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Peter Shields Inn

Four Course Chef's Tasting


Amuse Bouche

First Course

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

Second Course

Fennel Dusted Local Scallops, Roasted Root Vegetable, Brussels Sprouts, Maple Vinaigrette

Third Course

Grilled Prime NY Strip Steak, Rock Shrimp Risotto, Haricot Verts, Wild Mushrooms, Bordelaise

Fourth Course

Chocolate Lava Cake, Berry Purée, Cocoa Pearls, Vanilla Ice Cream

78 per person

Executive Chef            Carl Messick

Items and pricing subject to change without notice.