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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.