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About and Events

Sea Glass Dining

Our Restaurant in Cape Elizabeth

Sea Glass Restaurant at Inn by the Sea offers an unsurpassed Maine dining experience at our Cape Elizabeth Restaurant with spectacular ocean views from its intimate oceanfront dining room or al fresco deck, just ten minutes from Portland Maine. Chef Andrew Chadwick marries the freshest local ingredients with a focus on health and taste to create "intelligent" cuisine that offers both flavor and nutrition on seasonally changing menus.

Alongside local produce from nearby Portland Maine farms and his signature Lobster Tacos, Chef Chadwick's day boat catch and evening menus feature underutilized seafood fresh from Maine’s coastal waters.




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The Chef, working with the Gulf of Maine Research Institute, identifies abundant and delectable fish from the Gulf of Maine that are under-appreciated. The culinary team pairs sustainable seafood with fresh produce, meat, and poultry from local farms whenever possible in a true celebration of Maine fare at our Cape Elizabeth Restaurant.

Serving breakfast, lunch, dinner,  and Sunday brunch, Sea Glass Restaurant in Cape Elizabeth is open year-round and welcomes both hotel and public guests to enjoy oceanfront dining inside the intimate restaurant, or, in warm weather on the seaside decks. Larger parties are invited to reserve the Cove Room, our Private Dining Room for parties of nine to twenty.  The Cove Room offers a seasonally changing Chef's Tasting Menu.  Reservations for the Cove Room may be made at 207.799.3134.

Vegan dishes just got trendy in Sea Glass, our Cape Elizabeth restaurant! According to Vegan Food and Living, Google Searches for plant based diets have taken over the top search spot, leaving 'gluten free' behind, and last year Google Trends saw a 90% increase in 'vegan' searches. In Sea Glass, Chef Chadwick celebrates healthy and ethical eating with vegan menus even loyal carnivores love.

"The appeal of vegan menu options has grown well beyond the traditional guest who avoided meat for ethical or environmental reasons to include much broader interests in healthy lifestyle trends," said Chadwick. "We are combining fresh plant based ingredients, whole foods and a variety of vegetable pastas, grains and globally inspired sauces. Vegan menus are now fresh, inventive, packed with surprising flavors and great for one's health"

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Enjoy a cocktail or locally crafted beer in the fireplace lounge or pair your Sea Glass meal with a selection from our award winning wine cellar of over 400 labels and 2,500 bottles. Our Cape Elizabeth Restaurant Sommelier will be happy to help with a selection from the Inn's deep cellar that has achieved Wine Spectator's sought after Best of the Award of Excellence in 2017. Sea Glass was recognized for its strengths in California and French wines, but the selection is from around the world and local Maine vineyards are well represented. Inventive, signature cocktails are available from seasonally changing menus that also celebrate both the season and the region at our Cape Elizabeth Restaurant.

While in the Cape Elizabeth Restaurant, Sea Glass, we invite you to enjoy both panoramic Atlantic views as well as the Inn's permanent collection of painting by renowned regional artists including Camden Hills by Maine native Eric Hopkins, or a string of Lobster Buoys by local artist Stephen Etnier.

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While the paintings hanging in Sea Glass are created with oil or acrylic, Chef Chadwick plates culinary masterpieces, filled with color and texture, everyday in his kitchen. The Chef's artistic inspirations may not have the durable quality of a painting, but are momentary marvels - limited to the short time a guest takes to appreciate his meal before eating it.

"My relationship with food is as much about the visual as it is about taste," says Chadwick, Executive Chef at Sea Glass. "First and foremost food has to have great flavor, but creating a visually beautiful presentation is vital to the total dining experience. We'd like the guest to feel the plate is beautiful when it arrives, but then be thrilled when it tastes even better than it looks!"

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Sep 15 2019

4:00 PM -

Seaside Lawn at Inn by the Sea
40 Bowery Beach Road
Cape Elizabeth ME, 04107

Inn by the Sea

Cape Farm Alliance Benefit Dinner TICKETS: $65 per person - includes tax & gratuity Cape Elizabeth Farmer's and Fishermen will be the sole source for an intimate evening of Farm to Fork, Tide to Table dinner to benefit the Cape Farm Alliance. This exclusive event will include appetizers on the seaside lawn followed by a tented, family-style dinner of truly local fare.

Local farmers and suppliers will include:
- Alewives Brook Farm
- Maxwell's
- Jordan's Farm
- Kettle Cove Oysters
- Down Home Farm
Sep 22 2019

5:00 PM -

Inn by the Sea
40 Bowery Beach Road
Cape Elizabeth ME, 04107

Full Plates Full Potential Benefit- Bid Farewell to Summer Join us on the last day of summer to enjoy sweeping views of the Atlantic and culinary delights from a collection of greater Portland’s “new guard” chefs led by Beard House Dinner alums including Inn By the Sea’s Sea Glass Restaurant, EVO, Sur Lie, Five Fifty Five, Union, and David’s. The evening begins at 5 PM on the Seaside lawn for Stroudwater Distillery craft cocktails & appetizers, followed by a tented multi-course dinner at 6 PM.

Music and live auction to help feed hungry kids in Maine.
 Purchase Tickets
Oct 17 2019

6:30 PM -

Brick South at Thompson's Point
8 Thompson's Point Road
Portland ME, 04102

Chef + Farmer Harvest - Benefits Full Plates, Full Potential Chef Andrew Chadwick will join other renowned area chefs for Portland’s Food and Wine festival opener, Harvest on the Harbor 2019, The Festival comes alive at this celebration of local chefs and farmers collaborating to deliver a beautiful, multi-course dinner. Showcasing chefs from Back Bay Grill, David’s Restaurant, EVO, Five Fifty-Five, Lio, Sea Glass, Solo Italiano, Sur Lie and Union.

The evening is a benefit event for Full Plates Full Potential
 Purchase Tickets


Sea Glass Chef Andrew

Chef Andrew Chadwick

Chef Chadwick joins Inn by the Sea after a distinguished culinary career as Executive Sous Chef at the renowned Chatham Bars Inn on Cape Cod where he managed all 6 of the resort’s restaurants and developed a reputation for showcasing a modern approach to food and presentation, while respecting classical cooking techniques.

Previously, Chadwick was Executive Chef at Cherrystones Restaurant in Falmouth, MA and later opened a sister restaurant, Oysters Too, winning local accolades as the “Best Place to Dine” for 3 consecutive years.  He began his career at Chatham Bars Inn as Garde Manager Chef, and was later promoted to Chef de Cuisine for the resort’s modern steak house, Stars, before taking over as Executive Sous Chef for the resort’s multiple dining options.

“I am delighted to be joining the seasoned staff at Inn by the Sea. I look forward  to working with Maine producers and growers who highlight my passion for New England flavors, to craft a unique, high quality regional food and beverage experience for our guests,” said Chadwick.

Chadwick attended the International Institute of Culinary Arts, where he had the privilege of working under certified Master Chefs George Karousos and Christian Schunmann.

AAA Four Diamond Award
Conde Nast
US Green Building Council
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