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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

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

Almond Stuffed French Toast - 15

blueberry compote | candied almonds

AWAKE & READY
Traditional Eggs Benedict - 16

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

Breakfast Sandwich - 16

two fried eggs | sausage patty | american cheese | maple hot sauce | tomato | everything bagel

Local Lobster Toast - 26

grilled sourdough | wilted spinach | marinated tomato | hollandaise | choice of toast

Ratatouille Toast - 16

two eggs | goat cheese | ratatouille | basil | grilled sourdough

Farm House - 18

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

The Route 77 - 15

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

Tofu Scramble (V) - 17

curry essence | spinach | roasted peppers | apple maple sausage | marinated tomatoes | choice of toast

Three Egg Omelet - 16

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

Mushroom & Sausage Frittata - 15

local mushrooms | ground sausage | herb | ricotta cheese

Morning Enhancements

Cured Salmon | 10 Lobster | 12

DAY BREAK ADDITIONS
Sea Glass Homefries - 5

Sliced Fruit or Yogurt or Muffin of the 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

Almond Stuffed French Toast - 15

blueberry compote | candied almonds

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 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 | muenster | american | swiss | choice of toast

Daybreak Additions

  • sliced fruit or yogurt 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

Roasted Carrot Soup - 12

cumin | yogurt | basil | spent grain lavash

Farmer Salad - 14

shaved vegetables | goat cheese | citrus vinaigrette | herb crumbs

Caesar Salad - 14

romaine hearts | pecorino | brioche crouton | shaved egg

Sea Glass Lobster Roll - 26

local lobster | traditional dressing | bibb lettuce | brioche roll

BLT - 16

applewood smoked bacon | bacon aioli | fried green tomato | bibb lettuce | toasted wheat bread

Breakfast Burger - 17

bacon | swiss | fried egg | hollandaise aioli

Breakfast Sandwich - 16

two fried eggs | sausage patty | american cheese | maple hot sauce | tomato | everything bagel

Afternoon Additions

  • fries | 6
  • side salad | 6
  • lobster | 12
  • grilled salmon | 10
  • 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
Roasted Carrot Soup - 12

cumin | yogurt | basil | spent grain lavash

New England Clam Chowder - 14

local bacon | focaccia crisp | chives

Lobster Tacos (4) - gluten free - 17

local lobster | radish | sweet chili | avocado mousse

Beet Hummus - 15

spring vegetables | citrus oil | lavash | marinated olives

Smoked Mackeral Pate - 16

celery-parsley salad | trout roe | grilled bread

SALADS
Cobb Salad - 16

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

Caesar Salad - 14

romaine hearts | pecorino | brioche crouton | shaved egg

Farmers Salad - 14

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

ADD A PROTEIN

  • lobster salad | 12
  • grilled salmon | 10
  • herb brined chicken | 8

ENTREES
BLT - 16

applewood smoked bacon | bacon aioli | fried green tomato | bibb lettuce | toasted wheat bread

Smoked Turkey & Hummus - 16

sliced tomato | bibb lettuce | smoked sea salt | plain bagel

Roasted Pollock - 24

pancetta | ratatouille nicoise | pickled shallot | chickpea | basil

Lobster Roll - 28

maine lobster | house dressing | bibb lettuce | brioche roll

Sea Glass Burger - 20

swiss cheese | bacon jam | french onion spread | half sour pickle | toasted brioche bun

Fried Chicken Thigh - 16

half sour pickles | cajun aioli | sliced tomato | toasted brioche bun

 

 

 

 

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
SOUPS AND STARTERS
Roasted Carrot Soup - 12

cumin | yogurt | basil | spent grain lavash

New England Clam Chowder - 14

local bacon | focaccia crisp | chives

Lobster Tacos (4) - pescatarian | gluten free - 17

local lobster | radish | sweet chili | avocado mousse

Beet Hummus - 15

spring vegetables | citrus oil | lavash | marinated olives

Grilled Octopus - 17

ancho chili sherry glaze | avocado | jicama salad | green almond

Smoked Mackeral Pate - 16

celery-parsley salad | trout roe | grilled bread

SALADS
Spring Radish & Snap Pea Salad - 13

pineland farm feta | marinated olives | mint | oregano vinaigrette

Farmer Salad - vegetarian - 12

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

Borscht Salad - 13

roasted beets | pickled cabbage puree | toasted walnuts | sour cream & dill dressing

ENTREES
True North Salmon - 28

crispy skin | artichoke puree | burnt carrot | salmon roe & celery vinaigrette

Hanger Steak - 34

beef suet potato | herbs | onion-mushroom tart | smoked shallot aioli

Seared Pork Chop - 29

toasted buckwheat | dill | carrot textures | crushed aleppo citrus

Seasonal Collection - vegan - 25

daily inspiration using regionally and locally sourced ingredients

Monkfish - 30

pancetta | ratatouille nicoise | pickled shallot | chickpea basil

Pan Roasted Chicken - 27

roasted spring onion | lemon crumbs | duck fat polenta | vinegar peppers

Sea Glass Burger - 20

swiss cheese | bacon jam | french onion spread | half sour pickle | toasted brioche bun

 

 

 

 

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
Smolderrita - 14

el jimador | ancho reyes | lime | grilled pineapple juice | habernero bitters

The 1807 - 14

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

The Muddy Jockey - 14

raspberry, jalapeno, ginger, mint, stroudwater bourbon

La Rotonde - 14

vespertino, creme de cocoa, pernod, coffee

Barman's Choice - 14

rotating weekly selection

Pine Trees & Bees - 14

bar hill gin | honey simple syrup | lemon | lemon sting soda | spruce tips | pine bitters

Wine by the Glass
Pighin - 12 | 44

Pinot Grigio, Italy

Peter Yealands - 12 | 44

sauvignon blanc, New Zealand

Touraine - 12 | 44

Sauvignon Blanc, France

Charles Smith - 10 | 36

Riesling, Washington

Joseph Droughin - 11 | 40

Chardonnay, France

Simple Life - 10 | 36

Chardonnay, California

Ferrari Carrano - 14 | 48

Chardonnay, California

"The Whip" - 15 | 60

White Blend, California

Jean Luc-Culombo - 10 | 36

Rose, France

Whispering Angel - 15 | 60

Rose, France

Belle Glos - 15 | 60

Pinot Noir, California

El Coto de Rioja - 10 | 36

Spain

Catena - 11 | 40

Malbec, Argentina

Joseph - 12 | 42

Cabernet Sauvignon, California

Jlohr - 15 | 60

Cabernet Sauvignon, California

Veuve du Vernay - 10 | 36

Champagne, France

Jeio - 12 | 44

Prosecco, Italy

Casteller - 11 | 40

Cava, Spain

Chandon - 13 | 46

Sparkling Rose

Beer Selection
Citizen Cider - 8

Allagash White

6

Sea Dog Blueberry Wheat Ale - 5

Bavik Super Pilsner - 8

Pilsner Urquell - 6

Belfast Red Lobster Ale - 6

Atlantic Real Ale - 6

Banded Horn Veridian IPA - 6

Rising Tide Daymark Pale Ale - 6

Rising Tide Zephyr IPA - 6

Allagash Black Stout - 6

Allagash Curiex Bourbon Barrel Triple - 24

750 ml

Maine Beer Co, Seasonal Selection - Market Price

16 oz

Foundation, Seasonal Selection - Market Price

16 oz

Banded Horn, Seasonal Selection - Market Price

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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