Sea Glass Restaurant at Inn by the Sea offers an unsurpassed Maine dining experience with spectacular ocean views from its intimate waterfront dining room or al fresco deck, just ten minutes from Portland Maine. Chef Steve Sicinski marries the freshest local ingredients with a focus on health and taste to create "intelligent" cuisine that offers full flavor while retaining nutritional value in preparation.
Alongside local produce from nearby Portland Maine farms and lobster tasting menu, Executive Chef Steve Sicinski's day boat catch and evening menus feature underutilized seafood fresh from Maine’s coastal waters. The Chef, working with the Gulf of Maine Research Institute, identifies abundant and delectable fish from the Gulf of Maine that are under-appreciated. The chef pairs sustainable seafood with fresh produce, meat and poultry from local farms whenever possible in a true celebration of Maine fare.
Serving breakfast, lunch, dinner, and Sunday brunch, Sea Glass Restaurant is open year-round and welcomes both hotel and public guests to enjoy waterfront dining. Larger parties are invited to reserve the Cove Room, our Private Dining Room for parties of nine to twenty. The Cove Room offers a seasonally changing Chef's Tasting Menu. Reservations for the Cove Room may be made at 207.799.3134.
Mother's Day Brunch
Join us in Sea Glass Restaurant on Sunday, May 8th for our Mother's Day Brunch. Make the ladies in your life feel special with a day out and no need to worry about cooking or cleaning. Chef Sicinski has prepared a grand buffet which will be served in Sea Glass 10:30 AM to 2:30 PM. Cost is $65 for adults and $25 for children 12 and under with children under 5 eating free. Reservations are recommended and can be made by calling 207-7993134.
A native of New Hampshire, Executive Chef Steve Sicinski joined Inn by the Sea in 2015 after a distinguished culinary career at several exclusive properties including Arizona's Mii amo Spa and Enchantment Resort, and Vermont's Topnotch Resort and Spa.
The Chef’s unique cooking style continually evolves, combining his classical French training at Le Cordon Bleu with a passion for rusticity. Compelled by an intellectual search for complex flavors that best represent the diversity of a region his creations start with high quality, whole ingredients, locally sourced whenever possible. After years of championing “intelligent cuisine” for healthy dining options at SPA destinations, ingredients are prepared to ensure nutrients are preserved. And finally, in a reimagining of classical French cuisine, light sauces, that don’t overwhelm but rather emphasize texture and natural flavors, finish the dish.
“My first love is always the kitchen,” says Sicinski. “I like the challenge of creating something terrific and innovative with whatever is around that’s fresh and local. Food should be about taste and health - but also playful and energetic.” Sicinski doesn’t see himself as representative of any particular culinary movement, but is sure about what he wants to achieve in the kitchen- “Simple, local, rustic, with surprising accents.”
While at Mii amo Destination SPA as Executive Chef, Sicinski co authored "A Journey of Taste" featuring the SPA’s most popular recipes. Sicinski earned a Diploma of Arts from Le Cordon Bleu at the Atlantic Culinary Academy and an Associate’s Degree of Science from McIntosh College in Dover New Hampshire.