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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

Butter Poached Jumbo Shrimp, Spinach, Pancetta, Potato Gnocchi, Shaved Winter Truffles

Third Course

Herb Crusted Australian Rack of Lamb, Rosemary & Goat Cheese Potato Gratin, Swiss Chard, Wild Mushrooms, Lamb Jus

Fourth Course

Warm English Date Pudding, Caramel, Vanilla Ice Cream

78 per person

Executive Chef            Carl Messick

Items and pricing subject to change without notice.