oporto, Portugal, 7
Taylor Fladgate 40 Year Old
Nova de Gaia, Portugal, 40
Verdhelo Madeira
Pereira D’Oliveiras, Portugal 1973, 45
Taylor Fladgate Lbv
Nova de Gaia, Portugal 2011, 13
Noval Black
Vilela, Portugal, 15
Quinta do Vesuvio Vintage 2004
Douro Superior, Portugal, 17
Lustau East India Solera Sherry
Jerez, Spain, 10
Lustau Sherry Manzanilla
Jerez, Spain, 10
Digestif Cocktails
Mocha Macchiato Martini
Espresso, White Godiva, Vodka, 14
Brandy Alexander
Cognac, Crème, Cacao, 14