Peter Shields Inn & Restaurant

Spring Early Seating Menu

First Course

Truffle Potato Leek Bisque, Smoked Trout, Fines Herbs

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

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

Second Course

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

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

Grilled Hanger Steak, Herbed Potato Puree, Swiss Chard
Baby Carrots, Bordelaise

Third Course

Chocolate Panna Cotta, Cocoa Nibs, White Chocolate Ice Cream
Pecan Dried Fruit Bark, Raspberry Coulis

Lemon “Bar,” Lemon Curd, Blood Orange Sorbet, Crushed Granola
Whipped Cream, Blueberries

Warm English Date Pudding, Caramel, Vanilla Ice Cream

$40 Prix Fixe*

Exec Chef – Carl Messick

*Available 5:30 – 6:30 pm, Not available Saturday

*Tax and Gratuity not included