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Peter Shields Inn

PSI Dinner Menu

 
 First Course

White Asparagus Veloute, Jonah Crab, Micro Celery 14

Yellowfin Tuna Crudo, Cucumber & Seaweed Salad, Avocado, Radish, Papaya, Cilantro 15

Roasted Beet & Burrata Salad, Wild Arugula, Pickled Shallots,
Pistachios, Balsamic 16

Kumamoto Oysters, Pickled Pear, Ponzu Mignonette 28

Artisanal Charcuterie Plate, Mangalista Lardo, Speck, Rosetta de Lyon Saucisson, House Duck Terrine, Pickled Vegetables, Whole Grain Mustard
Salted Almonds, Muscat Grape Jam, Marinated Olives, Toast Points 25

Seared Hudson Valley Foie Gras, Grilled Brioche, Hazelnuts
Kumquat Marmalade, Cherry Purée, Red Wine 24

Chilled English Pea Soup, Crème Fraiche, Chilled Maine Lobster,
Paddlefish Caviar 21

Smoked Salmon Rillettes, Mache, Grilled Baguette, Radish 13

Second Course

Local Black Sea Bass, Warm Artichoke Salad, Spring Garlic, Roasted Peppers, Wax Beans, Oregano 36

Rare Yellowfin Tuna, Crispy Rice, Stir Fry Vegetables, Lemongrass Aioli 34

Olive Oil Poached Alaskan Day Boat Halibut, Peas, Spinach
Pancetta, Potato Gnocchi, Gremolata, Truffle Aioli 40

Local Day Boat Scallops, English Pea Risotto, Brussels Sprouts, Smoked Bacon, Red Wine 38

Slow Roasted Domestic Lamb Loin, Minted Barley, Ramps, Lamb Jus 42

PSI Surf & Turf, Prime NY Strip Steak, Day Boat Scallops, Herb Potato Puree, Broccolini, Carrots, Bordelaise 44

Pan Roasted Free Range Chicken Breast, Fingerlings, Haricot Verts
Cipollini Onions, Wild Mushrooms, Shallot Jus 32

40 Day Dry Aged Bone in NY Strip Steak, Grilled Asparagus, Morels
“Loaded” Fingerlings, Foie Gras Butter, Smoked Sea Salt, Bordelaise 68

Sides

Potato Gnocchi & Truffles 18 | Brussels Sprouts & Bacon 10 |
Grilled Asparagus 12 | Wild Mushrooms 12


Executive Chef Carl Messick          Sous Chef Jeremy Palumbo


Items and pricing subject to change without notice.