Maple Manhattan

Maple ManhattanSpringtime in Maine means warmer days, tulips –  and maple syrup!  This cocktail has just a hint of maple sweetness and is a perfect addition to our specialty cocktail list.  Follow the recipe below and enjoy one at home!

Ingredients:

2 oz Makers Mark bourbon
1/2 oz dry vermouth
1 tbsp. pure maple syrup
2 dashes of bitters
cherries

Add the bourbon, vermouth, maple syrup and bitters into a cocktail shaker. Shake and pour over ice. Add skewered cherries and drink. 

Midweek Spring Special

Hartstone InnStay one night, Sunday through Thursday in the room/suite of your choice and receive a $50 dinner credit to be used in our dining room!  Stay two nights, receive a $100 credit!  This discount can be applied to either our five course menu or off a la carte menu items.  View our current dinner menus here.

Springtime is beautiful in Camden.  Take advantage of this special offer and book your stay today!

 *Valid on new reservations through May 14, 2014

 

Easter Brunch at the Hartstone Inn

 Join us on Sunday, April 20th in our sun filled dining room for a mouthwatering, three course Easter brunch . 

Hartstone Inn Easter Brunch

First Course:

  • Honey Almond Crumb Cake with Brown Sugar Grilled Peaches and Chantilly Cream

Choice of:

  • Maine Crabcake Eggs Benedict on a Croissant with an Arugula Salad.  Lemon Parmesan Dressing.
  • Caramelized Onion, Mushroom and Goat Cheese Frittata with Rosemary Grilled Potatoes
  • Cast Iron Baked Blueberry-Raspberry Pancakes with Whipped Cream and Powdered Sugar.  Seared Ham.

Dessert:

  • Chocolate Ganache Tart with Salted Caramel
  • White Chocolate Mousse Cake with a Strawberry Coulis

11am seating
$23.95 per person
Reservations at 236-4259

Now Serving Maine Made Gin and Vodka

We have some new additions at the bar! Maine Distilleries Cold River vodka & gin, Twenty 2 Vodka and Back River Gin – all made right here in Maine!  Everything tastes better when it is Maine made!

Hartstone Inn Maine Alcohol

$168 Overnight Getaway with Dinner – 30 Days Left!

Hartstone Inn
Only 30 days remain on this HOT DEAL! 

Enjoy a discount on a mid-week winter getaway!  Our $168 Winter Getaway Special includes one night of lodging, our five course Chef’s Tasting dinner menu and a sumptuous full breakfast in the morning.  Stay in our best available suite and also enjoy complimentary chocolates and bubbly on arrival.  Stay a second night for just $95!

**Valid Sunday through Thursday only.  Offer expires April 6th, 2014.  Rates based on double occupancy and subject to availability.

Roasted Tomato Soup with Chopped Basil

by Chef Michael Salmon of the Hartstone Inn
serves 8

6 plum tomatoes Tomato Soup by Chef Michael Salmon
2 Tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup (1/2 stick) butter
1/2 cup finely chopped yellow onion
2 carrots, peeled, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried thyme
2 (28-ounce) cans crushed tomatoes with added puree
6 cups chicken broth
kosher salt, white and black pepper

 2 teaspoons chopped basil
1/4 cup crisp nutmeg croutons

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the
paper with 1 teaspoon of the olive oil.
2. Cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet.
Drizzle the tomatoes with the remainder of the 2 Tablespoons of olive oil and sprinkle the
tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2
hours.
3. Melt the butter in a large (4-quart) saucepan. Add the onions and cook for 3 minutes,
stirring occasionally. Stir in the carrots, celery, garlic, bay leaf, red pepper flakes and
thyme. Cook for 3 more minutes. Add canned tomatoes, roasted tomatoes and chicken
stock. Bring to a boil, and reduce to a simmer for about 30 minutes.
4. Remove from the heat and discard the bay leaf. Blend the soup with either a handheld
immersion blender or in a regular household blender until smooth. Season with salt and
white pepper.
5.To serve, sprinkle the soup with the chopped basil and croutons and serve immediately.

Cooking Classes at Cellardoor Winery

At the Hartstone Inn we consider the pairing of fine food and the wine that compliments it, a way of life!  A popular activity recommendation for our guests is touring and tasting at the Cellardoor Winery in Lincolnville.  Not only is it worth a visit to sample the wine and see the beautiful vineyard, but they offer cooking classes too!  We feel fortunate to share this beautiful mid coast region of Maine with so many talented food and wine artists.  If the dates or topics on our cooking class schedule don’t work for you or, why not stay with us, join us for an elegant dinner in our restaurant and enjoy a cooking class at Cellardoor Winery, located just down the road!

Cellardoor WInery Cupcake ClassCupcake Cooking Class

Calling all of lovers of cupcakes and owners of sweet tooths. Along with our friends at East End Cupcakes in Portland, we’re hosting a very special sweet treat of a cooking class just in time for Mother’s Day. Join us as we get our hands dirty (floury?) in the kitchen as East End’s queens of confections take us through the A to Z of baking cupcakes. You’ll get to relax, sip on wine, and, of course, dig into some seriously decadent treats.

When: Saturday May 17, 11AM – 1PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $55 per person | Advanced reservations required

Lobster Lover’s Cooking ClassCellardoor Winery Lobster Class

This is certainly a twist on your traditional lobster cooking class! Join Chef Lani Stiles of Megunticook Market as she takes you through this crustacean-inspired class, from cooking and cracking lobster to preparing it in unique and inspiring ways. Enjoy a four-course dinner as you dine on the fruits of your labor and sip Cellardoor wines that have been paired with each dish. Seats for our cooking classes are limited, so early reservations are recommended.

