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THE
BREWSTER INN

HOURS
Monday-Sunday
Dinner 5:00pm-9:00pm

Sunday Brunch
April-December 10:30am-1:30pm
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  placeholder Brewster Inn Menu
Appetizers
Scallop & Lobster
stuffed corn crepe with a Tahitian vanilla bean beurre blanc 		$12
Arcadian Mussels
steamed with Cajun cream and Andouille sausage

$12
Thai Calamari
with golden pineapple & toasted Virginia peanuts 		$12
Lump Crab Cake
with a tangy tomato butter 		$11
U-12 Shrimp Cocktail
with our house chili sauce		 $12
Escargot
broiled with garlic butter, roasted red peppers and capers		 $10
Baby Beets
with local chevre, and pinot noir vinaigrette 		$9
French Onion Gratiné broiled with Swiss cheese $8
Salads
All entées come with a house salad or you can upgrade to any of the following:
Maytag Bleu Cheese
with wild greens, red grapes, walnuts and balsamic vinaigrette		  

Smoked Duck Salad
withwild greens, chevre, walnuts and a raspberry vinaigrette

  
Lobster and Avocado Salad
with a tarragon mango coulis 		 
Asiago Cheese Cup
with chef’s seasonal salad 		 
House Specialties
The Brewster Inn Veal Atlantis
veal and lobster served on a bed wild greens and topped with tarragon beurre blanc		 $34
Pan Seared Tournedos of Beef
chantilly potatoes and burgundy cream sauce 		$34
Truffle Encrusted Big Eye Tuna
balsamic teriyaki, shichimi aioli, sautéed spinach and fresh pasta		 $34
Ponzu Marinated Chilean Sea bass
tomatillo mojo, cilantro chimichurri and island rice		 $34
Entrees
Cedar Smoked Salmon
English cucumber salad, Stonewood farms maple syrup and garlic mashed potatoes		 $30
Pan Seared Diver Scallops
Parmigiano Reggiano risotto cake, wild mushroom confit and pinot noir balsamic		 $34
Shrimp Scampi
plum tomatoes, asiago and portabella mushroom sauce with fresh pasta		 $33
Sicilian Style Swordfish
fire roasted peppers, pine nuts, Mediterranean olives and currants		 $34

Prime Soft Shell Crabs
Pan fried with oven roasted tomatoes, lemon caper sauce and roasted garlic mash potatoes

 $35
Chicken Francaise
sautéed with lemons, capers and white wine, saffron pasta and seared spinach		 $30

Beef Ragout Pappardelle
hand cut pasta, Parmigiano Reggiano cheese, braised tenderloin

 $29

Mushroom and Chévre Ravioli
tossed with a Neopolitan pomodoro sauce

 $29

Grilled Filet Mignon
bordelaise sauce chantilly potatoes
Lobster add on $10 

 $33

New Zealand Rack of Lamb
marinated with burgundy, aged balsamic and rosemary

$35
One Pound Black Angus Choice Strip Steak
sautéed mushrooms, sherry glazed onions & chantilly potatoes		 $35

We buy the freshest seafood available in the world. We can prove this! Ask us, we know the difference.

Our staff of culinary professionals make all of the dishes and sauces from scratch and take great pride in using the best ingredients, including herbs grown on site.

Jason Wright. Executive Chef
New England Culinary Institute

Stephen Franks. Sous Chef
Culinary Institute of America

All items and prices subject to change without notice.