The Sea Crest Restaurant Menu reads like a breeze off the harbor, carrying aromas of citrus, charred lemon, and briny tide pools. Every plate is designed to taste like a moment on the coast, with recipes that balance the confidence of classic seafood cookery and the curiosity of modern technique.
The team sources from day-boat fishers, regional farms, and purveyors who share a deep respect for the ocean’s rhythm, then builds layers of flavor with house-fermented chili mignonettes, herb-packed butters, and bright pickled accents.
Whether you crave the clean snap of a raw oyster, the buttery pull of seared scallops, or a richly simmered chowder, the menu invites you to savor with intention. Expect thoughtful portions, graceful plating, and subtle heat that never overwhelms.
Expect guides for pairing, clear notes for dietary choices, and confident suggestions that feel like a conversation with a trusted friend. Most of all, expect a menu that leaves the table buzzing, forks clinking, and stories unfolding with every course.
Coastal Appetizers and Small Plates
Begin with a tide of flavor meant to wake the palate and set a breezy tone. The appetizer selection balances crisp and warm, bright and buttery, making it easy to craft a shared spread or a solo starter with personality.
The kitchen leans on house pickles, hand-shucked shellfish, and citrus-forward dressings to build momentum. With textures that crunch, snap, and flake, these plates offer a playful preview of larger courses to come.
Chilled Starts
The chilled section brings the coastline to your table with minimal interference. Expect clean salinity, a hint of acidity, and garnishes chosen for aroma as much as color.
Look for line-caught tuna folded with sesame, ginger, and a whisper of lime zest. Smoked fish spreads add depth, while cucumber ribbons and shaved fennel keep the bite fresh and measured.
- Citrus-Cured Salmon with dill crème and rye crumbs
- Smoked Whitefish Pâté with pickled shallot and chive
- Tuna Crudo dressed with sesame oil, mirin, and toasted nori
“An appetizer should be a postcard from the kitchen: brief, beautiful, and impossible to forget.”
Warm Bites
When the evening calls for comfort, warm bites deliver familiar notes with refined execution. Butter and herbs play against gentle heat, building flavors that linger.
Crisp calamari arrives with a fennel-laced aioli, while pan-seared shrimp lean on garlic, lemon, and parsley for a Mediterranean glow. A cast-iron mussel bake turns briny sweetness into a broth worth sharing.
- Garlic-Lemon Shrimp with charred lemon and parsley
- Crispy Calamari with fennel pollen and lemon aioli
- Cast-Iron Mussel Bake with chili oil, white wine, and herbs
| Appetizer | Texture | Heat Level | Pairing Tip |
| Citrus-Cured Salmon | Silky, delicate | Mild | Sparkling wine or crisp pilsner |
| Crispy Calamari | Crunchy outside, tender inside | Mild to medium | Dry rosé or hoppy pale ale |
| Cast-Iron Mussel Bake | Plump and juicy | Medium | Sauvignon Blanc or wheat beer |
For sharing, combine one chilled and one warm plate to balance aromas and textures. A good rule of thumb is one bright, one buttery to keep the palate engaged and the conversation lively.
Raw Bar and Sushi
The raw bar celebrates the immediacy of the ocean with shellfish, sashimi, and clever accompaniments. Everything centers on freshness, knife work, and a confident sense of restraint.
Oysters, clams, and crudo options rotate with the tides. The team prioritizes traceable sourcing and clean, mineral-forward flavors that shine with minimal adornment.
Oysters and Shellfish
Oysters arrive on crushed ice with a trio of condiments. The classic mignonette sits beside a citrus-chili blend and a herbaceous green sauce that leans bright and peppery.
Little neck clams show off a crisp snap, while poached prawns carry sweetness that pairs with a whisper of horseradish. A seasonal ceviche brightens the flight with lime and coriander.
- East Coast Oysters with shallot mignonette
- West Coast Oysters with yuzu kosho granita
- Poached Prawn Cocktail with spiced tomato relish
“If it needs more than a squeeze of lemon, it wasn’t the right oyster.”
