Hartland Inn Menu

Ocean Fresh Oysters

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

Bacon-Wrapped Water Chestnuts

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

Cornmeal Encrusted Calamari

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

Ocean Fresh Oysters 1

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

Spinach Ravioli

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

Chicken Ginger Won Tons

fried crisp and served over asian slaw with housin sauce.

Bruschetta

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

Escargot

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

Triple Creme Baked Brie

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

Bacon Wrapped Cajun Shrimp

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

Monster White Baja Prawn Cocktail

tender prawns served over ice with tomato horseradish sauce.

The Dover Sole

pan seared tender with buttery california almonds and lemon.

Fish Fillet Sauteed Dore

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

Grilled Steak Sandwich

choice tenderloin of beef grilled to your liking.

Geschnetzeltes

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

Schnitzel Tyrolinne

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

Panko Breaded Pork Chop

on garlic mashed potatoes, alongside house mustard sauce.

Great Lakes Walleye Almadine

pan seared and topped with buttery toasted california almonds.

Veal Schnitzel Emmenthal

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

Wood Grilled Lamb Chops

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

Filet Mignon Beef Tenderloin

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

Beef Tenderloin Medallions

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

Sundaes

topped with hot fudge, butterscotch or strawberry.

Creme Brulee

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

Trio Forest Berry Pie

raspberries, blackberries.

Dutch Apple Pie

Peanut Butter Ice Cream Pie

a house favorite.

Pecan Pie

margrit's own.

Strawberry Schaum Torte

an old world favorite.

Turtle Torte

Raspberry Cheesecake

Chocolate Lava Cake

"Crusty-A-Tion" Lobster & Shrimp Bisque

with frothy nutmeg cappuccino.

Rustic Four Onion Soup Gratin

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

Margrit’s Swiss Salad

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

Organic Spinach Salad

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

Fire Roasted Rare California Ahi

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

Seared Sea Scallop Salad

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.

Grilled Hamburger

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

Grilled Chicken Sandwich

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

The Inn’s Whitehouse

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

Corinader Crusted Ahi Tuna

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

Baron Sandwich

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

Cashew Chicken Salad

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

Grilled Chicken Breast

marinated breast of chicken seasoned with fresh herbs.

Herb Crusted Bistro Steak

choice flat iron steak grilled with an herb rub.

Cedar-Planked Salmon

fresh atlantic salmon baked on an aromatic cedar plank.

Seared Ahi Tuna

sashimi grade ahi tuna, seared medium rare.

Guiltless-Boneless Chicken Breast

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

Chicken Ballotine

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

Potato Crusted Florida Red Snapper

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

4 - Star Seared Salmon

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

10 Oz. Grilled Flat Iron Steak

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

Fire Saute Of Shrimp

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

Baby Back Pork Ribs

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

Seared Sea Scallops

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

14 Oz Choice New York Strip Steak

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

Cheese Fondue

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

Fondue Bourguignonne

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

Fondue Chinois

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