or call us at 609.884.9090

Peter Shirled Inn & Restaurant

Easter Brunch

Appetizers and Salads 

Spring Garlic Soup, Jonah Crab, Breakfast Radish, Petite Greens

Bibb “Wedge” Salad, Marinated Tomatoes, Pickled Shallots, Apple Smoked Bacon Lardons, Roquefort Dressing

Marinated Jumbo Grilled Prawns, Mango Slaw, Chili Gastrique, Micro Cilantro

Yellowfin Tuna Tartare, Pickled Daikon, Avocado Mousse, Cucumbers, Togarashi, Kimchi, Ponzu

Cape May Salt Oysters, Cucumber Ice, Crème Fraiche, Paddlefish Caviar

“Bacon & Eggs,” Slow Braised Pork Belly, 63° Egg, Grilled Asparagus, Shaved Grana Padano

Hudson Valley Seared Foie Gras, Grilled Brioche, Kumquat Marmalade, Red Wine

*$15 Supplement*


Breakfast and More 

1301 Eggs Benedict, Canadian Bacon, Jumbo Lump Crab, Spinach, Truffle Hollandaise

House Omelet, Asparagus, Mushrooms, Cheddar, Home Fries

Brioche French Toast, Warm Maple Syrup, Berry Salad, Apple Smoked Bacon

Roasted Scottish Salmon, Napa Cabbage, Stir Fried Vegetables, Jasmine Rice, Miso Vinaigrette

Pan Seared Australian Sea Bass, Truffle Potato Puree, Grilled Asparagus, White Balsamic

Australian Lamb Loin, Gremolata, Mint Barley “Risotto,” Haricot Verts, Lamb Jus

Lancaster Chicken Breast, Spring Pea Risotto, Wild Ramps, Morel Chicken Jus

“Steak & Eggs,” Hanger Steak, Fried Eggs, Sweet Pepper Hash, Arugula, Béarnaise


Deconstructed Banana Split, Banana Mousse, Almond Whipped Cream
Vanilla Ice Cream, Caramel, Chocolate Sauce

Steamed Toffee Pudding, Caramel, Vanilla Ice Cream

Vanilla Panna Cotta, Blueberry Syrup, Lemon Whipped Cream
Coconut Green Tea Ice Cream

Chocolate Lava Cake, Cocoa Nibs, Roasted Peanut Anglaise, Berry Puree, Pistachio Ice Cream


Adults    $40                                                     Children    $25


Executive Chef        Carl Messick                                          Sous Chef        Nick Heishman