The Barn Kitchen & Bar

Dinner

We are proud to locally source and support our farmers whenever possible. We work in close collaboration with Marty’s Local, R&G Cheese Makers, Maplebrook Farm, Red Shirt Farm, Cricket Creek Farm, Maine Family Farms, Kitchen Garden Farm, Mighty Food Farm, and Misty Knoll Farms.

Starters

*Charcuterie & Cheese Board
crostini, whole grain mustard, cornichons, nuts, spread, pork rillette
three cheeses 18 | five cheeses 24
add two charcuterie 5 | add local honeycomb 4

New England Clam Chowder 8
cream, potatoes, bacon

Butternut Squash Bisque 7 GF, V
thyme-brown butter, toasted pumpkin seeds

French Onion Soup 11
beef consume, caramelized onion, crouton, gruyère

Field Greens 9 GF, D, V, Ve
shaved vegetables, sunflower seeds, lemon vinaigrette

Caesar Salad 10
gem romaine, evoo croutons, parmesan

Toasted Farro Salad 11
spinach, pomegranate seeds, crushed pistachios, champagne vinaigrette

Salad Additions:
grilled chicken breast 6
*grilled salmon 9
*marinated steak tips 8

Shareables

Cornmeal Crusted Calamari 14 GF
cherry peppers, cornichons, pimentón aioli

Steamed Mussels 15 GF
coconut, lime leaves, scallions

Crab Cakes 16
maryland style, avocado, chipotle aioli

*Beef Tartare 14 D
beef tenderloin, cornichons, crostini, fine herbs

*Bacon Wrapped Scallops 16 GF, D
maple glaze, pickled red cabbage

Chicken & Biscuit Sliders 12
spicy honey-mustard, cabbage slaw

Wild Mushroom Flatbread 14 V
grilled flatbread, roasted mushrooms, gorgonzola dulce, arugula, balsamic

Sopressata Flatbread 13
grilled flatbread, sharp provolone, tomatoes, honey

Grilled Octopus & Chorico 16 GF
crispy fingerlings, pimentón aioli

Entrées

Chestnut Ravioli 22 V
pomegranate, root vegetables, sage

Cauliflower Bucatini 20 Ve, V, D
saffron, seasonal vegetables, pine nuts, sultanas

*Seafood Paella 33 GF
chorico, scallops, shrimp, mussels, smoked tomato sauce, brussel sprouts, saffron rice

*Pan Roasted Long Island Duck 34 GF
butter glaḉed vegetables, truffle brown butter, pumpkin seeds

*Seared Salmon 27 GF
beluga lentils, romanesco, peperonata

Brick Pressed Chicken 24 GF
butter glaḉed vegetables, fingerling potatoes, salsa verde

Slow Braised Short Rib 28 GF
seasonal vegetables, red wine jus, parmesan crisp, polenta

The Barn Burger 16
bacon, lettuce, tomato, vermont cheddar, brioche bun

Steaks & Chops

*8 oz Pan Seared Filet Mignon 38 GF
mashed potatoes, grilled asparagus, red wine demi

*8 oz Wagyu Bavette 32 GF, D
warm potato salad, chimichurri

*All–Natural Double Cut Pork Chop 27
white bean ragout, onion jam, red cabbage

Sides

Parmesan Fries with Truffle Aioli 6 GF, V

Bourbon Glazed Sweet Potatoes 6 GF, V
butter, cinnamon, orange

Roasted Wild Mushrooms 9 GF, V
thyme, marsala

Sour Cream Mashed Potatoes 6 GF, V

Grilled Asparagus 7 GF, D, V, Ve

Spicy Glazed Broccoli 6 GF, V
shallot, aleppo pepper

Glazed Brussels sprouts 6 GF, D, V, Ve
soy caramel, togarashi

*Consuming raw or undercooked meats, seafood, and poultry may cause foodborne illness and may be hazardous to your health. Please inform your server if you have any allergies.

GF – Gluten Free | D – Dairy Free | V – Vegetarian | Ve – Vegan

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