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Sea Glass Menus

Sea Glass Menus

 

Dining Menus

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

Inn by the Sea Menu Swirl Pattern
BRIGHT & EARLY
PARFAIT - 9

fruit compote | fresh fruit | greek yogurt | house granola

FRESH FRUIT & YOGURT - 12

fresh fruits | berries | greek yogurt | house granola

CURED SALMON - 18

tomato | capers | pickled onion | boiled egg | bagel

MUFFIN OF THE DAY - 10

fresh fruits | whipped butter

RISE & SHINE
STEEL CUT OATMEAL (V) - 12

brown sugar | shaved apple | apple butter | pecans | maine maple syrup | raisins

NUTTY BROWN PORRIDGE (V) - 12

brown rice | coconut milk | almonds | bananas

BLUEBERRY PANCAKES - 13

blueberry butter | maine maple syrup

FRENCH TOAST BREAD PUDDING - 15

warm berry compote | candied almonds | maine maple syrup

AWAKE & READY
TRADITIONAL EGGS BENEDICT - 16

poached eggs | canadian bacon | hollandaise | served on an english muffin

BREAKFAST SANDWICH - 16

two fried eggs | american chese | linguica patty | smoked paprika aioli | portuguese muffin

LOCAL LOBSTER TOAST - 27

grilled sourdough | wilted spinach | soft scrambled eggs | marinated tomato | hollandaise

AVOCADO TOAST (V) - 15

grilled sourdough | tomato | shaved onion | sprouts | crispy quinoa | olive oil

FARM HOUSE - 18

two eggs | corned beef hash | asparagus | hollandaise | choice of toast

THE ROUTE 77 - 15

two eggs | choice of bacon or sausage or hash or ham | choice of toast

THREE EGG OMELET - 16

select three: mushrooms | onions | bell peppers | spinach | tomato | asparagus | bacon | ham | sausage | cheddar | american | swiss | choice of toast

SAUSAGE FRITTATA - 16

three eggs | roasted mushrooms | herbs | ricotta cheese

Morning Enhancements

Cured Salmon | 10 Warm Lobster | 12

DAY BREAK ADDITIONS
SEA GLASS HOME FRIES - 5

SLICED FRUIT or YOGURT or MUFFIN OF DAY - 5

BACON - 6

FIELD ROAST SAUSAGE (v) - 6

PORK SAUSAGE - 6

BERRIES - 6

LOCAL BAGEL & CREAM CHEESE - 5

CORNED BEEF HASH - 6

MUFFIN OF THE DAY - 5

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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 undercooked 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

Inn by the Sea Menu Swirl Pattern
Early Starters
PARFAIT - 9

fruit compote | fresh fruit | greek yogurt | house granola

STEEL CUT OATMEAL - 12

brown sugar | shaved apple | apple butter | pecans | maine maple syrup | raisins

BLUEBERRY PANCAKES - 13

blueberry butter | maine maple syrup

FRENCH TOAST BREAD PUDDING - 15

warm blueberry compote | candied almonds | maine maple syrup

CURED SALMON - 18

marinated tomato | capers | pickled onion | boiled egg | bagel

TRADITIONAL EGGS BENEDICT - 16

poached local egg | canadian bacon | hollandaise | served on an english muffin

FARM HOUSE - 18

two local farm eggs | corned beef hash | asparagus | hollandaise | choice of toast

THE ROUTE 77 - 15

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

LOCAL LOBSTER TOAST - 26

grilled sourdough | wilted spinach | lobster | soft scramble | hollandaise

THREE EGG OMELET - 16

select three: mushrooms | onions | bell peppers | spinach | tomato | asparagus | bacon | ham | sausage | cheddar | american | swiss | choice of toast

DAYBREAK ADDITIONS

  • sliced fruit or muffin | 5
  • berries | 6
  • local bagel & cream cheese | 5
  • bacon | 6

