5:30 – 9:00pm | Daily
Smart casual dress code: Sportswear and shorts are not permitted in White Barn Inn Restaurant. Jackets are preferred, but not required
Prix Fixe Fine Dining Menu | $175 per guest
Menus subject to change
Fine Dining
beverage, tax, and gratuity additional. shaved black truffle, $45. wine pairings, $85
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
To Start
- dill oil, lobster
- sea lettuce, beet gelée, asian pear, breakfast radish
- aged sherry pearls, black garlic cracker, basil powder
- fennel, tomato confit, samphire, piment d’espelette
- meyer lemon panna cotta, fennel, citrus tuile
- parmesan cheese, crème fraîche
- grated egg, parsley, shallot, crème fraîche, brioche, potato crisps
- $95 supplement
In Between
- siberian caviar
- champagne vinegar, fresh dill
- chanterelle mushrooms, haricot vert, english peas, glacé
- cornbread, blueberry compote, port wine reduction, corn espuma
- ground cherries, daikon radish, mushroom broth
- pickled cucumber, lime leaf sabayon, lemon verbena dust
- crème fraîche, chives
- $15 supplement
The Main Event
- cauliflower risotto, wild mushroom, spring onion
- edamame purée, chive gnocchi, citrus hollandaise, baby carrots
- vichyssoise, poached fennel potato, pernod butter
- vichyssoise, poached fennel potato, pernod butter
- rillette, chicken liver parfait, smoked butter potato purée, english peas fennel, chicken jus.
- maitake mushrooms, potato pavé, grilled onion, beef jus
- carrot, parsnip, confit leg, duck jus, wild foraged berries
Something Sweet
- fresh honeycomb, selection of crackers
- mango mousse, mango jam, kiwi sorbet
- pineapple vanilla compote, coconut baba, coconut mousse
- cherry compote, vanilla ice cream
- chocolate mousse, apricot compote, apricot sorbet, hazelnut financier
- vanilla mousse, strawberry rhubarb jelly, lemon verbena sorbet
one hundred seventy five dollars per person | beverage, tax, and gratuity additional, wine pairings, eighty five dollars | *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
