Hartstone Inn Dinner Menu for July 27-August 9, 2013

Hartstone Inn

July 27-August 9, 2013
Available from 5:30 p.m. to 8:30 p.m.by reservation

Appetizers

  • Summer Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella and Basil with a Balsamic-Olive Oil $11.50
  • Pan-Crisped Spinach Gnocchi with Roasted Chicken Thighs and Red Bell Peppers $10.75
  • Grilled Hearts of Romaine with Pancetta, Maytag Blue Cheese and a Vidalia Onion-Dressing $9.75
  • Hartstone Lobster Lover’s Sampler – Fresh from the Sea with Four Delicious Preparations $19.75

Entrees

  • Parmesan-Crusted Cod Fillet with Garlic-Tiger Shrimp and an Arugula-Pesto $22.50
  • Sautéed Beef Tenderloin with a Shiitake-Cabernet Butter and Grilled Vegetables $25.25
  • Steamed Maine Lobster over Angel Hair Pasta with a Vanilla Beurre Blanc $27.50
  • Herb-Grilled Pork Chop with Soft Gruyere Polenta, Green Beans and a Madeira Cream $24.75

Desserts

  • Maple-Walnut Soufflé with a Maine Maple Crème Anglaise $9.50
  • Maine Blueberry Crème Brûlée with a Lemon Madeleine $7.75
  • Chocolate Ganache Tart with a Raspberry-Star Anise Sauce and Almond Tuile $8.25
  • Hartstone Sorbet Trio with Diced Fresh Fruit $7.25


Our Chef’s Tasting Menu is also offered nightly
— $55
Menu changes nightly to utilize the freshest ingredients and challenge our Chef’s creativity.

 For Reservations Please Call 207-236-4259

The Hartstone Inn is Now à la Carte – All the Time!

We’re always trying to come up with new ideas to surprise you and as we celebrate our 16th summer we’ve decided it’s time to add some surprises to our restaurant menu. We’re excited to introduce our new à la carte menu with seating times between 5:30pm – 8:30pm.  For life’s special occasions, our five course Chefs Tasting Menu will still be offered every evening as well.  It will change nightly to utilize the freshest ingredients and challenge our Chef’s creativity.

Hartstone Inn

July 13-26, 2013

Appetizers

  • Greek Salad with Feta Cheese, Cucumber and Tomatoes. Basil-Oregano Dressing $9.50
  • Mosaic of Maine Seafood – Our signature chilled Seafood plate including Lobster, Scallops, Shrimp and more $19.75
  • Chilled Summer Gazpacho with Maine Shrimp, Chive Sour Cream and Herbed-Crostini $8.25
  • Parmesan Risotto with Oven Roasted Tomatoes and Duck $10.50

Entrees

  • Grilled Salmon Tapenade with Israeli Cous Cous, Zucchini Ribbons and Tiger Shrimp $22.50
  • Cavatappi Pasta with Grilled Chicken, Peas and Roasted Peppers in a Garlic Cream $19.95
  • Seared Short Loin Steak with Gorgonzola Butter, Crispy Onions, Grilled Vegetables and Shallot Smashed Potatoes $25.50
  • Slow-Poached Maine Lobster with a Sweet Corn Custard, Sugar Snap Peas and a Lemon Beurre Blanc $26.75

Desserts

  • Grand Marnier Soufflé with an Orange Crème Anglaise $9.50
  • Rum Raisin Crème Brûlée with Spiced-Short Bread Cookies $7.75
  • Peach Cobbler with Homemade Cinnamon-Vanilla Ice Cream $8.50
  • Hartstone Sorbet Trio with Diced Fresh Fruit $7.25

July 27-Aug. 9, 2013

Appetizers

  • Summer Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella and Basil with a Balsamic-Olive Oil $11.50
  • Pan-Crisped Spinach Gnocchi with Roasted Chicken Thighs and Red Bell Peppers $10.75
  • Grilled Hearts of Romaine with Pancetta, Maytag Blue Cheese and a Vidalia Onion-Dressing $9.75
  • Hartstone Lobster Lover’s Sampler – Fresh from the Sea with Four Delicious Preparations $19.75

