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or call us at 609.884.9090

Peter Shirled Inn & Restaurant

Cape May Restaurant Week


www.cmrestaurantweek.com
May 31- June 7, 2015 

First Course 

1301 Ceviche, Bay Scallops, Fluke, Tuna, Salmon, Mango
Radish, Cucumber, Lime, Mache, Micro Cilantro 

 Wagyu Beef Tartare, “Salted Potato Chip,” Haricot Vert Salad, Quail Egg
Grilled Rosemary Baguette, Truffle Aioli

Baby Arugula Salad, Roasted Beets, Feta Cheese
Pistachios, Lemon Thyme Vinaigrette 

Second Course 

Seared Scottish Salmon, Bok Choy, Beech Mushrooms
Potato Chive Gnocchi, Red Wine

Pan Roasted Day Boat Scallops, Charred Corn & Red Onion, Tasso Ham
Wild Arugula, Edamame, TK’s Papaya Puree, Fennel Pollen 

 PSI Surf & Turf, NY Strip Steak, Petit Crab Cake, English Pea Risotto
Wild Mushrooms, Haricot Verts, Chipotle Aioli  

Grilled Twelve Ounce Pork Chop, Herb Potato Puree, Swiss Chard
Smoked Bacon Onion Marmalade, Aged Balsamic 

Third Course 

Steamed English Toffee Pudding, Caramel, Vanilla Ice Cream 

Chocolate Panna Cotta, Crème Anglaise, Macerated Strawberries
Cocoa Pearls, Berry Puree, Chocolate Banana Ice Cream 

Lemon Tart, Whipped Cream, Blueberries, Micro Mint, Wild Berry Sorbet 

35    Prix Fixe

(Does Not Include Tax, Beverage or Gratuity)

 

Executive Chef      Carl Messick