PSI Dinner Menu

First Course

Truffle Potato Leek Bisque, Smoked Trout, Fines Herbs 10

Roasted Beet Salad, Ricotta Salata, Vanilla Peppercorn Aioli, Baby Mache 11

Marinated Spanish Octopus, Big Eye Tuna, Hearts of Palm, “Nicoise"
Balsamic Paint, Caper Berries, Micro Peppercress 15

Hudson Valley Foie Gras, Kumquat Marmalade, Grilled Brioche Toast
Huckleberry Puree, Red Wine 19

Scottish Salmon Tasting, Tartare, House Cured, Celery Ribbons
Pickled Red Onion, Early Radish, Parmesan Tuile, Lemon Oil 14

Spring Market Green Salad, Toasted Almonds, English Stilton
Cherry Tomatoes, Blood Orange, Hazelnut Vinaigrette 10

Cape May Salt Oysters, Champagne Ice, Paddlefish Caviar 18

Second Course

Australian Sea Bass, Potato Gnocchi, Melted Leeks
Chanterelles, House Cured Pork Belly, White Balsamic 32

Pan Roasted Red Drum Fish, “Bouillabaisse,” Bell Peppers, Fennel
Roasted Fingerlings, Clams, Mussels, Jumbo Lump Crab, Andouille, Anise Saffron Broth 35

Scottish Salmon, Marinated Cous Cous, English Pea Puree, Pancetta
Caramelized Cipollini, Porcinis, Sautéed Kale, Truffle Foam 33

Pan Seared Free Range Chicken Breast, Herbed Potato Puree, Spinach
Oyster Mushrooms, Prosciutto, Rosemary Shallot Jus 29

PSI “Duo of Beef,” Grilled Hanger Steak, Braised Short Ribs, Truffle Risotto
Swiss Chard, Baby Carrots, Bordelaise 38

Roasted Veal Tenderloin, Celery Root Puree
Apple Smoked Bacon, Black Trumpets, Brussels Sprouts, Red Wine 44

Exec Chef - Carl Messick