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Sea Glass Menus

Sea Glass Menus

 

Dining Menus

Breakfast

Welcome to Sea Glass where cuisine is inspired by the seasons. Designed to celebrate the partnership with local farms, vineyards, breweries and purveyors who share our vision for the finest quality and ethics for sustainability.

Breakfast is served Daily from 7am until 11am

Inn by the Sea Menu Swirl Pattern
BRIGHT & EARLY
Parfait - 9

fruit compote, Greek yogurt, house granola

Fresh Fruit & Yogurt - 12

fresh fruits, berries, Greek yogurt, house made granola

Cured Salmon - 18

marinated tomato, capers, pickled onion, boiled egg, bagel

Muffin of the Day - 10

fresh fruits, whipped butter

RISE & SHINE
Steel Cut Oatmeal - 10

brown sugar, berries, raisins, Maine maple syrup, grady oats

Nutty Brown Porridge - 10

brown rice, coconut milk, almonds, bananas

Blueberry Pancakes - 13

blueberry butter, Maine maple syrup

Almond Stuffed French Toast - 15

blueberry compote, candied almonds

Vegan Bagel and Tomato Lox - 14

everything bagel, tofu "cream cheese", shaved red onion

AWAKE & READY
Traditional Eggs Benedict - 16

poached eggs, Canadian bacon, hollandaise served on an English muffin

Breakfast Sandwich - 16

two fried eggs, canadian bacon, american cheese, maple hot sauce, tomato, everything bagel

Farm House - 18

two eggs, corned beef hash, asparagus, hollandaise, choice of toast

The Route 77 - 15

two eggs, choice of bacon, sausage, hash, or ham, choice of toast

Lobster Scramble - 26

grilled sourdough, wilted spinach, marinated tomato, hollandaise, choice of toast

Three Egg Omelet - 16

mushrooms, onion, bell pepper, spinach, tomato, asparagus, bacon, ham, sausage, cheddar, muenster, american, swiss | choice of three, choice of toast

Mushroom & Sausage Frittata - 15

local mushrooms, ground sausage, herb, ricotta cheese, choice of toast

Morning Enhancements

Cured Salmon | 10 Lobster | 12

DAY BREAK ADDITIONS
Sea Glass Homefries - 5

Sliced Fruit or Yogurt or Muffin of the Day - 5

Bacon - 6

Field Roast Sausage (v) - 6

Pork Sausage - 6

Berries - 6

Local Bagel & Cream Cheese - 5

Corned Beef Hash - 6

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

Brunch

Brunch is available on Sundays only
Rise & Shine items available 7:00 AM - 10:30 AM
Full menu available 10:30 AM - 3:00 PM

Inn by the Sea Menu Swirl Pattern
Early Starters
Parfait - 9

fruit compote, greek yogurt, house granola

Steel Cut Oatmeal - 9

brown sugar | berries | raisins | Maine maple syrup

Blueberry Pancakes - 13

housemade blueberry butter, maine maple syrup

Almond Stuffed French Toast - 15

warm blueberry compote, candied almonds

Cured Salmon - 18

marinated tomato, capers, pickled onion, boiled egg, bagel

Traditional Eggs Benedict - 16

poached local egg, Canadian bacon, hollandaise, served on an English muffin

Farm House - 16

two eggs, corned beef hash, asparagus, hollandaise, homefries, choice of toast

The Route 77 - 14

two local farm eggs, choice of bacon, sausage, or ham

Lobster Baguette - 26

soft lobster scramble, french baguette, wilted spinach, marinated tomato, hollandaise, homefries, choice of toast

Three Egg Omelet - 16

wild mushrooms, onion, green or red bell pepper, spinach, tomato, asparagus, bacon, ham, sausage, cheddar, muenster, american or swiss cheese | choice of three

Daybreak Additions

sliced fruit or yogurt or muffin | 5 berries | 6 local bagel & cream cheese | 5 bacon | 6 pork sausage | 6 corned beef hash | 6

Afternoon Delights
Clam Chowder - 14

local clams, chives, bacon, peppercorn thyme crisp

Farmers Salad - 14

shaved summer veg, goat cheese espuma, citrus vinaigrette, herb crumbs

Lobster Roll - 26

local lobster, traditional dressing, boston lettuce, brioche roll

Open Faced Tuna Melt - 16

gouda, tomato, shaved red onion, english muffin

Breakfast Burger - 17

bacon, swiss, fried egg, hollandaise aioli

Breakfast Sandwich - 16

two fried eggs, canadian bacon, american cheese, maple hot sauce, tomato, everything bagel

Afternoon Additions

fries | 6 side salad | 6 lobster | 12 swordfish | 10 chicken | 8

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

Lunch

Welcome to Sea Glass where cuisine is inspired by the seasons. Designed to celebrate the partnership with local farms, vineyards, breweries and purveyors who share our vision for the finest quality and ethics for sustainability.

