The Barn Kitchen & Bar

Lunch

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

Local Oysters 3 ea GF, D
cocktail sauce, mignonette, lemon

Shrimp Cocktail 4 ea GF, D
cocktail sauce, mignonette, lemon

Locally Sourced Cheese Selection
select three 17 | select five 22
add two charcuterie and cornichons 6
crostini, seasonal jam, candied nuts

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

Clam Chowder 8 GF, D
fennel, potatoes, bacon

Roasted Corn Bisque 7 V
chili oil, cornbread croutons

Field Greens 9 GF, D, V, Ve
fennel, radish, lemon vinaigrette, sunflower seeds

Caesar 10
gem romaine, evoo croutons, parmesan

salad additions:
grilled chicken breast 6
grilled shrimp 9
marinated steak tips 12

Sandwiches and Entrées

Lobster Roll 24
crème fraiche, tarragon, brioche roll, kettle chips

BBQ Turkey 14
bacon, lettuce, tomato, sourdough, garlic aioli, ketel chips

Smoked Salmon 16
lettuce, tomato, pickled onion, dill aioli, sourdough, kettle chips

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

Pressed Wild Mushroom 12 V
tobasi cheese, herbs, focaccia, kettle chips

Panisse “Tacos” 12 GF, D, V
chickpeas, fresh herbs, slaw

Sides

parmesan fries with truffle aioli 6 GF
roasted wild mushrooms 9 GF
field greens tossed in lemon vinaigrette 5 GF

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.

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

081519