Hartstone Inn Weekly Menu for June 1-7, 2013
“A la Carte” Dinner — lighter fare available every evening at 6:00 p.m., 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.
June 1-7, 2013
Starter
- Greek Salad with Tiger Shrimp, Feta Cheese, Cucumber and Tomatoes. Basil-Oregano Dressing
Entrees
- Seared Chicken Roulade with Basil, Prosciutto and Fresh Mozzarella. Farro Primavera
- Garlic-Seared Bistro Steak with Chimi Churri Sauce and Frites
- Slow-Poached Maine Lobster with a Spring Pea Custard and Lemon Beurre Blanc ($5.00 supplement)
Desserts (additional $5)
- Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon
- Strawberry-Rhubarb Crisp with Homemade Vanilla Ice Cream
- Hartstone Sorbet Trio with Fresh Fruit
Five-Course Gourmet Dinner — available every evening at 7:30 p.m. – $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.
Saturday, Jun 1
- Prosciutto-Roasted Quail with a Feta Cheese Cous Cous
- Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
- Maine Blueberry Sorbet
- Pan-Seared Cod Fillet with an Arugula Pesto and Garlic-Smashed Potatoes
- Chocolate-Macadamia Nut Soufflé with a Macadamia Crème Anglaise
Sunday, Jun 2
- Sea Scallops wrapped with House-Smoked Salmon in a Spring Pea Cream
- Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
- Maine Blueberry Sorbet
- Maine Lobster with Angel Hair Pasta and Vanilla Beurre Blanc
- White Chocolate-Pistachio Soufflé with a Vanilla Bean Crème Anglaise
Monday, Jun 3
- Maine Crab and Shrimp Cake with a Caribbean Remoulade and Asparagus Salad
- Mixed Spring Greens with a Green Apple Dressing and Goat Cheese
- Maine Blueberry Sorbet
- Grilled Bistro Steak with Béarnaise Sauce and Herb-Smashed Potatoes
- Blueberry-Almond Soufflé with an Amaretto Crème Anglaise
Tuesday, Jun 4
- Over-sized Lobster Tortellini with Grilled Fennel, Hazelnuts and Brown Butter
- Baby Spring Greens with a Raspberry-Peppercorn Dressing and Herbed-Feta
- Maine Blueberry Sorbet
- Seared Haddock Fillet with Rosemary Seared Tiger Shrimp and a Scallion Beurre Blanc
- Lemon-Poppy Seed Soufflé with a Vanilla Crème Anglaise
Wednesday, Jun 5
- Lemon Risotto with Maine Seafood and a Parmesan Chip
- Mixed Spring Greens with a Papaya Seed Dressing and Crumbled Vermont Cheddar
- Maine Blueberry Sorbet
- Grilled Salmon Niçoise with Roasted Red Potatoes and a Mustard Jus
- Chocolate-Macadamia Nut Souffle with a Macadamia Crème Anglaise
Thursday, Jun 6
- Sweet Potato Cakes with Maine Lobster and a Vermouth Cream
- Mixed Spring Greens with a Strawberry-Rhubarb Dressing and Goat Cheese Crouton
- Maine Blueberry Sorbet
- Seared Pork Medallions with a Mushroom Ragout and Marsala Cream
- Blueberry-Almond Souffle with an Amaretto Crème Anglaise
Friday, Jun 7
- Cavatappi Pasta with Roasted Duck and an Arugula Pesto Cream
- Baby Spring Greens with a Mango-Lime Dressing and Crumbled Cheddar
- Maine Blueberry Sorbet
- Maine Seafood over Parmesan Risotto with Grilled Vegetables
- Chocolate-Almond Soufflé with an Amaretto Crème Anglaise
Please call 207-236-4259 to reserve your table. We are happy to accommodate dietary restrictions and food allergies.