PSI Dinner Menu

First Course

Celery Root, Parsnip & Apple Bisque, Truffle Crème Fraiche, Croutons, Petite Greens 17

Roasted Beet & Maine Lobster Salad, Mache, Toasted Almonds, Basil Aioli 27

Smoked Salmon Rillettes, Capers, Red Onion, Radish, Mache, Grilled Crostini 18

Mixed Green Salad, Endive, Spiced Walnuts, Cherry Tomatoes, Apple, Blue Cheese, Walnut Vinaigrette 16

Market Oysters, Lemon, Cocktail, Pear Mignonette 28

Yellowfin Tuna Crudo, Mango Chili Relish, Crispy Capers, Cucumber, First Press Olive Oil, Lemon Foam 19

Seared Hudson Valley Foie Gras, Crostini, Blackberry Cherry Puree, Apple & Pear Compote, Red Wine 29

PEI Mussels, Lemongrass, Green Curry Coconut Broth, Grilled Baguette 21

Artisanal Cheese Plate, Toast Points, Seasonal Fruit Compote
Honey Roasted Almonds 3|24 5|32

PSI Caviar Service
Royal Ossetra Caviar, Traditional Accompaniments, Blinis 125

Second Course

House Orecchiette, Broccoli Rabe, Roasted Peppers, Andouille, Blackened Chicken, Sundried Tomato Cream 48

Pan Roasted Scottish Salmon, Potato Gnocchi, Spinach, Roasted Squash, Saffron Lobster Velouté 45

Day Boat Scallops, Beluga Lentils, Pancetta, Kale, Maple Lemongrass Emulsion 58

Pan Seared Branzino, Fingerlings, Cippolini Onions, Bacon, Wild Mushrooms, Truffle Aioli 49

House Brined Pork Chop, Sweet Potato Puree, Haricot Verts, Bourbon Apple Pear Mostarda 46

18oz KC Strip, Truffle Steak Fries, Baby Carrots, Broccolini, PSI Steak Sauce 80

16oz Veal Chop, Truffle Polenta Cake, Wild Mushrooms, Swiss Chard, Chimichurri 75

8oz Filet Mignon, Potato Puree, Baby Carrots, Broccolini, Bordelaise 68

Executive Chef Carl Messick | Sous Chef Alex Perrin