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Peter Shields Inn

PSI Dinner Menu

 
First Course

Autumn Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Petite Greens 12

Tartare Duo, Yellowfin Tuna, Scottish Salmon, Nicoise Salad, Pickled Red Onion
Wasabi Tobiko, Salmon Caviar, Chive Crème Fraiche 15

Field Green Salad, Endive, Roasted Beets, Goat Cheese, Bosc Pears, Walnuts, Cherry Vinaigrette 13

Local Sweet Amalia Oysters, Pickled Pear & Mango Mignonette 23

Seared Hudson Valley Foie Gras, Grilled Brioche, Hazelnuts
Apple & Pear Mostarda, Cherry Purée, Red Wine 24

Duck Confit & Wild Mushroom Risotto, Rehydrated Cherries
Pine Nuts, Crispy Leeks, Shaved Black Winter Truffles, Young Parmesan 18|35

Chef’s Daily Crudo Selection
Mache, Radish, Avocado, English Cucumbers,
Pickled Vegetables, Chilis, Lemon Oil, Blood Oranges, Cilantro, Ossetra Caviar MP

Second Course

PSI Surf & Turf, Local Day Boat Scallops, Maple Glazed Pork Belly
Spiced Carrot Puree, Roasted Root Vegetables, Pomegranate Reduction 39

Local Black Sea Bass, Barley Risotto, Roasted Cippolini Onions, Spinach, Red Wine 36

Pan Roasted Scottish Salmon, White Bean Cassoulet, Pancetta, Kale, House Fennel Sausage 33

Grilled Beef Tenderloin, Herb Potato Puree, Broccolini, Roasted Carrots, Bordelaise 47

Crispy Duck Breast, Swiss Chard, Roasted Squash, Roasted Potatoes, Fig Compote, Duck Jus 37

40 Day Dry Aged Bone in NY Strip Steak, Wild Mushroom Risotto, Haricot Verts, Bordelaise 58

Seared Venison, Baby Carrots, Brussels Sprouts, Apple Smoked Bacon
Parsnip Purée, Potato Gnocchi, Venison Jus 38

Sides

Potato Gnocchi & Truffles 18 | Brussels Sprouts & Bacon 9 | Wild Mushroom Risotto 12 | Herb Potato Purée 10


Executive Chef Carl Messick                Sous Chef Jeremy Palumbo


*We kindly ask our patrons to silence all electronic devices in our dining areas*


Items and pricing subject to change without notice.