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: Aug. 29 - Sept. 13, 2010

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.

Sunday - August 29, 2010

• Pan Crisped Gnocchi with Maine Crab Meat, Sweet Corn and Charred Peppers
• Baby Mixed Greens with a Strawberry-Lime Dressing and Sharp Vermont Cheddar
• Maine Blueberry Sorbet
• Pork Saltimbocca stuffed with Prosciutto and Provolone Cheese. Sage Cream and Garlic Smashed Potatoes
• Hazelnut Soufflé with a Frangelico Crème Anglaise

Monday - August 30, 2010

• Fennel-Seared Tiger Shrimp with Soft Polenta and Grilled Fennel
• Baby Greens with a Raspberry Dressing and Local Goat Cheese
• Maine Blueberry Sorbet
• Roasted Duckling with an Orange-Berry Compote and Wild Rice Pilaf
• Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise

Tuesday - August 31, 2010

• Pappardelle Pasta with Roasted Tomatoes, Pesto and Shredded Duck
• Feta Cheese, Cucumber and Tomatoes with a Basil-Oregano Dressing
• Maine Blueberry Sorbet
• Haddock "Francaise" with Maine Lobster and Creamed Summer Corn
• Chocolate-Cherry Soufflé with a Bittersweet Chocolate Crème Anglaise

Wednesday - September 1, 2010

• Mushroom Ravioli with Sherried-Portabello Mushrooms in a Thyme Cream
• Baby Greens with a Rhubarb-Orange Dressing and Sharp Vermont Cheddar
• Maine Blueberry Sorbet
• Sauteed Beef Medallions with a Sun Dried Tomato-Olive Crust and a Smoked Tomato Choron
• Summer Berry Soufflé with a Chambord Crème Anglaise

Thursday - September 2, 2010

• Maine Crab and Shrimp Cakes with a Caribbean Remoulade and Sweet Corn Relish
• Baby Spinach with a Honey-Walnut Dressing, Dried Cranberries and Cumin-Roasted Bosc Pears
• Maine Blueberry Sorbet
• Sweet Potato Crusted Salmon with a Citrus Beurre Blanc
• White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise

Friday - September 3, 2010

• Seared Maine Sea Scallops with a Sweet Pea Cream and House-Smoked Salmon
• Mixed Mixed Greens with a Strawberry-Lime Dressing and Sharp Vermont Cheddar
• Maine Blueberry Sorbet
• Grilled Halibut Tapenade with a Lemon Beurre Blanc and Garlic-Smashed Potatoes
• Blueberry-Almond Soufflé with an Amaretto Crème Anglaise

Saturday - September 4, 2010

• Maine Shrimp Cannelloni with a Smoked Tomato Cream
• Mixed Baby Greens with a Mango-Peppercorn Dressing and local Goat Cheese
• Maine Blueberry Sorbet
• Bone-in Chicken Breast with Prosciutto, Basil and Provolone Cheese
• Cappuccino Soufflé with a Kahlua Crème Anglaise

Sunday - September 5, 2010

• Over-sized Lobster Tortellini with Sweet Peas, Tomato Julienne and a Basil Broth
• Mixed Baby Greens with a Rhubarb-Orange Dressing and Sharp Vermont Cheddar
• Maine Blueberry Sorbet
• Seared Lamb Loin with Mushrooms and Pinenuts and an Artichoke Tartlet
• Mudslide Soufflé with a Bailey's Irish Cream Crème Anglaise

Monday - September 6, 2010

• Duck Leg Confit with Grilled Peaches and Champagne Vinaigrette
• Feta Cheese, Cucumber and Tomatoes with a Basil-Oregano Dressing
• Maine Blueberry Sorbet
• Herb Crusted Haddock with a Citrus Butter, Spinach Spaetzle and Grilled Vegetables
• Hazelnut Soufflé with a Frangelico Crème Anglaise

Tuesday - September 7, 2010

• Garlic-Marinated Hanger Steak with Roasted Mushrooms, Artichokes and a Basil-Aioli
• Baby Spinach with a Honey-Walnut Dressing, Dried Cranberries and Cumin-Roasted Bosc Pears
• Maine Blueberry Sorbet
• Swordfish Steak with a Preserved Lemon, Pistachio and Caper Crust.
• Rum-Raisin Soufflé with a Cinnamon-Rum Crème Anglaise

Wednesday - September 8, 2010

• Poached Maine Lobster with Caribbean Papaya, Prosciutto, Frisee and a Coconut-Tamarind Glaze
• Mixed Spring Greens with a Raspberry Dressing and Local Goat Cheese
• Maine Blueberry Sorbet
• Frenched Pork Chops with Soft Polenta, Roasted Tomatoes and a Garlic-Basil Jus
• Maple-Walnut Soufflé with a Maine Maple Crème Anglaise

Thursday - September 9, 2010

• Seafood Panzanella with Maine Lobster, Crab Meat and Tiger Shrimp
• Mixed Baby Greens with a Mango-Peppercorn Dressing and local Goat Cheese
• Maine Blueberry Sorbet
• Sauteed Veal Medallions with an Almond-Fig Cream. Grilled Vegetables
• Grand Marnier Soufflé with an Orange Crème Anglaise

Friday - September 10, 2010

• House Smoked Salmon and Avocado Timbale with a Cucumber-Dill Salad
• Baby Spring Greens with a Rhubarb-Orange Dressing and Crumbled Blue Cheese
• Maine Blueberry Sorbet
• Pan-Roasted Maine Lobster with a Rosemary Cream and Risotto Primavera
• Chocolate-Macadamia Nut Soufflé with a Cocoa Crème Anglaise

Saturday - September 11, 2010

• Zeph's Maine Lobster Salad with Ginger, Daikon, Bacon and warm Ponzu Dressing
• Baby Spring Greens with a Strawberry-Lime Dressing and Sharp Vermont Cheddar
• Maine Blueberry Sorbet
• Grilled Bistro Steak with a Chimi Churri Sauce and Shallot Smashed Potatoes
• Coconut Soufflé with a Toasted Coconut Crème Anglaise

Sunday - September 12, 2010

• Chilled Summer Gazpacho with Maine Crab Meat and a Chive Sour Cream
• Baby Spinach with a Ginger Dressing, Grilled Chicken and Wonton Crisps
• Maine Blueberry Sorbet
• Seared Duck Breast with Herbes de Provence and a Caramelized Peach Bordelaise
• Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise

Monday - September 13, 2010

• Sweet Corn Pudding with Smoked Rainbow Trout and a Fresh Chive Aioli
• Baby Spring Greens with a Raspberry Dressing and Local Goat Cheese
• Maine Blueberry Sorbet
• Grilled Halibut Fillet with Maine Lobster and an Eggplant Caponata. Herbed Quinoa
• Chocolate-Almond Soufflé with an Amaretto Crème Anglaise

* please note: menus are subject to change depending on the availability of food products

Breakfast Sample Menu Wine List