First Course
Maryland Style Crab Bisque, Old Bay Crème Fraiche, Micro Greens 18
Burrata Salad, Black Mission Fig Conserve, Strawberry, Frisée Salad, Balsamic Syrup 21
Market Oysters, Cucumber Mignonette, Cocktail Sauce 27
PSI Wedge Salad, Baby Iceberg, Heirloom Cherry Tomatoes, Maytag Blue Cheese Dressing, Cucumbers, Nueske’s Applewood Smoked Bacon 19
PSI Cheese Board, Honey Roasted Nuts, Toast Points, Seasonal Fruit Compote 29
PSI Crab Salad, Cucumbers, Red and Yellow Peppers, Lime Crème Fraiche, Heirloom Cherry Tomatoes, Sherry Vinegar Purée 26
Old Glory Bay Salmon Ceviche, Roasted Red and Golden Beets, Horseradish, Fingerling Coins, Chives, Micro Greens 21
Seared Pastrami-Seasoned Hudson Valley Foie Gras, Sourdough, Fennel and Radish Sauerkraut, Apricot Mostarda 32
Second Course
Pan Seared Chilean Sea Bass, Roasted Cauliflower, House Made Potato Gnocchi, Holland Rhubarb and White Raisin Gastrique 52
Rare Seared Yellowfin Tuna, Basmati Rice, Asian Vegetable Salad, Ponzu Sauce 45
Pan Seared Jumbo Crab Cakes, Corn Salsa, Cotija Cheese Risotto, Street Corn Dressing 58
Pan Seared Springer Mountain Chicken Breast, Carrot Purée, Lemon and Chickpea Orzo Salad 40
Grilled 14 oz. Prime Pork Chop, Mashed Butter Beans and Leeks, Rainbow Swiss Chard, Cippolini Onions, Balsamic Marmalade 46
10 oz. Filet Mignon 62 14 oz. Creekstone Prime Ribeye 57
12 oz. Prime NY Strip Steak 58 22 oz. Prime Porterhouse 68
Herb Potato Purée, Asparagus, Roasted Baby Carrots, Bordelaise
Executive Chef George Galati
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.