Winter Activities

Special Menus

Special Menus

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.

 

 

Christmas Dinner

Christmas Day Dinner

Tuesday, December 25th, 2018

12 PM to 6 PM

Family Style Dinner

$70 per adult | $25 children ages 3 to 12 | children under 3 eat free

Credit Card Reservations Required | 207-799-3134

 

Inn by the Sea Menu Swirl Pattern
Appetizers
Pre-set on Tables

mixed olives & nuts | local assortment cheese with savory crackers | crudites with dips

Served Assorted Breads

fresh local cranberry bread | house-made focaccia bread | assorted whipped butters

Soups
New England Clam Chowder

French Onion Soup

truffle gruyere | pecorino crostini

Salads
Mixed Baby Lettuce

bleu cheese crumbles | candied pecans | sundried cranberries | cranberry vinaigrette

Roasted Carrot and Beet Salad

pickled fennel | whipped goat cheese | champagne vinaigrette

Entrees
Slow Roasted Prime Rib

au jus | horseradish cream

Seared Salmon

lemon fennel glaze crispy caper

Carrot "Osso Bucco"

wild rice and cranberry pilaf | mushroom demi glace

Sides
Potato Puree

Herb Roasted Celery Root and Carrots

Whiskey and Apple Glazed Sweet Potatoes

Cauliflower and Goat Cheese Gratin

Dessert
Mini Dessert Assortment

pumpkin pie | chocolate pecan pie | cheesecake | cookies | apple pie

 

 

 

 

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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