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THE
BREWSTER INN

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

Sunday Brunch
March-December 10:30am-1:30pm
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  placeholder Brewster Inn Menu
Appetizers
Scallop & Lobster
stuffed chive crepe with a Tahitian vanilla bean beurre blanc 		$12
Arcadian Mussels
steamed with fresh green curry and coconut milk

$11
Thai Calamari
with golden pineapple & toasted Virginia peanuts 		$12
Lump Crab Cakes
with sautéed spinach and lemon chive beurre blanc 		$10
Clams Casino
stuffed with apple wood bacon and Holland bell pepper butter 		$9
Shrimp Cocktail
with our house cocktail sauce 		$9
Escargot
broiled with garlic butter, roasted red peppers and capers 		$9

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		  

Asiago Cheese Cup Salad
served with a seasonal blend of ingredients

  
Lobster and Avocado Salad
with a tarragon mango coulis 		 

Caprese Salad
with garden basil and fresh mozzarella

 
House Specialties
The Brewster Inn Veal Atlantis
sautéed veal and lobster served on a bed of tender greens
topped with tarragon beurre blanc		 $30
Pan Seared Tournedos of Beef
roasted garlic potatoes and burgundy cream sauce 		$30
Truffle Encrusted Big Eye Tuna
balsamic teriyaki, shichimi aioli, sautéed spinach and hand rolled pasta		 $33
Ponzu Marinated Chilean Sea bass
tomatillo mojo, cilantro chimichurri and island rice		 $32
Entrees
Maple Glazed Salmon
teriyaki balsamic, wasabi mash potatoes & fennel ginger salad		 $28
Maryland Soft Shell Crabs
oven roasted tomatoes, roasted garlic mash potatoes, wild greens		 $30
Pan Seared Sea Scallops
English peas, forest mushroom ravioli, white truffle cream		 $30
Shrimp Scampi
plum tomatoes, asiago and portabella mushroom sauce with fresh pasta		 $28

Blackened or Grilled Harpooned Swordfish
topped with a seasonal salsa, garlic mash & chive oil

 $31

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

 $29

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

$31

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

 $25

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

 $25

Wild Mushroom and Triple Cheese Ravioli
oven roasted tomato beurre blanc

 $25

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.