Holiday Parties

Special Menus

Special Menus

Thanksgiving

Thanksgiving by the Sea

Thursday, November 22, 2018

12:00 PM to 7:00 PM

Family Style Traditional Dinner

$70 per adult | $25 per child

 

Credit Card Reservations Required | 207.799.3134

Inn by the Sea Menu Swirl Pattern
On the Table
Mixed Olives and Nuts

Assorted Cheeses and Crackers

Crudites with Dips

Served Assorted Breads
Cranberry Bread

blueberry butter

Served Soup - select one
New England Clam Chowder

Butternut Squash Soup with Chai Chantilly and Toasted Pumpkin Seeds

Salads
Mixed Baby Lettuce

goat cheese, candied pecans, sundried cranberries, cranberry vinaigrette

Beet Salad

savarin mousse, rye crumble, arugula, ice wine vinaigrette

Hand Carved and Served
Slow Roasted Turkey with Pan Gravy

Maple and Mustard Glazed Ham

The Sides
Chicken Sausage and Apple Stuffing

Crushed Carrots and Turnips

Whiskey and Apple Glazed Sweet Potatoes

Potato Puree

shallot | garlic | thyme essence

Green Bean Casserole

crispy shallots

Orange Scented Cranberry Sauce

Mini Dessert Assortment
Traditional Pies

Cheesecakes

Cookies

 

 

 

 

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 Buffet with Santa

Brunch with Santa

Saturday, December 1, 2018

Two Seatings: 10 AM and 12:00 PM

$30 per adult | $15 ages 4-12 | under three eat free

Children who bring in an unwrapped, new toy for Toys for Tots eats complimentary

Credit Card Reservations Required | 207.799.3134

Inn by the Sea Menu Swirl Pattern
Brunch Buffet
Assorted Breads & Breakfast Pastries

Sliced Fruits & Berries

Scrambled Eggs

Cherry Smoked Bacon & Sausage

Home Fries

French Toast with Warm Maple Syrup

Assorted Fruit Parfaits

Prime Rib au Jus

horseradish cream

Sauteed Green Beans

Rigatoni Bolognese

Hot Chocolate Station

 

 

 

 

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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