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Peter Shirled Inn & Restaurant

Thanksgiving Menu

First Course 

Butternut Squash Bisque, Smoked Trout, Walnut Aioli, Micro Herbs 

Market Green Salad, Belgian Endive, Cranberry Vinaigrette, Toasted Walnuts, Candied Pumpkin, Point Reyes Blue 

Yellowfin Tuna Tartare, Niçoise Salad, Wasabi Tobiko, Micro Cilantro 

Grilled Quail, Roasted Pears, Braised Swiss Chard, Celery Root Purée, Red Wine 

Beef Carpaccio, Haricot Vert Salad, Shaved Grana Padano, Truffle Foam, Caper Berries 

Second Course

Ebberly Farms Free Range Turkey, Pan Roasted Vegetables, Stuffing, Cranberry, Potato Purée, Giblet Gravy 

Roasted Leg of Venison, Smashed Sweet Potatoes, Roasted Baby Turnips, Swiss Chard, Game Jus 

Grilled Prime Sirloin, Wild Mushroom Risotto, Baby Carrots, Haricot Verts, Red Wine Roasted Shallot Jus 

Day Boat Scallops, Parsnip Purée, Brussels Sprouts, Apple Smoked Bacon, Black Trumpets, Pomegranate Gastrique 

Pan Roasted Golden Tilefish, Roasted Potatoes, Spiced Carrot Puree, Spaghetti Squash, Chanterelles, Cider Nage

Third Course 

Roasted Apple Bread Pudding, Vanilla Caramel, Walnut Maple Ice Cream 

Spiced Pumpkin Crème Brûlée, Mixed Berries, Micro Mint 

Chocolate Panna Cotta, Toasted Marshmallow, Toasted Espresso Ice Cream, Berry Purée, Cocoa Nibs 

PSI Cheese Plate, Toast Points, Pear Chutney, Honey Roasted Walnuts


Adult Prix Fixe               55

Children Prix Fixe           25

(Does Not Include Tax, Beverage or Gratuity)


Executive Chef      Carl Messick                                   Sous Chef     Jeremy Palumbo