April 25, 2012
Nestled in the quaint New England coastal town of Kennebunkport, White Barn Inn was one of my first stops through southern Maine last week, and one I thoroughly enjoyed. An intimate, classic inn setting, I was welcomed with open arms into the kitchen of Grand Chef, Jonathan Cartwright, to taste his Forbes Five Star menu. Feasting on more than my stomach could take, it was too delicious to leave the plate anything but clean. The various courses included an appetizer of Pan Roast New England Quail Breast and Foie Gras with a Basket of Smoked Leg Confit and Forest Mushroom Risotto. Parmesan Cheese Ice Cream with Crisp Fig Fitter as an intermezzo and Local Salmon Filet in a Parma Ham “Jacket” with Bacon Wrapped Scallop, Spaghetti Squash and Maple Dijon Mustard Sauce for the main course. Although it didn’t stop there, as I had to try Cartwright’s specialty smoked lobster dish and finished off with a multitude of desserts. The entire inn was more than welcoming, and certainly a must-stay for anyone traveling to the Pine Tree State. I hope to return very soon, next time booking an extra day to take advantage of their luxurious spa treatments!