Peter Shields Inn

Zagat's has rated the food a 26,
decor 27 and service 25. Few restaurants reach those lofty levels across the board. Five different dining rooms, some with ocean views, others with fireplaces, others with fanciful furnishings are as entertaining as the food.

Sample chef Eric Hegy's take on a crabcake with lobster as the surprise ingredient. Or try shrimp with an Asian accent. The starters are imposible to pass up - dig into some fresh oysters with caviar or scallops with wasabi.

Yes there are many selections for non seafood lovers as well - like filet mignon with gorgonzola. Be aware, the restaurant does not accomodate small children.

Oysters ½ & ½ Three prepared with chive sour cream and black caviar, and three prepared with frozen lemon, vodka ice. 14. Flatbread Club Grilled tortilla club with a flatiron carpaccio, layered with black beans and roasted corn,accented with a chipotle remoulade. 12. Mussels Steamed in a broth of lemon butter, garlic and dry white wine. 11. Seafood Tapas Tonight’s feature of freshly prepared seafood. Market price. Tuscan White Asparagus Tender white asparagus, red onions, plum tomatoes, sweet bell peppers, arugula, and shaved Reggiano cheese, tossed in a red wine vinaigrette. 8. Scallops Wasabi and panko crusted large day boat scallops, lightly fried and simply offered with old fashioned tartar sauce. 11. Rocket Salad Baby arugula, toasted hazelnuts, sweet and sour beets, feta and tomatoes, perfumedwith truffle oil and shallot vinaigrette. 8. Mixed Greens Mixed greens, chevre cheese, roasted cashews and grape tomatoes, finished with a zesty ginger-citrus vinaigrette.7 Lobster Crab Cake Maine lobster and jumbo lump crab cake with a zesty lobster stock cognac sauce,accented with tomatoes and cream. 29. Rack of Lamb New Zealand Rack of Lamb brushed with garlic and Dijon, spring greens, petit yukons,feta crumbles, and finished with a port wine bordelaise. 34. Steak Out Selections: New York Strip Grilled, dry aged 14 oz. center cut. 44.75 Porterhouse 20 oz. steak, the best of both cuts of beef. 42.75 Cowboy Steak 16 oz. grilled, bone-in rib eye. 39.75 Kobe Strip 10 oz. Pan seared, American Kobe steak. 46.95 Filet Mignon 10 oz. Center cut tenderloin. 38.75 Ocean Exotics Select gourmet seafood, daily chosen and prepared nightly. (Market price). South African Lobster Tail Peter Shields’ Signature Dish “The tastiest tail in the world”. (Priced accordingly). Chicken Braised French cut chicken breast, served atop cheese tortellini and a butter sauce of white wine, garlic, grape tomatoes, and arugula. 23. Seafood Risotto Bouillabaisse style tomato broth, with fruits of the sea, accented with Pernod and saffron risotto. 34. Shrimp and Soba Over sized jumbo prawns, seared and deglazed with teriyaki over soba salad with Asian vegetables, accented with cilantro oil and chili pepper syrup. 30. Chilean Sea Bass Blackened fillet, over a crab and shitake mushroom stir-fry of vegetables, wasabi mashed potatoes and an orange-ginger glaze. 33.