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Peter Shields Inn

Four Course Chef's Tasting

 
Amuse Bouche


First Course


Winter Mushroom Soup, Herbed Brioche Croutons, Micro Greens


Second Course


Rare Seared Yellowfin Tuna, King Trumpets, Truffle Leeks, Potato Gnocchi, Red Wine


Third Course


Milk Fed Veal Tenderloin, Wild Mushroom Risotto, Broccolini, Baby Carrouts, Sauce Supreme


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.