Brewster Inn menu

A selection of Mediterranean olives marinated in rosemary and citrus-infused oil, finished with a topping of shaved Grana cheese.

Freshly baked Italian flatbread served with a side of basil-infused dipping oil.

Crispy dumplings filled with sweet potato, served with pickled fennel, balsamic teriyaki sauce, and sage brown butter.

This appetizer features a selection of cured meats and local goat cheese, served with fig jam, marinated olives, candied nuts, and grilled bread.

Crispy, deep-fried risotto balls served with a rich tomato butter sauce.

A rich, savory onion soup topped with toasted croutons and melted Jarlsberg cheese.

Seared duck liver served with vanilla-infused French toast and a tart blackberry reduction.

Corkscrew pasta tossed in a creamy Gruyère and cheddar cheese sauce, finished with black truffle.

Fresh East Coast oysters served on the half shell with cocktail sauce, lemon, black pepper mignonette, and Tabasco sauce.

Tender grilled octopus served with a Korean sweet chili glaze, creamy Greek yogurt, and a charred lime.

Fresh East Coast oysters topped with raw tuna ceviche, tomatoes, green onions, lemon, sherry, garlic, and shallots.

Chilled Gulf shrimp poached in a seasoned broth and served with our house-made cocktail sauce.

Fresh mussels steamed in a white wine butter sauce with crème fraîche, served with grilled bread.

A pan-seared crab cake served with tartar sauce and a side salad of shaved fennel and local micro-greens.

Thinly sliced smoked salmon served with pickled fennel, orange segments, horseradish cream, preserved lemons, and fresh arugula.

Crispy fried calamari tossed in a sweet Thai glaze, topped with fresh pineapple and crunchy peanuts.

Tender snails served in a lemon garlic butter sauce, topped with smoked bacon, feta cheese, and fresh baby arugula.

This salad features a mix of wild greens topped with sliced Granny Smith apples, candied pecans, sharp cheddar cheese, and crispy fried onions, served with a cider vinaigrette.

A crisp romaine lettuce salad topped with shaved Grana and Asiago cheeses and crunchy baked croutons.

This salad features roasted carrots and creamy burrata cheese served over baby arugula, finished with crunchy pistachios and a honey balsamic glaze.

This salad features wild greens topped with Roth blue cheese, sliced red grapes, and walnuts, served with a balsamic soy dressing.

This dish features truffle-crusted big eye tuna served with a balsamic teriyaki glaze and shichimi aioli, accompanied by sautéed spinach and pasta.

A grilled filet mignon steak topped with roasted garlic and herb butter, served with creamy whipped potatoes.

This dish features Maine lobster served in a creamy Gruyère and cheddar cheese sauce, topped with toasted bread crumbs.

This New Zealand rack of lamb is served with a burgundy balsamic glaze and creamy whipped potatoes.

Tender chicken served over saffron-infused pasta with sautéed spinach in a light lemon, caper, and white wine sauce.

Pan-seared sea scallops served over creamy butternut squash risotto, topped with savory bacon jam and a caper brown butter sauce.

This dish features salmon glazed in cider, served with sweet potato mash, sliced Granny Smith apples, and a toasted pecan and arugula salad.

A 14-ounce pan-seared Berkshire pork chop served with a savory pan sauce and creamy whipped potatoes.

A daily hand-cut steak served with creamy whipped potatoes.

This burger is served with your choice of sweet potato fries or house-cut fries.

This dish features shrimp prepared either with mushrooms, plum tomatoes, and asiago cheese, or in a traditional white wine, lemon, and garlic sauce served with sautéed spinach.