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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.