Experience the cuisine of Hartstone Inn’s internationally award-winning Chef/Owner Michael Salmon. Presented in our elegantly appointed Camden, Maine dining room on fine china and crystal, our acclaimed evening meals are a sumptuous gourmet treat. Come early and enjoy one of our famous cocktails in the Inn’s parlor.
Upcoming Menus: (through Saturday, Jun 9)
“A la Carte” Dinner — lighter fare available every evening, 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.
May 21-27, 2012
Starter
- French Onion Soup with Beef Short Ribs and a Gruyere Crouton
Entrees
- Grilled Bistro Steak with Chimi Churri Sauce, Roasted Tomatoes and Crisp Onions
- Sweet Potato-Crusted Salmon with a Chive-Beuure Rouge and Sugar Snap Peas
- Maine Lobster with a Vanilla Beurre Blanc and Angel Hair Pasta ($5 supplement)
Desserts (additional $5)
- Hartstone Sorbet Trio with Fresh Fruit
- Dark Chocolate Mousse in a Almond-Tuile Cup with a Berry Compote
- Bourbon-Pecan Pie with Vanilla Bean Ice Cream
May 28 – June 3, 2012
Starter
- Spring Greens with a Mango-Lime Dressing and Maine Crab Timbale
Entrees
- Grilled Short Loin Steak with a Gorgonzola-Chive Butter and Frites
- Pan Seared Cod Fillet with Rosemary Grilled Tiger Shrimp, Roasted Peppers and Spicy Aioli
- Butter-Poached Maine Lobster with a Spring Pea Custard and Lemon Beurre Blanc ($5 supplement)
Desserts (additional $5)
- Hartstone Sorbet Trio with Fresh Fruit
- “Death by Chocolate” Tart with Vanilla Ice Cream and Pistachios
- Praline Semifreddo with Candied Almonds and an Almond Macaroon
Five-Course Gourmet Dinner — available every evening — $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, May 22
- Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream
- Green Apple and Cheddar Soup with Thyme Crisps
- Maine Blueberry Sorbet
- Sole “Oscar” with Maine Crab, Hollandaise Sauce and Herb-Smashed Potatoes
- Chocolate-Almond Soufflé with an Amaretto Crème Anglaise
Wednesday, May 23
- House Smoked Salmon and Avocado Timbale with Cucumber Salad
- Cream of Butternut Squash Soup with Crisp Prosciutto and Green Onions
- Maine Blueberry Sorbet
- Roasted Double Lamb Chops with a Whole Grain Mustard-Rosemary Bordelaise
- Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise
Thursday, May 24
- Shrimp Cannelloni with a Smoked-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
Friday, May 25
- Seared Sea Scallops with Prosciutto and Soft Gruyere Polenta
- Portabella Mushroom Soup with a Dry Sherry Cream
- 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
Saturday, May 26
- Spring Asparagus Risotto with Maine Crab Meat and Cherry Tomatoes
- 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
Sunday, May 27
- Dill Gnocchi with Grilled Tiger Shrimp and a Roasted-Tomato Cream
- Cream of Butternut Squash Soup with Crisp Prosciutto and Green Onions
- Maine Blueberry Sorbet
- Pan-Seared Duck Breast with a Spiced-Pear Compote and Mushroom Cous Cous
- Coconut Soufflé with a Vanilla Bean Crème Anglaise
Monday, May 28
- Duck Leg Confit with Mushroom Risotto
- Maine Lobster Bisque with a Cognac Cream and Crisp Croutons
- Maine Blueberry Sorbet
- Grilled Salmon Tapenade with a Thyme Beurre Blanc and Grilled Vegetables
- Macadamia Nut Soufflé with a Vanilla Bean Crème Anglaise
Tuesday, May 29
- Maine Crab and Shrimp Cake with a Caribbean Remoulade and Sweet Corn Relish
- Shrimp and Sweet Potato Chowder with Fresh Thyme and Crisp Bacon
- Maine Blueberry Sorbet
