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 Wednesday, Jun 5)
“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.
May 18-24, 2013
Starter
- Portabella Mushroom Soup with a Dry Sherry Cream and Crab Meat Panini
Entrees
- Sautéed Pork Chop with Roasted Red Onion, Basil and Fresh Mozzarella
- Garlic-Seared Tenderloin of Beef with a Mushroom Ravioli
- Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto ($5.00 supplement)
Desserts (additional $5)
- Grand Marnier Crème Brûlée with Candied Orange Peel and a Lemon Madeleine
- Chocolate Ganache Tart with Vanilla Ice Cream and Salted Caramel
- Hartstone Sorbet Trio with Fresh Fruit
May 25-31, 2013
Starter
- Mixed Spring Greens with a Rhubarb-Strawberry Dressing and Grilled Shrimp Crostini
Entrees
- Short Loin Steak with Gorgonzola Butter, Crispy Onions and Shallot Smashed Potatoes
- Grilled Salmon Tapenade with a Roasted Pepper Orzo and Fried Capers
- Pan-Roasted Maine Lobster with a Rosemary Cream and Jasmine Rice Pilaf ($5.00 supplement)
Desserts (additional $5)
- Apple and Blueberry Cobbler with a Wild Turkey-Crème Anglaise
- Chocolate Pot de Crème with Salted Cashews and a Blonde Brownie
- 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.
Sunday, May 19
- Oyster Mushroom and Brie Crêpe with a Madeira Wine Cream
- Maine Lobster Bisque with a Cognac Cream
- Maine Blueberry Sorbet
- Almond-Crusted Haddock with a Meyer Lemon-Cream and Wild Rice Pilaf
- Coconut Soufflé with a Vanilla Bean Crème Anglaise
Monday, May 20
- Prosciutto Wrapped Sea Scallops with a Soft Gruyere Polenta
- Sweet Potato and Lobster Chowder with Crisp Bacon
- Maine Blueberry Sorbet
- Grilled Salmon Tapenade with Israeli Cous Cous and Tiger Shrimp
- Peanut Butter Soufflé with a Dark Chocolate Crème Anglaise
Tuesday, May 21
- Roasted Beets with Feta Cheese, Seared Tiger Shrimp and a Walnut Dressing
- Cream of Cauliflower Soup with Fried Leeks and Prosciutto
- Maine Blueberry Sorbet
- Braised Lamb Shank “Wellington” with a Sun-dried Tomato and Mushroom Duxelle
- Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise
Wednesday, May 22
- Seared Sea Scallops with Prosciutto and Soft Gruyere Polenta
- Cream of Carrot Soup with a Dill-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
Thursday, May 23
- Shrimp Cannelloni with a Smoked-Tomato Cream
- Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream
- Maine Blueberry Sorbet
- Herb-Crusted Haddock “Provençal” with a Caper-Beurre Blanc
- Grand Marnier Soufflé with an Orange Crème Anglaise
Friday, May 24
- Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream
- Roasted Tomato Soup with Basil-Croutons
- Maine Blueberry Sorbet
- Sole “Oscar” with Maine Crab Meat, Hollandaise Sauce and Herb-Smashed Potatoes
- Chocolate-Almond Soufflé with an Amaretto Crème Anglaise
Saturday, May 25
- Sweet Potato Cakes with Maine Lobster and a Vermouth Cream
- Mixed Baby Greens with a Raspberry-Peppercorn Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Pan-Seared Duck Breast with a Spiced Pear Compote and Mushroom Cous Cous
- Cappuccino Soufflé with a Kahlua Crème Anglaise
Sunday, May 26
- Duck Leg Confit with Mushroom Risotto
- Mixed Spring Greens with a Papaya Seed Dressing and Crumbled Vermont Cheddar
- Maine Blueberry Sorbet
- Angel Hair Pasta with Maine Seafood and a Vanilla Beurre Blanc
- Coconut Soufflé with a Coconut Crème Anglaise
Monday, May 27
- Dill Gnocchi with Grilled Tiger Shrimp and a Roasted-Tomato Cream
- Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
- Maine Blueberry Sorbet
- Grilled Pork Chop with Fresh Mozzarella, Basil and Tomatoes
- Mudslide Soufflé with a Bailey’s Crème Anglaise
Tuesday, May 28
- Asparagus Risotto with Maine Lobster and Chives
- Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
- Maine Blueberry Sorbet
- Seared Haddock Fillet with a Parmesan Crust and Pesto. Shrimp-Smashed Potatoes
- Peanut Butter Soufflé with a Bittersweet Chocolate Crème Anglaise
Wednesday, May 29
- Duck Breast and Portabella Mushroom Tartlet with Herbes de Provence
- Mixed Spring Greens with a Green Apple Dressing and Goat Cheese
- Maine Blueberry Sorbet
- Sweet Potato Crusted Salmon with a Chive-Beurre Rouge and Wild Rice Pilaf
- Hazelnut Soufflé with a Frangelico Crème Anglaise
Thursday, May 30
- Crisp Pistachio Polenta with Roasted Duck and Arugula
- Mixed Spring Greens with a Papaya Seed Dressing and Crumbled Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Filet of Beef and Rosemary Tiger Shrimp with a Smoked Tomato Bearnaise
- Grand Marnier Soufflé with an Orange Crème Anglaise
Friday, May 31
- Spring Pea Custard with Maine Lobster and Herb-Baked Tomatoes
- Mixed Baby Greens with a Raspberry-Peppercorn Dressing and Sharp Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Bistro Steak with a Roasted Pepper Béarnaise and Shallot Smashed Potatoes
- Maple-Walnut Soufflé with a Maine Maple Crème Anglaise
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 Potatoes
- 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
- Braised Lamb Shank “Wellington” with a Sun-dried Tomato and Mushroom Duxelle
- White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise
Monday, Jun 3
- 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 Blanc
- 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 Ju
- Chocolate-Macadamia Nut Souffle with a Macadamia Crème Anglaise
Holiday Menus
Join us for the holidays — click here to preview our upcoming holiday menus
