Experience an unforgettable culinary journey at the Peter Shields Inn Restaurant in beautiful Cape May. Our menu, crafted by Executive Chef Keith Mitchell, showcases fresh, seasonal ingredients and innovative techniques, promising a dining experience that is both sophisticated and delightful.
Begin your evening with our enticing First Course selections. Savor the comforting warmth of our daily Soup of the Day, a perfect start to any meal. For a luxurious indulgence, the Maine Lobster Bisque is a must-try, featuring rich, creamy bisque elevated with sweet candied fennel and generous portions of fresh Maine lobster. If you prefer a lighter start, the Baby Kale & Frisee Salad offers a refreshing mix of textures and flavors, with crispy chickpeas, parmesan, croutons, and a tangy roasted garlic dressing. Explore unique tastes with the Escargot Mezzalune, delicate pasta filled with escargot, served with a vibrant green garlic fondue, parsley puree, and basil. The Burrata is another excellent choice, pairing creamy burrata with savory Parma ham, sweet candied kumquats, and peppery arugula. Seafood lovers will appreciate the Pretzel Crusted Crab Cake, a savory delight accompanied by a mustard sabayon and sweet tomato jam. For the freshest flavors of the sea, our Simply Raw offering presents the chef’s daily selection of tartare, crudo, or ceviche. Finally, no coastal dining experience is complete without Market Oysters, served with classic mignonette, cocktail sauce, Tabasco, and lemon.
Transition to the heart of your meal with our exceptional Second Course options. The Seabass en’ Papillote is a light yet flavorful dish, featuring perfectly cooked seabass with mirin braised leeks, shiitake mushrooms, and truffled fried rice. For salmon enthusiasts, the Ora King Salmon is a standout, served with a hearty pea, potato & prosciutto ragout, confit cherry tomatoes, and a touch of cream. Pasta lovers can indulge in the House Made Rigatoni, tossed in a rich lamb bolognaise and finished with lemon whipped ricotta and fresh basil. Alternatively, the Garganelli offers a sophisticated vegetarian option, featuring black truffle pesto, young parmesan, and shaved truffle. Meat lovers have a variety of choices, starting with the classic Roasted Chicken Breast, accompanied by creamy honey nut squash risotto, fermented black bean butter, and a refreshing pickled green apple & fennel salad. The Roasted Liberty Duck Breast “a l’ Orange” is a decadent choice, paired with braised Belgium endive and a warm confit salad. For steak aficionados, the Prime NY Strip is a guaranteed delight, served with smooth potato puree, baby carrots, and a rich red wine demi-glace. For a truly grand experience, the 24oz Rib Chop is perfectly cooked and accompanied by duck fat fingerling potatoes, charred broccolini, and hotel butter. Vegetarian diners can also enjoy the flavorful Porcini Mushroom Risotto, featuring roasted porcinis, sherry, and pecorino cheese.
Enhance your risotto selection with additions like Salmon, Bison Short Rib, or Duck Breast for a customized culinary experience.
Please note that as of January 1, 2025, Peter Shields Inn is no longer BYOB and offers a full spirits, wine, and beer list. A $40 corkage fee per bottle will be applied for personal wines.
Our dress code is “Smart Casual,” and we kindly request guests to refrain from wearing swimwear, athletic wear, hats, and hooded sweatshirts in our dining rooms. Jackets are not required for gentlemen.
Well-behaved children are welcome, and we ask parents to be mindful of other diners. For safety, children should remain seated during their reservation.
Peter Shields Inn & Restaurant does not accept Visa gift cards, American Express gift cards, Mastercard gift cards, or Discover Card gift cards. We apologize for any inconvenience.
Please be aware that menu items and pricing are subject to change without notice, ensuring we always offer the freshest and finest ingredients.
We invite you to Peter Shields Inn in Cape May for an exceptional dining experience that combines coastal charm with culinary excellence.
