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Hartstone Inn
41 Elm St
Camden, ME 04843-1910
Phone: 207.236.4259
Hours: Dinner Served Nightly, 5:30pm - by reservation 236-4259
Email: info@hartstoneinn.com

The Hartstone Inn and Hideaway has 22 elegant guestrooms and an intimate dining room.  After 12 years of experience in the luxury hotel industry, we chose to keep the restaurant small enough to provide a consistently high level of guest service and food quality.  We offer both an a la carte dinner menu and our signature, five course Chef’s Tasting Menu every night.  We incorporate local ingredients including fresh seafood, local wild mushrooms, locally made goat cheese and vegetables and herbs from our garden. Our Wine Spectator award winning wine list offers over 150 selections and may be previewed along with our cuisine at www.hartstoneinn.com<http://www.hartstoneinn.com>.

We hope to see you soon.

Mary Jo and Michael Salmon

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APRIL VACATION – Pepper Hill Riding Camp – April 21st ...

Pepper Hill will be offering a riding camp April 21st – 24th from 9am-3pm. Camp riders will be divided into two groups for lessons according to age / riding ability. Each student will have a daily riding lesson with head instructor Elaine Apple and spend time at the farm / stable working as a ...
Quinoa Salad – goat cheese, black currants, micro ...

March 15-April 3, 2015 APPETIZERS QUINOA SALAD – goat cheese, black currants, micro greens, port reduction $8 BEET RAVIOLI – ricotta, tiger shrimp, pine nut dust, shiitake, green apple puree $14 CHOWDER – lobster, sweet potato, crisp bacon, chives $9.50 PÂTÉ – pork, artichokes, pickled shallots, ...
Lobster and Sweet Potato Chowder with Crisp Bacon ...

March 15-April 3, 2015 APPETIZERS QUINOA SALAD – goat cheese, black currants, micro greens, port reduction $8 BEET RAVIOLI – ricotta, tiger shrimp, pine nut dust, shiitake, green apple puree $14 CHOWDER – lobster, sweet potato, crisp bacon, chives $9.50 PÂTÉ – pork, artichokes, pickled shallots, ...
Easter Brunch Sunday, April 5th!

Easter Brunch Menu 2015 Starter: Bananas Foster Crepe with a Rum Whipped Cream Choice of Entree: Maine Crab, Tomato and Scallion Quiche with Herb-Grilled Potatoes Prosciutto Eggs Benedict with a Pesto Hollandaise. Baby Greens with a Champagne Vinaigrette Cast Iron Baked Strawberry-Van...
Chocolate Ganache Tart with Vanilla Ice Cream and ...

March 15-April 3, 2015 APPETIZERS QUINOA SALAD – goat cheese, black currants, micro greens, port reduction $8 BEET RAVIOLI – ricotta, tiger shrimp, pine nut dust, shiitake, green apple puree $14 CHOWDER – lobster, sweet potato, crisp bacon, chives $9.50 PÂTÉ – pork, artichokes, pickled shallots, ...
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