Lunch is Served from 11:30am until 3pm

Inn by the Sea Menu Swirl Pattern
SOUPS AND STARTERS
Kale and White Bean Soup - 12

spicy sausage, pecorino, crispy bread

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - gluten free - 17

avocado mousse, radish, serrano jam, pickled cucumber

SALADS
Apple Salad - gluten free | vegetarian - 14

grilled and braised apples, shaved celery hearts, baby greens, caramelized yogurt dressing, honey roasted peanuts, poppy

Caesar Salad - 12

romaine hearts, pecorino, brioche crouton, shaved egg

Farmers Salad - 16

baby lettuce, shaved vegetables, goat cheese, herb crumbs, lemon vinaigrette

ADD A PROTEIN

lobster | 12 swordfish | 10 chicken | 8

ENTREES
Lobster Roll - 28

brioche roll, dressed lobster, bibb lettuce

Open Faced Tuna Melt - 15

grilled english muffin, tomato, shaved onion, gouda

Reuben - 15

slow roasted corned beef, sauerkraut, swiss, thousand island dressing, dill pickle, rye bread

French Dip - 17

slow roasted beef, provolone, hoagie roll, au jus

Sea Glass Burger - 18

mushroom ketchup, braised onions, swiss cheese

Grilled Swordfish Panzanella - pescatarian - 26

roasted fall vegetables, crispy bread, sherry vinaigrette

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

Dinner

Welcome to Sea Glass where cuisine is inspired by the seasons. Designed to celebrate the partnership with local farms, vineyards, breweries and purveyors who share our vision for the finest quality and ethics for sustainability.

Dinner Reservations are Strongly Recommended

5pm - 9pm daily

 

Inn by the Sea Menu Swirl Pattern
SOUPS AND STARTERS
Kale and White Bean Soup - 11

spicy sausage, pecorino, crispy bread

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - pescatarian | gluten free - 17

avocado mousse, radish, serrano jam, pickled cucumber

Roasted Squash and Arugula Salad - vegetarian - 17

ricotta salata, crispy mushrooms, pomegranate ginger vinaigrette

Apple Salad - vegetarians | gluten free - 14

grilled and braised apple, saved celery hearts, baby greens, caramelized yogurt dressing, honey roasted peanuts, poppy

Farmer Salad - vegetarian - 14

baby lettuce, shaved vegetables, goat cheese, herb crumb, lemon vinaigrette

Char Siu Pork Belly - 15

miso noodle salad, sesame crunch, scallion

ENTREES
Seared Swordfish - pescatarian - 32

teriyaki, torigashi, scallion, black sesam puree, shitake mushroom, baby choy

Hanger Steak - gluten free - 28

sea glass steak sauce, salt and vinegar potato, glazed brocollini

Local Duck Breast - 30

pickled cabbage puree, charred squash, barley, candied oats

Fall Collection - vegan - Market Price

daily inspiration using our local farms harvest of the day

Bone In Pork Chop - 28

spaetzle, brussel sprouts, bacon apple relish, pickled mustard seeds

Dogfish - pescatarian | gluten free - 23

variations of sunchoke, radish, parsnip, beet

Sea Glass Burger - 18

mushroom ketchup, braised onions, swiss cheese

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

Fall Cocktail Menu

Inn by the Sea Menu Swirl Pattern
SEASONAL LIBATIONS
Red Wedding - 13

herradura blanco, benedictine, lime, pomegranate, vanilla

caramello - 13

prosecco, apple, salted caramel vodka

Blazing Orchards - 14

stroudwater bourbon, burnt orange, cider, garam masala

Lydia Carver - 15

green chartreuse, strega, lime, egg white

Dirty Chai Martini - 14

house made kahlua, chia liquor, cream

Wine by the Glass
Pighin - 12 | 40

Pinot Grigio, Italy

Cloudy Bay - 15 | 60

sauvignon blanc, New Zealand

Touraine - 12 | 44

Sauvignon Blanc, France

Charles Smith

Riesling, Washington

Joseph Droughin - 11 | 44

Chardonnay, France

Cakebread - 15 | 60

Chardonnay, California

Ferrari Carrano - 14 | 44

Chardonnay, California

"The Whip" - 15 | 60

White Blend, California

Jean Luc-Culombo - 10 | 36

Rose, France

Whispering Angel - 15 | 60

Rose, France

Belle Glos - 15 | 60

Pinot Noir, California

Meiomi - 12 | 42

Pinot Noir, California

El Coto de Rioja - 10 | 36

Spain

Catena - 11 | 40

Malbec, Argentina

Joseph - 12 | 42

Cabernet Sauvignon, California

Jlohr - 15 | 60

Cabernet Sauvignon, California

Veuve du Vernay - 10 | 36

Champagne, France

Jeio - 12 | 40

Prosecco, Italy

Casteller - 11 | 40

Cava, Spain

Chandon - 13 | 46

Sparkling Rose

Beer Selection
Citizen Cider - 8

Allagash White

6

Sea Dog Blueberry Wheat Ale - 5

Bavik Super Pilsner - 8

Pilsner Urquell - 6

Belfast Red Lobster Ale - 6

Atlantic Real Ale - 6

Banded Horn Veridian IPA - 6

Rising Tide Daymark Pale Ale - 6

Rising Tide Zephyr IPA - 6

Allagash Black Stout - 6

Allagash Curiex Bourbon Barrel Triple - 24

750 ml

Maine Beer Co, Seasonal Selection - Market Price

16 oz

Foundation, Seasonal Selection - Market Price

16 oz

Banded Horn, Seasonal Selection - Market Price

16 oz

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

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