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
Parfait - 9

assorted fruits, Greek yogurt, house granola

Fresh Fruit & Yogurt - 12

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

Cured Salmon - 18

marinated tomato, capers, pickled onion, boiled egg, bagel

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 Stuffed French Toast - 15

warm blueberry compote, candied almonds

AWAKE & READY
Traditional Eggs Benedict - 16

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

Egg Sandwich - 16

two eggs, chorizo aioli, pickled green tomato relish, cheddar, foccacia

Farm House - 18

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

The Route 77 - 15

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

Lobster Baguette - 26

soft lobster scramble, french baguette, wilted spinach, marinated tomato, hollandaise

Southwest Tofu Scramble - 15

black bean puree, pico de gallo, crispy chickpeas

Three Egg Omelet - 16

mushrooms, onion, bell pepper, spinach, tomato, asparagus, bacon, ham, sausage, cheddar, muenster, american, swiss | choice of three

Broccolini & Ricotta Quiche - 15

seasonal green salad, fine herbs

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

Starters
Clam Chowder - 14

local clam, focaccia crisp, chives

Cured Salmon - 18

house cured salmon, boiled egg, capers, tomato, bagel

Bread, Butter, Radish - 10

local radishes, cold smoked butter, grilled baguette, trout roe

Parfait - 9

fruit compote, greek yogurt, house granola

Snap Pea Salad - 12

pea tendrils, crispy shallots, coconut crunch, lime-mint vinaigrette

Entrees
Almond Stuffed French Toast - 15

berry compote, shaved apple, warm maple syrup

Three Eggs Omelet - 16

choice of ingredients, home fries, marinated tomatoes

Traditional Eggs Benedict - 16

poached eggs, canadian bacon, english muffins, asparagus, hollandaise

Blueberry Pancakes - 13

warm maple syrup, housemade blueberry butter

Local Lobster Toast - 26

french baguette, wilted spinach, lobster soft scramble, hollandaise

Steak & Eggs - 18

shaved warm roast beef, grilled sourdough, fried egg, melted gruyere

Turkey & Brie - 16

multi-grain bread, smoked french dressing, watercress

 

 

 

 

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 AND STARTERS
Chilled Pea Soup - gluten free - 11

pancetta, parmesan, lemon

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - 16

avocado mousse, radish, serrano jam, pickled cucumber

Bread, Butter, Radish - 10

local radish, cold smoked butter, grilled baguette, trout roe

SALADS
Snap Pea Salad - 12

pea tendrils, crispy shallots, coconut gremolata, lime mint vinaigrette

Warm Beet Salad - gluten free - 12

spicy greens, basil, candied hazelnuts, lemon oil, yogurt

Cobb Salad - gluten free - 16

local greens, bacon, tomato, cheddar, avocado, egg, ranch dressing

ENTREES
Lobster Roll - 26

brioche roll, dressed lobster, bibb lettuce

Pork Belly Gyro - 16

preserved lemon, cucumber, cumin yogurt, sumac, lettuce, tomato

Catch of the Day - MARKET PRICE

daily offering of local vegetables & sustainable fish

Turkey & Brie - 16

smoked french dressing, watercress, radish, multi grain

Roast Beef - 17

walnut romesco, au ju aioli, pickles, portugese roll

Crushed Chickpea Salad - 16

alfalfa sprout, dill, carrots, kale, tomato, mult grain bread

Pork & Beef Burger - 18

provolone, pickled onions & cucumbers, sesame bun, house sauce: iceberg, egg, ketchup, aioli, tabasco, worcestershire

 

 

 

 

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 AND STARTERS
Chilled Pea Soup - gluten free - 11

pancetta, parmesan, lemon

New England Clam Chowder - 14

local bacon, foccacia crisp, chives

Lobster Tacos (4) - gluten free - 16

avocado mousse, radish, serrano jam, pickled cucumber

Tuna Crudo - gluten free/pescetarian - 16

pickled alliums, quinoa, citrus, radish

Brocollini & Farm Egg - gluten free - 12

poached egg, pancetta, chicken cracklins, kale powder

Grilled Octopus - gluten free - 16

chorizo-potato terrine, lobster aioli, citrus, pickled green almond

SALADS
Snap Pea Salad - 12

pea tendrils, crispy shallots, coconut, gremolata, lime-mint vinaigrette

Warm Beet Salad - gluten free - 12

spicy greens, basil, candied hazelnuts, lemon oil, yogurt

ENTREES
Sirloin - 38

black barley, sausage, squid, holland pepper reduction, leek ash

Maine Salmon - 30

artichoke puree, burnt carrot, salmon roe & celery vin, granola

Catch of the Day - Market Price

daily offering of local vegetables & sustainable fish

Spring Collection - vegan - Market Price

daily inspiration using our local farms harvest of the day

Local Pork Chop - 28

broccoli rabe variation, potato pesto chimichurri, fermented apple

Pressed Chicken - gluten free - 26

leek & black garlic puree, chicken crushed peas, fried maitake, cara cara vinaigrette

Pork & Beef Burger - 16

provolone, pickled onions & cucumbers, sesame bun, house sauce: iceberg, egg, ketchup, aioli, tabasco, worchestershire

 

 

 

 

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 LIBATIONS
Mezcal Mule - 13

cucumber, passion fruit, ginger beer, lime

Edward THatch - 14

lemongrass & pink peppercorn gin, aquavite, pineapple, lemon, smoked agave, blueberries

Crescent Cutlass - 12

jameson, glenlivet 12, drambuie, lemon juice

Ambrosia - 11

chamomile pisco, lavender honey, yuzu sake

Rosemary's Baby - 11

rosemary aperol, grapefruit, brandy, armangac

Bourbon Basher - 12

basil hayden, raspberries, jalapeno, 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.

 

 

AAA Four Diamond Award
Traveler Reader's Choice Award
LVX
WS 2016
Virtuoso
US Green Building Council