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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

sliced fresh fruits, whipped butter

RISE & SHINE
Steel Cut Oatmeal - 9

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

Strawberry Crepes - 15

citrus mascarpone, blueberry & strawberry compote, shaved chocolate

AWAKE & READY
Traditional Eggs Benedict - 16

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

Breakfast Wrap - 16

egg whites, spinach, feta, tomato, herbs

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 Baguette - 26

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

Tofu Scramble - 15

ratatouille, sourdough, marinated tomato, 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

Tomato & Basil Frittata - 15

seasonal green salad, herb vinaigrette, choice of toast

ADD PROTEIN

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, warm maple syrup

Almond Stuffed French Toast - 15

berry compote, shaved apple, warm maple syrup

Traditional Eggs Benedict - 16

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

Farm House - 16

two eggs, corned beef hash, asparagus, hollandaise

The Route 77 - 14

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

Lobster Baguette - 26

soft lobster scramble, grilled wheat french baguette, wilted spinach, marinated tomato, hollandaise, 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

brioche roll, dressed lobster, bibb lettuce

Cranberry Chicken Salad Wrap - 16

smoked almond, baby lettuce, tomato

Croque Madame - 17

ham, swiss, mornay sauce, fried egg

Afternoon Additions

fries | 6 side salad | 6 lobster | 12 salmon | 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
Beet Gazpacho - 11

dill gel, rye berry, yogurt

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - 17

avocado mousse, radish, serrano jam, pickled cucumber

SALADS
Heirloom Tomato - 14

black olive crumble, olive oil powder, radish, pickled onion, house ricotta

Caesar Salad - 12

romaine hearts, pecorino, brioche crouton, shaved egg

Farmers Salad - 16

shaved summer veg, goat cheese espuma, baby greens, citrus vinaigrette

ADD A PROTEIN

lobster | 12 salmon | 10 chicken | 8

ENTREES
Lobster Roll - 26

brioche roll, dressed lobster, bibb lettuce

Chicken Caprese Panini - 16

grilled chicken, mozzarella, pesto, tomato, foccacia

Grilled Salmon - 26

mediterranean vinaigrette, heirloom tomato, grilled asparagus

Turkey, Cheddar, Bacon - 17

avocado mousse, tomato, bibb lettuce, multi-grain bread

Ham & Swiss - 16

pepper relish, mustard, grilled onion, sourdough

Cranberry Chicken Salad Wrap - 16

smoked almond, baby lettuce, tomato

Sea Glass Burger - 18

cornichons, pickled onions, shaved iceberg, secret sauce

 

 

 

 

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
Beet Gazpacho - 11

dill pearls, rye crumble, yogurt

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - gluten free - 17

avocado mousse, radish, serrano jam, pickled cucumber

Tuna Variations - 17

raw & cured tuna, unagi, kimchi miso puree, furikake, avocado puree

Heirloom Tomato - 14

black olive crumble, olive oil powder, radish, pickled onion, house ricotta

Stonefruit & Proscuitto - 16

buratta, lemon-champagne emulsion, pickled fennel, arugala

Duck Liver Mousse - 15

strawberry, huckleberry, sherry gelee, crispy bread

ENTREES
Dry Aged Strip Steak - 48

potato variation, duxelle, marrownaise, baby leeks

Roasted Hake - 30

miso-summer vegetable caponata, tomato, black vinegar dill

Scallop - 36

corn variation, roasted avocado, carrot espuma, herb oil

Summer Collection - vegan - Market Price

daily inspiration using our local farms harvest of the day

Butter Poached Lobster - 48

tarragon biscuit, boudin blanc, mushroom, asparagus, caviar

Pressed Chicken - gluten free - 24

wild rice, toasted cashews, curry carrot, burnt peach

Sea Glass Burger - 16

cornichons, pickled onion, shaved iceberg, secret sauce

 

 

 

 

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.

 

 

Signature Drinks

Inn by the Sea Menu Swirl Pattern
S'moretini - 12

Three Olives Vanilla Vodka/Godiva Chocolate Liquor/Bailey's Irish Cream Rimmed with Chocolate & Graham Cracker Crumbs

Double Cross Martini - 14

Double Cross Vodka/Blue Cheese Stuffed Olives

Maine Blueberry Martini - 14

Cold River Blueberry Vodka Fresh Maine Blueberry Puree

SEASONAL LIBATIONS
Umibozu - 14

herradura blanco, cucumber, lime, yuzu sake

Lydia's Lament - 12

rose sangria, lychee, guava, st. germain add a prosecco float | 1

Blueberry Lemon Cooler - 12

rose hip, hibiscus, blueberry, house limoncello, mint

Rosemary's Baby - 12

rosemary aperol, grapefruit, brandy, rum punch

Beach Bonfire - 14

bookers, grilled peach, sour cherry, amaretto

 

 

 

 

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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