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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

Bright & Early
Vanilla Yogurt Parfait – 9

charred fruit, house made granola

Fresh Fruit & Yogurt – 12

sliced fresh fruits, mixed berries, housemade granola

Cold Smoked Salmon – 17

tomato confit, capers, picked onion, boiled egg

Muffin of the Day – 8

sliced fresh fruits, sweet cream butter

Rise & Shine
Steel Cut Oatmeal – 9

brown sugar, local fruits, Maine maple syrup

Nutty Brown Porridge – 8

brown rice, coconut milk, almonds, bananas

Blueberry Pancakes – 13

housemade butter, Maine maple syrup

Almond French Toast – 15

warm blueberry compote, shaved peach, Maine maple syrup

"Cinnamon-Bun" Waffle – 14

cinnamon sweet cream, candied pecans, Maine maple syrup

Awake & Ready
Entrees below served with toast (white, rye, multi-grain, gluten free, vegan or English muffin) and hash-brown
Ratatouille Toast & Fried Eggs – 14

farm vegetables, goat cheese, crunchy bread

Traditional Eggs Benedict – 16

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

The Route 77 – 13

two local farm eggs, hash-browns, choice of bacon, sausage or ham

Egg Sandwich – 14

two local farm eggs, cheddar, bacon, roasted tomato, avocado, hash-browns

Maine Lobster Fritatta – 25

poached lobster, whipped eggs, asparagus, tomato, fresh herbs, hash-browns

Chick Pea Scramble – 15

curry spiced tofu, asparagus, red onion, cherry tomato, wild mushrooms, spinach, field roast sausage

Three Egg Omelet – 16

wild mushrooms, onion, green or red bell pepper, spinach, tomato, asparagus, bacon, ham, sausage,

cheddar, muenster, american or swiss chesse

Egg White Caprese Frittata – 14

whipped egg whites, heirloom tomato, basil, fresh mozzarella, hash-browns

Day Break Additions
Sea Glass Hash-Browns – 5
Sliced Fruit or Yogurt or Muffin of the Day – 5
House Smoked Bacon – 5
Field Roast Sausage – 5
Pork Sausage – 5
Black Forest Ham – 5
Local Bagel & Cream Cheese – 5
Maine Berries – 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

Soups & Starters
Daily Soup Inspiration – Market Price

local vegetables

New England Clam Chowder – 14

local bacon, common cracker, chives

Lobster Tacos (4) – 16

avocado mousse, radish, sweet chili, pickled cucumber

Cold Smoked Salmon – 17

smoked creme fraiche, everything crumble, salmon roe

Potato Cevieche - gluten free/vegan – 12

marble potatoes, jalapeno, holland peppers, red onion, green olive, avocado, cumin

Salads
Caprese - gluten free – 12

heirloom tomato, mozzarella veganshire, shallots, dijon, sea salt

Strawberry Salad - gluten free – 13

local strawberries three ways, local basil, vanilla pickled fennel, goat cheese panna cotta, baby greens

Kale Salad - gluten free – 11

capers, pine nuts, peccorino, lemon vinaigrette

Caesar Salad – 11

romaine hearts, creamy herb dressing, garlic focaccia croutons, parmesan

Additions

chicken | 8 | local catch, lobster salad, scallops | market price

Entrees
Seared Sea Scallops - gluten free – 22

warm potato salad, picholine olive puree, pickled onion, herbs

Lobster Roll – 26

Boston lettuce, seasonal slaw, toasted brioche, house cut fries

Vegetable Wrap – 15

marinated cucumber, shaved onion, tomato, feta cheese, kalamata olive puree, romaine, house cut fries

Sea Glass Burger – 16

lettuce, tomato, sharp cheddar, house cut fries

Farmhouse Burger – 19

pork belly, fried local egg, harissa ketchup, house cut fries

Ham & Cheese – 15

black forest ham, Swiss, bechamel, local sunny side egg, rye bread, house cut fries

Catch of the Day – Market Price

daily inspiration using our local sustainable fisheries

 

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

Soups & Starters
Artisanal Cheese – 16

three daily selection - house marinated olives, seasonal accompaniments

Daily Soup Inspiration – Market Price

local vegetables

New England Clam Chowder – 14

local bacon, common cracker, chives

Lobster Tacos (4) – 16

avocado mousse, radish, sweet chili, pickled cucumber

Redfish & Scallop Escabeche - gluten free – 15

preserved lemon, pickled peppers, fennel, avocado, lemon oil

Potato Cevieche - gluten free/vegan – 12

marble potatoes, jalapeno, holland peppers, red onion, green olive, avocado, cumin

Poached Lobster Tail - gluten free – 16

radish, avocado, citrus, pickled grapes, housemade lobster bottarga

Local Oysters – 2.75 each

house yuzu espuma, american caviar, chives

Salads
Caprese - gluten free – 12

heirloom tomato, mozzarella veganshire, shallots, dijon, sea salt

Strawberry Salad - gluten free – 13

local strawberries three ways, local basil, vanilla pickled fennel, goat cheese panna cotta, baby greens

Kale Salad - gluten free – 11

capers, pine nuts, peccorino, lemon vinaigrette

Entrees
Seared Sea Scallops - gluten free – 32

warm potato salad, picholine olive puree, pickled onion, herbs

Poached Hake - gluten free – 27

beef steak tomato puree, prosciutto, squash, eggplant, pine nuts

New York Strip - gluten free – 36

potato variations, blistered tomato, charred onion relish

Sea Glass Burger – 16

lettuce, tomato, sharp cheddar, house cut fries

Farmhouse Burger – 19

pork belly, fried local egg, harissa ketchup, house cut fries

Summer Collection - vegan – 24

daily inspiration using our local farms harvest of the day

Catch of the Day – Market Price

daily inspiration using our local sustainable fisheries

Hudson Valley Duck Breast - gluten free – 32

fennel puree, charred peach, lavender wild honey

Butter Poached Lobster - gluten free – 40

celery root, turnips, local carrots, chanterelles, braised greens, summer radish

 

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

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 Favorites
Maple Leaf – 12

Maker's Mark/Maine Maple Syrup/ Fresh Lemon Juice

Inn by the Sea Manhattan – 14

Bulleit Rye/Vya Sweet Vermouth/ Lagavulin Rinse

Apple Ginger Martini – 12

Grey Goose Vodka/Apple Cider/Ginger Simple Syrup

Cinnamon Margarita – 12

Pelligrosso Cinnamon Tequila/ Grand Mariner/ Pomegranate & Lime Juice

Winslow Sidecar – 15
Eight Bells Rum / Cointreau / Sour Mix
Pomegranate Cosmo – 11

Grey Goose Vodka / Cointreau / Pomegranate Juice / Lime Juice

Dark N' Stormy – 10

Goslings Black Seal Rum/Fever Tree Ginger Beer

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