When: Thursday July 3 & Thursday August 14, 5:30-8:30 PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $90 per person. Advanced registration required. Please call 207-763-4478 to reserve your seat!

View more events at Cellardoor Winery here.

Pistachio and Chocolate Ganache Tart Recipe

Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios.

Pistachio and Chocolate Ganache TartPIstachio Chocolate Ganache Tart Michael Salmon
Michael Salmon, Hartstone Inn: Signature Recipes from an Elegant Maine Inn

1 batch pistachio brownies (use your favorite brownie recipe and incorporate pistachios)
1 pound dark (sweetened) chocolate, finely grated
1½ cups heavy cream
2 ounces Bailey’s Irish Cream
1 ounce Grand Marnier
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate sauce
Caramel-rum sauce (recipe follows)
Freshly chopped pistachios for garnish

Prepare the brownies and cool slightly. Lightly butter a 9-inch tart pan with a removable bottom. Remove two-thirds of the brownies from the pan (the remaining third can be eaten as brownies) and press into the tart mold, evenly distributing it on the bottom and 1 inch up the sides.

Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the dark chocolate, heavy cream, Bailey’s, Grand Marnier, butter and vanilla extract in a medium-sized mixing bowl, and place the bowl over  the simmering water. Stir occasionally, until the chocolate melts and the mixture becomes smooth.

Pour the ganache into the brownie shell and chill for 2 hours or until it is firmly set up. Put the chocolate sauce and caramel-rum sauce in separate squirt bottles.

To serve, remove the tart from the refrigerator and using either a torch or the open flame from a gas range, warm the sides slightly to release the tart. Using a long thin knife dipped in hot water, cleaned and dried between slices, slice the tart into 12 wedges. On a plate, set a wedge of the tart and scoop of chocolate ice cream on the side. Squirt chocolate sauce and caramel-rum sauce over the tart, ice cream and plate. Sprinkle with chopped pistachios and serve immediately.

Caramel-Rum Sauce
2 cups brown sugar, firmly packed
1 cup unsalted butter
½ cup dark rum
1 cup heavy cream
2 teaspoons vanilla extract

Bring all ingredients, except vanilla, to a boil in a small saucepan, stirring occasionally. Reduce the heat to low and simmer the sauce for 15 minutes over low heat. Stir in the vanilla and keep warm until serving.

Maine Restaurant Week March 1-10, 2014

Maine Restaurant Week 2014Restaurant Week  is a celebration of the culinary talents of area restaurants. During restaurant week, restaurants offer specially priced three-course meals. Chefs work hard year round to take care of their customers. During restaurant weeks, they go above and beyond. The first restaurant week concept originated in New York City in the early nineties and caught on in Maine in 2009. 
 
At the Hartstone Inn, we offer a special three course menu for $35 during Maine Restaurant Week

Maine Restaurant Week March 1-10, 2014
Three course menu / $35

Appetizers

  • Grilled Hearts of Romaine with Maytag Blue Cheese, Pancetta and a Vidalia Onion Dressing
  • Hearty White Bean, Escarole and Sausage Soup
  • Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream

Entrees

  • Pork Saltimbocca with Prosciutto, Provolone and Sage. Garlic-Smashed Potatoes
  • Herb Crusted Haddock with Grilled Tiger Shrimp and Sautéed Grape Tomatoes.  Jasmine Rice Pilaf.
  • Steak au Poivre with a Courvoisier Cream Sauce, Garlic Smashed Potato and Grilled Vegetables

Desserts

  • Old Fashioned Gingerbread with a Warm Lemon Sauce
  • Dark Chocolate-Espresso Cake with a Raspberry Sauce
  • Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon

Seatings begin at 5:30pm each night.  Call us at 207-236-4259 to reserve your table.

Camden Winterfest Week

Camden WInterfest 2013Winterfest is Camden’s annual celebration of winter and community. A week full of fun activities in Camden’s Harbor Park includes ice sculptures, sledding, and rail jam expositions. The Camden Public Library is also the site for live music, arts and crafts, and food sampling from local restaurants. Plus legendary snow sculptors will be creating huge masterpieces throughout the downtown. The full schedule is below:

Friday, January 31, 2014
Professional Snow Sculptors arrive in Camden and begin planning their snow masterpieces with snow delivered to various sites around town by The Camden Snow Bowl.

Watch these giant snow sculptures all weekend at these locations:
Camden Village Green
Amphitheater
Library front lawn
Camden Snow Bowl

Saturday, February 1
Camden Public Library activities all day in Harbor Park and inside the library: ice sculpting, live music, sledding, hot soups and light snacks from local restaurants, face painting, and arts and crafts

Rail Jam – noon-4pm, Harbor Park: Camden Parks & Rec Department will host “CamJam” activities in Harbor Park. Rails will be installed in Harbor Park for skiers and snowboarders to try out the downtown slope

Sunday, February 2
CamJam – 1:00pm, Harbor Park: Trick skiing and snowboarding competition sponsored by the Camden Snow Bowl. Finals to be held at the Snow Bowl on Friday, February 7.

Friday, February 7
US National Toboggan Championships begin, Camden Snow Bowl
CamJam World Championships – Camden Snow Bowl
“Down the Chute” beer and wine tasting from West Bay Rotary

Make it a getaway and book our Hartstone Inn Gourmet Getaway Package.  Package includes two nights lodging, sumptuous breakfasts each morning and dinner for two, featuring the Chef’s spectacular five-course tasting menu.

Find more information on Camden Winterfest here and here

 
 

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