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 Tuesday, Feb 21)
“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.
January 30 – February 5, 2012
Starter
- French Onion Soup with Beef Short Ribs and a Gruyere Crouton
Entrees
- Grilled Bistro Steak “Frites” with Crisp-Herbed French Fries and Smoked Tomato Choron
- Fillet of Sole stuffed with Maine Crab Meat. Lemon Hollandaise and Basmati Rice Pilaf
- 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
February 6-12, 2012
Starter
- Hearty White Bean Soup with Pancetta
Entrees
- Pork Saltimbocca stuffed with Prosciutto, Provolone and Sage. Herb-Smashed Potatoes
- Beef Tenderloin Medallions with a Brandy-Cream and Mushroom Bread Pudding
- Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto ($5 supplement)
Desserts (additional $5)
- Hartstone Sorbet Trio with Fresh Fruit
- Amaretto Cheesecake with Plumped Apricots and a Tangerine Coulis
- Chocolate-Ganache Tart with Vanilla Ice Cream and Caramel
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.
Saturday, Feb 4
- Celery Risotto with Maine Seafood and a Parmesan Chip
- Roasted Tomato Soup with a Basil Custard and Balsamic Reduction
- Maine Blueberry Sorbet
- Grilled Salmon Niçoise with Roasted Red Potatoes and a Mustard Jus
- Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise
Sunday, Feb 5
- Pappardelle Pasta with a Roasted Garlic Jus, Shredded Duck and Herbed Tomatoes
- Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream
- Maine Blueberry Sorbet
- Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto
- White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise
Monday, Feb 6
- Pan-Crisped Gnocchi with Maine Lobster and Winter Squash
- Portabella Mushroom Soup with Dry Sherry and Crisp Croutons
- Maine Blueberry Sorbet
- Pan-Seared Haddock Fillet with an Arugula Pesto and Garlic-Smashed Potatoes
- Blueberry-Almond Soufflé with an Amaretto Crème Anglaise
Tuesday, Feb 7
- Shiitake 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, Feb 8
- 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, Feb 9
- 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, Feb 10
- 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
Saturday, Feb 11
Happy Valentine’s Day ♥
- Grilled Seafood with Oven-Roasted Beets and a Honey-Walnut Vinaigrette
- French Onion Soup with Beef Short Ribs and Gruyere Crouton
- Cranberry-Lemon Sorbet
- Beef Tenderloin Medallion with a Mushroom Duxelle and Half Maine Lobster with Gratin Potatoes
- Valentine Raspberry Soufflé with a Chambord Crème Anglaise
$52.50 per person
Sunday, Feb 12
- 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
Monday, Feb 13
- Maine Shrimp Cannelloni with a Smoked-Tomato Cream
- Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream
- Maine Blueberry Sorbet
- Pan-Seared Duck Breast with a Spiced-Pear Compote and Mushroom Cous Cous
- Coconut Soufflé with a Vanilla Bean Crème Anglaise
Tuesday, Feb 14
Happy Valentine’s Day ♥
- Grilled Seafood with Oven-Roasted Beets and a Honey-Walnut Vinaigrette
- French Onion Soup with Beef Short Ribs and Gruyere Crouton
- Cranberry-Lemon Sorbet
- Beef Tenderloin Medallion with a Mushroom Duxelle and Half Maine Lobster with Gratin Potatoes
- Valentine Raspberry Soufflé with a Chambord Crème Anglaise
$52.50 per person
Wednesday, Feb 15
- 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 Roasted Root Vegetables
- Macadamia Nut Soufflé with a Vanilla Bean Crème Anglaise
Thursday, Feb 16
- Maine Crab and Shrimp Cake with a Roasted Beet Relish and Chive Sour Cream
- Portabella Mushroom Soup with a Dry Sherry Cream
- Maine Blueberry Sorbet
- Braised Lamb Shank “Wellington” with a Sun Dried Tomato and Mushroom Duxelle
- Cappuccino Soufflé with a Kahlua Crème Anglaise
Friday, Feb 17
- 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 a Wild Mushroom Ragout and Tarragon Cream
- Grand Marnier Soufflé with an Orange Crème Anglaise
Saturday, Feb 18
- Duck Breast and Portabella Mushroom Tartlet with Herbes de Provence
- Butternut Squash Soup with a Nutmeg Cream
- Maine Blueberry Sorbet
- Almond Crusted Rainbow Trout with Lemon and Herbs. Buttered New Potatoes
- Hazelnut Soufflé with a Frangelico Crème Anglaise
Sunday, Feb 19
- Hartstone Lobster Stew with Acorn Squash and Whipped Potatoes
- Tomato-Basil Soup with Fresh Mozzarella “Croutons”
- Maine Blueberry Sorbet
- Grilled Bistro Steak with a Roasted Pepper Bearnaise and Shallot Smashed Potatoes
- Maple-Walnut Soufflé with a Maine Maple Crème Anglaise
Monday, Feb 20
- Winter Squash Risotto with Maine Crab Meat and a Parmesan Crisp
- Escarole, White Bean and Italian Sausage Soup
- Maine Blueberry Sorbet
- Bone-in Chicken Breast stuffed with Ricotta, Roasted Pepper and Spinach. Wild Rice Pilaf
- Rum Raisin Soufflé with a Dark Rum Crème Anglaise
Tuesday, Feb 21
- Grilled Sea Scallops wrapped in House-Smoked Salmon with Fennel Butter
- Lobster and Sweet Potato Chowder with Fresh Thyme and Crisp Bacon
- Maine Blueberry Sorbet
- Beef Pot Roast “en Croute” with Garlic Smashed Potatoes and Roasted Root Vegetables
- 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
