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Special Menus

Special Menus

Christmas Dinner

Christmas Day Dinner

Monday, December 25th, 2017

12 PM to 7 PM

Family Style Dinner

$66 per adult | $24 children ages 3 to 12 | children under 3 eat free

Reservations Required | 207.799.3134

 

Inn by the Sea Menu Swirl Pattern
Appetizers
Pre-set on Tables

Mixed Olives & Nuts | Cheese and Crackers | Crudites with Dips

Served Assorted Breads

Cranberry Bread | House-made Focaccia Bread | Whipped Butters

Soups
New England Clam Chowder

Butternut Squash Soup

chai chantilly | toasted pumpkin seeds

Salads
Mixed Baby Lettuce

goat cheese | candied pecans | sundried cranberries | cranberry vinaigrette

Roasted Carrot Salad

baby kale | smoked creme fraiche | sesame crunch

Entrees
Slow Roasted Prime Rib

assorted mustards | horseradish cream

Baked Stuffed Cod

lobster sauce

Truffle Roasted Root Vegetables

Sides
Whiskey and Apple Glazed Sweet Potatoes

Green Beans

caramelized pearl onions

Dessert
Mini Dessert Assortment

pumpkin pie | chocolate pecan pie | cheesecake | cookies

 

 

 

 

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.

 

 

New Year's Eve Dinner

Ring in the New Year by the Sea

Sunday, December 31st, 2017

$99 per person | $125 per person with sommeliers wine pairings

price excludes tax and gratuity

Reservations Required | 207.799.3134

Inn by the Sea Menu Swirl Pattern
Amuse Bouche
Beef Tartar

egg, shallot, truffle, brioche

First Course
Salt Roasted Beets

dates, honey whipped ricotta, pistachio crumble, blood orange vinaigrette

Second Course
Truffle Risotto

roasted wild mushrooms, herbs, shaved truffle, pecorino

Third Course
Charred Rib Eye

sweet potato dauphine, black garlic and mushroom puree, foie gras braised escargot

Scallops

apple textures, salsify, crustation nage, caviar, cured lengua

Smoked Tempeh

kabocha squash and apple puree, wild rice, jalapeno, cream spinach

Fourth Course
Squash Panna Cotta

chocolate cake crumble, white chocolate cremoux, candied kumquats

 

 

 

 

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.

 

 

AAA Four Diamond Award
Traveler Reader's Choice Award
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Conde Nast
Virtuoso
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