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A sampling of petit foods paired with proper accoutrements. 17.
Pan seared, toasted brioche, apple compote, fresh berries, cinnamon-rum reduction. 18.
(Limited availability)
Champagne ice, black caviar, herb sour cream and fresh lemon. 15.
(Variety changes often, ask server)
Chilled, smoked duck breast paired with duck confit salad, toasted walnuts and lingonberry puree. 12.
Coriander crusted white tuna loin, ripe tomato and avocado salsa, black pepper-Thai basil infused olive oil. 13.
Blackened, layered with red cabbage slaw, roasted corn, crispy tortillas and
smoky molasses barbecue. 11.
P.E.I. mussels steamed in a broth of dry white wine and crushed garlic,
tossed with grape tomato and basil chiffonade. 12.
Pastrami smoked salmon, fresh cucumber, rye toast and dill sour cream. 10.
Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes,
perfumed with truffle oil and shallot vinaigrette. 8.
Mixed greens, chevre cheese, roasted cashews and grape tomatoes,
finished with a zesty ginger-citrus vinaigrette. 7.
Romaine, creamy Caesar dressing with focaccia croutons, white anchovies
and shaved red onion. 8.
Maine lobster and jumbo lump crab cake with lobster chipotle cream,
and basmati rice. 31.
New Zealand Rack of Lamb brushed with Dijon mustard and garlic,
mashed Peruvian potatoes, rosemary mint demi. 34..
Center cut filet grilled and prepared with dolce gorgonzola cheese, pear and
red onion compote, grilled asparagus, finished with a port wine glaze. 33.
Select gourmet seafood, daily chosen and prepared nightly.
(Market price).
Peter Shields’ Signature Dish “The tastiest tail in the world”.
(Priced
accordingly).
Grilled pork porterhouse, roasted fingerling potatoes, arugula salad, bacon Dijon vinaigrette. 29.
Grilled rack chop, jumbo lump crab, grilled asparagus, traditional hollandaise. 42.
Sauteed lobster, shrimp, scallops and mussels simmered in a saffron tomato broth, tossed with fresh parsley-garlic fettuccini,
caramelized fennel, bacon and sweet onions. 37.
Fillet, over a crab and shitake mushroom stir-fry of vegetables, wasabi mashed potatoes and an orange-ginger glaze. 35.
Grilled, shitake cream, roasted red peppers, haricots vert, Yukon mashed potatoes. 38.
NOTE: Menus subject to change.
Open year round! Minimum $28. 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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