Vote Today!

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 (GF) - 9

assorted fruit | greek yogurt | Sea Glass granola

FRESH FRUIT & YOGURT GF - 12

assorted fruit | seasonal berries | greek yogurt | Sea Glass granola | honey

CITRUS CURED SALMON - 18

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

MUFFIN OF THE DAY - 10

sliced fruits | whipped butter

RISE & SHINE
"CARROT CAKE" STEEL CUT OATMEAL - 12

coconut | carrot | raisins | cinnamon | nutmeg | candied walnut

NUTTY BROWN PORRIDGE - 12

brown rice | coconut milk | toasted almonds | bananas

BLUEBERRY PANCAKES - 13

blueberry butter | Maine maple syrup

STUFFED FRENCH TOAST - 15

cheesecake batter | brioche | streusel | Maine maple syrup

CROQUE MONSIEUR - 17

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

LOCAL LOBSTER TOAST - 27

soft scramble | 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 Warm Lobster +12

DAY BREAK ADDITIONS
SEA GLASS HOMEFRIES - 5

BERRIES - 6

BAGEL & CREAM CHEESE - 6

SLICED FRUIT or YOGURT or MUFFIN OF DAY - 5

FIELD ROAST SAUSAGE (v) - 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.

 

 

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

assorted fruit | Greek yogurt | house granola

"CARROT CAKE" STEEL CUT OATMEAL - 12

coconut | carrot | raisins | cinnamon | nutmeg | candied walnut

BLUEBERRY PANCAKES - 13

blueberry butter | Maine maple syrup

STUFFED FRENCH TOAST - 13

cheesecake batter | brioche | streusel | Maine maple syrup

CITRUS CURED SALMON - 18

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

EGGS BENEDICT - 16

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

LOCAL LOBSTER TOAST - 27

soft scramble | wilted spinach | hollandaise

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

THREE EGG OMELET - 16

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

DAYBREAK ADDITIONS

  • Sea Glass homefries +5
  • fresh berries +6
  • bagel & cream cheese +6
  • bacon or pork sausage +6
  • corned beef hash +6
  • sausage (V) +6

Afternoon Delights
SPRING ONION SOUP - 14

duck & beef broth | anise | brioche | gruyere

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

FARMER SALAD (GF) - 12

shaved vegetables | goat cheese | lemon vinaigrette | herb crumbs

CAESAR SALAD - 14

Romaine hearts | parmesan | brioche croutons | cracked black pepper

LOBSTER ROLL - MP

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

CHICKEN SALAD SANDWICH - 17

roasted chicken | herbs | house dressing | tomato | shaved onion | lettuce | parmesan foccacia bread | signature fries

BREAKFAST BURGER - 18

bacon | swiss | fried egg | hollandaise | breakfast potatoes

BLENDED SEA GLASS BURGER

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

Afternoon Additions

  • Sea Glass signature fries +5
  • side salad +6
  • bagel & cream cheese +6
  • lobster salad +12
  • local catch +10
  • herb brined chicken breast +8

 

 

 

 

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
SPRING ONION SOUP - 12

duck & beef broth | anisem brioche | gruyere

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

LOBSTER TACOS (4) - 17

local lobster | radish | sweet chili | avocado mousse

HEIRLOOM CARROTS - 14

pistachio | smoked goat cheese | carrot cake crumble | bulgur wheat | creme fraiche vinaigrette

HUMMUS (V) - 15

roasted garlic | crispy bread | assorted vegetables | olives

WHIPPED RICOTTA - 14

black pepper | honey | pickled grapes | toasted baguette | chive

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) - 13

shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

ADD A PROTEIN

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

ENTREES
CHICKEN SALAD SANDWICH - 17

roasted chicken | herbs | house dressing| tomato | shaved onion | lettuce | parmesan focaccia bread

SEARED TUNA - 24

marinated cucumber | olives | roasted tomato | charred pepper | feta | red wine vinaigrette

FISH & CHIPS - 18

beer battered local hake | malt vinegar

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 | charon aioli | European roll

CURED SALMON - 20

open faced on dark rye | creme fraiche | capers | tomato | pickles | dill | baby lettuce salad | mustard 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.

 

 

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
SPRING ONION SOUP - 14

duck & beef broth | anise | brioche | gruyere

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

SPRING PEA & BURRATA - 15

burrata coconut crunch | shaved radish | mint salt | coconut-pea gazpacho

BEETROOT SALAD - 15

ricotta | hazelnut | bee pollen | honey vinaigrette | basil gel | watercress

FARMER SALAD (GF) - 13

baby lettuce | shaved vegetables | brioche crumbs | house vinaigrette

STARTERS
HEIRLOOM CARROTS - 15

pistachio | smoked goat cheese | carrot cake crumble | bulgur wheat | creme fraiche vinaigrette

FRIED OYSTERS - 18

beef carpaccio | Tabasco vinaigrette | pecorino | lemon-garlic aioli

LOBSTER TACOS - 17

local lobster | radish | sweet chili | avocado mousse

62 DEGREE EGG - 15

veal tongue pastrami | beef broth poached asparagus | grana padano | puffed quinoa

SEAL COVE FARM CHEESE - 17

local cheese | crispy proscuitto | quinoa | caramelized grape | vanilla pickled fennel | cheddar cheese biscuit

ENTREES
MONKFISH - 28

shrimp-chorizo broth | smoked potato puree | black garlic | kale bottarga

PRESSED CHICKEN - 27

cacio e pepe potato | sous vide onion | carrot thyme-bone jus

PRIME STRIP STEAK - 42

celery root variations | charred cipollini onion | roasted mushroom | tamarind

SKATE WING - 27

farro | brown butter | capers | baby leek | green almond | cauliflower textures | burnt lemon

SPRING SEASONAL COLLECTION (V) - 25

daily inspiration using regionally and locally sourced ingredients

DUCK BREAST - 32

artichoke | crushed peas | blood orange | cassava puff | foie gras bordelaise

BLENDED SEA GLASS BURGER - 20

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

 

 

AAA Four Diamond Award
Conde Nast
LVX
US Green Building Council
Virtuoso
icommconnect logo