CALL TO MAKE YOUR RESERVATION TODAY! 609.884.9090  

or call us at 609.884.9090

Peter Shirled 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

 Yellowfin Tuna Tartare, Lemon Oil, “Nicoise” Salad, Balsamic, Wasabi Tobiko 

Late Spring Garlic Bisque, Jumbo Lump Crab, Radish, Micro Greens 

Second Course


Pan Roasted Grouper, Charred Corn & Red Onion, Tasso Ham
Wild Arugula, Edamame, TK’s Papaya Puree, Salsa Verde  

 House Rubbed Hanger Steak, Herb Potato Puree, Balsamic Onions
Haricot Verts, Truffle Aioli

Seared Scottish Salmon, English Pea Puree, Melted Leeks
Potato Gnocchi, Beech Mushrooms, Red Wine

Grilled Twelve Ounce Pork Chop, Braised Swiss Chard, Wild Mushrooms

Crisp Gruyere Polenta, Smoked Bacon Onion Marmalade, Pork Jus

Third Course

Steamed English Toffee Pudding, Caramel, Vanilla Ice Ceam

Chocolate Panna Cotta, Roasted Peanut Anglaise
Cocoa Nibs, Berry Puree, Chocolate Banana Ice Cream

Lemon Bar, Blueberry Syrup, Crushed Granola, Micro Mint, Strawberry Sorbet

 

35    Prix Fixe

(Does Not Include Tax, Beverage or Gratuity)  

 

Executive Chef      Carl Messick                                               Sous Chef      Nick Heishman