Summer in SPA

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
STRAWBERRY & CHIA ALMOND MILK PARFAIT - 10

strawberry variations | Sea Glass granola | silk yogurt | chia seeds

FRESH FRUIT & YOGURT GF - 12

assorted fruit | seasonal berries | Sea Glass granola | honey

CITRUS CURED MAINE SALMON - 18

tomato | capers | pickled shallot | boiled egg | everything bagel

MUFFIN OF THE DAY - 10

sliced fruits | whipped butter

"CARROT CAKE" STEEL CUT OATS - 12

coconut | carrot | raisins | cinnamon | nutmeg | candied walnuts

RISE & SHINE
BLUEBERRY PANCAKES - 13

blueberry butter | Maine maple syrup

S'MORES STUFFED FRENCH TOAST - 15

chocolate cheesecake batter | brûlée house-made fluff | graham cracker crumble | Maine maple syrup

CHICKPEA SCRAMBLE BREAKFAST BOWL - 16

crushed chickpea | tofu & tumeric puree | sliced avocado | baby spinach | citrus zest | olive oil

EGGS BENEDICT - 16

poached egg | Canadian bacon | hollandaise | English muffin

CROQUE MADAME - 17

crispy baguette | black forest ham | gruyere | sunny side egg | bechamel

LOCAL LOBSTER TOAST - 27

soft scrambled eggs | wilted spinach | marinated tomato | hollandaise

AVOCADO TOAST (V) - 15

tomato | feta | olive oil | pickled shallot | crispy garbanzo beans

add poached egg +3

AWAKE & READY
FARM HOUSE - 18

two eggs | corned beef hash | asparagus | hollandaise

THE ROUTE 77 - 15

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

THREE EGG OMELET - 16

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

EGG WHITE FRITTATA - 16

basil pesto | roasted tomato | asparagus | parmesan | baby lettuce salad

MORNING ENHANCEMENTS

cured salmon +10 poached local lobster +12

DAY BREAK ADDITIONS
SEA GLASS HOMEFRIES - 5

FRESH BERRIES - 6

BAGEL & CREAM CHEESE - 6

SLICED FRUIT or YOGURT or MUFFIN OF DAY - 5

VEGAN SAUSAGE - 6

BACON - 6

PORK SAUSAGE - 6

CORNED BEEF HASH - 6

 

 

 

 

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
CORN BISQUE - 16

baguette crisp | crab meat | tomato | avocado | cilantro

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

LOBSTER TACOS (4) - 17

local lobster | radish | sweet chili | avocado mousse

CUCUMBER & HALLOUMI - 13

cucumber variations | seared halloumi | tomato jam | dukkah | honey emulsion

PANZANELLA SALAD - 14

heirloom tomato | purslane | torn focaccia | smoked sunflower crumb | basil puree | olive oil | sea salt

OYSTERS - 21

six Kettle Cove oysters on the half shell | variety house-made sauces | charred lemon

SALADS
CAESAR SALAD - 14

romaine hearts | parmesan | brioche croutons | cracked black pepper

COBB SALAD - 16

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

FARMERS SALAD (GF) - 16

shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

BABY WEDGE - 16

charred corn | roasted tomato | pancetta crisp | bleu cheese

ADD A PROTEIN

  • lobster salad +12
  • local catch +10
  • herb brined chicken breast +8

MAINS
SEARED SALMON - 24

tabbouleh salad | charred lemon | hummus | Zataar spice

FISH TACOS - 22

blackened swordfish | shaved cabbage | cilantro | avocado mousse | sauce rojo | salsa verde | chipotle cream

BLT - 18

thick cut local bacon | vine ripe tomato | hydro bibb lettuce | pimento cheese | wheat bread

LOBSTER ROLL - MP

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

BLENDED SEA GLASS BURGER - 20

40% mushroom | 60% local beef | lettuce | tomato | onion | provolone | choron aioli | european roll

SEA GLASS SIGNATURE BURGER - 20

Pineland Farms beef | bacon & onion jam | cheddar | roasted tomato aioli | brioche roll

TURKEY & SWISS - 17

avocado mousse | lettuce | tomato | foccacia roll

 

 

 

 

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
SOUP & SALAD
CORN BISQUE - 16

baguette crisp | crab meat | tomato | avocado | cilantro

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

BABY WEDGE - 15

charred corn | roasted tomato | pancetta crisp | bleu cheese

PANZENALLA SALAD - 14

heirloom tomato | purslane | torn focaccia | smoked sunflower crumb | basil puree | olive oil | sea salt

FARMER'S SALAD (GF) - 13

baby lettuce | shaved vegetables | brioche crumbs | goat cheese | house vinaigrette

STARTERS
CUCUMBER & HALLOUMI - 13

cucumber variations | seared halloumi | tomato jam | dukkah | honey emulsion

TUNA VARIATON - 18

raw & cured tuna | sesame | coriander | caramelized onion puree | wakame | eel sauce | grilled scallion | rice cracker

LOBSTER TACOS - 17

local lobster | radish | sweet chili | avocado mousse

OYSTERS - 21

six locally sourced oysters on the half shell | variety of house-made sauces | charred lemon

ENTREES
PAN ROASTED SCALLOPS - 34

corn variations | chorizo | mushroom | confit tomato | baby squash

STUFFED CHICKEN BREAST - 27

thigh croquette | carrot puree | creamed spinach & farro | pickled beech mushroom

SURF & TURF - 50

New England Family Farms tenderloin | Jonah crab cake | roasted cauliflower | white polenta | bearnaise sauce

BUTTER POACHED LOCAL LOBSTER - 48

lobster risotto | confit tomato | herb mascarpone | charred broccolini

SUMMER VEGAN COLLECTION (V) - 25

daily inspiration using regionally and locally sourced ingredients

SWORDFISH - 32

miso-roasted eggplant | seared sushi rice | glazed broccolini | lemongrass dashi | sesame

BLENDED SEA GLASS BURGER - 20

40% mushroom | 60% local beef | lettuce | tomato | onion | choron aioli | European roll

SIGNATURE SEA GLASS BURGER - 20

Pineland Farms beef | bacon & onion jam | cheddar cheese | roasted tomato aioli | brioche roll

 

 

 

 

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
Kettle Cove Spritzer - 13

keel vodka | aperol | lime juice | blood orange simple syrup | prosecco | bitters

Cucumber Cooler - 14

aviation gin | tyku cucumber sake | lemon & lime juice | fever tree elderflower tonic

Lydia's Sangria - 14

monolithos rose | lillet rose | passion fruit liqueur | guava | soda water | orange bitter

The Beachcomber - 14

sebago lake rum | malibu rum | pineapple & orange juice | grenadine | dark rum float | nutmeg

Vieux Carre - 16

hennessey VSOP privilege | gunpowder rye whiskey | carpano antica vermouth | benedictine | angostura & peychaud bitters

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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