First Course
Soup of the Day 14
Seared Hudson Valley Foie Gras, Sour Cherry “Newton,” Amarena Cherries, Almond Crunch 32
House Made Cavatelli, Cream, Braised Lamb, Black Pepper Ricotta, Fennel Pollen 18
Golden Beet Salad, Red Quinoa, Whipped Goat Cheese, Apricot, Baby Spinach, Honey-White Balsamic Reduction 18
Broken Skull Ranch Beef Tartare, White Truffle, Egg Yolk, Fennel and Green Apple Salad, Crostini 26
Crab & Wasabi Deviled Eggs, Jumbo Lump Crab, Pickled Cucumbers, Wasabi Tobiko 16
Shaved Brussels Sprout & Baby Kale Salad, Polenta Croutons, Eggless Caesar Dressing, Shaved Grana Padano 18
Poached Gulf Shrimp, Avocado, Roasted Jalapeño Aioli, Pink Grapefruit 23
Local Hand Harvested Oysters, Melon Mignonette, Horseradish 27
Second Course
Lobster “Thermidor,” Sherry, Cognac, Parmesan, Potato Gnocchi, Sauce Americaine 69
Berkshire Porkchop Milanese, South Philly Antipasto Salad, Roasted Peppers, Fresh Mozzarella, Soppressata, Aged Parmesan 52
Roasted Chicken Breast, Forest Mushrooms, Sweet Potato-Kale Hash, Confit Thigh 36
Roasted Halibut, Butternut Squash Risotto, Winter Squash Agro Dolce, Maple Black Pepper Brown Butter 48
Grilled Venison, Roasted Root Vegetable Pave, Carrot Purée, Roasted Carrots, Mole Sauce 52
Barolo Braised Short Ribs, Gnocchi ala Romano, Forest Mushrooms, Brussels Sprout Leaves, Barolo Wine Reduction 48
Prime New York Strip Steak, King Crab Bearnaise, Aligot Potatoes 68
Executive Chef Keith Mitchell
The Peter Shields Inn & Restaurant is a BYOB establishment.
We have a “Smart Casual” dress code. We kindly ask guests to refrain from wearing swimwear, athleticwear, hats and hooded sweatshirts in our dining rooms. Jackets are not required for gentlemen.
Well-behaved children are welcomed. We kindly ask parents to be considerate of other diners and remove crying or unruly children from the dining room. For their safety, we ask that all children remain in their seats throughout the duration of their reservation.