Hartstone Inn Weekly Menu for June 1-7, 2013

Hartstone Inn

“A la Carte” Dinner — lighter fare available every evening at 6:00 p.m., 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.

June 1-7, 2013

StarterHartstone Inn Greek Salad

  • Greek Salad with Tiger Shrimp, Feta Cheese, Cucumber and Tomatoes. Basil-Oregano Dressing

Entrees

  • Seared Chicken Roulade with Basil, Prosciutto and Fresh Mozzarella. Farro Primavera
  • Garlic-Seared Bistro Steak with Chimi Churri Sauce and Frites
  • Slow-Poached Maine Lobster with a Spring Pea Custard and Lemon Beurre Blanc ($5.00 supplement)

Desserts (additional $5)

  • Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon
  • Strawberry-Rhubarb Crisp with Homemade Vanilla Ice Cream
  • Hartstone Sorbet Trio with Fresh Fruit

Five-Course Gourmet Dinner — available every evening at 7:30 p.m. – $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.

Saturday, Jun 1

  • Prosciutto-Roasted Quail with a Feta Cheese Cous Cous
  • Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
  • Maine Blueberry Sorbet
  • Pan-Seared Cod Fillet with an Arugula Pesto and Garlic-Smashed PotatoesHartstone Inn Scallpos
  • Chocolate-Macadamia Nut Soufflé with a Macadamia Crème Anglaise

Sunday, Jun 2

  • Sea Scallops wrapped with House-Smoked Salmon in a Spring Pea Cream
  • Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
  • Maine Blueberry Sorbet
  • Maine Lobster with Angel Hair Pasta and Vanilla Beurre Blanc
  • White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise

Monday, Jun 3Hartstone Inn Crabcake

  • Maine Crab and Shrimp Cake with a Caribbean Remoulade and Asparagus Salad
  • Mixed Spring Greens with a Green Apple Dressing and Goat Cheese
  • Maine Blueberry Sorbet
  • Grilled Bistro Steak with Béarnaise Sauce and Herb-Smashed Potatoes
  • Blueberry-Almond Soufflé with an Amaretto Crème Anglaise

Tuesday, Jun 4

  • Over-sized Lobster Tortellini with Grilled Fennel, Hazelnuts and Brown Butter
  • Baby Spring Greens with a Raspberry-Peppercorn Dressing and Herbed-Feta
  • Maine Blueberry Sorbet
  • Seared Haddock Fillet with Rosemary Seared Tiger Shrimp and a Scallion Beurre BlancHartstone Inn Salmon Nicoise
  • Lemon-Poppy Seed Soufflé with a Vanilla Crème Anglaise

Wednesday, Jun 5

  • Lemon Risotto with Maine Seafood and a Parmesan Chip
  • Mixed Spring Greens with a Papaya Seed Dressing and Crumbled Vermont Cheddar
  • Maine Blueberry Sorbet
  • Grilled Salmon Niçoise with Roasted Red Potatoes and a Mustard Jus
  • Chocolate-Macadamia Nut Souffle with a Macadamia Crème Anglaise

Thursday, Jun 6

  • Sweet Potato Cakes with Maine Lobster and a Vermouth CreamHartstone Inn Souffle
  • Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
  • Maine Blueberry Sorbet
  • Seared Pork Medallions with a Mushroom Ragout and Marsala Cream
  • Blueberry-Almond Souffle with an Amaretto Crème Anglaise

Friday, Jun 7

  • Cavatappi Pasta with Roasted Duck and an Arugula Pesto Cream
  • Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
  • Maine Blueberry Sorbet
  • Maine Seafood over Parmesan Risotto with Grilled Vegetables
  • Chocolate-Almond Soufflé with an Amaretto Crème Anglaise

Please call 207-236-4259 to reserve your table.  We are happy to accommodate dietary restrictions and food allergies. 

 

 
 

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