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Peter Shirled Inn & Restaurant

PSI Dinner Menu

First Course

Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Micro Herbs    11

Chilled Marinated Octopus, Nicoise Salad, Caper Berries,
Oregano Aioli, Kalamata Puree, Micro Basil    13

Market Green Salad, Endive, Toasted Squash, Point Reyes Blue Cheese
Spiced Walnuts, Cranberry Vinaigrette
    10

Yellowfin Tuna Tartare, Togarashi, Sesame, Wasabi Tobiko
Green Onions, Soy Caramel, Micro Cilantro‚Äč
    14

Seared Valley Foie Gras, Cherry Puree
 
Pistachios, Seasonal Fruit Compote, Grilled Brioche, Red Wine    22

Cape May Salt Oysters, Champagne Ice, Paddlefish Caviar    19

Roasted Veal Sweetbreads, Parsnip Puree, Swiss Chard, Roasted Apples, Red Wine 14

Second Course

Local Black Sea Bass, Parsnip Puree, Brussels Sprouts, Apple Smoked Bacon
Roasted Cauliflower, Pomegranate Gastrique      38

Cape May Day Boat Scallops, Barley Risotto, Chanterelles, Kale, Red Wine      34

Pan Seared Golden Tilefish, Truffle Creamed Salsify
Melted Leeks, Black Trumpets, Shaved Winter Truffles     33

Grilled Hanger Steak, Wild Mushroom Risotto, Swiss Chard
Balsamic Onions, Bordelaise     34

Pan Roasted Lancaster Chicken Breast, Oyster Mushrooms, Spinach, Fingerlings,
Cipollini Onions, Chicken Jus    27

Beef Tenderloin, Herbed Potato Puree, Haricot Verts, Baby Carrots, Bordelaise    42

 Slow Roasted Venison, Root Vegetables, Braised Red Cabbage, Potato Gnocchi, Game Jus     37

Sides

Wild Mushroom Risotto 11 | Wild Mushrooms 8 | Herb Roasted Young Carrots 8


Executive Chef    Carl Messick                                  Sous Chef    Jeremy Palumbo