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Peter Shields Inn

New Years Eve


Amuse Bouche

Scottish Salmon Crudo | Hawaiian Sea Salt | Preserved Lemon | Petite Greens

First Course

Hiramasa Tartare | Nicoise Salad | Cucumbers | Breakfast Radish | Capers | Aged Balsamic | Micro Cilantro
or
PSI Caviar Service | Red Onion | Crème Fraiche | Chives | Pickled Vegetables | Hard Boiled Egg | Blinis
(Tasting of Caviars Golden Ossetra, Prime Ossetra, Kaluga)
{supplement 75}

Second Course

Butter Poached Jumbo Shrimp | Maine Lobster Tortellini | Apple Smoked Bacon |Parsnip Puree | Swiss Chard | Shellfish Nage

Third Course

Rare Seared Yellowfin Tuna | Seared Hudson Valley Foie Gras | Melted Leeks
Creamy Gruyere Polenta | Red Wine

Fourth Course

Duo of Beef | Strube Ranch Wagyu Strip Steak | Slow Braised Short Rib 
Wild Mushroom Risotto | Haricot Verts | Smoked Sea Salt | Shaved Winter Truffles Bordelaise

Fifth Course

Chocolate Tasting | Chocolate Panna Cotta | White Chocolate Crème Brulee | PSI Brownie | Cocoa Pearls | Chocolate Sauce 
Chocolate Espresso Ice Cream


5:00 - 6:45      95 per person
7:00 - 10:00   130 per person


Executive Chef Carl Messick                Sous Chef Jeremy Palumbo
 
 

Items and pricing subject to change without notice.