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: May 12-18, 2008

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. The price of $24.50 per person includes an appetizer and a choice of entree. Dessert is also available.

Five-Course Gourmet Dinner (available Thursday 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.

Monday and Tuesday - May 12 and 13, 2008

• Bistro Night Menu
  
  Appetizer - Warm Brioche with Maine Seafood and Truffled Mushrooms

Entrée – Choice of:
° Grilled Halibut Provençal with Oven-Baked Tomatoes and Pappardelle Pasta
° Half Roasted Duckling with Caramelized Bosc Pears and Wild Rice Pilaf

Dessert (additional $5):
° Chocolate-Peanut Butter Tart with Chocolate Ice Cream
° Granny Smith Apple Tarte Tatin with Crystallized Ginger

Wednesday - May 14, 2008

• Restaurant Closed

Thursday - May 15, 2008

• Private Party

Friday - May 16, 2008

• Ricotta and Pancetta Crêpes with Roasted Duck and Chives
• Cream of Carrot Soup with a Dill Cream and Crisp Croutons
• Maine Blueberry Sorbet
• Butter-Poached Lobster with Steamed Jasmine Rice and a Thai-Pineapple Curry
• Lemon-Poppy Seed Soufflé with a Vanilla Crème Anglaise

Saturday - May 17, 2008

• Morel Risotto with Spring Asparagus and Maine Seafood
• Cream of Carrot Soup with a Dill Cream and Crisp Croutons
• Maine Blueberry Sorbet
• Bacon-Seared Beef Medallions with a Smoked Tomato Choron Sauce and Chive Smashed Potatoes
• Chocolate-Macadamia Nut Soufflé with a Cocoa Crème Anglaise

Sunday - May 18, 2008

• Seared Maine Diver Scallops with a Spring Pea Cream and House-Smoked Salmon
• Baby Mixed Greens with a Raspberry-Chive Dressing and Crumbled Feta Cheese
• Maine Blueberry Sorbet
• Plantain-Crusted Haddock Fillet with Grilled Tiger Shrimp and Herbed Israeli Cous Cous
• Ginger Crème Brûlée with a Crystallized Ginger Whipped Cream