The White Barn Inn Restaurant
The White Barn Inn
37 Beach Ave. (Forest Hill Ln.)
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Kennebunk, ME 04043
207-967-2321 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- View
- Romantic setting
- Full bar
- Reservations required
- Parking lot
- Jackets required
Wine
Great Wine List* Click here for rating key
The restaurant at The White Barn Inn offers one of the Northeast’s most luxurious dining experiences. Intimate dining rooms comprise the renovated barn, all twinkling with little white lights; an ever-changing array of flora peeks through the large back windows. Quirky sculptures top the white-linen-covered tables at which you’ll encounter classic European service that yields a sense of consummate hospitality. Chef Jonathan Cartwright’s four-course prix-fixe menu changes each week but always showcases his classical skills and contemporary sensibilities. Imagine the likes of a trio of New England hare---ravioli stuffed with braised leg meat, seared loin, a cutlet with Maine cranberry compote---followed by the triumph of texture that is a mousse made of local goat’s milk cheese and graced with a sesame tuile. Picture next spice-rubbed, black currant-sauced duck breast gone earthy with spinach and celeriac purée, topped off with espresso soufflé in mascarpone sauce. The $95 flat rate---plus $48 more for well-chosen wine pairings from the 7,000-bottle-strong cellar---seems more than fair for an evening you won’t soon forget.
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The restaurant at The White Barn Inn offers one of the Northeast’s most luxurious dining experiences. Intimate dining rooms comprise the renovated barn, all twinkling with little white lights; an ever-changing array of flora peeks through the large back windows. Quirky sculptures top the white-linen-covered tables at which you’ll encounter classic European service that yields a sense of consummate hospitality. Chef Jonathan Cartwright’s four-course prix-fixe menu changes each week but always showcases his classical skills and contemporary sensibilities. Imagine the likes of a trio of New England hare---ravioli stuffed with braised leg meat, seared loin, a cutlet with Maine cranberry compote---followed by the triumph of texture that is a mousse made of local goat’s milk cheese and graced with a sesame tuile. Picture next spice-rubbed, black currant-sauced duck breast gone earthy with spinach and celeriac purée, topped off with espresso soufflé in mascarpone sauce. The $95 flat rate---plus $48 more for well-chosen wine pairings from the 7,000-bottle-strong cellar---seems more than fair for an evening you won’t soon forget.


