The White Barn Inn

When you come to the White Barn Inn, so much of the experience centers around the food. Chef Jonathan Cartwright has created a truly innovative, unique dining experience. He doesn’t play around. In White Barn’s fortieth year, he offers guests a tasting menu or a prix-fixe menu that takes you through four stages of eating. As we arrived for dinner our first night, we knew we were in for a unique experience.

The restaurant is an incredibly romantic, cozy-yet-grand barn space. With a piano player serenading drinks and dinner, it can only be described as an utterly delightful experience. Seemingly a two story spot, the second floor is purely for what we like to think of as “curated storage.” Upstairs looks like someone’s attic; furniture, trinkets and art give off the illusion that they’ve been “stowed away.” Antiques are stacked on top of each other, and it’s hard not to fix your gaze on all the beautiful things that sit above you.


At arriving for dinner we sat for martinis and perused the menu. Cartwright sent us delicious apertifs to accompany our drinks, after which we were ushered to a cozy table near the window.

On each table sat different steel animal figurines that the White Barn Inn rotates each day, as if each table is its own special character. Our menu was a variety of favorites from Chef Cartwright – a mix of items from the special tasting menu and the prix fixe menu. I was tempted to say it was a truly romantic evening – nearly forgot I was with my sister. But, magical nonetheless! Afterwards we sat for drinks at the piano with the chef, who picked our cocktails: Absinthe for me, Brandy for Danielle. See the incredible dinner menu below…

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Pea Glazed Maine Scallops on White Asparagus Puree, Orange Beurre Blanc and Spring Vegetables


Szechuan Dusted Yellowfin Tuna Loin, Cilantro Aioli, Cucumber and Dill Sorbet, Crispy Wontons and Sesame Marinated Tomatoes


Lobster Spring Roll with Carrot, Daikon Radish and Snow Pea in a Thai Inspired Spicy Sweet Sauce


Butter-Poached Smoked Lobster


Duo of Quebec Foie Gras, Pistachio Praline and Seared



Green Apple and Rosemary Sorbet, Rhubarb Sorbet with Lemon Vodka



Steamed Maine Lobster Nestled on a Bed of Homemade Fettuccine with Carrot, Ginger, Snow Peas and Cognac Coral Butter Sauce

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Pan Roast Rohan Duck Breast on Forest Mushrooms and Summer Vegetables with Rhubarb Vanilla Puree and Sauternes Froth


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A Selection of Fine Ripened New England and Imported Cheese with Homemade Chutney and Beads


Toasted Coconut Parfait

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Blackberry Souffle with Mascarpone Sauce and Berry Chocolate Chip Ice Cream


Flourless Dark Chocolate Cake, Graham Cracker Ice Cream, S’mores Truffle and Toasted Marshmallow

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For Part 1 of our White Barn Inn experience, Click Here. For Part 2, Click Here.

*Photographed by Danielle Kosann

*Accommodations provided by the White Barn Inn