The basic menu at the fine dining restaurant in White Barn Inn is a 4 course fixed price ($175 + tax, gratuity) one.  There are at least 6 choices for each of 4 courses, some with supplemental charges and optional wine pairings are available.   Since we’d done the 2 longer tastings the previous nights we thought this would be a way to try options we hadn’t gotten or to repeat some of our favorite selections.  The meal was a combination of both and included  the usual small extras we’d had every night.  Again we came early but this time were able to get seats at the bar to enjoy a martini before we started the meal and listen to a different pianist this night.  We had the same great server as last night and she was helpful in making sure nothing repeated that we didn’t want to and assured satisfaction with the experience.  Executive Chef Mary Dumont was not there any of the 3 nights we were.  According to one server she often comes in the morning to help prep and plan but doesn’t work dinner service, so we were dissappointed not to meet her and get her to meet Frankie.  However, it still is a place I’d recommend to anyone wanting a fine dining experience in the Kennebunk area.

Set-up

Food

The amuse bouche tonight was a potato chip topped with pickled cauliflower and pea purée.  It was good with nice textural contrast.

 

Another amuse bouche was a small bowl of corn and pea soup topped with baby pea tendrils.  The server said the tendrils were picked today and they were lovely with the warm, smooth soup.

 

I chose the Lobster bisque that was seasoned with dill because it was so good the first night but it was a small sample.  It was great to get a large bowl of the delicious soup.  It was studded with tender chunks of lobster meat.  For being so rich it was amazingly easy to eat.

 

Peekytoe crab was plated with Meyer lemon panna cotta, fennel and citrus tuile and was not a great success.  The panna cotta was quite frozen and the crab underneath was dry.  The tuile was nicely crisp but mostly the palate detected the crisp texture and cold temperature.

 

We both tried the  Herb ricotta cappelletti which was enhanced with morel mushrooms, English peas, sugar snap peas, lemon beurre blanc, and mint powder.   The tender pastas were stuffed with the ricotta and somewhere in the dish there was a smokiness.  It was a good mix.

 

The server let the kitchen know about the poor crab dish and they sent out a ‘peace offering’ of Caviar cannoli stuffed with creme fraiche, with the ends decorated with parsley or caviar.  The thin crisp shell was delicious with the stuffing and the caviar enhancement.  Glad to try this one.

 

We both chose the Butter poached Kennebunkport lobster with edamame purée, chive gnocchi, citrus hollandaise and baby carrots as a main course.  The perfect lobster was beside the hollandaise which was great.  A winning combination as were the peas, carrots and mushrooms.  A really tasty plate of food.

 

For dessert we chose the Cherry Soufflé that contained cherry compote and had vanilla ice cream on the side.  It happened to be our anniversary and the server put a cute chocolate tag on the ice cream which was thoughtful.   It was a good soufflé and it was easy to add the ice cream to the middle as you ate through it.

 

Some bonbons finished the meal and tonight they were white chocolate with raspberry, white chocolate with Kahlua coffee  and green apple jelly.   The coffee was my favorite but the raspberry was quite edible.  The jelly made me think of “jolly rancher” candies.

 

A usual box of sugar cookies was sent home with us and she also got me a box of the dulce de leche filled milk chocolates.