PSI Dinner Menu

First Course

Lobster Bisque, Candied Fennel, Poached Lobster, Arugula 25

Crab Cake, Key Lime Mustard, Frisee, Pink Grapefruit, Radish 25

Beet Salad, Whipped Goat Cheese, Blackberries, Candied Pecans, Sherry Dressing 16

Simply Raw, Seasonal Tartare, Crudo, Carpaccio 22

Cape May Salts, Lemon, Fresh Horseradish, Cocktail, Daily Mignonette 24

Wild Arugula, Shaved Manchego, Dates, Apples, Champagne-Mustard Dressing 16

Second Course

Cape May Scallops, Calabaza Squash, Maitake Mushrooms, Golden Raisin Chutney 58

Spanish Iberico Pork Tenderloin, Braised Red Cabbage, House Pierogi, Roasted Red Wine Pork Jus 45

Miso Glazed Sea Bass, Crab Risotto, Ginger Beurre Blanc 58

Grilled New York Strip, Steakhouse Potatoes, Porcini Mushroom Sauce 72

Grilled Filet Mignon, Potato Puree, Baby Carrots, Red Wine Sauce 68

House Gnocchi, Honeynut Squash, Brown Butter, Walnut Pesto, Pecorino 42

Steak Enhancements
Seared Hudson Valley Foie Gras 24 | Butter Poached Lobster 24 | Crab Imperial 22 | Cape May Scallops 24

Sides

Roasted Brussels Sprouts, Comté Fondue, Green Apple, Applewood Smoked Bacon 14

Roasted Maitake Mushrooms, Truffle-Parmesan Aioli 14

Grilled Broccolini, Farmhouse Cheddar, Roasted Garlic Aioli 14

Crispy Steakhouse Potatoes 14

Executive Chef Keith Mitchell