First Course
Potato Leek Bisque, Chive Crème Fraiche, “Bacon Bits,” Micro Greens 13
Arctic Char & Yellowfin Tuna Ceviche, Chilis, Cilantro, Pickled Mango, Cucumber, Avocado Purée, Citrus Vinaigrette 16
Seared Hudson Valley Foie Gras, Grilled Brioche, Seasonal Compote 25
Local Sweet Amalia Oysters, Champagne Ice, Petite Cress 28 with Paddlefish Caviar 35
Charred Beef Tartare, Haricot Vert Salad, Capers, Truffle Aioli, Quail Egg, Potato Gaufrettes, Shaved Winter Truffles 18
PSI Cheese Board, Honey Roasted Almonds,
Toast Points, Seasonal Fruit & Compote
20/28
Second Course
Fusilli, House Ground Pork Sausage, Grilled Shishito Peppers, Goat Cheese, Arugula Pesto 18
Orecchiette, Maine Lobster, Apple Smoked Bacon, Spinach, Basil Cream, Grana Padano 24
Radiatori, Bay Scallops, Domestic Shrimp,
Pancetta, Garlic Herb Butter, Lemon 23
Third
Course
Rare Seared Yellowfin Tuna, Crawfish Orzo Salad, Spinach, Pancetta, Andouille, Creole Cream 33
Pan Roasted Arctic Char, Barley Risotto, Haricot
Verts, Shiitake Mushrooms, Almonds, Truffle Aioli 32
Stone Bass, Melted Leeks, Wild Mushrooms, Truffle Potato Purée, White Balsamic 35
Slow Roasted Spice Rubbed Pork Tenderloin, Warm Mango Salad, Dirty Rice, Bell Peppers, Papaya Vinaigrette 30
PSI Surf & Turf, Petite Filet of Beef, Pan Roasted Crab Cake, Wild Mushroom Risotto, Swiss Chard, Roasted Carrots, Bordelaise 44
Crispy Skin Duck Breast, Brussels Sprouts, Roasted Persimmons, Wheat Berry Salad, Pomegranate Syrup 38
House Cut Steak for Two, Prime NY Strip Steak, Truffle Potato Puree, Swiss Chard
Balsamic Onions, Wild Mushrooms, Roasted Carrots, Salsa Verde 110 with Crab Cakes 140
Executive
Chef Carl Messick Sous
Chef Jeremy Palumbo