At SeaGrass, the menu is almost a living thing, constantly growing, changing and adapting to the tastes of her clientelle. New experiences are the order of the day. The menu below is an example of what might be available at Seagrass, but call often to see what new delights are being offered and don't be afraid to ask for something special.

First Course

 Local Maine Mussels with
Portuguese Sausage & White Wine Shallot Reduction   $10

 Baked Goat Cheese Wrapped With Proscuitto
Atop White Balsamic Glazed Strawberries     $9

Crispy Fish Cake with Lemon Chive Remoulade & Red Pepper Coulis    $10

Salad 

Mixed Greens with Toasted Sesame Seeds, Julienne Carrots,
Slivered Scallions, Crispy Leeks & Ginger Orange Soy Vinaigrette   $8

Boston Bibb Lettuce with Creamy Yogurt Chive Dressing    $8

Entrée

Grilled Olive Oil Marinated Tenderloin, Burgundy Reduction
Shallot Creamed Spinach & Sweet Potato Crisps     $27

Sunflower Seed Panko Crusted Veal Cutlet
With Grilled Peach, Fennel Compote & Chard Asparagus     $26

Baked Stuffed Lobster Tail Topped with Roasted Tomatoes & Essence of Basil Grilled Heart of Romaine Drizzled with Balsamic Reduction    $27

Brown Butter Pan Seared Scallops
Steamed Snap Peas & Toasted Coconut Rice Pilaf    $25

Australian Rack of Lamb, Red Wine Reduction with Green Olives 
 & Summer Eggplant Stuffed with Ricotta    $27

Nutritionally Balanced Vegetarian Options are Available Upon Request

A Special Thanks to Those Who Have Helped Make this Menu Possible: Sunset Acres Farm, Harbor Fish, Jonathan’s Eggs, Royal River Natural Foods, Sid Wainer, New Leaf Farm, Rosemont Market, Bow Street Market, & Market Fresh Produce

                                                        Stephanie Brown / Chef Owner