First Course 

Jersey Corn and Nueske’s Bacon Chowder    18 

Burrata Salad, Heirloom Grape Tomatoes, Strawberries, Watermelon Radish, Lemon Oil, Balsamic Reduction    21

 Market Oysters, Cucumber Mignonette, Cocktail Sauce    27 

Fava Bean Panzanella Salad, Heirloom Grape Tomatoes, Cucumber, Kalamata Olives, Frisée, Radicchio, Italian Bread, Pancetta, Sherry Vinaigrette    21

              PSI Cheese Board, Honey Roasted Nuts, Crostini, Seasonal Fruit Compote    29       

       PSI Crab Salad, Cucumbers, Lime Crème Fraiche, Heirloom Cherry Tomatoes, Piquillo Pepper Vinaigrette     26

 Yellowfin Tuna Crudo, Avocado Purée, Cucumber, Radish, Capers, Scallions, Lime Dressing, Micro Greens      23

 Pan Seared Hudson Valley Foie Gras, Mango Purée, Wild Cherry Chutney, Micro Greens    32

 Second Course

Pan Seared Chilean Sea Bass, Thai Chili Sauce, Fried Rice, Scallions, Peas, Napa Cabbage    53

 Pan Seared Jumbo Crab Cakes, Corn Salsa, Cotija Cheese Risotto, Street Corn Dressing    52

Pan Seared Day Boat Scallops, Farro, White Grapes, Shaved Fennel and Radish Salad, Soubise    51

Pan Seared Springer Mountain Airline Chicken Breast, Olive Caper Purée, Mediterranean Cous Cous Salad, Roasted Cherry Tomato Marmalade     40

 Grilled 14 oz. Prime Pork Chop, Fingerling and Nueske’s Bacon Potato Salad,  Rainbow Swiss Chard, Apricot Jam     48

 10 oz. Filet Mignon    62

14 oz. Prime NY Strip Steak    64

Herb Potato Purée, Asparagus, Bordelaise

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.