Afternoon Delights
NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

SMOKED HAM HOCK & BEAN SOUP - 12

winter vegetables | pork brodo | cracked pepper | herbs

FARMER SALAD - 14

baby lettuce | shaved vegetables | goat cheese | lemon vinaigrette | herb crumbs

CAESAR SALAD - 14

romaine hearts | pecorino | brioche crouton | shaved egg

LOBSTER ROLL - MP

local lobster | traditional dressing | bibb lettuce | brioche roll

ROASTED TURKEY SANDWICH - 17

stuffing | cranberry aioli | sage derby cheese | gravy | toasted wheat

BREAKFAST BURGER - 18

bacon | swiss | fried egg | hollandaise aioli

BREAKFAST SANDWICH - 16

two fried eggs | provolone cheese | linguica patty | smoked parika aioli | portuguese muffin

FRENCH DIP - 18

braised short rib | provolone cheese | parmesan foccacia | au jus

Afternoon Additions

  • fries | 6
  • side salad | 6
  • lobster salad | 12
  • seared scallops | 10

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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 undercooked 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

Inn by the Sea Menu Swirl Pattern
SOUPS AND STARTERS
SMOKED HAM HOCK & BEAN SOUP - 12

winter vegetables | pork brodo | cracked pepper | herbs

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

LOBSTER TACOS (4) - gluten free - 17

local lobster | radish | sweet chili | avocado mousse

CURED SALMON & OLIVE DEVILED EGGS - 15

beet brined eggs | pickled shallots | herbs

ENTREE SALADS
WEDGE SALAD - 14

baby iceburg | smoked bacon | pickled shallots | roasted tomato | parmesan vinaigrette

CAESAR SALAD - 14

romaine hearts | parmesan | brioche croutons | cracked black pepper

COBB SALAD - 16

baby greens | bacon | tomato | avocado | cheddar | boiled egg | housemade ranch dressing

FARMERS SALAD - vegetarian - 12

baby lettuce | shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

ADD A PROTEIN

  • lobster salad | 12
  • seared scallops | 10
  • herb brined chicken breast | 8

ENTREES
CHICKEN BACON RANCH WRAP - 16

grilled chicken | smoked bacon | iceberg lettuce | tomato | ranch | flour tortilla

FRENCH DIP - 18

braised short rib | provolone cheese | parmesan focaccia | au jus

FISH & CHIPS - 18

beer battered local haddock | malt vinegar aioli | housemade slaw

LOBSTER ROLL - MP

maine lobster | house dressing | bibb lettuce | grilled brioche roll

SEA GLASS BURGER - 20

yellow cheddar | bacon jam | french onion spread | house pickles | pretzel roll

ROASTED TURKEY SANDWICH - 17

stuffing | cranberry aioli | sage derby cheese | gravy | toasted wheat

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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 undercooked 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

 

Inn by the Sea Menu Swirl Pattern
SHARED PLATES
CHEESE PLATE - 18

local cheese | truffle honey | toasted almonds | grilled bread

CHARCUTERIE BOARD - 22

chef's daily selection of meats | apple mustard | house pickles | marinated olives | grilled bread

LOBSTER TACOS (4) - 17

local lobster | radish | sweet chili | avocado mousse

CHAR SUI PORK RIBS - 15

72 hours marinade | slow roasted | sesame crunch | scallion

CURED SALMON & OLIVE DEVILED EGGS - 15

beet brined eggs | pickled shallots | herbs

STARTERS
SMOKED HAM HOCK & BEAN SOUP - 12

winter vegetables | pork brodo | cracked pepper | herbs

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

ROASTED VEGETABLE SALAD - 14

raw & roasted vegetables | sherry vinaigrette | caramelized yogurt | candied oats

FARMER SALAD - 13

baby lettuce | shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

WEDGE SALAD - 14

iceberg | smoked bacon | pickled shallots | roasted tomato | parmesan vinaigrette

CRISPY DUCK CONFIT - 17

kabocha squash puree | blackberry gastrique | bonito & bay leaf cured yolk

CHARRED OCTOPUS - 18

braised chickpea | delicata squash | saffron

ENTREES
SHORT RIBS - 32

aged gouda polenta | roasted maitake | cauliflower | merlot reduction

BACON WRAPPED HADDOCK - 26

vegetable hash | pickled shallots | charred broccolini | citrus emulsion

POTATO GNOCCHI - 29

braised lamb | lemon | carrot puree | herbs aged goat cheese

MUSHROOM BOLOGNESE - vegan - 25

mushroom ragu | bucatini | nutritional yeast | basil oil | toasted crumbs | balsamic reduction

