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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.