Summer Activities

Sea Glass Menus

Sea Glass Menus

 

Dining 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

Inn by the Sea Menu Swirl Pattern
BRIGHT & EARLY
Parfait - 9

fruit compote | fresh fruit | greek yogurt | house granola

Fresh Fruit & Yogurt - 12

fresh fruits | berries | greek yogurt | house granola

Cured Salmon - 18

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

Muffin of the Day - 10

fresh fruits | whipped butter

RISE & SHINE
Steel Cut Oatmeal (V) - 12

brown sugar | berries | maine maple syrup | grady oats

Nutty Brown Porridge (V) - 12

brown rice | coconut milk | almonds | bananas

Blueberry Pancakes - 13

blueberry butter | maine maple syrup

Almond Stuffed French Toast - 15

blueberry compote | candied almonds

AWAKE & READY
Traditional Eggs Benedict - 16

poached eggs | canadian bacon | hollandaise | served on an english muffin

Breakfast Sandwich - 16

two fried eggs | sausage patty | american cheese | maple hot sauce | tomato | everything bagel

Local Lobster Toast - 27

grilled sourdough | wilted spinach | soft scrambled eggs | marinated tomato | hollandaise

Avocado Toast (V) - 15

grilled sourdough | tomato | shaved onion | sprouts | crispy quinoa | olive oil

Farm House - 18

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

The Route 77 - 15

two eggs | choice of bacon or sausage or hash or ham | choice of toast

Three Egg Omelet - 16

select three: mushrooms | onions | bell peppers | spinach | tomato | asparagus | bacon | ham | sausage | cheddar | muenster | american | swiss | choice of toast

Tomato & Basil Frittata - 16

three eggs | sliced tomato | basil | ricotta cheese

Morning Enhancements

Cured Salmon | 10 Warm Lobster | 12

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

Muffin of the Day - 5

 

 

 

 

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

Inn by the Sea Menu Swirl Pattern
Early Starters
Parfait - 9

fruit compote | fresh fruit | greek yogurt | house granola

Steel Cut Oatmeal - 12

brown sugar | berries | raisins | maine maple syrup

Blueberry Pancakes - 13

blueberry butter | maine maple syrup

Almond Stuffed French Toast - 15

blueberry compote | candied almonds

Cured Salmon - 18

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

Traditional Eggs Benedict - 16

poached local egg | canadian bacon | hollandaise | served on an english muffin

Farm House - 18

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

The Route 77 - 15

two local farm eggs | choice of bacon, sausage, or ham | choice of toast

Local Lobster Toast - 26

grilled sourdough | wilted spinach | lobster soft scramble | hollandaise

Three Egg Omelet - 16

select three: mushrooms | onions | bell peppers | spinach | tomato | asparagus | bacon | ham | sausage | cheddar | muenster | american | swiss | choice of toast

Daybreak Additions

  • sliced fruit or yogurt or muffin | 5
  • berries | 6
  • local bagel & cream cheese | 5
  • bacon | 6
  • pork sausage | 6

Afternoon Delights
New England Clam Chowder - 14

local bacon | focaccia crisp | chives

Yellow Tomato Gazpacho - 12

brunoise vegetables | cumin salt | rice cracker | cilantro oil

Farmer Salad - 14

baby lettuce | shaved vegetables | goat cheese | lemon vinaigrette | herb crumbs

Caesar Salad - 14

romaine hearts | pecorino | brioche crouton | shaved egg

Lobster Roll - 28

local lobster | traditional dressing | bibb lettuce | brioche roll

BLT - 16

applewood smoked bacon | bacon aioli | fried green tomato | bibb lettuce | toasted wheat bread

Breakfast Burger - 18

bacon | swiss | fried egg | hollandaise aioli

Breakfast Sandwich - 16

two fried eggs | sausage patty | american cheese | maple hot sauce | tomato | everything bagel

Afternoon Additions

  • fries | 6
  • side salad | 6
  • lobster | 12
  • local catch of the day | 11
  • herb marinated chicken breast | 8

 

 

 

 

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

Inn by the Sea Menu Swirl Pattern
SOUPS AND STARTERS
Yellow Tomato Gazpacho - 12

brunoise vegetables | cumin salt | rice cracker | cilantro oil

New England Clam Chowder - 14

local bacon | focaccia crisp | chives

Lobster Tacos (4) - gluten free - 17

local lobster | radish | sweet chili | avocado mousse

Hummus - 15

spring vegetables | citrus oil | lavash | marinated olives

SALADS
Cucumber Salad - vegan - 14

cucumber variations | grilled onion | cashew | fresno chile | harissa dressing

Heirloom Tomato - 15

burrata | compressed peach | oregano salt | white balsamic | cracked pepper | basil puree

Caesar Salad - 14

romaine hearts | pecorino | brioche crouton | cracked black pepper

Cobb Salad - 16

baby greens | bacon | tomato | avocado | cheddar | boiled egg | housemade ranch dressing

Farmers Salad - vegetarian - 15

baby lettuce | shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

ADD A PROTEIN

  • lobster salad | 12
  • local catch of the day | 11
  • herb brined chicken breast | 8

ENTREES
BLT - 17

applewood smoked bacon | bacon aioli | fried green tomato | bibb lettuce | toasted wheat bread

