PSI Dinner Menu

First Course

Soup of the Day 14

Maine Lobster Bisque, Candied Fennel, Maine Lobster 25

Baby Kale & Frisee Caesar Salad, Crispy Chickpeas, Parmesan, Croutons, Roasted Garlic Dressing 16

Escargot “Bourguignon”, Pommes Fondant, Pernod, Gruyere Crisp 20

Burrata, Parma Ham, Candied Kumquats, Arugula 20

Pretzel Crusted Crab Cake, Mustard Aioli, Tomato Jam 24

Simply Raw, Chefs Daily Tartare, Crudo or Ceviche 22

Market Oysters, Mignonette, Lemon, Cocktail Sauce, Tabasco 25

Second Course

Sea Bass en’ Papillote, Mirin Braised Leeks, Shiitake Mushrooms, Truffled Fried Rice 58

Ora King Salmon, Pea, Potato & Prosciutto Ragout, Confit Cherry Tomatoes, Cream 45

House Made Rigatoni, Lamb Bolognaise, Lemon Whipped Ricotta, Basil 45

Garganelli, Black Truffle Pesto, Young Parmesan 44

Roasted Chicken Breast, Honey Nut Squash Risotto
Fermented Black Bean Butter, Pickled Green Apple & Fennel Salad 35

Roasted Liberty Duck Breast “a l’ Orange”, Braised Belgium Endive, Warm Confit Salad 52

Prime NY Strip, Potato Puree, Baby Carrots, Chimichurri 68

24oz Rib Chop, Duck Fat Fingerling Potatoes, Charred Broccolini, Hotel Butter 70

Porcini Mushroom Risotto, Roasted Porcini, Sherry, Pecorino 36

Risotto Enhancements
Salmon 18 | Short Rib 22 | Duck Breast 18



Executive Chef Keith Mitchell