New Year's Eve is one of our favorite holidays here at The Brewster Inn. We are delighted to bring you this special coursed menu for $100 per person plus gratuity and tax. Reservations are required so secure your table via Resy.com or by calling 315.655.9232. Guests will be able to choose one selection from each course offering and receive a few surprises along the way as well. Reservations start at 5:00pm and our last seating is at 9:00pm. All reservations must be secured with a credit card. We are currently working on a vegetarian menu for the night as well. It will be posted as soon as it is complete. Please note, our regular menu will not be available this night. Also, we will be offering this entire menu for takeout if preferred.
- Amuse Bouche -
Surprise gift from the chef to start the night
- First Course -
Paella Prawns Tempura
rice & pea salad with pepper coulis & saffron aioli
East Coast Oyster Stew
brioche croutons, oscetra caviar, creme fraiche, chili oil & chives
Filet Mignon Beef Carpaccio
crispy shallots, arugula, foie gras toast, pickled ramps, parmigiana reggiano & balsamic reduction
Smoked Duck & Baked Warm Chèvre Cheese
lingonberry & spiced pear gastrique & frisée
- Second Course -
Fire & Ice Lump Crab
avocado, coconut lime vinaigrette & pickled serrano hot peppers
Szechuan Pepper Tuna Stack
crispy wonton, sea bean & mango salad, teriyaki balsamic & wasabi cream
Wagyu Kaftas
harissa yogurt, tomato parsley & red onion salad
Black Trumpet & Wild Porcini Mushroom Risotto
shaved winter truffles & mascarpone cheese
- Intermezzo Course -
champagne passionfruit sorbet
- Entree Course -
Hormone-Free Half Euro Chicken
lemon herb pan jus, brussel sprouts, roasted rosemary Yukon potatoes
Grilled Venison Loin
butternut squash puree, roasted root vegetables, hazelnut dukah
& a pomegranate molasses gastrique
Pan Seared Chilean Sea Bass
berkshire pork belly, smoked black eyed peas & collards with turmeric miso broth
& micro pepper sprout
Seared Sea Scallops with Durum Wheat Spaghetti
tossed with fresh uni butter & roasted tomato oil
- Dessert Course -
Lavender & Honey Creme Brûlée
a creamy lavender-infused custard with a crisp sugar shell and garnished with honey comb, edible flowers & candied orange peel.C
Chocolate Pot de Creme & Truffles
a luxurious chocolate custard topped with fresh berries, dark chocolate curls, chocolate truffles & a chocolate lace tuile.
Moscato Poached Pear
with whipped honey & orange mascarpone filling, almond crumble &
a raspberry ginger coulis
White Chocolate Panna Cotta with a Spiked Berry Coulis
A creamy white chocolate panna cotta layered under fresh berries macerated in our spiked winter berry coulis, topped with gold flakes & candied cranberries
Chocolate Covered Strawberries
served with champagne