Dinner Menu

WINTER 2017

FIRST COURSE


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Lobster Bisque

$9/13

Fish House Chowder

$6/9

*Caviar

Spoonbill $55 Per Ounce

Bowfin $25 Per Ounce

Traditional Accompaniments

*Oysters

Single Variety or Assortment (8 Pieces), Ice Grape Granita, Fresh Horseradish

$18

Surf and Turf

Provincetown Dayboat Sea Scallop, Hudson Valley Foie Gras, Apricot, Verjus

$19

Lettuce

Arcadia Greens, Fromage Blanc, Pickled Persimmon, Buddah Hand Citronette

$12

*Ocean Trout

Beet Cured Scottish Ocean Trout, Blood Orange, Winter Radish, Cream Cheese Sorbet

$15

Egg

Deviled Farm Egg, Maine Peekytoe Crab, Housemade Brioche, Artichoke

$14

Calamari

Fresh Point Judith Squid, Kimchi, Fermented Black Bean Aioli

$13

MAIN COURSE

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Hake

Casco Bay Hake, Nauset Inlet Mussel, Tarbais Bean, Saffron Fennel, Tomato Confit, Provençal Jus

$29

Chicken

Lancaster Amish Chicken, Boudin Noir, Celery Root, Gold Beet, Turnip

$26

Tuna

Ultra Rare Bigeye Tuna, Pork Bao, Fermented Bok Choy, Savoy Cabbage, Kosho Vin Jaune

$32

Salmon

Belgian Sapphire Salmon, Cauliflower, Brussel Sprout, Meyer Lemon Kefir, Toasted Vadouvan

$27

Ribeye

28 Day Dry Aged Ribeye, Kennebec Frite, Black Pepper Bavarois, Carrot, Smoked Bone Marrow

$38

Lemon Sole

Yukon Gold, Shiitake Mushroom, Kuri Squash, Parsley Root, Preserved Lemon

$26

Vegetable Selection

Available Upon Request

$21

Gluten Free

*Consuming raw or undercooked foods increases the risk of food borne illness

Please inform your server of any food allergies – 20% gratuity added to parties of five or more