Sushi and Crudo
Sushi offerings focus on elegant cuts and balanced rice. Expect sashimi that emphasizes purity, nigiri with carefully seasoned rice, and maki rolls that let premium fish lead.
Crudo takes a more Mediterranean path, with olive oil, sea salt, and subtle citrus playing in harmony. Each plate embraces texture and temperature as much as flavor.
- Hamachi Nigiri with chive oil
- Salmon Sashimi with lemon zest and pink peppercorn
- Tuna Crudo with olive oil, capers, and Meyer lemon
| Selection | Flavor Profile | Recommended Condiment | Ideal Pairing |
| East Coast Oyster | Briny, crisp | Classic mignonette | Chablis or dry cider |
| West Coast Oyster | Sweet, melon | Yuzu kosho granita | Dry gin martini or sake |
| Hamachi Nigiri | Buttery, clean | Light brush of soy | Junmai ginjo sake |
| Tuna Crudo | Bright, savory | Lemon and olive oil | Vermentino or lager |
The raw bar team notes each selection’s salinity and texture on a small card. Use this information to build a custom flight that moves from briny to sweet for a thoughtful progression.
Signature Seafood Entrées
These are the plates the kitchen dreams about and refines with each season. Every entrée seeks a balance of sear, sauce, and surprise, grounded in techniques that respect the fish.
Portions are generous without being heavy, inviting room for sides and a bite of dessert. The goal is to highlight clean flavor and a confident finish on the palate.
Seared and Roasted
Seared scallops arrive with a bronze crust and custardy center. A lemon-brown butter sauce anchors the sweetness, while charred asparagus adds pleasant bitterness.
Roasted halibut sits on a bed of fennel fondue and preserved lemon, its flakes separating easily under the fork. A drizzle of herb oil brings color and a whisper of brightness.
- Diver Scallops with lemon-brown butter and charred asparagus
- Roasted Halibut with fennel fondue and preserved lemon
- Blackened Mahi with mango-chili chutney and coconut rice
“Perfect seafood is a negotiation between heat and patience.”
Braised and Grilled
Slow-braised octopus comes tender and lightly smoky, finished with crisped edges. The plate carries warm spices, roasted peppers, and a tomato broth that begs for bread.
Grilled salmon sits at the intersection of char and butter, with a dill-forward sauce and lemon that ties the room together. The team adjusts grill time by thickness to ensure a glossy, moist center.
- Braised Octopus with roasted pepper and tomato broth
- Grilled Salmon with dill yogurt and lemon
- Seafood Risotto with saffron, shrimp, and mussels
| Entrée | Technique | Texture Goal | Suggested Side |
| Diver Scallops | High-heat sear | Caramelized exterior, custard center | Garlic spinach |
| Roasted Halibut | Oven roast | Flaky, moist | Fennel salad |
| Braised Octopus | Slow braise, quick char | Tender, lightly crisp | Olive oil potatoes |
| Grilled Salmon | Live-fire grill | Juicy, medium | Herb rice |
When choosing an entrée, decide whether you want the flavor to lean toward buttery warmth or citrus brightness. The sauces and sides are selected to support that mood without stealing the spotlight.
Land and Garden Selections
Sea Crest brings equal care to steaks, poultry, and plant-forward plates. These offerings broaden the canvas, supporting seafood lovers and land-leaning diners at the same table.
Expect grill marks that speak of hardwood heat, sauces enriched with pan jus, and vegetables cooked just past crisp to keep their character.
From the Grill
Hand-cut steaks are seasoned simply and finished with herb butter. A roasted garlic jus keeps the flavors anchored, while a kiss of smoke brings depth.
Free-range chicken comes marinated in lemon and thyme, then grilled until the skin is crackling and the flesh remains juicy. Both plates welcome bold sides like charred broccolini or rosemary potatoes.
- Ribeye Steak with roasted garlic jus
- Filet Mignon with red wine reduction
- Herbed Chicken with lemon-thyme glaze
Garden-Forward Plates
Vegetable dishes are neither afterthought nor compromise. A roasted cauliflower steak wears romesco like a tailored coat, while a farro bowl delivers nutty chew and bright greens.
