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Peter Shields Inn

PSI Dinner Menu

First Course

Autumn Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Petite Greens 12

Tartare Duo, Yellowfin Tuna, Scottish Salmon, Nicoise Salad, Pickled Red Onion
Wasabi Tobiko, Salmon Caviar, Chive Crème Fraiche, Togarashi 15

Field Green Salad, Roasted Beets, Goat Cheese, Bosc Pears, Walnuts, Cherry Vinaigrette 13

Local Sweet Amalia Oysters, Pickled Pear & Mango Mignonette 23

Heirloom Cherry Tomato & Burrata Salad, Fennel, Shaved Prosciutto
Figs, Aged Balsamic, Mache, Fennel Pollen 17

Seared Hudson Valley Foie Gras, Caramelized Apple & Pear Bread Pudding
Roasted Hazelnuts, Cherry Puree, Red Wine 24

68° Slow Roasted Soy Glazed Pork Belly, House Slaw, Sesame, Hoisin Paint 14

Second Course

Local Day Boat Scallops, Roasted Root Vegetables, Brussels Sprouts, Red Wine 39

Pan Roasted Black Bass, Melted Leeks, Chanterelles, Potato Gnocchi,
Truffle Aioli 38

Crisped Skin Branzino, Warm Spanish Octopus “Salad,” Cherry Tomatoes
Kalamata Olive Purée, Shaved Fennel, Haricot Verts, Balsamic 35

Seared Scottish Salmon, PEI Mussels, Cockles, Bok Coy, “Stir Fry”
Jasmine Rice, Green Curry Coconut Broth 36

Honey Glazed Pork Chop, Sweet Potato Puree, Kale, Pancetta, Bacon Shallot Marmalade, Maple Vinaigrette 34

Pan Roasted Duck Breast, Swiss Chard, Roasted Squash, Pee Wee Potatoes, Fig Compote, Game Jus 38

40 Day Dry Aged Bone in NY Strip Steak, Rock Shrimp Risotto
Haricot Verts, Wild Mushrooms, Bordelaise
58

Grilled Beef Tenderloin, Herb Potato Puree, Broccolini, Roasted Carrots, Bordelaise 46



Executive Chef Carl Messick               Sous Chef Jeremy Palumbo


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Items and pricing subject to change without notice.