Appetizers
Scallop & Lobster stuffed scallion crepe with a vanilla bean beurre blanc	$9
Rope-Cultured mussels steamed in Cajun cream, caramelized onions and tasso ham	$9
Thai Calamari with golden pineapple & toasted peanuts	$9
Peeky Toe Crab Cakes with Tangy tomato butter	$8
Shrimp Cocktail with an apple jicama slaw and chili sauce	$9
Crisp veal sweetbreads with forest mushrooms and truffle port reduction	$10
French Onion Gratiné broiled with Swiss cheese	$7
Salads
Maytag Bleu Cheese with wild greens, red grapes, walnuts and balsamic vinaigrette
Adirondack cheddar with granny smith apples, fried onions, pecans and cider reduction
Smoked Duck Salad with seasonal greens, local chevre, toasted walnuts and raspberry vinaigrette
All entées come with a house salad or you can upgrade to any of the above salads for $5
House Specialties
The Brewster Inn Veal Atlantis lightly sautéed veal and lobster served on a bed of tender greens topped with  tarragon beurre blanc	$31
Pan Seared Tournedos of Beef roasted garlic potatoes and burgundy cream sauce	$28
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
Pomegranate Glazed Salmon roasted garlic mashed potatoes, wild greens and sweet herb oil	$25
Seafood Medley sautéed scallops, shrimp and mussels tossed with hand rolled pasta in a fine herb beurre blanc	$28
Shrimp Scampi Mexican white shrimp sautéed in the traditional lemon garlic sauce or Brewster Inn's plum tomato, asiago and portabella mushroom sauce with fresh pasta	$24
Grilled Filet Mignon Bordelaise sauce, chantilly potatoes and crispy onions	$27
Apple Wood Smoked Pork Tenderloin green peppercorn au-poivre and roasted garlic mashed potato	$25
New Zealand Rack of Lamb Marinated with burgundy, aged balsamic and rosemary	$30
Chicken Francaise sautéed with lemons, capers and white wine saffron pasta and seared spinach	$23
Risotto Cake sautéed spinach, mushrooms, asiago cheese tarragon beurre blanc	$19
Braised Beef Ravioli Wild mushrooms, prosciutto & shaved Parmigiano Reggiano	$21
Sides Lobster $9 Risotto $4 Mushrooms $5 Sautéed spinach $5 Grilled Shrimp $6 Island Rice $3

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

Rosemary Temple, Pastry Chef
Culinary Institute of America

Bill Thom. Sous Chef

All items and prices subject to change without notice.