Sea Glass Menus

Sea Glass 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

BRIGHT & EARLY
Apple Parfait - 9

apple butter, Greek yogurt, house granola

Fresh Fruit & Yogurt - 12

sliced fresh fruits, berries, Greek yogurt, house made granola

Cured Salmon - 17

tomato confit | capers | pickled onion | boiled egg | everything crumble

Muffin of the Day - 10

sliced fresh fruits | whipped butter

RISE & SHINE
Steel Cut Oatmeal - 9

brown sugar, berries, raisins, Maine maple syrup

Nutty Brown Porridge - 10

brown rice | coconut milk | marcona almonds | bananas

Blueberry Pancakes - 13

blueberry butter | Maine maple syrup

Almond French Toast - 15

warm blueberry compote | candied almonds | Maine maple syrup

"Cinnamon-Bun" Waffle - 14

cinnamon sweet cream | candied pecans | Maine maple syrup

AWAKE & READY
Traditional Eggs Benedict - 16

poached local egg, Canadian bacon, hollandaise served on an English muffin, homefries

Egg Sandwich - 14

two local farm eggs | cheddar | bacon | roasted tomato | avocado | served on a cheese focaccia

Farm House - 16

two eggs | corned beef hash | asparagus | hollandaise

The Route 77 - 14

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

Maine Lobster Fritatta - 25

poached lobster | asparagus | sliced roma tomato | chive

Chick Pea Scramble - 15

curry spiced tofu | asparagus | red onion | tomatoes | spinach | field roast sausage

Three Egg Omelet - 15

mushrooms | onions | green or red bell pepper| spinach | tomato | asparagus | bacon | ham | sausage

Egg White Caprese Frittata - 16

whipped egg whites, sliced roma tomatoes, basil, fresh mozzarella

DAY BREAK ADDITIONS
Sea Glass Homefries - 5

Sliced Fruit or Yogurt or Muffin of the Day - 5

Bacon - 5

Field Roast Sausage (v) - 5

Pork Sausage - 5

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

RISE & SHINE
Apple Parfait - 9

apple butter, Greek yogurt, house granola

Fresh Fruit & Yogurt - 12

sliced fresh fruits, berries, Greek yogurt, house made granola

Cured Salmon - 17

tomato confit | capers | pickled onion | boiled egg | everything crumble

Steel Cut Oatmeal - 9

brown sugar | berries | raisins | Maine maple syrup

Nutty Brown Porridge - 10

brown rice | coconut milk | marcona almonds | bananas

Blueberry Pancakes - 13

blueberry butter | Maine maple syrup

Almond French Toast - 15

warm blueberry compote | candied almonds | Maine maple syrup

Traditional Eggs Benedict - 16

poached local egg, Canadian bacon, hollandaise served on an English muffin, homefries

Farm House - 16

two eggs | corned beef hash | asparagus | hollandaise

The Route 77 - 14

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

Maine Lobster Fritatta - 25

poached lobster | asparagus | sliced roma tomato | chive

Three Egg Omelet - 15

mushrooms | onions | green or red bell pepper| spinach | tomato | asparagus | bacon | ham | sausage

AFTERNOON DELIGHTS
Fresh Seasonal Soup - 10

chef's daily selection

Harvest Cobb Salad - 17

baby lettuce | dried blueberries | apples | bacon | avocado | egg | blue cheese | pecans | housemade ranch dressing

Butternut Squash & Apple Salad - 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

Sea Glass Burger - 16

caramelized smoked onions | steak sauce aioli | sesame seed bun | cheddar cheese

Sea Glass Lobster Roll - 24

local lobster | traditional dressing | boston lettuce | brioche roll

Pastrami & Swiss - 16

spicy mustard | caramelized onions | rye

Mediterranean Pita Pocket - 15

feta | lettuce | olives | marinated tomatoes | shaved onion | peppers | oil & vinegar

 

 

 

 