Seasonality leads the way, whether it’s spring peas and mint or autumn squash with maple-chile glaze. Vegan requests are welcomed with clearly marked options.
- Cauliflower Steak with romesco and toasted almonds
- Wild Mushroom Farro with kale and lemon
- Heirloom Tomato Plate with basil oil and sea salt
| Dish | Protein Source | Flavor Direction | Dietary Notes |
| Ribeye Steak | Beef | Rich, savory | Gluten-free |
| Herbed Chicken | Poultry | Bright, aromatic | Gluten-free |
| Cauliflower Steak | Vegetable | Smoky, nutty | Vegan |
| Mushroom Farro | Grain and fungi | Earthy, lemony | Vegetarian |
Guests who prefer non-seafood entrées will find the same attention to texture and balance. Pair a garden plate with a zippy white or a light-bodied red to keep things lively.
Soups, Chowders, and Bread
Warm bowls capture the comfort of shorelines on overcast days and sun-warmed piers alike. Each spoonful aims for harmony: a broth with backbone, a creamy chowder without heaviness, and bread that knows how to soak it all up.
House-baked loaves and rolls arrive with sea-salt butter and herbed olive oil. Ask about daily rotations, which often include a surprise from the baker’s bench.
Signature Bowls
The New England Clam Chowder respects tradition with clams, potatoes, and smoky bacon, but the kitchen lightens the base with a deft hand. A handful of chives and a twist of black pepper finish the bowl.
The Tomato Fisherman’s Stew gathers shrimp, mussels, and whitefish into a garlicky, saffron-kissed broth. It is as vivid in color as it is in flavor.
- New England Clam Chowder with chive finish
- Tomato Fisherman’s Stew with saffron and garlic
- Roasted Corn Bisque with chili oil and lime
“A good soup remembers where it came from; a great soup brings you there.”
Breads and Accents
Crusty sourdough lands with a crackle and a tender crumb. Warm brioche rolls are perfect for mopping buttery sauces and chowder edges.
Flavored butters, from lemon-dill to roasted garlic, change with the season. Olive oil is infused in-house with citrus peel and thyme for layered aroma.
| Soup | Base | Body | Suggested Bread |
| Clam Chowder | Cream | Creamy, light finish | Sourdough |
| Fisherman’s Stew | Tomato | Brothy, aromatic | Grilled baguette |
| Corn Bisque | Vegetable purée | Silky, spicy | Brioche rolls |
For a balanced start, combine a half-portion soup with a simple salad. The contrast of warmth and crisp greens opens the palate without crowding the entrée course.
Sides, Sauces, and Enhancements
These supporting players can transform your meal from excellent to unforgettable. The team encourages mixing and matching to build the plate around your preferences.
Choose from vegetables treated with respect for their natural sweetness, grains with a savory backbone, and sauces that add a final brushstroke of flavor.
Vegetables and Grains
Charred broccolini carries a smoky edge that stands up to grilled meats and robust fish. Garlic spinach brings a silky texture and savory perfume to scallops and halibut.
Herbed rice acts like a neutral canvas for bold sauces, while roasted potatoes offer crisp edges and a creamy center. Consider mixing two sides for contrast.
- Charred Broccolini with lemon zest
- Garlic Spinach with olive oil and sea salt
- Herbed Rice with parsley and chive
- Roasted Potatoes with rosemary
House Sauces
Sauces are calibrated to complement rather than dominate. Choose one to amplify butteriness or brightness, depending on your main.
Lemon-brown butter brings nutty depth, chimichurri adds herbal zip, and coconut curry paints the plate with gentle heat and sweetness. Ask for a split pour if you can’t decide.
