Hartstone Inn Dinner Menu
Let us tempt you with this week’s dinner menu. Our world-class cuisine infuses New England fare with an international flair, featuring the freshest seafood and local ingredients.
“A la Carte” Dinner — lighter fare available every evening at 6pm, 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.
March 11-18, 2012
Starter
- Hearty White Bean Soup with Pancetta
Entrees
- Seared Pork Chop with a Fig, Almond and Port Wine Cream. Herb-Scalloped Potatoes
- Sauteed Beef Tenderloin with a Brandy-Cream and Mushroom Bread Pudding
- Maine Lobster Tail stuffed with local Seafood over Parmesan Risotto ($5 supplement)
Desserts (additional $5)
- Grand Marnier Crème Brûlée with Candied Orange Peel and Lemon Madeleines
- Chocolate Ganache Tart with Vanilla Ice Cream and a Raspberry Coulis
- Butterscotch Budino (Italian Pudding) with Salted Caramel and Almond Biscotti
Five-Course Gourmet Dinner — available every evening at 7:30pm — $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.
Tuesday, Mar 13
- Oyster Mushroom and Brie Crêpe with a Madeira Wine Cream
- Lobster and Sweet Potato Chowder with Fresh Thyme and Crisp Bacon
- Maine Blueberry Sorbet
- Grilled Bistro Steak with Béarnaise Sauce and Crisped New Potatoes
- Hazelnut Soufflé with a Frangelico Crème Anglaise
Wednesday, Mar 14
- Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream
- Green Apple and Cheddar Soup with Thyme Crisps
- Maine Blueberry Sorbet
- Rainbow Trout “Oscar” with Maine Crab, Hollandaise Sauce and Herb-Smashed Potatoes
- Chocolate-Almond Soufflé with an Amaretto Crème Anglaise
Thursday, Mar 15
- House Smoked Salmon Timbale with a Parsnip Butter and Roasted Pepper Cream
- Cream of Butternut Squash Soup with Crisp Prosciutto and Green Onions
- Maine Blueberry Sorbet
- Braised Lamb Shank Stew with a Sweet Potato Puree
- Lemon-Poppy Seed Soufflé with a Vanilla Bean Crème Anglaise
Friday, Mar 16
- Dill Gnocchi with Grilled Tiger Shrimp and a Roasted-Tomato Cream
- Hearty White Bean Soup with Pancetta
- Maine Blueberry Sorbet
- Maine Lobster with Angel Hair Pasta and a Vanilla Beurre Blanc
- Grand Marnier Soufflé with an Orange Crème Anglaise
Saturday, Mar 17
- Seared Sea Scallops with Prosciutto and Soft Gruyere Polenta
- Tomato-Basil Soup with Fresh Mozzarella “Croutons”
- Maine Blueberry Sorbet
- Pork Medallions with a Fig, Almond and Port Wine Cream. Herb-Scalloped Potatoes
- Rum Raisin Soufflé with a Dark Rum Crème Anglaise
Sunday, Mar 18
- Lobster and Capellini Torta with a Smoked-Tomato Pomodoro
- Celeriac Soup with Local Apples, Roasted Duck and Chives
- Maine Blueberry Sorbet
- Seared Cod Fillet with a Parmesan Crust and Pesto. Shrimp-Smashed Potatoes
- Peanut Butter Soufflé with a Bittersweet Chocolate Crème Anglaise
Call us at 207-236-4259 to reserve your table. We are happy to accommodate dietary restrictions and food allergies.