Peter Shields Inn & Restaurant

Whether you desire to dine in one of the Inn’s five inviting dining rooms or overlooking the sea on the front porch, the PSI menu and service are sure to delight. Using the finest ingredients our executive chef prepares traditional and contemporary seasonal selections.

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Cape May Restaurant Weekend Menu

Select one from each course. Beverages, tax, and gratuity are not included. Executive Chef Keith Mitchell

First Course

Butternut Squash Soup, Duck Confit, Pecan Pesto

Steak Tartare, Crostini, Roasted Garlic, Egg Yolk Jam, Caviar

Shaved Brussels Sprout Salad, Frisee, Goat Cheese, Dried Cherries, Pistachios, Honey Vinaigrette

Baby Romaine Caesar Salad, Parmesan, Tourn Croutons, Garlic Dressing

House Made Rigatoni, Braised Lamb Ragout, Peas, Pecorino

Second Course

Blackened Bluefin Tuna, Crab and Gigante Bean Salad, Basil Aioli

Grilled Hanger Steak, Roasted Fingerling Potatoes, Caramelized Shallots, Broccolini, Chimichurri

Slow Braised Short Ribs, Potato Gnocchi, Peas, Black Pepper-Chive Crème Fraiche

Pan Roasted Duck Breast, Butternut Squash Risotto, Butternut Agrodolce, Brussels Sprout Leaves

Third Course

Classic Crème Brulé, Shortbread Cookies, Raspberries

Apple Cobbler, Vanilla Bean Ice Cream

White Chocolate Bread Pudding, Raspberry Sorbet, Anglaise

Coconut, Coconut Gelato, Passion Fruit Sorbet, Tres Leches