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No Reservations

No Smoking

Yes Catering



Feb. 2 nd thru Feb. 6 th

chicken liver pâté with pickled mustard seed and cornichon & baguette

sauteed calamari with crushed red pepper and finished with olive oil

burrata with a carrot top pesto , roasted carrots and prosciutto

seared rare tuna with avocado and seaweed salad

Little Greek salad

sourdough bread with applewood smoked bacon-Rosemary butter

venison with a cherry bordelaise and parsnip

fried panko shrimp with cocktail and tartare sauce

braised chicken leg coq auk vin over risotto

scallops with a poppyseed-grapefruit butter sauce , black lentils and crispy prosciutto

petite filet mignon with Roquefort cheese , charred red onion and fingerling potatoes

7 oz. filet mignon or 13 oz . N. Y. strip or 18 oz . Ribeye steak with mashed potato , side vegetable and 100% pure butter

Prince Edward Island mussels with house harissa , celery , fennel and herbs

R.I.P. S.G.H.


Our menu changes weekly
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