PSI Dinner Menu

First Course

Lobster Bisque, Candied Fennel, Poached Lobster, Arugula 24

Crab Cake, Key Lime Mustard, Frisée, Pink Grapefruit, Radish 22

Burrata, Bing Cherries, San Daniele Prosciutto, Rocket, Pickled Cherry Vinaigrette 18

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

Simply Raw, Seasonal Tartare, Crudo or Carpaccio 22

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

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

Second Course

Rabbit Ragout, House Rigatoni, Roasted Garlic-Basil Crisp, Parmesan, Basil 42

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 42

Miso Glazed Sea Bass, Crab Risotto, Ginger Beurre Blanc 54

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

Grilled Filet Mignon, Potato Purée, 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, Apple Smoked Bacon 14

Roasted Maitake Mushrooms, Truffle-Parmesan Aioli 14

Grilled Broccolini, Farmhouse Cheddar, Roasted Garlic Aioli 14

Steakhouse Potatoes 14

Executive Chef Keith Mitchell