Hartstone Inn Dinner Menu

Let us tempt you with this week’s dinner menu.  Our world-class cuisine infuses New England fare with an international flair, featuring the freshest seafood and local ingredients.

“A la Carte” Dinner — lighter fare available every evening at 6pm, except holidays — $24.50 per person

Each evening we offer a lighter fare menu featuring a fixed starter course and a choice of three entrees. Dessert is available also.

March 11-18, 2012

Starter

  • Hearty White Bean Soup with Pancetta

Entrees

  • Seared Pork Chop with a Fig, Almond and Port Wine Cream. Herb-Scalloped Potatoes
  • Sauteed Beef Tenderloin with a Brandy-Cream and Mushroom Bread Pudding
  • Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto ($5 supplement)

Desserts (additional $5)

  • Grand Marnier Crème Brûlée with Candied Orange Peel and Lemon Madeleines
  • Chocolate Ganache Tart with Vanilla Ice Cream and a Raspberry Coulis
  • Butterscotch Budino (Italian Pudding) with Salted Caramel and Almond Biscotti

Five-Course Gourmet Dinner — available every evening at 7:30pm — $48.50 per person

Our world-class cuisine infuses New England fare with an international flair, featuring the freshest seafood and local ingredients. Our five-course dinner menus change to reflect the seasons and our cellar list offers a variety of fine wines to complement your dinner selections.

Tuesday, Mar 13

  • Oyster Mushroom and Brie Crêpe with a Madeira Wine Cream
  • Lobster and Sweet Potato Chowder with Fresh Thyme and Crisp Bacon
  • Maine Blueberry Sorbet
  • Grilled Bistro Steak with Béarnaise Sauce and Crisped New Potatoes
  • Hazelnut Soufflé with a Frangelico Crème Anglaise

Wednesday, Mar 14

  • Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream
  • Green Apple and Cheddar Soup with Thyme Crisps
  • Maine Blueberry Sorbet
  • Rainbow Trout “Oscar” with Maine Crab, Hollandaise Sauce and Herb-Smashed Potatoes
  • Chocolate-Almond Soufflé with an Amaretto Crème Anglaise

Thursday, Mar 15

  • House Smoked Salmon Timbale with a Parsnip Butter and Roasted Pepper Cream
  • Cream of Butternut Squash Soup with Crisp Prosciutto and Green Onions
  • Maine Blueberry Sorbet
  • Braised Lamb Shank Stew with a Sweet Potato Puree
  • Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise

Friday, Mar 16

  • Dill Gnocchi with Grilled Tiger Shrimp and a Roasted-Tomato Cream
  • Hearty White Bean Soup with Pancetta
  • Maine Blueberry Sorbet
  • Maine Lobster with Angel Hair Pasta and a Vanilla Beurre Blanc
  • Grand Marnier Soufflé with an Orange Crème Anglaise

Saturday, Mar 17

  • Seared Sea Scallops with Prosciutto and Soft Gruyere Polenta
  • Tomato-Basil Soup with Fresh Mozzarella “Croutons”
  • Maine Blueberry Sorbet
  • Pork Medallions with a Fig, Almond and Port Wine Cream. Herb-Scalloped Potatoes
  • Rum Raisin Soufflé with a Dark Rum Crème Anglaise

Sunday, Mar 18

  • Lobster and Capellini Torta with a Smoked-Tomato Pomodoro
  • Celeriac Soup with Local Apples, Roasted Duck and Chives
  • Maine Blueberry Sorbet
  • Seared Cod Fillet with a Parmesan Crust and Pesto. Shrimp-Smashed Potatoes
  • Peanut Butter Soufflé with a Bittersweet Chocolate Crème Anglaise

Call us at 207-236-4259 to reserve your table.  We are happy to accommodate dietary restrictions and food allergies.


 
 

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