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

SOUPS
Seasonal Soup - 10

chef's daily creation

New England Clam Chowder - 12

peppercorn & thyme crisp, local bacon, chives

SALADS & STARTERS
Lobster Tacos (4) - 16

sweet chili | shaved radish | avocado | corm tortilla

Sweet & Sour Cauliflower - 12

crispy cauliflower | mint | cilantro | puffed rice

Harvest Cobb Salad - 17

baby lettuce | dried blueberries | apples | bacon | avocado | egg | blue cheese | pecans | housemade ranch dressing

Butternut Squash & Apple Salad - 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

ENTREES
Sea Glass Lobster Roll - 26

local lobster, traditional dressing, Boston lettuce, brioche roll, seasonal slaw

Local Catch - Market Price

Chef's creation with locally foraged vegetables, pricing varies daily

Pastrami & Swiss - 16

spicy mustard | caramelized onions | rye

BLT - 16

cherrywood smoked onions | steak sauce aioli | sesame bun | cheddar cheese

Sea Glass Burger - 18

pickles, onion, lettuce, tomato, yellow cheddar, sesame seed bun, secret sauce

Mediterranean Pita Pocket - 15

feta | lettuce | olives | marinated tomatoes | shaved onion | peppers | oil & vinegar

 

 

 

 

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

 

SOUPS
New England Clam Chowder - 12

peppercorn & thyme crisp, local bacon, chives

Seasonal Soup - 10

chef's daily creation

SALADS & STARTERS
Sweet & Sour Cauliflower - 12

crispy cauliflower | mint | cilantro | puffed rice

Tuna Tartar - 16

white soy | charred scallion | sesame crunch | avocado puree | togarashi

Lobster Tacos (4) - 16

sweet chili | shaved radish | avocado | corm tortilla

Farmers Salad - 11

roasted farm vegetables | caramelized yogurt | baby greens | candied oats | sherry vinaigrette

Butternut Squash & Apple Salad - 11

kale | shaved onion | candied pumpkin seeds | maple mustard vinaigrette

ENTREES
Local Catch - Market Price

Chef's creation with locally foraged vegetables

Bolognese - 27

rigatoni | three meat ragu | pecorino | basil | olive oil

Short Ribs - 32

aged gouda polenta | brussel sprouts | braised cippolini | red wine reduction

Hudson Valley Duck Breast - 30

farro verde | kabocha squash puree | cider jus | pickled blueberries

Local Ocean Perch - 26

curried cauliflower | golden raisins | capers | pine nuts | parsley

Winter Collection - 24

chef's daily vegan creation with locally sourced items

Winter Squash Carbonara - 22

linguini | squash puree | crispy pancetta | sage | pecorino

 

 

 

 

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.

 

 

Lounge

Served Nightly from 4pm

Buffalo Wings - 12

spicy sauce | blue cheese | shaved celery & carrot

Poutine - 12

crispy fries | white cheddar curd | roasted chicken & herb gravy | chorizo

House-Made Pickles - 7

ask your server for today's variety

Cheese & Charcuterie - 18

assorted local cheese & cured meats | pickles | bread | mustard

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.

 

 

Signature Drinks

S'moretini - 12

Three Olives Vanilla Vodka/Godiva Chocolate Liquor/Bailey's Irish Cream Rimmed with Chocolate & Graham Cracker Crumbs

Double Cross Martini - 14

Double Cross Vodka/Blue Cheese Stuffed Olives

Maine Blueberry Martini - 14

Cold River Blueberry Vodka Fresh Maine Blueberry Puree

SEASONAL FAVORITES
Maple Leaf - 12

Maker's Mark/Maine Maple Syrup/ Fresh Lemon Juice

Inn By The Sea Manhattan - 14

Bulleit Rye/Vya Sweet Vermouth/ Lagavulin Rinse

Apple Ginger Martini - 12

Grey Goose Vodka/Apple Cider/Ginger Simple Syrup

Cinnamon Margarita - 12

Pelligrosso Cinnamon Tequila/ Grand Mariner/ Pomegranate & Lime Juice

Winslow Sidecar - 15

Eight Bells Rum / Cointreau / Sour Mix

Pomegranate Cosmo - 11

Grey Goose Vodka / Cointreau / Pomegranate Juice / Lime Juice

Dark 'N Stormy - 10

Goslings Black Seal Rum/Fever Tree Ginger Beer

 

 

 

 

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.