Turkey & Cheddar - 16

carmelized onion | crispy potato | whiskey bbq aioli | shaved pickles | toasted brioche bun

Chicken Salad Wrap - 16

sundried cranberry | fuji apple | herbs | shaved lettuce | tomato | flour tortilla

Lobster Roll - MP

maine lobster | house dressing | bibb lettuce | grilled brioche roll

Sea Glass Burger - 20

swiss cheese | bacon jam | french onion spread | half sour pickle | toasted brioche bun

Ham & Provolone - 16

olive-pepper relish | italian dressing | shaved lettuce | tomato | croissant

 

 

 

 

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

 

Inn by the Sea Menu Swirl Pattern
SOUPS AND STARTERS
Yellow Tomato Gazpacho - 12

brunoise vegetables | cumin salt | rice cracker | cilantro oil

New England Clam Chowder - 14

local bacon | focaccia crisp | chives

Lobster Tacos (4) - gluten free - 17

local lobster | radish | sweet chili | avocado mousse

Local Oysters (3) - 14

cucumber & green tea granita | finger lime

Beef Tartare - 17

shallot | caper | egg yolk | crispy vegetable bits | onion puree | brioche

Crispy Tuna Roll - 18

yellow fin tuna | spinach | nori | pickled ginger | sriracha aioli | wasabi crunch

SALADS
Cucumber Salad - vegan - 12

cucumber variations | grilled onion | cashew | fresno chile | harissa dressing

Heriloom Tomato - 14

burrata | compressed peach | oregano salt | white balsamic | cracked pepper | basil puree

Farmers Salad - vegetarian - 12

baby lettuce | shaved vegetables | goat cheese | herb crumbs | lemon vinaigrette

Add Protein

  • lobster salad 12
  • local catch of the day 11
  • herb brined chicken breast 8

ENTREES
Seared Scallops - 34

corn variations & textures | avocado | bell pepper puree | tarragon oil

Prime Strip Steak - 46

herb chickpea crisps | sunchoke puree | charred cauliflower | pickled shallots | bone-marrow vinaigrette

Butter Poached Lobster - MP

charred corn & melted leeks | braised greens | chorizo broth | puffed wild rice

Seasonal Collection - vegan - 25

daily inspiration using regionally and locally sourced ingredients

Miso Glazed Pollack - 26

kombu cucumbers | charred beans | char siu eggplant | rice cracker | nori emulsion

Sea Glass Burger - 20

swiss cheese | bacon jam | french onion spread | half sour pickle | toasted brioche bun

 

 

 

 

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.

 

 

Cocktail Menu

Inn by the Sea Menu Swirl Pattern
SEASONAL LIBATIONS
Akiabara - 14

tequila | yuzu sake | mint | cucumber | rose water | lychee

The 1807 - 14

8 bells rum | blackberry shrub | ginger beer | ginger lemongrass simple syrup

Bowery Bourbon Sour - 14

bourbon | sour cherry | lemon | underberg | coke

Lydia's Lament - 14

rose sangria | strawberry | guava | berries

A la Fresco - 14

vodka | grapefruit | blood orange | lemon | rosemary ss | bubbles

Ella Fitzgerald - 14

gin | honeydew | cucumber | tonic | kaffir lime

Wine by the Glass
Gruet - 13 | 44

Champagne | New Mexico

Jeio - 12 | 44

Prosecco | Italy

Veuve Clicquot Yellow Label - 20 | 110

Champagne | France

Casteller - 11 | 40

Cava | Spain

Chandon - 13 | 46

Sparkling Rose

Joseph Drouhin - 12 | 40

Chardonnay | France

Joseph Carr - 13 | 45

Chardonnay | California

Cloudy Bay - 15 | 60

Sauvignon Blanc | New Zealand

Charles Smith - 10 | 36

Riesling | Washington

Pighin - 12 | 44

Pinot Grigio | Italy

King Estate - 16 | 65

Pinot Gris Reserve | Eugene, OR

Touraine - 12 | 44

Sauvignon Blanc | France

Jean Luc-Culombo - 10 | 36

Rose | France

Miraval - 15 | 60

Rose | France

Belle Glos - 15 | 60

Pinot Noir | California

El Coto de Rioja - 10 | 36

Spain

Jlohr - 15 | 60

Cabernet Sauvignon | California

Catena - 11 | 40

Malbec | Argentina

Joseph Carr (1) - 13 | 44

Cabernet Sauvignon | California

Beer Selection
Citizen Cider - 8

burlington, vt

Allagash White - 6

portland, me

Sea Dog Blueberry Wheat Ale - 5

portland, me

Bavik Super Pilsner - 8

belgium

Pilsner Urquell - 6

czech republic

Belfast Red Lobster Ale - 6

belfast, me

Atlantic Real Ale - 6

bar harbor, me

Rising Tide Daymark Pale Ale - 6

portland, me

Rising Tide Zephyr IPA - 6

portland, me

Allagash Rotating Selection (750mL) - MP

Maine Beer Co, Seasonal Selection - Market Price

16 oz

Foundation, Seasonal Selection - Market Price

16 oz

Banded Horn, Seasonal Selection - Market Price

16 oz

Mast Landing Seasonal Selection - 10

16 oz

Fore River Lygonia IPA - 11

16 oz

 

 

 

 

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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