Entrees

  • Parmesan-Crusted Cod Fillet with Garlic-Tiger Shrimp and an Arugula-Pesto $22.50
  • Sautéed Beef Tenderloin with a Shiitake-Cabernet Butter and Grilled Vegetables $25.25
  • Steamed Maine Lobster over Angel Hair Pasta with a Vanilla Beurre Blanc $27.50
  • Herb-Grilled Pork Chop with Soft Gruyere Polenta, Green Beans and a Madeira Cream $24.75

Desserts (additional $5)

  • Maple-Walnut Soufflé with a Maine Maple Crème Anglaise $9.50
  • Maine Blueberry Crème Brûlée with a Lemon Madeleine $7.75
  • Chocolate Ganache Tart with a Raspberry-Star Anise Sauce and Almond Tuile $8.25
  • Hartstone Sorbet Trio with Diced Fresh Fruit $7.25

207-236-4259 for reservations

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. 

 

Mother’s Day Brunch

May 12th, 2013
Served at 11am and 12:30pm by reservation 
$23.95 per person

Treat your mother to a special meal this Mother’s Day, with brunch at the Hartstone Inn.

Menu:

Fresh Berry Crepes with a Mascarpone Filling

—————————————————————–

Croissant Benedict with Grilled Filet Mignon Medallions and Béarnaise Sauce

or

Maine Lobster and Asparagus Quiche with Swiss Cheese.  Arugula Salad with a Citrus Vinaigrette.

or

Custard French Toast with Peaches and Cream and Cumin Spiced Bacon

——————————————————————–

Dessert Plate including Lemon-Blueberry Tartlets, Handmade Chocolate Truffles
and Hazelnut Shortbread Cookies

 Lemon Blueberry TartletLobster Quiche

 

Everyman Repertory Theatre Fundraising Dinner at the Hartstone Inn

March 27th at 7:30pm
207-236-4259
 
Everyman Repertory Theatre
The Hartstone Inn is  excited to show our support for the Everyman Repertory Theatre’s 2013 season by hosting a fundraising dinner.  The cost for our five course dinner is $48.50 per person.  However,  for every pair of diners that night, the cost of one dinner will go to the Everyman Repertory Theatre.   That’s $48.50 in fund raising dollars for every two diners! 
 
It is important that you mention the Everyman Repertory Theatre when you place your reservation.
 
The menus is as follows: 

  • Crisp Pistachio Polenta with Roasted Duck and Arugula
  • Portabella Mushroom Soup with a Dry Sherry Cream
  • Maine Blueberry Sorbet
  • Grilled Filet of Beef and Rosemary Tiger Shrimp with a Smoked Tomato Bearnaise
  • Grand Marnier Soufflé with an Orange Crème Anglaise

As always, we are happy to accommodate dietary restrictions or food allergies. 

The Everyman Repertory Theatre is a registered 501(c)(3) not for profit professional theatre company committed to bringing live theatre to the people of Midcoast Maine.  Their next production, “A Trip to Bountiful” runs April 6- 21, 2013.  View their website here:

 

Everyman Repertory Theatre

Easter Brunch at the Hartstone Inn

j0382945Place your reservations today for our delicious, three course Easter Brunch.

 Sunday, March 31, 2013, 11:00 am ($23.95)

  • Starter: Ricotta Pudding with a Raspberry-Star Anise Sauce
  •  Choice of Entree:
    Croissant Benedict with Smoked Turkey and Roasted Tomato
    Grilled Salmon Fillet with Niçoise Salad
    Buttermilk Waffle with Lemon Curd and Berry Compote
  •  Dessert: Assorted Pastries and Tartlets

 

Maine Restaurant Week, March 1-10, 2013

 
Restaurant 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. 
 
Book your reservation today as these tables sell fast!!
 

