Burrata Cheese, Heirloom Grape Tomatoes, Field Strawberries, Lemon Oil, Mache, Watermelon Radish, Pistachios Dust, Aged Balsamic Drizzle 18
Seared Hudson Valley Foie Gras, Grand Marnier Cinnamon Swirl French Toast, Almond Granola, Apricot Marmalade, Cherry Purée 32
Market Oysters, Apple Mignonette, Cocktail Sauce 27
Blue Fin Tuna Ceviche, Asian Pears, Cucumber, Watermelon, Nuac Cham, White Soy Dressing, Micro Greens 18
South African Lobster Tail “Beurre Monte,” Cauliflower Horchata, Shaved Fennel, Arugula Salad, Truffle Oil 37
PSI Cheese Board, Honey Roasted Nuts, Toast Points, Seasonal Fruit Compote 29
PSI Crab Louis’ Salad, Jumbo Lump Crabmeat, Mangoes, Cucumbers, Lime Crème Fraiche, Avocado Purée 26
Pan Seared Jumbo Crab Cakes, Blistered Heirloom Grape Tomatoes, Mascarpone Risotto, Remoulade 53
Alaskan Halibut, Fried Forbidden Rice, Soy Glazed Shiitake Mushrooms, Tangerine, Mirin Aioli 49
Pan Seared Day Boat Scallops, Pea Purée, Summer Farro Salad, Nueske’s Bacon, White Raisin Jam 51
Grilled 14 oz. Creekstone Pork Chop, Chipotle Purée, Chorizo Spiced Fingerling, Mexican Street Corn 46
Pan Roasted Lancaster Chicken Breast, Corn Crema, Fava Bean Succotash, Parmesan Risotto 37
10 oz. Filet Mignon 68 14 oz. Creekstone Prime Ribeye 62
18 oz. Prime KC Strip Steak 78 24 oz. Prime Cowboy Ribeye 79
Herb Potato Purée, Asparagus, Roasted 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.