March 1-12 , 2018
Sea Glass Restaurant
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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MaineToday 2018 Maine Restaurant Week Diner's Guide

Sea Glass offers an intimate Maine dining experience with captivating cuisine and spectacular ocean views from inside or outside on al fresco decks, located on Crescent Beach just 7 miles from Portland. Chef Andrew Chadwick uses fresh, regional ingredients to create a unique and highly artisitc culinary experience. Chadwick took over Sea Glass after a distinguished culinary career at Chatham Bars Inn and Resort on Cape Cod.  Using  experience from past environments he creates menus that merge old school technique with innovation, crafting them to be delectable to both eye and palette. While in Sea Glass, enjoy the permanent collection of renowned regional artisit's work including Eric Hopkins and Stephen Etnier- art on the walls and on the plate for a complete dining experience. 

Serving breakfast, lunch, dinner daily  & Sunday brunch, Sea Glass and Firpelace Lounge are  open year-round welcoming both hotel and public guests. Sea Glass accepts parties up to eight.  Larger parties may reserve the Cove Room, accommodating 9 to 18. Reservations : 207.799.3134.


Contact:

Phone: 2077993134
Website: http://innbythesea.com
Dinner: $45

Location:

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

Dinner Hours:

Sunday -Thursday 5:30pm-9:00pm, Friday & Saturday 5:30pm-9:30pm

Make a reservation for Sea Glass Restaurant at OpenTable Online Reservations
Credit Cards Accepted:
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Restaurant Notes:

Complete Restaurant Week menu with vegetarian choices at 

https://www.innbythesea.com/sea-glass-dining/special-menus/

 


We will have vegetarian, vegan and gluten free options during restaurant week. Ask your server for suggestions or please feel free to call ahead.

FIRST COURSE

Minestrone Soup Fideos / Seasonal Vegetables / Herb Pesto / Vegetable Broth

Braised Beef Cheek w Moxie BBQ

Farmer Salad - Vegetarian Baby Lettuce / Shaved Vegetables / Goat Cheese / Herb Crumb / Lemon Vinaig

SECOND COURSE

True North Salmon Black Rice Crouton / Sauce Bouillabaisse

Chicken Paillard Crispy Skin / Preserved Satsuma Vinaigrette

Stuffed Shells Ox Tail Ragu / Whipped Herb Ricotta

THIRD COURSE

Double Fudge Brownie / Vanilla Bean Ice Cream / Caramel sauce / Candied Pecans

Moxie Float -Soda / Vanilla Bean Ice Cream

Risk: Nightly Option / Chefs Choice!

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