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Sea Glass Menus
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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 Monday-Saturday from 7am until 11am

Bright & Early
Apple Parfait – 9

apple butter | greek yogurt | house granola

Fresh Fruit & Yogurt – 12

sliced fresh fruits | berries | greek yogurt | house granola

Cured Salmon – 17

tomato confit | capers | pickled onion | boiled egg | everything crumble

Muffin of the Day – 10

sliced fresh fruits | whipped butter

Rise & Shine
Steel Cut Oatmeal – 9

brown sugar | berries | raisins | Maine maple syrup

Nutty Brown Porridge – 10

brown rice | coconut milk | marcona almonds | bananas

Blueberry Pancakes – 13

blueberry butter | Maine maple syrup

Almond French Toast – 15

warm blueberry compote | candied almonds | Maine maple syrup

"Cinnamon-Bun" Waffle – 14

cinnamon sweet cream | candied pecans | Maine maple syrup

Awake & Ready
Traditional Eggs Benedict – 16

poached local egg | Canadian bacon | hollandaise served on an English muffin | homefries

Egg Sandwich – 14

two local farm eggs | cheddar | bacon | roasted tomato | avocado | served on a cheese focaccia

Farm House – 16

two eggs | corned beef hash | asparagus | hollandaise

The Route 77 – 14

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

Maine Lobster Fritatta – 25

poached lobster | asparagus | sliced roma tomato | chive

Chick Pea Scramble – 15

curry spiced tofu | asparagus | red onion | tomatoes | spinach | field roast sausage

Three Egg Omelet – 15

choice of three

mushrooms | onions | green or red bell pepper| spinach | tomato | asparagus | bacon | ham | sausage

cheddar | muenster | American or Swiss cheese

Egg White Caprese Frittata – 16

whipped egg whites, sliced roma tomatoes, basil, fresh mozzarella

Day Break Additions
Sea Glass Homefries – 5
Sliced Fruit or Yogurt or Muffin of the Day – 5
Bacon – 5
Field Roast Sausage (v) – 5
Pork Sausage – 5
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

Rise & Shine
Apple Parfait – 9

apple butter | Greek yogurt | house granola

Fresh Fruit & Yogurt – 12

sliced fresh fruit | berries | Greek yogurt | house made granola

Cured Salmon – 17

tomato confit | capers | pickled onion | boiled egg | everything crumble

Steel Cut Oatmeal – 9

brown sugar | berries | raisins | Maine maple syrup

Nutty Brown Porridge – 10

brown rice | coconut milk | marcona almonds | bananas

Blueberry Pancakes – 13

blueberry butter | Maine maple syrup

Almond French Toast – 15

warm blueberry compote | candied almonds | Maine maple syrup

Traditional Eggs Benedict – 16

poached local egg | Canadian bacon | hollandaise | served on an English muffin | homefries

Farm House – 16

two eggs | corned beef hash | asparagus | hollandaise

The Route 77 – 16

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

Maine Lobster Fritatta – 25

poached lobster | asparagus | sliced roma tomato | chive

Three Egg Omelet – 16

choice of three

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

cheddar | muenster | American or Swiss cheese

Afternoon Delights
Fresh Seasonal Soup – 10

chef's daily selection

Harvest Cobb Salad – 17

baby lettuce | dried blueberries | apples | bacon | avocado | egg | blue cheese | pecans | housemade ranch dressing

Butternut Squash & Apple Salad – 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

Sea Glass Burger – 16

caramelized smoked onions | steak sauce aioli | sesame seed bun | cheddar cheese

Sea Glass Lobster Roll – 24

local lobster | traditional dressing | boston lettuce | brioche roll

Pastrami & Swiss – 16

spicy mustard | caramelized onions | rye

Mediterranean Pita Pocket – 15

feta | lettuce | olives | marinated tomatoes | shaved onion | peppers | oil & vinegar

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
Seasonal Soup – 10

chef's daily creation

New England Clam Chowder – 12

peppercorn & thyme crisp | local bacon | chives

Salads & Starters
Lobster Tacos (4) – 16

sweet chili | shaved radish | avocado | corn tortilla

Sweet & Sour Cauliflower – 12

crispy cauliflower | mint | cilantro | puffed rice

Harvest Cobb Salad – 17

baby lettuce | dried blueberries | apples | bacon | avocado | egg | bleu cheese | pecans | house-made ranch dressing

Butternut Squash & Apple Salad – 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

Entrees
Sea Glass Lobster Roll – 24

local lobster | traditional dressing | Boston lettuce | brioche roll

Local Catch – Market Price

Chef's creation with locally foraged vegetables

Pastrami & Swiss – 16

spicy mustard | caramelized onions | rye

BLT – 16

cherrywood smoked bacon | bacon aioli | Boston lettuce | tomato | sourdough

Sea Glass Burger – 16

caramelized smoked onions | steak sauce aioli | sesame seed bun | cheddar cheese

Mediterranean Pita Pocket – 15

feta | lettuce | olives | marinated tomatoes | shaved onion | peppers | oil & vinegar