WINTER SEASONAL COLLECTION - vegan - 25

daily inspiration using regionally and locally sourced ingredients

SEA GLASS BURGER - 20

yellow cheddar | bacon jam | french onion spread | house pickles | pretzel roll

MAINE SCALLOPS - 32

sunchoke variations | butter braised salsify | truffle grapefruit vinaigrette

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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

 

 

Late Afternoon Menu

Served daily from 3 PM - 5 PM

Inn by the Sea Menu Swirl Pattern
NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

SMOKED HAM HOCK & BEAN SOUP - 12

winter vegetables | pork brodo | cracked pepper | herbs

CAESAR SALAD - 14

hearts of romaine | parmesan | brioche croutons

LOBSTER TACOS (4) - 17

local lobster | radish | sweet chili | avocado mousse

LOBSTER ROLL - MP

local lobster | house dressing | bibb lettuce | brioche roll

SEA GLASS BURGER - 20

yellow cheddar | bacon jam | french onion spread | house pickles | pretzel roll

ROASTED TURKEY SANDWICH - 17

stuffing | cranberry aioli | sage derby cheese | gravy | toasted wheat bread

CHARCUTERIE BOARD - 22

chef's daily selection of meats | apple mustard | house pickles | marinated olives | grilled bread

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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

 

 

Cocktail Menu

Inn by the Sea Menu Swirl Pattern
SEASONAL LIBATIONS
Blazing Orchards - 14

stroudwater bourbon | apple cider | garam masala maple

Manzanita - 14

mezcal | tequila | lemon | apple puree | ginger beer | chipotle | anise

Jack Frost - 14

cold river blueberry vodka | lemon | prosecco

Cape Cooler - 14

ingenium gin | lime juice | cranberry syrup | tonic

Amande Espresso - 14

griffins warf | disarrono | maple syrup | cold espresso

Fireside Cider - 14

housemade apple cider | vanilla butter | sebago lake spider rum

Wine by the Glass
Gruet - 13 | 44

Champagne | New Mexico

Jeio - 12 | 44

Prosecco | Italy

Casteller - 11 | 40

Cava | Spain

Chandon - 13 | 46

Sparkling Rose

Joseph Drouhin - 12 | 40

Chardonnay | France

Joseph Carr - 13 | 45

Chardonnay | California

Ferrari Carrano - 14 | 48

Chardonnay | California

Charles Smith - 10 | 36

Riesling | Washington

Pighin - 12 | 44

Pinot Grigio | Italy

King Estate - 16 | 65

Pinot Gris Reserve | Eugene, OR

Touraine - 12 | 44

Sauvignon Blanc | France

Monolithos - 13 | 50

Rose | Greece

Miraval - 15 | 60

Rose | France

Bella Glos - 15 | 60

Pinot Noir | California

Adelsheim - 13 | 50

Pinot Noir | Oregon

Jlohr Hilltop - 15 | 60

Cabernet Sauvignon | California

Cerro Anon - 12 | 45

Rioja Reserva | Spain

Domaine Bousquet - 12 | 45

Malbec | Argentina

Beer Selection
Citizen Cider - 8

burlington, vt

Allagash White - 6

portland, me

Allagash Black Stout - 6

portland, me

Sea Dog Blueberry Wheat Ale - 5

portland, me

Bavik Super Pilsner - 8

belgium

Pilsner Urquell - 6

czech republic

Belfast Red Lobster Ale - 6

belfast, me

Atlantic Real Ale - 6

bar harbor, me

Rising Tide Daymark Pale Ale - 6

portland, me

Rising Tide Zephyr IPA - 6

portland, me

Allagash Rotating Selection (750mL) - MP

Maine Beer Co, Seasonal Selection - Market Price

16 oz

Foundation, Seasonal Selection - Market Price

16 oz

Banded Horn, Seasonal Selection - 12

16 oz

Mast Landing Seasonal Selection - 12

16 oz

Fore River Seasonal Selection - 12

16 oz

Clausthaler - 6

non-alcoholic | germany

Geary's Ixnay Gluten Free - 6

portland, me

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Trent Seib

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

 

 

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