Sea Glass Restaurant at Inn by the Sea offers an unsurpassed Maine dining experience with spectacular ocean views from its intimate dining room or al fresco deck, just ten minutes from Portland. 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 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. 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.
Join Chef Sicinski in Sea Glass Restaurant and celebrate the latest Gulf of Maine Research Institute Out of the Blue promotion October 1st -10th. GMRI and Sea Glass Restaurant have partnered together once again to increase consumer awareness of underutilized or under appreciated local, sustainable seafood by spotlighting specific species during each Out of the Blue promotion. The mission is to increase consumer demand of these species in order to help build a greater diversity of marketable products for our local seafood industry.
This months featured fish is Acadian Redfish a highly under utilized species in the Gulf of Maine. Historically Redfish were a highly sought after protein source for the US Military in the 1940's and 50's, but landings and demand of redfish has since dropped significantly. In 2013 only 40% of the allowable catch for redfish was harvested causing local fisherman to work with local chefs and GMRI to raise awareness of this healthy and abundant seafood source. Join us is Sea Glass for Out of the Blue to discover and celebrate this underutilized fish.
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.