 

 

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
New England Clam Chowder – 12

peppercorn & thyme crisp | local bacon | chives

Seasonal Soup – 10

chef's daily creation

Salads & Starters
Sweet & Sour Cauliflower – 12

crispy cauliflower | mint | cilantro | puffed rice

Tuna Tartar – 16

white soy | charred scallion | sesame crunch | avocado puree | togarashi

Lobster Tacos (4) – 16

sweet chili | shaved radish | avocado | corn tortilla

Farmers Salad – 11

roasted farm vegetables | caramelized yogurt | baby greens | candied oats | sherry vinaigrette

Butternut Squash & Apple Salad – 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

Entrees
Local Catch – Market Price

Chef's creation with locally foraged vegetables

Bolognese – 27

rigatoni | three meat ragu | pecorino | basil | olive oil

Short Ribs – 32

aged gouda polenta | brussel sprouts | braised cippolini | red wine reduction

Hudson Valley Duck Breast – 30

farro verde | kabocha squash puree | cider jus | pickled blueberries

Local Ocean Perch – 26

curried cauliflower | golden raisins | capers | pine nuts | parsley

Winter Collection – 24

chef's daily vegan creation with locally sourced items

Winter Squash Carbonara – 22

linguini | squash puree | crispy pancetta | sage | pecorino

 

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.

 

Lounge

Served Nightly from 4pm

Buffalo Wings – 12

spicy sauce | blue cheese | shaved celery & carrot

Poutine – 12

crispy fries | white cheddar curd | roasted chicken & herb gravy | chorizo

House-Made Pickles – 7

ask your server for today's variety

Cheese & Charcuterie – 18

assorted local cheese & cured meats | pickles | bread | mustard

Salads & Starters
Lobster Tacos (4) – 16

sweet chili | shaved radish | avocado | corn tortilla

Sweet & Sour Cauliflower – 12

crispy cauliflower | mint | cilantro | puffed rice

 

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

Brunch Buffet with Santa

Gather friends and family for a delicious brunch with Santa and savor Chef Chadwick’s breakfast buffet with traditional favorites.

Saturday, December 10th
10:00 am - 12:00 pm

Assorted Breads & Breakfast Pastries
Sliced Fruits & Berries
Scrambled Eggs
Cherrywood Smoked Bacon & Sausage
Home fries
French Toast with Warm Maple Syrup
Assorted Fruit Parfaits
Prime Rib au Jus & Horseradish Cream
Sauteed Green Beans
Rigatoni Bolognese
Hot Chocolate Station

 

Adults $28 | Children $14*

* Children ages 4-12 who bring an unwrapped toy for Toys For Tots eat for free. Children 3 and under eat free.

Price excludes additional beverages, tax, and gratuity. A credit card is required for all reservations.

 

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 pose a health risk.

Christmas Dinner

Celebrate Christmas by the Sea with a Family Style Dinner by Chef Chadwick

Sunday, December 25th

12:00 pm - 8:00 pm

Reservations Required

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 peppercorn
Entrees
Crusted Strip Loin
assorted mustards | horseradish creme
Baked Stuffed Cod
lobster sauce
Sides
Garlic Mashed Potatoes
Truffle Roasted Root Vegetables
Whiskey and Apple Glazed Sweet Potatoes
Green Beans with Caramelized Pearl Onions
Dessert
Pumpkin Pie
Apple Pie
Chocolate Pecan Pie
Cheesecake
Cookies

 

Adults $62 | Children* $22

*Children ages 4-12. Children 3 and under eat free.

Price excludes additional beverages, tax, and gratuity. A credit card is required for all reservations.

 

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 undercooked meats, seafood and eggs pose a health risk.

New Years Eve Dinner

Saturday, December 31st

5 PM - 10 PM

Four-course pre fixe menu

$79.00 per person without wine flight | $119.00 per person with wine flight

Reservations Required | Price does not include tax or gratuity

Amuse Bouche
House Cured Salmon

rye crisp | pickled onions | smoked creme fraiche | salmon roe

First Course
Salt Roasted Beets

yogurt and goat cheese espuma | citrus | mache | pistachio crumble

Second Course
Truffle Risotto

roasted wild mushrooms | herbs | shaved truffle | pecorino

Third Course
Dry Aged Tenderloin of Beef

charred cauliflower | maitake mushrooms | duck fat potatoes | demi-glace

Fourth Course
Chocolate Mousse – 12

creme brulee filled | torched bananas | coco nibs

 

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 undercooked meats, seafood, and eggs pose a health risk.

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