Hartland Inn

1/2 shell. rockefeller served on the 1/2 shell or classical rockefeller style on lava hot sea salt.

1/2 shell. rockefeller served on the 1/2 shell or classical rockefeller style on lava hot sea salt.

tender prawns served over ice with tomato horseradish sauce.

crisp ravioli shells with spinach, onion, and blended cheeses. served with alfredo sauce.

fried crisp and served over asian slaw with housin sauce.

baked in sizzling garlic butter with a bread crumb canopy. served with herb croustade.

in a flakey pastry house. served with port wine cream, poached pears and bauqettes.

tender gulf shrimp, rolled in bacon and pan blackened. served with cajun butter.

bacon wrapped marinated water chestnuts fried crisp. served with sesame soy dipping sauce.

marinated in buttermilk lime dressing. served with smoked onion mustard aioli.

marinated roma tomato, red onion, garlic, basil, and fresh mozzarella. baked on focaccia bread.

with frothy nutmeg cappuccino.

tender leeks, bermuda onion, vidalia onions and country shallots with a crispy rosemary oil crouton and a stringy swiss "umbrella".

tender boston lettuce tossed in homemade swiss dressing with farm eggs & tomatoes.

tossed with margrit's homemade pepper relish dressing accompanied by sour cream, farm eggs, tomato and bacon.

baby lettuce salad tossed in extra virgin olive oil & roasted garlic jarez vinaigrette.

seared sea scallops on a bed of hearts of romain, belgium endive, spring mix, grape tomatoes & red onion, then drizzled with mixed berry balsamic dressing and garnished with goat cheese croutons.

speaks clearly for itself. prepared to your liking. in a pool of rosemary and merlot demi jus. add portabello for $2.00.

covered in a field of mushroom and cabernet sauce with aromatic tender rice.

choice tenderloin of beef grilled to your liking.

"lollie pops" on roasted garlic smashed potatoes, with rosemary demi glaze.

on garlic mashed potatoes, alongside house mustard sauce.

country bread crumb crusted veal with a canape of warm virginia ham and melted swiss cheese along side garlic butter noodles.

thin and tender slices of chicken breast, sauteed with button mushrooms, gilroy garlic and chardonnay dairy sauce. served with velvet egg noodles.

goldened chicken breast splashed with peppers, vine tomatoes, mushrooms and sauvignon blanc.

pan seared tender with buttery california almonds and lemon.

pan seared and topped with buttery toasted california almonds.

filet of cod dipped in a light egg batter & pan fried golden brown. served with rice.

1/2 pound choice ground beef on a corn meal dusted kaiser. prepared to your liking. additional toppings for a dollar each.

thinly sliced roast turkey breast on toast with button mushrooms, wisconsin cheddar and a blanket of cream sauce gratin.

on homemade foccacia bread with watercress, goat cheese and sundried tomato almond pesto.

fire-grilled sashimi grade ahi tuna prepared medium rare and served on homemade foccacia with fresh mesclun greens, boursin cheese & almond basil pesto.

layers of thin sliced prime rib of beef topped with melted cheddar cheese, sauteed mushrooms & onions on a hoagie roll.

fresh atlantic salmon baked on an aromatic cedar plank.

marinated breast of chicken seasoned with fresh herbs.

sashimi grade ahi tuna, seared medium rare.

choice flat iron steak grilled with an herb rub.

prepared to your liking with merlot demi jus. add portabello mushrooms $2.00.

tender choice flat iron topped with portobello mushroom & boursin cream.

pan seared in olive oil & topped with mushrooms, artichokes & chardonnay white wine sauce, accompanied by tender angel hair pasta.

seared atlantic salmon over a bed of orzo pasta, sun-dried tomatoes & fresh spinach, finished with roasted red pepper puree.

jumbo sea scallops over a bed of hot spinach & toasted almonds, with chive cream sauce, served with rice.

breast of chicken stuffed asparagus, granny smith apples, sun-dried tomatoes, toasted walnuts, topped with boursin cream sauce, served with garlic mashed potatoes.

tender florida snapper netted beneath a crisp potato crust & finished with a lemon grass & chive beurre blanc.

in virgin olive oil, shallots, garlic & fresh tomato, finished with chardonnay & fresh basil then bridged over aromatic rice.

topped with the inn's own barbeque, served with garlic mashed potatoes & market vegetables full rack, half rack.

a swiss speciality! beef tenderloin cooked at your table in first press canola oil with zippy sauces.

swiss cheeses blended with white wine & hints of nutmeg served above flame at your table.

tender beef, farm chicken & hand harvest vegetables cooked in hot chicken broth at your table.

creamy vanilla or ask your server for today's fresh daily selection.

a house favorite.

margrit's own.

raspberries, blackberries.

an old world favorite.

topped with hot fudge, butterscotch or strawberry.

our special creamy cashew chicken salad nestled in a puff pastry shell around a hill of lettuce drizzled with tangy balsamic vinaigrette.