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A fine selection of boutique cheeses paired with proper components. 13
Port wine poached, stuffed with cambazola and candied pecans, paired with young greens, finished with a raspberry balsamic glaze. 10.
Pan seared, toasted brioche, quince chuntney, fresh berries, cinnamon-rum reduction. 18
Local oysters “Rockefeller” prepared semi-traditional with spinach, smoked bacon, sambucca, jumbo lump crab and gruyere. 13
Asian noodle salad, cilantro lime cream, roasted peanuts. 13
Grilled long island duck sausage, roasted sweet potatoes, panko
fried goat cheese, rosemary vinaigrette. 12
P.E.I. mussels steamed in a broth of dry white wine and crushed garlic,
tossed with plum tomato concasse and basil chiffonade. 12
Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes, perfumed with
truffle oil and shallot vinaigrette. 8.
Romaine, Buffalo Caesar dressing with foccacia croutons, crumbled blue, cucumbers
and shaved red onion. 8.
Mixed greens, chevre cheese, roasted cashews and grape tomatoes,
finished with a zesty ginger-citrus vinaigrette. 7.
Maine lobster and jumbo lump crab cake with a zesty lobster chipotle cream,
jicama salad and basmati rice. 31.
New Zealand Rack of Lamb brushed with Dijon mustard and garlic, mashed Yukon
gold potatoes, rosemary mint demi . 34.
Center cut filet grilled and prepared with gorgonzola cheese, caramelized shallots,
and asparagus finished with sauce au poivre. 33.
Select gourmet seafood, daily chosen and prepared nightly.
(Market price).
Peter Shields’ Signature Dish “The tastiest tail in the world”.
(Priced
accordingly).
Roasted French cut chicken breast, stuffed with mushroom duxelle
and double cream brie, finished with port wine bordelaise. 28
12 oz. center cut strip steak, sweet pea-gruyere risotto, Zinfandel demi and grilled asparagus. 38
Lobster, scallops, shrimp and mussels simmered in champagne cream,
tossed with Perciatelli, finished with fresh chervil. 36
Fillet, over a crab and shitake mushroom stir-fry of vegetables, wasabi mashed potatoes and an orange-ginger glaze. 35.
Pepper seared elk tenderloin, mashed sweet potato, Swedish cranberry-ginger glaze. 36
NOTE: Menus subject to change.
Open year round! Minimum $29. 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.
Chef Chris Rue will gladly accommodate individual requests of
side dishes and shared plates for an additional charge.
The staff of the Peter
Shields thank you for dining with us this evening and we hope to see you again!
Available Sunday – Thursday. Must be seated by 6PM. Limited to groups
of 6 or less. Excludes Holidays.
Chef’s preparation.
A petit sampling of boutique cheeses, fresh berries and melba.
Offered as an appetizer or dessert.
Steamed in a broth of lemon butter, garlic
and dry white wine.
Wasabi Tobikko, pickled ginger and cucumbers.
Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes, perfumed with
truffle oil and shallot vinaigrette.
Mixed greens, chevre cheese, roasted cashews and grape tomatoes,
finished with a zesty ginger-citrus vinaigrette.
Maine lobster and jumbo lump crab cake with a zesty lobster chipotle cream,
jicama salad and basmati rice.
New Zealand Rack of Lamb brushed with Dijon mustard and garlic, roasted fingerlings,
rosemary mint demi.
Center cut filet grilled and prepared with dolce gorgonzola, caramelized shallots,
and asparagus finished with sauce au poivre.
Blackened and served with gorgonzola mashed potatoes,
garlic cream and fig jam.
Shitake mushroom stir-fry of vegetables,
wasabi mashed potatoes and an orange-ginger glaze.
Lady fingers soaked in espresso and amaretto liqeuer,
layered with mascarpone cheese and cocoa,
served
with fresh berries and whipped cream. 8.
Whipped vanilla-flavored cream cheese
topped with seasonal fruit, pecans and caramel sauce. 8.
Traditional crème brulee. 8.
Rich, velvety flourless chocolate torte, served
with sorbet and raspberry coulis.
A true Venetian delight! 8.
Homemade walnut brownie, served warm, topped
with vanilla ice cream, chocolate and caramel sauce,
freshly whipped cream and garnished with fresh berries. 8.
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