Hartstone Inn 3 Course Maine Restaurant Week Menu

March 1-10, 2013

6pm and 7:30pm seating’s

  • Appetizers:
    • Meyer Lemon Risotto with Maine Crab Meat and Asparagus
    • Cavatappi Pasta with Spinach, Prosciutto and a Gorgonzola Cream Sauce
    • Sweet Potato and Lobster Chowder with Crisp Bacon
  • Entrees:
    • Seared Beef Tenderloin Medallion with a  Cabernet-Butter and Tiger Shrimp
    • Grilled Pork Chop with a Mushroom Ragout and Tarragon Cream
    • Seared Haddock Fillet with a Parmesan Crust and Pesto
  • Desserts:
    • Dark Chocolate Mousse with a Peppermint Creme
    • Blueberry Crème Brûlée with Toasted Hazelnuts
    • Bourbon-Pecan Tart with a Vanilla Bean Ice Cream

    ** We are happy to accommodate dietary restrictions or food allergies.

Hartstone Inn Valentine’s Day Weekend Five Course Dinner Menus

Valentine’s Day is right around the corner!  Treat your special someone to a romantic getaway complete with a delicious, five course candlelit dinner.   Dinner for two is included in our romance packages.  Choose between our “Let Me Call You Sweetheart” and our  “Dip Me in Chocolate Package” and show your loved one just how loved they are!

Candy Hearts

Valentine’s Day Weekend Menu

Thursday, February 14, 2013, 7:30 pm

  • Crab Timbale with a Wild Rice Cake and Roasted Red Pepper Beurre Blanc
  • Celeriac Soup with Local Apples, Duck Confit and Chives
  • Red Raspberry Sorbet
  • Butter Poached Maine Lobster with a Sweet Pea Custard and Vanilla Cream
  • Red Velvet Soufflé with a Sour Cream Crème Anglaise

Friday, February 15, 2013, 7:30 pm

  • Pan Seared Sea Scallops with a Pumpkin Cream and Crisp Cumin-Spiced Bacon
  • Sweet Potato Chowder with Maine Lobster
  • Red Raspberry Sorbet
  • Seared Tenderloin of Beef and Rosemary Seared Tiger Shrimp with a Spicy Ailoi
  • White and Dark Chocolate Mousse “Bombe” with Fresh Berries

Saturday, February 16, 2013, 7:30 pm

  • Crab Timbale with a Wild Rice Cake and Roasted Red Pepper Beurre Blanc
  • Celeriac Soup with Local Apples, Duck Confit and Chives
  • Red Raspberry Sorbet
  • Butter Poached Maine Lobster with a Sweet Pea Custard and Vanilla Cream
  • Red Velvet Soufflé with a Sour Cream Crème Anglaise

**We will still serve our 6pm a la carte dinner also, all three nights.  Menu is soon to follow!

 

“Let Me Call You Sweetheart” Valentine’s Day Package

Hartstone Inn Valentine's Day PackageSurprise your Valentine anytime during the month of February!

Your romantic two night getaway will start off with a romantic bottle of bubbly and our decadent chocolate caramels sprinkled with Maine Sea Salt.  Our award winning dining room will spoil you with memorable multi-course breakfasts each morning and our five course dinner for two one evening. 

There are so many options for your day of fun – skiing, wine tasting, tobogganing or massages.  When you are ready to wind down in the late afternoon, we’ll be ready with two signature martini’s and delicious hors d’ oeuvres.

Package start at $327 per couple.

Hartstone Inn New Years Eve 10 Course Dinner Menu

For all of you who have reservations and have been anxiously awaiting the publication of our New Years Eve dinner menu, the wait is over!!  Chef Michael has completed the menu and it is posted below.

For those of you who don’t have reservations, we are sorry to say that it is currently sold out.  It is never too early however to plan for next year!

Monday, December 31, 2012 at 7pm

  • Crab Gougère with Gruyere Cheese and Radish Sprouts
  • House-Smoked Salmon Lasagna with Goat Cheese, Cucumber and a Cool Lemon Soubise
  • White Bean Cassoulet with Duck Confit
  • Halibut and Udon in Kombu-Dashi with Shiitakes and Baby Bok Choy
  • Cod, Scallop and Mussel Bouillabaisse En Papillote
  • Pomegranate-Pineapple Sorbet with Champagne
  • Bourbon-Braised Pork Belly with a Smoked-Molasses Gastrique with a Sweet Potato Custard
  • Filet Mignon with Foie Gras and Alaskan King Crab meat
  • Candied Macadamia Nut and White Chocolate Ganache “Napoleon”
  • Hartstone Chocolates