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Easter Sunday Brunch

Easter Sunday Brunch

Sunday, April 21, 2019

10:30 AM to 3:00 PM

Three Course Prix Fixe Plated Menu

$68 per person | $35 per child (ages 5-12)

excludes tax and gratuity

Reservations Required | 207-799-3134

Inn by the Sea Menu Swirl Pattern
On the Table
Pastry Platter

assorted mini pastries | jams | butters

Starters
Spring Pea & Mint Salad

toasted coconut | shaved radish | mint vinaigrette

"Bacon and Eggs"

braised pork belly | 62 degree egg | hollandaise aioli | pork rind crumble

Oatmeal

steel cut local oats | apple butter | dehydrated fruits | sweet cream

Smoked Salmon

scallion pancakes | creme fraiche | salmon roe | kale powder

Fruit & Yogurt

honey | granola | mint

Entrees
Pan Roasted Scallops

saffron nage | herb crunch | butter glazed baby vegetables

Duck

fricassee of artichoke | pea and mushroom | barley | foie gras bordelaise

Braised Lamb

potato gnocchi | parmesan & lamb brodo | lemon | shaved goat cheddar

Steak & Eggs

slow roasted strip steak | 62 degree egg | potato rosti | butter braised asparagus

Almond Stuffed French Toast

frangipane filling | candied almonds | blueberry compote

Cinnamon Roll Waffle

maple glaze | toasted pecans | cinnamon whipped cream

Eggs Benedict

english muffin | canadian bacon | poached eggs | hollandaise | asparagus

Desserts
Grapenut Custard

white chocolate cremeux | cinnamon oat crunch

Chocolate Trifle

vanilla cream | chocolate pudding | chocolate cake crumbs | shaved chocolate

Flourless Chocolate Torte

pistachio gelato | cocoa nibs

 

 

 

 

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 or undercooked meats, seafood and eggs poses a health risk.

 

 

Mother's Day Brunch

Mother's Day Brunch

Sunday, May 12, 2019

10:30 AM to 3:00 PM

Three Course Prix Fixe Plated Menu

$68 per person | $35 per child (ages 5-12) | under three eat free | excludes tax and gratuity

Reservations Required | 207-799-3134

Inn by the Sea Menu Swirl Pattern
On the Table
Pastry Platter

assorted mini pastries | jams | butters

Starters
Farmers Salad

baby greens | shaved vegetables | goat cheese | lemon vinaigrette

Nutty Brown Porridge

candied almonds | banana | coconut

Oatmeal

steel cut local oats | apple butter | dehydrated fruits | sweet cream

Smoked Salmon

scallion pancake | creme fraiche | salmon roe | kale powder

Fruit & Yogurt

honey | granola | mint

Entrees
Grilled & Herb Basted Gulf Shrimp

citrus & saffron risotto | grilled asparagus | wilted spinach

Misty Knolls Chicken Breast

crispy skin | fingerlings | pesto-potato puree | blistered tomatoes | chicken jus

Braised Lamb

potato gnocchi | parmesan & lamb brodo | lemon

Steak & Eggs

slow roasted beef | 62 degree egg | potato rosti | buttered braised asparagus

Sundried Tomato & Goat Cheese Quiche

olive oil crust | seasonal green salad | herb vinaigrette | fine herbs

Cinnamon Roll Waffle

maple glaze | toasted pecans | sweet cream

Eggs Benedict

english muffin | canadian bacon | poached eggs | hollandaise | asparagus

Desserts
Carrot Cake

cream cheese ice cream | carrot gel

Chocolate Torte

pistachio gelato | strawberry pearls | cocoa nibs

Grapenut Custard

white chocolate cremeux | toasted walnuts

 

 

 

 

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 or undercooked meats, seafood and eggs poses a health risk.

 

 

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