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: February 3-13, 2010

Bistro Night Menu (available Monday and Tuesday evenings)
During the quiet season we are pleased to offer our "lighter fare" bistro menu on Monday and Tuesday evenings. Each week we will alternate between French Bistro and Italian Trattoria Fare. The price of $24.50 per person includes a starter and a choice of entree. Dessert is also available.

Five-Course Gourmet Dinner (available Wednesday through Sunday)
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.

In the Kitchen Dinner Series
Join Chef Michael Salmon and his crew in the kitchen at the Inn for an evening of mingling, beverage pairings and plenty of great food. Click here for schedule and more information.

Specialty Dinners
Travel to foreign lands this winter without ever leaving Camden. Join us for our series of specialty "ethnic" five-course dinners featuring some of our favorite foods from each destination. Click here for schedule and more info.

Maine Restaurant Week
Join us for "Maine Restaurant Week" during the first 10 days of March and take advantage of our reasonably priced Three-Course dinner menu. Dinner is $30.10 per person and includes a choice of each course. Review the Restaurant Week Menu here.

Monday and Tuesday - February 8 and 9, 2010
* French Bistro Night Menu *

• Starter:
  • White Bean Soup with Cabbage and Duck Confit
    
    
• Entrée – Choice of:
  • Roasted Cod with Garlic and White Wine-Steamed Mussels
    or
    Bistro "Steak Frites" with a Smoked Tomato Bearnaise
    
    
• Dessert (additional $5):
  • Flourless Chocolate Cake with Brandied Fruit Compote
  • Orange and Vanilla Crème Brûlée

Wednesday - February 10, 2010

• Mushroom Ravioli with Duck Confit, Parmesan Cheese and Toasted Pinenuts
  
• Butternut Squash Soup with Nutmeg Croutons
• Maine Blueberry Sorbet
• Grilled Halibut Tapenade with Israeli Cous Cous and a Lemon Cream
• Dark Chocolate Cake with a Raspberry Coulis and Candied Almonds

Thursday - February 11, 2010

• Maine Crab and Shrimp Cakes with a Caribbean Remoulade and Beet Relish
• Celeriac Bisque with Roasted Duck and Chives
• Maine Blueberry Sorbet
• Sweet Potato Crusted Salmon with a Blueberry Beurre Blanc and Grilled Vegetables
  
• Blueberry-Hazelnut Crème Brûlée with Whipped Cream

Friday - February 12, 2010

• Stilton Cheese and Maine Shrimp Tartlet with Bosc Pears
• Portabello Mushroom Soup with a Dry Sherry Cream
• Maine Blueberry Sorbet
• Grilled Bistro Steak with a Chimi Churri Sauce and Scallion Smashed Potatoes
• Mudslide Soufflé with a Bailey's Crème Anglaise

Saturday - February 13, 2010

• Crab and Sweet Potato Ravioli with a Brown Butter-Pine Nut Sauce
• Roasted Tomato Soup with Chopped Basil
• Maine Blueberry Sorbet
• Pan Seared Duck Breast with a Dried-Cranberry Bordelaise
• Cappuccino Soufflé with a Kahlua Crème Anglaise

Sunday - February 14, 2010 - Happy Valentines Day

• Maine Lobster and Seared Sea Scallops in a Vanilla Beurre Blanc
• Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream
• Maine Blueberry Sorbet
• Grilled Filet Mignon and Garlic Tiger Shrimp with Rosemary Scalloped Potatoes
• White Chocolate-Raspberry Soufflé with a Chambord Crème Anglaise

Monday and Tuesday - February 15 and 16, 2010
* Italian Trattoria Night Menu *

• Starter:
  • Minestrone Soup with a Prosciutto and Fontina Panini
    
    
• Entrée – Choice of:
  • Basil Grilled Steak with "Tuscan Fries" and a Balsamic Glaze
    or
    Shrimp and Lobster Meatballs over Pappardelle Pasta with Arugula and Walnuts
    
• Dessert (additional $5):
  • Lemon-Ricotta Cake with an Orange-Berry Sauce
  • Chocolate-Praline Semifreddo

Wednesday - February 17, 2010 - Sushi and Beer in the Kitchen

Join Chef Michael Salmon and his crew in the kitchen at the Inn for an evening of mingling, beverage pairings and plenty of great food. Price is $29.50 per person and includes several Japanese Beer and Sushi pairings and a kitchen full of fresh rolled Sushi.

Various Rolled Sushi including:
California Rolls, Crab and Asparagus Rolls, Spicy Shrimp Rolls, Spicy Tuna Rolls, Tempura Shrimp Rolls and Rainbow Rolls, Flash-Fried Nori and Tuna Roll with a Ginger-Wasabi Butter Sauce, Crab and Papaya Mamenori Roll with a Sweet Chili Sauce, Chef Zeph's Japanese Short Rib Sushi, Chef Michael's Sushi Dushi (sweet "dessert" sushi)

Thursday - February 18, 2010

• Roasted Beets with Feta Cheese, Seared Duck Breast and a Walnut Dressing
• Tomato-Basil Soup with Fresh Mozzarella "Croutons"
• Maine Blueberry Sorbet
• Haddock "Oscar" with Grilled Asparagus, Maine Crabmeat and Hollandaise Sauce
• Almond Soufflé with an Amaretto Crème Anglaise

Friday - February 19, 2010

• Maine Lobster Cannelloni with a Roasted Tomato Cream
• Cream of Carrot Soup with Crisp Croutons and Fresh Dill
• Maine Blueberry Sorbet
• Grilled Salmon Fillet with Shaved Fennel and Basmati Rice Pilaf
• Maple-Walnut Soufflé with a Maple Crème Anglaise

Saturday - February 20, 2010

• Annatto-Grilled Tiger Shrimp with a Papaya and Avocado Salad
• Potato-Leek Soup with Maine Crab Meat and Annatto Oil
• Maine Blueberry Sorbet
• Pan Seared Pork Medallions with an Almond, Fig and Port WIne Cream
• Grand Marnier Soufflé with an Orange Crème Anglaise

Sunday - February 21, 2010 - Spanish Tapas in the Kitchen

Join Chef Michael Salmon and his crew in the kitchen at the Inn for an evening of mingling, beverage pairings and plenty of great food. Price is $29.50 per person and includes several tapas and Spanish wine pairings and a kitchen full of food.

Various Spanish Tapas including:
Olives, Spanish Cheeses with Membrillo, Assorted Spanish Tortillas, Crisp Calamari, Spiced Almonds, Garlic Shrimp, Pork stuffed Mushrooms, White Sardines, Bandarillas, Paprika Cod, and lots more.

Monday and Tuesday - February 22 and 23, 2010
* French Bistro Night Menu *

• Starter:
  • Celery Bisque with Maine Shrimp and Crisp Rye Crackers
    
    
• Entrée – Choice of:
  • Braised Beef Short Ribs "Bourguignon" with Red Wine and Mushrooms
    or
  • Haddock "Oscar" with Grilled Asparagus and Maine Crab Meat
    
    
• Dessert (additional $5):
  • Crème Caramel with Lemon Madeleines
  • Chocolate Ganache Tart with a Raspberry Coulis
    

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

Breakfast Sample Menu Wine List