2023 was an incredible year for us, and we owe a big THANK YOU! to everyone who made it such a success. It was our honor to welcome in 2024 with an extraordinary 4-course prix fixe menu curated by Executive Chef / Owner, Jason Wright and Executive Sous Chef, David France.
To welcome in the guests for the evening, the inn was decorated in all its holiday glory. Our 12-foot Christmas tree was billowing with white and silver ribbons and bows. Each stately mantle was overflowing with candles and greenery, to set the stage for an evening of opulence, culinary excellence, and unforgettable memories. This gilded age mansion features four dining rooms featuring breathtaking lake views and cozy fireplaces.
To start the night, guests were offered a wide array of succulent starters. In a complete departure from our traditional menu, Chef leaned into influences from around the globe for his inspiration. Special items including prawns, uni, and Serrano ham were ordered to complete this course.
Chili Butter Poached Prawn
roasted corn & green lentil salad with a citrus coconut dressing *gf
Duck Confit Spring Roll
daikon radish slaw & a white miso cherry gastrique
Crab Stuffed Uni Arancini
with a ponzu aioli *gf
Cauliflower Bisque
black truffle fried chickpeas & crispy serrano jamón *gf
Originally the residence of financier Benjamin Brewster, this meticulously restored mansion radiates an air of sophistication. The lakeside setting adds a touch of magic, creating a backdrop that seamlessly blends the historic and the contemporary.
For the second course, Chef offered a pasta selection, but also a wide variety of seafood including lobster, tuna, and a trio east coast oysters. In a savory take on a classic French pâte á choux Chef opted to fill his puffed pastry with decadent Maine lobster salad.
A unique textural offering was the preparation on the raw oysters using a variety of colorful tobiko along with flavorful shaved ice to create a unique alternative to a traditional mignonette sauce.
Apple & Mushroom Ravioli
walnut pesto & roth blue cheese cream
Tuna Crudo
prosciutto de parma, pickled watermelon & a citrus seaweed gomasio *raw *gf
Lobster Pâte à Choux
lobster salad stuffed profiterole & celery root slaw
Trio of Cold-Water Oysters
with flying fish roe *raw *gf
spicy tomato // ginger & carrot // citrus & cucumber
The main course embodies the commitment to culinary techniques and excellence in sourced ingredients that define The Brewster Inn. A few highly anticipated features of the entree menu were foie gras, black truffles, and osetra caviar (costing upwards of $200 per ounce). What is New Year's Eve without a little extravagance?! Premium ingredients are a must have for this night!
Beef Rossini
served on crostini with foie gras & a madeira wine demi-glace
Scallops & Champagne Beurre Blanc
osetra caviar, buttered parsnip purée, French tournee potato & baby carrots *gf
Boneless Chicken Porchetta
stuffed with serrano jamon & roth gruyere,with grilled broccolini, whipped potatoes & truffle pan jus *gf
Colorado Lamb Rack
black truffle encrusted, potato gratin dauphinois
To end the meal, we offered a wide array of visually stunning and delectable desserts, a sweet conclusion to an evening of culinary indulgence. Each bite is a celebration of flavor, a perfect ending to a night of opulence. Some classical French and Italian influence can be seen here with fan favorites including tiramisu and creme brûlée. One of the most technically challenging items on the menu was the pear and pomegranate galette with its delicate burnt sugar cage.
Tiramisu
espresso & hazelnut liqueur-soaked lady fingers, mascarpone whipped cream, chocolate ganache & toasted hazelnuts
Zabaglione
Italian custard sweetened with Moscato wine &layered with candied raspberries & topped with almond crumble *gf
Pear-Pomegranate Galette
puff pastry filled with diplomat cream, topped with a spiced-poached pears & pomegranate
Spiced Chocolate Crème Brulée
rich chocolate custard, warming spices,topped with burnt sugar, whipped cream & chocolate curls *gf
Chocolate Covered Strawberries & Champagne
house-made white & dark chocolate strawberries decorated with gold leaf *gf
Watching happy faces on each table was a truly enjoyable experience for our whole team. We are so proud of the menu that we presented and we can only hope that the service and the ambience were able to match as well. To all who have supported us in 2023, we would like to raise a toast to joy, prosperity, and the promise of a splendid year ahead. Thank you so much, and we look forward to serving you in the new year.
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