Holiday Parties

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

marinated 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 | berries | maine maple syrup | grady oats

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 blueberry compote | candied almonds | maine maple syrup

AWAKE & READY
TRADITIONAL EGGS BENEDICT - 16

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

BREAKFAST SANDWIC - 16

two fried eggs | sliced tomato | american cheese | bacon 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

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked 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 | berries | raisins | maine maple syrup

BLUEBERRY PANCAKES - 13

blueberry butter | maine maple syrup

FRENCH TOAST BREAD PUDDING - 15

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
  • pork sausage | 6

Afternoon Delights
NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

WHITE BEAN & ESCAROLE SOUP - 12

parmesan tomato broth | merguez sausage | mini croutons

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

WARM TURKEY & BRIE - 16

apple mustard | shaved apple | toasted cranberry walnut bread

BREAKFAST BURGER - 18

bacon | swiss | fried egg | hollandaise aioli

BREAKFAST SANDWICH - 16

two fried eggs | sliced tomato | american cheese | bacon aioli | portuguese muffin

Afternoon Additions

  • fries | 6
  • side salad | 6
  • lobster salad | 12
  • grilled tuna | 11
  • herb marinated chicken breast | 8

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked 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
WHITE BEAN & ESCAROLE - 12

parmesan tomato broth | merguez sausage | mini croutons

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

LOBSTER TACOS (4) - gluten free - 17

local lobster | radish | sweet chili | avocado mousse

DUCK LIVER MOUSSE - 15

poached pear | mulled wine gel | grilled cranberry walnut bread

ENTREE SALADS
KALE & BRUSSEL SPROUT SALAD - 14

marcona almonds | shaved pecorino | braise feta & olives | champagne vinaigrette

CAESAR SALAD - 14

romaine hearts | parmesan | brioche croutons | cracked black pepper

HARVEST COBB SALAD - 16

baby greens | bacon | tomato | toasted walnuts | bleu cheese | shaved apple | boiled egg | house made ranch dressing

FARMERS SALAD - vegetarian - 12

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

ADD A PROTEIN

  • lobster salad | 12
  • grilled tuna | 11
  • herb brined chicken breast | 8

ENTREES
PASTRAMI & SWISS - 17

mustard aioli | house pickles | sauerkraut | rye bread

FRENCH DIP - 18

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

FISH & CHIPS - 16

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

caramelized onion & mushroom | herb horseradish aioli | swiss cheese | house pickles | brioche bun

WARM TURKEY & BRIE - 16

apple mustard | shaved apple | toasted cranberry walnut bread

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked 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 | poached pear | 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

DUCK LIVER MOUSSE - 16

poached pear | mulled wine gel | grilled cranberry walnut bread

BRAISED OLIVES & FETA - 15

roasted pepper | anchovies | herbs | olive oil | citrus zest | grilled bread

STARTERS
WHITE BEAN & ESCAROL SOUP - 12

parmesan tomato broth | merguez sausage | mini croutons

NEW ENGLAND CLAM CHOWDER - 14

local bacon | focaccia crisp | chives

KALE & BRUSSEL SPROUT SALAD - 14

marcona almonds | shaved pecorina | braised feta & olives | champagne vinaigrette

FARMER SALAD - 13

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

BRAISED PORK BELLY - 15

apple variations | caramelized squash | toasted sesame | pickled mustard seeds

OLIVE OIL POACHED TUNA

braised anchovy & olive | citrus | herbs | quail egg | garlic ciabatta crumbs

ENTREES
SHORT RIBS - 32

aged gouda polenta | roasted maitake | glazed carrot | caramelized parsnip | merlot reduction

PORK CHOP - 30

citrus brined & roasted | fennel pollen | fermented apple | crushed potato | roasted turnip | kale

LOBSTER GNOCCHI - 38

butter poached lobster | leeks | kale | butternut squash | lobster nage | crispy grain crumble

FALL SEASONAL COLLECTION - vegan - 25

daily inspiration using regionally and locally sourced ingredients

PUMPKIN RISOTTO - vegetarian - 24

pumpkin textures | toasted pepitas | crispy sage | pumpkin oil | shaved parmesan

SEA GLASS BURGER - 20

caramelized onion & mushroom | herbed horseradish aioli | swiss cheese | house pickles | brioche bun

LOCAL HADDOCK - 29

potato, leek, & lobster hash | charred fennel | wilted spinach | pickled mustard seeds | lobster vinaigrette

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked 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

WHITE BEAN & ESCAROLE SOUP - 12

parmesan tomato broth | merguez sausage | mini crouton

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

caramelized onion & mushroom | herb horseradish aioli | swiss cheese | house pickles | brioche bun

WARM TURKEY & BRIE - 16

apple mustard | shaved apple | toasted cranberry walnut bread

CHARCUTERIE BOARD

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

SALADS & STARTERS
Lobster Tacos (4) - 16

sweet chili | shaved radish | avocado | corm tortilla

Sweet & Sour Cauliflower - 12

crispy cauliflower | mint | cilantro | puffed rice

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked meats, seafood and eggs poses a health risk.

 

 

Cocktail Menu

Inn by the Sea Menu Swirl Pattern
SEASONAL LIBATIONS
Akiabara - 14

tequila | yuzu sake | mint | cucumber | rose water | lychee

The 1807 - 14

8 bells rum | blackberry shrub | ginger beer | ginger lemongrass simple syrup

Bowery Bourbon Sour - 14

bourbon | sour cherry | lemon | underberg | coke

Lydia's Lament - 14

rose sangria | strawberry | guava | berries

A la Fresco - 14

vodka | grapefruit | blood orange | lemon | rosemary ss | bubbles

Ella Fitzgerald - 14

gin | honeydew | cucumber | tonic | kaffir lime

Wine by the Glass
Gruet - 13 | 44

Champagne | New Mexico

Jeio - 12 | 44

Prosecco | Italy

Veuve Clicquot Yellow Label - 20 | 110

Champagne | France

Casteller - 11 | 40

Cava | Spain

Chandon - 13 | 46

Sparkling Rose

Joseph Drouhin - 12 | 40

Chardonnay | France

Joseph Carr - 13 | 45

Chardonnay | California

Cloudy Bay - 15 | 60

Sauvignon Blanc | New Zealand

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

Jean Luc-Culombo - 10 | 36

Rose | France

Miraval - 15 | 60

Rose | France

Belle Glos - 15 | 60

Pinot Noir | California

El Coto de Rioja - 10 | 36

Spain

Jlohr - 15 | 60

Cabernet Sauvignon | California

Catena - 11 | 40

Malbec | Argentina

Joseph Carr (1) - 13 | 44

Cabernet Sauvignon | California

Beer Selection
Citizen Cider - 8

burlington, vt

Allagash White - 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 - Market Price

16 oz

Mast Landing Seasonal Selection - 10

16 oz

Fore River Lygonia IPA - 11

16 oz

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

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 or under cooked meats, seafood and eggs poses a health risk.

 

 

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