| Recipe |
Chef |
Restaurant |
| Pan Seared North Atlantic Halibut Filet with Local Seafood Medley and Champagne Saffron Foam |
Cartwright, Jonathan |
White Barn Inn |
| Maine Oyster Variation |
Cartwright, Jonathan |
White Barn Inn |
| Ragout of Maine Salmon with Local Seafood Medley and Saffron Champagne Sauce |
Cartwright, Jonathan |
White Barn Inn |
| Lobster Spring Roll |
Cartwright, Jonathan |
Boston Magazine |
| Steamed Lobster on Homemade Fettuccini |
Cartwright, Jonathan |
White Barn Inn |
| Pan Seared Maine Scallop on Spring Asparagus & Morel Mushrooms with |
Cartwright, Jonathan |
White Barn Inn |
| Steamed Lobster on Homemade Fettuccini |
Cartwright, Jonathan |
The White Barn Inn |
| Grand Marnier Soufflé |
Cartwright, Jonathan |
The White Barn Inn |
| Maine Lobster Hash |
Cartwright, Jonathan |
White Barn Inn |
| Grilled Kennebunkport Lobster on Braised Lentils with Cote du Rhone butter sauce |
Cartwright, Jonathan |
The White Barn Inn |
| Pan Roast Breast of Pheasant with red wine braised leg Ragout |
Cartwright, Jonathan |
The White Barn Inn |
| Grilled North Atlantic Yellow Fin Tuna Loin on a Summer Corn and Local Shellfish Hash with Smoked Tomato Couli |
Cartwright, Jonathan |
The White Barn Inn |
| Roasted Kennebunk Venison Loin with Preserved Wild Maine Blueberries & Spaghetti Squash |
Cartwright, Jonathan |
The White Barn Inn |
| Pan Roast Bison Medallions with Shallot & wild Maine Blueberry Gastrique, Forest Mushrooms & Sweet Potato Fritters |
Cartwright, Jonathan |
The White Barn Inn |
