Frommer's Review
The White Barn Inn's classy dining room attracts gourmands from New York and Boston. The restaurant is housed in a rustic barn attached to the inn, with a soaring interior and an eclectic collection of country antiques displayed in a hayloft. Chef Jonathan Cartwright's menu also changes frequently, nearly always incorporating local ingredients: You might start with a signature lobster spring roll of daikon, carrots, snow peas, and Thai sauce, or locally caught pan-seared diver scallops; glide through an intermezzo course of fruit soup or sorbet; and then graduate to a pan-seared filet of salmon, a grilled chicken breast over creamed spinach, or a simply steamed lobster over fettuccine with cognac coral butter sauce. The tasting menu runs to seasonal items such as three variations of oyster; sautéed smoked haddock rarebit; Québec foie gras roulade; and peekytoe crab with a roast pineapple salad. Service is astonishingly attentive and knowledgeable, capping the experience. It's no surprise this has been selected one of America's top inn restaurants by readers of Travel + Leisure magazine.
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