Peter Shields Inn & Restaurant

Cape May Restaurant Week

www.cmrestaurantweek.com

First Course

Boston Bibb “Wedge” Salad, Sweet 100 Tomatoes, Pickled Shallot
Apple Smoked Bacon, Roquefort Dressing

Salmon Tartare, Lemon Oil, “Nicoise” Salad, Balsamic, Wasabi Tobiko

Potato and Leek Bisque, Bacon Crème Fraiche, Fine Herbs

Second Course

Pan Seared Day Boat Scallops, Charred Corn & Red Onion, Tasso Ham
Wild Arugula, Edamame, TK’s Papaya Puree, Salsa Verde

House Rubbed Hanger Steak, Truffle Potato Puree, Balsamic Onions
Haricot Verts, Wild Mushrooms, Foie Gras Butter, Bordelaise

Pan Roasted Scottish Salmon, Coconut Rice “Cake,” Sugar Snap Peas
Baby Carrots, Lemongrass Soy Vinaigrette

Third Course

Steamed English Toffee Pudding, Caramel, Vanilla Ice Ceam

Chocolate Panna Cotta, Charred Marshmallow, Roasted Peanut Anglaise
Cocoa Nibs, Salted Caramel Ice Cream

Passion Fruit Tart, Almond Whipped Cream, Blueberry Sorbet

35 Prix Fixe*

*Does Not Include Tax, Beverage or Gratuity

Executive Chef Carl Messick