- Beef Tenderloin Medallion and Half Maine Lobster with a Rosemary-Tomato Cream
- Cappuccino Soufflé with a Kahlua Crème Anglaise
Wednesday, May 30
- Sweet Potato Cakes with Maine Lobster and a Vermouth Cream
- Green Apple and Cheddar Soup with a Thyme Crisp
- Maine Blueberry Sorbet
- Grilled Pork Chop with Oven-Roasted Tomatoes, Basil and Fresh Mozzarella
- Grand Marnier Soufflé with an Orange Crème Anglaise
Thursday, May 31
- Duck Breast and Portabella Mushroom Tartlet with Herbes de Provence
- Tomato-Basil Soup with Fresh Mozzarella “Croutons”
- Maine Blueberry Sorbet
- Sweet Potato Crusted Salmon with a Chive-Beurre Rouge and Wild Rice Pilaf
- Hazelnut Soufflé with a Frangelico Crème Anglaise
Friday, Jun 1
- Spring Asparagus Custard with Maine Crab Meat and Herb-Baked Tomatoes
- Baby Greens with a Papaya Seed Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Bistro Steak with a Roasted Pepper Bearnaise and Shallot Smashed Potatoes
- Maple-Walnut Soufflé with a Maine Maple Crème Anglaise
Saturday, Jun 2
- Bacon-Roasted Quail with a Feta Cheese Cous Cous
- Spring Baby Greens with a Mango-Lime Dressing and Goat Cheese Crisps
- Maine Blueberry Sorbet
- Maine Lobster with a Vanilla Beurre Blanc and Angel Hair Pasta
- Chocolate-Macadamia Nut Soufflé with a Macadamia Crème Anglaise
Sunday, Jun 3
- Over-sized Lobster Tortellini with Grilled Fennel, Hazelnuts and Brown Butter
- Spring Baby Greens with a Green Apple-Maple Dressing and Feta Cheese
- Maine Blueberry Sorbet
- Seared Haddock Fillet with Rosemary Seared Tiger Shrimp and a Spring Onion Beurre Blanc
- Cappuccino Soufflé with an Kahlua Crème Anglaise
Monday, Jun 4
- Mosaic of Maine Seafood – our signature seafood plate with varied preparations
- Baby Greens with a Raspberry-Peppercorn Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Pan Seared Duck Breast with a Raspberry-Honey Bordelaise
- Coconut Soufflé with a Toasted Coconut Crème Anglaise
Tuesday, Jun 5
- Roasted Beets with Feta Cheese, Seared Tiger Shrimp and a Walnut Dressing
- Spring Baby Greens with a Papaya Seed Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Beef Tenderloin Medallions with a Gorgonzola-Chive Butter and Anna Potatoes
- Grand Marnier Soufflé with an Orange Crème Anglaise
Wednesday, Jun 6
- Oyster Mushroom and Mascarpone Tartlet with Maine Lobster
- Spring Baby Greens with a Mango-Lime Dressing and Goat Cheese Crisps
- Maine Blueberry Sorbet
- Seared Cod Fillet with Maine Crab Meat and Oven-Roasted Tomatoes
- Peanut Butter Soufflé with a Bittersweet Chocolate Crème Anglaise
Thursday, Jun 7
- Seared Sea Scallops wrapped with House-Smoked Salmon and a Spring Pea Cream
- Spring Baby Greens with a Green Apple-Maple Dressing and Feta Cheese
- Maine Blueberry Sorbet
- Seared Pork Medallions with Oven Roasted Tomatoes, Red Onions and Fresh Mozzarella Cheese
- Maple-Walnut Soufflé with a Maine Maple Crème Anglaise
Friday, Jun 8
- Celery Risotto with Maine Seafood and a Parmesan Chip
- Baby Greens with a Raspberry-Peppercorn Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Salmon Niçoise with Roasted Red Potatoes and a Mustard Jus
- Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise
Saturday, Jun 9
- Pappardelle Pasta with a Roasted Garlic Jus, Shredded Duck and Herbed Tomatoes
- Spring Baby Greens with a Papaya Seed Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto
- White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise
Holiday Menus
Join us for the holidays — click here to preview our upcoming holiday menus
