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With a bayley hazen blue cheese terrine, grapes, caramelized walnuts and lavender vinaigrette.
With crispy maine shrimp dumplings, prosciutto ham and autumn pears.
With vanilla vinaigrette, curried creme fraiche and pineapple caviar.
With carrot, daikon radish and snow pea in a thai inspired spicy sweet sauce.
Drum stick and foie gras with a plum compote and macadamia nut butter.
With confit swiss chard, saffron mayonnaise and forestier mushrooms.
Fried on leek cream, poached with crispy apple chips and classic cucumber champagne gelee
On butternut squash puree, hazelnut, sherry vinegar sauce and a poached scallop mousse.
Lightly smoked potato puree, baby beets and a fennel vermouth sauce.
Jerusalem artichoke puree, braised greens and whole grain mustard sauce.
On spaghetti squash carrot puree and bacon with a pinot noir matelote sauce.
On a bed of homemade fettuccine with carrot, ginger, snow peas and a cognac coral butter sauce.
On a sweet potato gratin, autumn greens and pomegranate-walnut sauce.
White asparagus and cinnamon scented pheasant sauce.
On a tomato ragout, vegetable medley and sweet pepper froth.
With braised short rib, foie gras, roasted vegetables and cabernet sauvignon sauce.
A regal blend of the finest golden tip, organic black tea leaves infused with rich first-pressed bergamot oil.
High-grown ceylon and china black teas are combined with the smokey orange notes of bergamot fruit.
China black tea scented with succulent lychee fruit, yields a slightly sweet, nutty character.
Teeming with notes of orange, bergamot, jasmine and vanilla.
Washington state pears blended with ceylon and china black and sweet caramel.
Madagascar vanilla beans and caramel blended with ceylon and china black teas.
China black tea blended with wild blackberries.
Finest egyptian chamomile blended with sweetly subtle citrus slices.
African rooibos leaves with lush fruity notes
Lemongrass, tropical fruits and mint, with a touch of ginger and ginseng.
Soft citrus notes of verbena leaves balanced with a beautiful hint of mint.
Peppermint and spearmint mingled together.
Finest grade egyptian chamomile produces a mildly sweet infusion.
Antioxidant rich, calming, sweet, certified organic from south africa.
Laden with antioxidants, caffeine free and certified organic from south africa.
Blackberry and black currant infused with lemongrass, hibiscus, chamomile, mint, licorice root and spice.
China green tea leaves infused with sweet tropical fruits.
China gunpowder blended with refreshing peppermint.
Picked only two days a year and tossed with jasmine flowers.
Rich and malty, an awakening blend of organic black tea leaves.
Classic japanese genmaicha, green tea leaves blended with popped and roasted rice.
Premium blend of black tea leaves from ceylong, darjeeling and assam.
Menu for White Barn Inn provided by Allmenus.com
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