First Course 

Classic Seafood Stew, Clams, Oysters, Crab, Shrimp, Petite Greens   16 

Autumn Green Salad, Cherry Tomatoes, Candied Pecans, Poached Pears, Blue Cheese, Cranberries, Walnut Aioli    14 

Roasted Beet & Burrata Salad, Pistachios, Aged Balsamic, Wild Arugula, Creamy Herb Vinaigrette    16 

Seared Hudson Valley Foie Gras, Grilled Brioche, Hazelnuts, Spiced Apple Butter, Seasonal Compote, Red Wine    28 

Market Oysters, Paddlefish Caviar, Chive Crème Fraiche    27 

Yellowfin Tuna Tartare, Mediterranean Cucumber Salad, Capers, Tomatoes, Aged Balsamic, Lemon Oil, Wasabi Tobiko, Cilantro    15                   

PSI Cheese Board, Honey Roasted Nuts, Toast Points, Seasonal Fruit & Compote    24 

House Fusilli Pasta, Venison Sausage, Root Vegetables, Swiss Chard, Shaved Truffles, Wild Mushrooms, Mushroom Cream, Young Parmesan    21 

Second Course 

Pan Roasted Halibut, Wild Mushroom Risotto, Haricot Verts, Cippolini Onions, Truffle Soubise    44 

Crispy Scottish Salmon, Coconut Rice, Sesame, Bok Choy, Peppers, Onions, Hoisin BBQ    36 

Crispy Branzino, Fingerlings, Roasted Peppers, Broccoli Rabe, Kalamata Olives, Aged Balsamic, Romesco Sauce    37 

Grilled Pork Chop, Sweet Potato Purée, Brussels Sprouts, Apple Smoked Bacon, Braised Red Cabbage, Red Wine    38 

Pan Roasted Venison, Potato Gnocchi, Swiss Chard, Root Vegetables, Cherry Jus    42 

“PSI Steak”

Broccolini, Roasted Baby Carrots, Potato Purée, Bordelaise

10 oz. Hanger Steak  44 | 18 oz. Dry Aged KC Strip  75 | 12 oz. Rib Eye  66


 

 Executive Chef    Carl Messick                                             Sous Chef    Bill Hennessey