|
|
|
Dinner Packages
|
Restaurant
Experience fine dining and superlative service in our first floor gourmet restaurant.
Our restaurant offers five distinctive dining rooms, two fireplaces, a cappuccino bar and spectacular views of the Atlantic Ocean.
In the warmer months, dine al fresco on our outside patio.
For that special occasion, enjoy the elegance and warmth of the Fireplace Room. Our fanciful Canine Room will delight you with its gallery of "top dogs", while the West Sun Porch will dazzle you with the view. Enjoy the view and the Yamaha player grand in the eclectic Salon. The Zebra Room with its stained glass tables and fireplace is perfect for either a romantic rendezvous or a small group gathering.
Executive chef Eric Hegyi has created an outstanding menu featuring updated American cuisine. Enjoy seafood specialties that include Seared Day Boat Scallops, South African Lobster Tail and our signature Lobster Crab Cakes. Filet Mignon, Rack of Lamb and the Mixed Grill will appeal to the meat eater.
The Peter Shields is a non-smoking restaurant. Cape May Vineyard wines are available, but guests can also bring their favorite wine, champagne or beer. All major credit cards are accepted. Dress is smart casual and non-metered parking is readily available on Beach Drive. We are sorry we cannot accommodate small children and infants.
Chef Eric Hegyi and the staff of the Peter Shields thank you for dining with us this evening and we hope to see you again!
Winter 2008 Menu
Dine at Peter Shields with a 3 course meal if seated prior to 6 PM for $35.95
Notes: Standard Menu Items; Stuffed Lobster $10 per order; Valid April through October; Excludes Tax and Gratuity.
Soup of the Day
Appetizers
Oysters
Extra select oysters lightly breaded in a zesty almond crust, gently fried, served with a Waldorf style chicken salad. 12.Cambazola
Pistachio crusted Cambazola, with green apple/jalapeno compote, baguette crisps and pomegranate jus. 11.Mussels
Steamed in a broth of lemon butter, garlic and dry white wine. 11.King Crab Cake
Saffron risotto, king crab, chipotle aioli. 14.Salmon Napoleon
Daily chosen smoked salmon, layered with cucumber, scallion pancake, chive and caviar crème. 13.Scallops
Seared day boat scallops in a sweet potato puree topped with sweet and sour leeks and applewood smoked bacon. 14.
Salads
Rocket
Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes, perfumed with truffle oil and shallot vinaigrette. 8.Mixed Greens
Mixed greens, chevre cheese, roasted cashews and grape tomatoes, finished with a zesty ginger-citrus vinaigrette. 7.Potager
Coarsely chopped hearts of romaine, baby greens, paired with English cucumbers, red onions, ripe tomatoes, sweet peppers, pine nuts, bleu cheese, tossed in an aged balsamic and red wine dressing. 9.
Entrees
Lobster Crab Cake
Maine lobster and jumbo lump crab cake with a zesty lobster stock cognac sauce, accented with tomatoes and cream. 29.Rack of Lamb
New Zealand Rack of Lamb brushed with garlic and Dijon, mashed petit yukons, feta crumbles, and finished with a port wine bordelaise. 34.Filet Mignon
Center cut filet grilled and prepared with dolce gorgonzola, poached pear compote, grilled asparagus, Barolo reduction. 33.Ocean Exotics
Select gourmet seafood, daily chosen and prepared nightly. (Market price).South African Lobster Tail
Peter Shields’ Signature Dish “The tastiest tail in the world”. (Priced accordingly).Pork
French cut, rack chop grilled over Yukon mashed potatoes, finished with a cabernet porcini demi, grilled asparagus and onion frizzles. 26.Free Range Chicken
Braised French cut chicken breast, served atop cheese tortellini and a butter sauce of white wine, garlic, grape tomatoes, and arugula. 24.Seafood Mornay Pot Pie
Lobster, shrimp, scallops and crab accompanied with diced potatoes, asparagus, julienne carrots and served in a sherry gruyere sauce, topped with a garlic crust. 35.Chilean Sea Bass
Fillet, over a crab and shitake mushroom stir-fry of vegetables, wasabi mashed potatoes and an orange-ginger glaze. 33.Elk
Pepper seared elk tenderloin, black truffle spaetzel, ginger lingonberry glaze and seasoned veggies. 31.
NOTE: Menu subject to change.
Minimum $24. purchase per person. On parties of 5 or more an 18% gratuity may be added. As a courtesy to other diners, cell phone use in the restaurant is prohibited.
Chefs Eric Hegyi and Chris Rue, along with the staff of the Peter Shields thank you for dining with us and we hope to see you again!
| Full Dining Menu |
|
|
|
|||||||||||
