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Peter Shields Inn


First Course

Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Petite Herbs

Field Green Salad, Belgian Endive, Cranberry Vinaigrette
Toasted Walnuts, Roasted Butternut Squash, Point Reyes Blue

Scottish Salmon Rillettes, Pickled Root Vegetable, Radish, Grilled Toast Points

Yellowfin Tuna Tartare, Nicoise Salad, Wasabi Tobiko, Aged Balsamic, Micro Cilantro

Duck Confit & Wild Mushroom Risotto, Cherries, Shaved Grana Padano, Toasted Pine Nuts

Seared Hudson Valley Foie Gras, Grilled Brioche, Fig Compote, Cherry Puree, Red Wine
{supplement 15}

Second Course

Joyce Farms Free Range Turkey, Pan Roasted Vegetables, Stuffing, Cranberry, Potato Purée, Giblet Gravy

Roasted Leg of Venison, Celery Root Puree, Swiss Chard, Roasted Potatoes, Black Trumpets, Venison Jus

Grilled NY Strip Steak, Potato Puree, Baby Carrots, Haricot Verts, Bordelaise

Day Boat Scallops, Roasted Root Vegetables, Apple Smoked Bacon,
Brussels Sprouts, Crispy Leeks, Pomegranate Gastrique

Pan Roasted Golden Tilefish, Potato Gnocchi, Apple Smoked Bacon, Chanterelles, Melted Leeks, Red Wine

Third Course

Warm Date Pudding, Caramel, Vanilla Ice Cream

Spiced Pumpkin Crème Brûlée, Maple & Almond Biscotti, Mixed Berries, Micro Mint

Chocolate Panna Cotta, Roasted Peanut Anglaise, Berry Puree, Toasted Marshmallow, Salted Caramel Ice Cream

PSI Cheese Plate, Toast Points, Pear Chutney, Honey Roasted Walnuts

Adult Prix Fixe 55
Children Prix Fixe 25

Executive Chef Carl Messick                                 Sous Chef Jeremy Palumbo

Items and pricing subject to change without notice.