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Dining at Chebeague
Opening for the 2023 Season in May!

At Chebeague Island Inn, our passion for the island and surrounding region is no more apparent than in the kitchen where our Chef transforms seasonal, local ingredients into elegant dishes that would be right at home in Maine’s trendiest restaurants. Featuring a menu created by 2018 Food Network Chopped award-winner, Matt Ginn of Evo Kitchen & Bar in Portland, you’ll marvel at our remarkable combination of creativity, freshness and flavor.

How committed to local are we? Lobster is delivered right off the boat. Second Wind Farm, where we get as much produce as possible is right on island. We pluck herbs and smaller produce from our Chef’s Garden. And our mussels frequently come from neighboring Bangs Island.

We invite you to join us for an exceptional dining experience overlooking the ocean. The restaurant is a popular spot with guests, locals and day visitors alike so reservations are recommended. We use resy.com or you can call the Inn at 207.846.5155 in season.

BREAKFAST: MON-SAT:  8:00-10:00AM | LUNCH: 11:30AM – 3:00PM | DINNER: sunday-thursday: 5:30pm – 8:30PM, friday & saturday: 5:30pm-9:00pm
SUNSET LANDING: sunday-friday: 5:30pm – close* | SUNDAY BRUNCH: 9:00AM – 3:00PM

*Sunset Landing Hours May Vary on Wedding Weekends. Call the Front Desk for details. 


Menus

Our online menus are a sample of what we offer. The culinary team may find it necessary to adjust the current menu to incorporate island produce. We can also accommodate all dietary restrictions and encourage you to speak with us in advance depending on the severity. 

 
 

Island Purveyors

In addition to sourcing ingredients from Maine farms and fishermen, we’re extremely fortunate to have a few resources on island.

Second Wind Farm
Chebeague Oyster Company
Mike Robinson Lobstering

Private Dining

We know there’s no better way to celebrate a special occasion (or a fun night out!) than a private meal. Our Hamilton Room, outdoor dining and a seaside tent create a perfect atmosphere for you to enjoy the benefits of a private event. We’re happy to customize your menu, or even your meal, for that added touch.

PLEASE REACH OUT TO US AND WE WILL BE HAPPY TO SPEAK WITH YOU ABOUT YOUR VISION.
207.846.5155  |  EVENTS@CHEBEAGUEISLANDINN.COM

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Meet the Chef

Marsh Elliot


Introducing our Executive Chef, Marsh Elliot! Born and raised on Edisto island, SC, Marsh has spent the last several years working at the seafood-centric "The Ordinary" under James Beard Award winning chef Mike Lata. He aims to bring the same approach of consistent, ingredient driven, fresh seafood to Chebeague Island Inn. “I’m incredibly grateful to call Chebeague home for the summer. To have a lobsterman as my neighbor, an oyster farm a stone's throw from the kitchen door, and the bounty of Casco Bay in every direction, is truly a chef's dream.”

 

 

Our Philosophy

Our philosophy is simple and straightforward: Prepare local food in creative ways that enables their natural flavors to shine. We take advantage of Maine’s micro seasons, our Chef’s Garden and the farm on island so our menus are always changing.

 
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