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Valentines Weekend

Saturday & Sunday, February 13th & 14th, 2016

5pm -10pm

4 course Pre-Fixe for $75

Reservations Required

First Course
Fried Damariscotta Oysters – 15

wakame seaweed salad + ponzu sticky sauce

Young Kale Caesar Salad – 11

house herb dressing, grilled lemon, boursin Panini + Morgan cheese

Ginger Chicken Dumplings – 13

sweet + sour broccoli + cucumber salad

Mushroom Bisque – 9

seasonal forage, almond milk, fried shallots / GF

Second Course
Lobster and Rock Shrimp Chowder – 15

brie cheese fritter + toasted corn

Tuna Tartare – 17
meyer lemon, avocado, crispy rice + ginger emulsion / GF
Third Course
Pan Roasted Duck Breast

Chinese broccoli + duck sausage, tangerine soy liquor

Samuel Adams New World

Beer Braised Short Rib – 29

Rising Tide Waypoint Porter, 5 year cheddar + potato gratin, glazed cauliflower / GF

Cast Iron Diver Scallops – 36

broccoli + clam sauce alfredo, pan fried noodles

Vegan Shepard's Pie – 24

mushroom "meat", corn + peas, vegan gravy + romanesco / GF

Dessert
Chocolate Hazelnut Praline Bar – 8

berry basket, dark ganache, gold flake

Pistachio & White Chocolate Cannoli – 8

salted caramel dip

Tahitian Vanilla Crème Brûleé – 10

turbinado sugar + candied cherries / GF

Executive Chef Steve Sicinski

Member of Out of the Blue Sustainable Seafood Program

We proudly support local vendors and farmers

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

Easter Sunday Brunch

Sunday, March 27th

Served 10:30 am to 3 pm

$68 Adults

$25 Children under 12

Children 4 and under free

Cold Plates
Seasonal Fruit
Sliced Fresh Melon and Berry Display
Baby Kale Caesar Salad
Shaved Pecorino, Brioche Croutons, House Herb Caesar Dressing
Tortellini Antipasto Salad
Grilled Vegetables, Fresh Mozzarella, Finocchiona Salami
Romaine & Spinach Salad
Pineland Farms Feta, Cherries, Mandarin Orange, Marcona Almonds, Morello Vinaigrette
Smoked Duck Trap Salmon – 15
Traditional Accoutrements
Chilled Shrimp & Jonah Crab
Marash Chile Cocktail Sauce
Marinated Greenlip Mussels
Rice Vinegar Mignonette
Assorted Croissants, Danish and Bagels
Hot Plates
Apple Wood Smoked Bacon & North Country Smokehouse Maple Sausage
Classic Eggs Benedict
Shaved Pit Ham, Chive Hollandaise
Banana Pecan Stuffed French Toast
Maine Maple Syrup & Blueberry Compote
Herb & Parmesan Crusted Chicken Breast – 24*
Mushroom Risotto, Thyme Gravy
Pan Roasted Faroe Island Salmon
Herb, Spaetzle, Blood Orange Butter
Mushroom, Spinach & Cheese Ravioli
Sea Glass Vodka Sauce
Cheddar Potatoes Au Gratin
Vegetable Bouquetiere
Carving Station
New York Sirloin Strip
Marsala Demi, Horseradish
Maple & Mango Glazed Spiral Ham
ASSORTED INDIVIDUAL ARTISAN DESSERTS

Executive Chef Steve Sicinski

Member of Out of the Blue Sustainable Seafood Program

We proudly support local vendors and farmers

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

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