- Lemon-Brown Butter for scallops and halibut
- Chimichurri for steak and grilled salmon
- Coconut Curry for mahi and shrimp
| Enhancement | Flavor Direction | Best With | Intensity |
| Lemon-Brown Butter | Buttery, nutty | Scallops, white fish | Medium |
| Chimichurri | Herbal, garlicky | Steak, salmon | Medium-high |
| Coconut Curry | Creamy, spiced | Mahi, shrimp | Medium |
| Pickled Chili Relish | Tangy, spicy | Oysters, crudo | High |
When in doubt, pair an herb-forward side with a buttery sauce, or a simple grain with a more assertive sauce. The goal is contrast that complements without competing.
Desserts and After-Dinner Treats
The pastry team crafts sweets that nod to the coastline’s bounty and the kitchen’s love of balance. Expect bright fruit, creamy textures, and a sense of restraint that keeps each bite lively.
Portion sizes favor sharing, but each dessert stands confidently on its own. Look for seasonal changes driven by orchard deliveries and the baker’s curiosity.
Fruit and Cream
A citrus tart with a shattering shell arrives topped with whipped crème fraîche and shaved candied peel. The acidity wakes the palate while the cream rounds the edges.
Panna cotta offers a gentle wobble, finished with macerated berries and a drizzle of basil syrup. For a richer tone, a vanilla bean custard comes with caramelized figs and sea salt.
- Lemon Sea Tart with crème fraîche
- Vanilla Panna Cotta with basil syrup and berries
- Caramel Custard with figs and sea salt
“Dessert should feel like a breeze through an open window after a warm day.”
Chocolate and Comfort
A warm chocolate cake carries a molten heart and cocoa intensity. It’s balanced with raspberry coulis and a scoop of lightly salted cream.
For a nostalgic finish, consider a brown butter cookie plate with citrus zest and white chocolate shards. The textures flicker between crisp and chewy in the most satisfying way.
| Dessert | Primary Note | Texture | Pairing |
| Lemon Sea Tart | Bright citrus | Crisp shell, creamy center | Moscato d’Asti |
| Molten Chocolate Cake | Deep cocoa | Warm, liquid center | Port or stout |
| Vanilla Panna Cotta | Silky vanilla | Delicate, wobbly | Late-harvest Riesling |
Choose a dessert that mirrors the key note of your entrée. After citrus-bright seafood, lean into lemon and berries; after buttery scallops, a darker chocolate note brings welcome contrast.
Beverages, Wine, and Pairings
The drink program supports the kitchen’s coastal voice with crisp whites, mineral-driven rosés, and a set of cocktails designed for salinity and citrus. Light beer styles and clean, botanical spirits keep flavors buoyant.
Non-alcoholic choices include house sodas, shrubs, and herb-laced iced teas. Every pairing suggestion aims to highlight either texture or aroma in the dish.
Wines by the Sea
A focus on coastal appellations mirrors the flavors on the plate. Expect Sauvignon Blancs that smell of sea spray, Chablis with stony tension, and rosés that behave like a squeeze of lemon.
For heartier plates, a light-bodied Pinot Noir brings berry notes without added weight. Sparkling options are on hand for oysters and moments of celebration.
- Sauvignon Blanc for oysters and crudo
- Chablis for scallops and halibut
- Pinot Noir for salmon and mushroom dishes
- Brut Sparkling for everything from appetizers to dessert
Cocktails and Zero-Proof
Signature cocktails lean citrus, herb, and tonic, with a nod to saline accents. A yuzu gin highball brightens fried bites, while a grapefruit and thyme spritz loves anything with smoke.
Zero-proof choices echo this structure. A cucumber-lime soda or a cranberry-ginger shrub offers refreshment without sweetness running away with the glass.
| Beverage | Key Notes | Best Matches | Effect |
| Sauvignon Blanc | Citrus, mineral | Raw bar, greens | Sharpens acidity |
| Pinot Noir | Red berry, spice | Salmon, mushrooms | Softens richness |
| Yuzu Gin Highball | Citrus, bubbles | Fried appetizers | Cuts through fat |
| Cucumber-Lime Soda | Herbal, bright | Spicy curry | Cools heat |
Pair to lift, not mask. Seek a beverage that either raises a dish’s primary note or tucks in where it needs balance and space.
