Experience fresh, locally sourced, gourmet Maine dining at the Hartstone Inn. Our restaurant is open Wednesday – Sunday, to the public as well as guests of the Inn. Choose from either Curbside Cuisine or our Special Three-Course Menu.  Treat yourself to the Ultimate fine-dining experience with our $79 Chef Brian Granims’ Tasting Menu.  Outside reservations welcome – we require a $25 per person deposit on your reservation which can be applied to your dinner.  Cancellations within 48 hours of reservation, forfeit the deposit.

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CHEF'S MAINE LOBSTER WEEK TASTING MENU - $65 PER PERSON

Four Courses Served with two Intermezzi

September 21st – September 25th

THAI RED CURRY SOUP

Maine lobster, coconut milk, rice noodles GF

SPARKLING MINERAL WATER

yuzu and mint-infused ice

MAINE LOBSTER AND AVOCADO CAKES

fresh local greens, lemongrass-ginger dressing

MEYER LEMON SORBET

MAINE LOBSTER RISOTTO

sesame seared kale, confit tomatoes, roasted garlic and shallots GF

MAINE BLUEBERRY SOUFFLÉ

honey crème anglaise

$65 PER PERSON

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CHEF BRIAN GRANIMS' TASTING MENU - $79 PER PERSON

Five Courses Served with two Intermezzi

ROASTED CARROT SOUP

port wine cream, candied walnuts

BABY ARUGULA SALAD

fresh blueberries, red onion, feta, toasted pecans, Lake St. George blueberry sour

ale vinaigrette GF

SPARKLING MINERAL WATER

mint and wild Maine blueberry-infused ice

CAJUN SPICED LAMB CHOP

chimichurri, sundried tomato pesto GF

MAINE BLUEBERRY SORBET

CAST IRON SEARED DUCK BREAST

bacon & roasted garlic white bean puree, Swiss chard GF

WILD MAINE BLUEBERRY SOUFFLÉ

honey crème anglaise

$79 PER PERSON

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THREE COURSE MENU - $59 PER PERSON

THREE COURSE MENU – $59 PER PERSON

 

APPETIZERS

  • ROASTED CARROT SOUP – port wine cream, candied walnuts, port reduction GF
  • BABY ARUGULA SALAD – fresh blueberries, red onion, feta, toasted pecans, Lake St. George blueberry sour ale vinaigrette GF
  • CARAMELIZED ONION and SWEET PEA RAVIOLI — lemon beurre blanc
  • BOURBON and CIDER-GLAZED QUAIL – apple-walnut-cranberry cake, fresh greens

 

ENTREES

  • PLANTAIN-CRUSTED COD – tropical fruit salad, jasmine rice, passion fruit butter sauce
  • CAJUN SEARED SALMON – crispy baby potatoes, green beans, spicy lemon aioli GF
  • SEAFOOD SAUTÉ – Maine lobster, mussels, shrimp, sweet Italian sausage, angel hair tossed with sun-dried tomato pesto cream sauce [$10 upcharge]
  • WHALEBACK FARM CIDER MARINATED PORK TENDERLOIN – fig & almond crumble, roasted carrots, port compound butter GF
  • ROSEMARY SEARED HANGER STEAK – crispy polenta, tomatoes, red onion & cucumbers tossed with garlic oil, feta, balsamic reduction GF

 

 

DESSERT

  • SKILLET APPLE COBBLER — vanilla crème anglaise
  • WILD MAINE BLUEBERR SOUFFLÉ – honey crème anglaise
  • TRIO of HOUSE-MADE SORBET – diced fresh fruit, almond tuile **
  • DARK CHOCOLATE ESPRESSO MOUSSE – mousse filled pistachio tuile, raspberry coulis, fresh berries

GF denotes Gluten Free

** denotes can be made Gluten Free

vegan options available upon request

International Adventure

Picnic

$50 Per Person / Pre-order Only

Explore the world through the Hartstone’s favorite international dishes.

  • Hartstone’s Famous Corn Bread – served with honey thyme butter
  • Chilled Corn Chowder – Maine lobster, roasted potatoes, fresh thyme
  • Herb Seared Salmon – citrus tabbouleh, bok choy, peppers
  • Mexican Tres Leches – berry compote, cinnamon

Chef Brian and his staff will be continuing curbside cuisine at the Inn as well at this time. Daily menus are available on our Curbside page https://www.hartstoneinn.com/curbside/. Orders can be placed online by clicking on the “Order Here” button, Wednesday-Sunday, from 11 am until 7:30 pm. Take-out of orders can be arranged between 3-8 pm.

Cocktail with Lime

Additional Menus

We also offer a variety of Signature Cocktails and fine wines to compliment your dining experience.  Below are some Sample menus:

Curbside Menu >
Signature Cocktails >
Wine List >