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: December 1-7, 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 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.

Monday and Tuesday - December 1 and 2, 2008
* Bistro Night Menu *

• Starter:
  • Maine Lobster Tartlet "Provencal" with Tomatoes, Red Onions and Oil Cured Olives
• Entrée – Choice of:
  • Bistro Steak Frites with Creamed Spinach and Oven-Roasted Butternut Squash
  • Sautéed Haddock Fillet with Garlic-Steamed Mussels and Wild Rice Pilaf
• Dessert (additional $5):
  • Raspberry-Praline Crème Brûlée with Maple Whipped Cream
  • Chocolate Ganache Tart with toasted Pistachios and Vanilla Bean Ice Cream

Wednesday - December 3, 2008

• Seared Diver Scallops with a Pumpkin Cream and Cumin Bacon
• Roasted Tomato Soup with a Basil Custard and Balsamic Reduction
• Maine Blueberry Sorbet
• Fennel Crusted Salmon Fillet with a Shallot-Madeira Sauce and Truffled Polenta
• Grand Marnier Soufflé with an Orange Crème Anglaise

Thursday - December 4, 2008

• Bacon-Roasted Quail with a Feta Cous Cous
• Celeriac Soup with Local Apples, Shredded Duck and Chives
• Maine Blueberry Sorbet
• Grilled Halibut Tapenade with Steamed Spinach and a Citrus Beurre Blanc
• Coconut Crème Brûlée with a Chocolate Dipped Coconut Macaroon

Friday - December 5, 2008

• Pork and Artichoke Pâté with Pickled Red Onions and Cranberry Relish
• Sweet Potato, Rutabaga and Green Apple Soup with a Maple Cream
• Maine Blueberry Sorbet
• Half Roasted Duck with an Orange-Raspberry Compote and Quinoa Cakes
• Maple-Walnut Soufflé with a Frangelico Crème Anglaise

Saturday - December 6, 2008

• Atlantic Salmon Cake with a Basil-Arugula Pesto and Cucumber Salad
• Maine Lobster Bisque with a Cognac Cream and Chopped Chives
• Maine Blueberry Sorbet
• Seared Beef Tenderloin Medallions with Tiger Shrimp in a Brandy Cream
• Chocolate-Cappuccino Soufflé with a Kahlua Crème Anglaise

Sunday - December 7, 2008

• Celery Risotto with Maine Crab Meat and Crisp Parsnip Chips
• Cream of Butternut Squash Soup with Nutmeg Croutons
• Maine Blueberry Sorbet
• Pan Roasted Maine Lobster with a Rosemary Cream and Herbed Zucchini Ribbons
• Raspberry Soufflé with a Chambord Crème Anglaise

Upcoming Holiday Menus: Christmas and New Year's Eve

Christmas

• Christmas Diver Scallops with Wilted Spinach and a Roasted Pepper Coulis
• Maine Lobster Bisque with a Cognac Cream and snipped Chives
• Champagne-Peach Sorbet
• Rosemary Rib Roast with a Wild Mushroom Bread Pudding and Roasted-Garlic and Thyme Jus
• Eggnog Soufflé with a Vanilla Bean Crème Anglaise

New Year's Eve

• Amuse
• Crispy Sweetbreads with Morels and Pecans
• Mushroom Consommé with Quail Wontons and Lemon Grass
• Maine Lobster and Scallop Pâté with a Lemon-Osetra Caviar Vinaigrette
• Fish Course
• Tangerine Sorbet with Champagne
• Cumin-Dusted Duck Breast with White Truffle Polenta and Cranberry Gastrique
• Herb Crusted Lamb Loin with a Trio of Root Vegetable Purees
• Eggnog Tiramisu
• Hartstone Chocolates