Seasonal Specials and Chef’s Tasting
Sea Crest embraces the calendar, pulling menus toward what the docks and fields are saying now. Specials shift with the day’s catch and the baker’s best ideas.
The chef’s tasting is a conversation in courses, shaped to your preferences and any dietary needs, with a focus on texture, temperature, and pacing.
Today’s Catch
The special board begins with fish that just came off the boat. You might see sablefish with miso glaze in colder months or grilled swordfish with caper salsa when waters run warm.
Each special is accompanied by a recommended sauce and side, chosen to underscore the fish’s personality. The team writes tasting notes to help you decide quickly and confidently.
- Miso-Glazed Sablefish with sesame greens
- Grilled Swordfish with caper-lemon salsa
- Herb-Crusted Cod with tomato confit
“Seasonality isn’t a rule; it’s a rhythm. We listen, then we cook.”
Chef’s Tasting Journey
The tasting format progresses from light to deep, introducing surprise ingredients and playful textures. Portions are small, the pacing intentional, and the arc designed to leave you energized, not overwhelmed.
Guests can select a standard tasting or a pescatarian route, with optional wine pairings. The kitchen checks for preferences to ensure that each course feels personal and precise.
| Course | Anchor Flavor | Texture Aim | Pairing Style |
| Opening Crudo | Citrus, saline | Silky, cool | Brut sparkling |
| Warm Shellfish | Garlic, herb | Snappy, tender | Sauvignon Blanc |
| Main Fish | Butter, lemon | Flaky, moist | Chardonnay with restraint |
| Sweet Finish | Bright fruit | Light, creamy | Moscato or tea |
Consider the tasting if you enjoy discovering new combinations. It’s designed to showcase the kitchen’s range while respecting your preferences and pace.
Dietary Notes and Sustainability
Clarity and care anchor the Sea Crest approach to dietary needs. The menu marks common allergens and offers paths for gluten-free, dairy-free, and vegan dining without compromise.
Sourcing follows a simple rule: buy the best, buy responsibly. That means traceable fisheries, seasonal produce, and minimal waste through smart preparation.
Allergen-Friendly Options
Gluten-free guests can enjoy most seafood entrées with a simple swap of side or sauce. The kitchen keeps a dedicated prep area for these requests during peak hours.
Dairy-free adaptations are easy for grilled and roasted dishes. Vegan guests will find vibrant plates built around vegetables, grains, and pulses with generous seasoning.
- Gluten-Free flagged entrées with side swaps
- Dairy-Free sauces and marinades available
- Vegan garden plates and customizable bowls
Responsible Sourcing
Relationships with fishers and farmers inform the daily board and the core menu. The team prioritizes species with stable populations and harvest methods that minimize bycatch.
Vegetable trimmings become stocks, citrus peels infuse syrups, and leftover bread shapes crunch for crumbles. Waste minimization is built into prep lists and menu design.
| Practice | Impact | Menu Expression | Guest Benefit |
| Traceable Seafood | Protects ecosystems | Rotating specials | Peak freshness |
| Seasonal Produce | Lower footprint | Changing sides | Better flavor |
| Whole-Ingredient Use | Less waste | House stocks and syrups | Richer depth |
The result is a menu that tastes good and does good. Guests leave with a sense of care, both for their own needs and for the waters and fields that make the meal possible.
The Sea Crest Restaurant Menu is a canvas painted with salt air and warm kitchens, a place where detail and ease live side by side. From oysters that taste like a clean wave to scallops that melt under the fork, each dish reflects a philosophy of restraint, purpose, and pleasure.
Thoughtful sides and sauces empower you to tailor the experience, while desserts bring a final note of brightness or comfort as you choose. The beverage program, tuned to texture and aroma, lifts the plates without pulling focus.
Specials evolve with the season, ensuring that every visit meets you where you are, whether you want an appetizer and a glass of wine or a long conversation across four courses. What lingers after the plates are cleared is a feeling of being well cared for.
It is the memory of balance, of clarity, and of flavors that speak plainly and beautifully of the sea.
