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No Reservations

No Smoking

Yes Catering



Oct . 28 th. thru. Nov. 1 st.

Smoked fish pate with pumpernickel bread and caper berries

Seared foie gras with a cherry-ricotta ravioli and a Madeira reduction

Burrata with oven tomatoes

shrimp and grits with a roux sauce and Tasso ham

french fried panko crusted oysters with a lemon-cayenne aioli , spinach and fennel

Roasted pork shank with ham hock broth polenta , pork belly and local pear mostarda

Spicy tuna with won-tons , seaweed and avocado filled with tuna tartare

Lamb with a fig bordelaise and parsnip

roasted beets with pumpkin seed pesto and fried bleu cheese

bread and butter box

pumpkin gnocchi with sage , goat cheese and chorizo

Steamed Prince edward island mussels with a saffron , white wine , leek , dijon butter

Seared Scallops with a cauliflower puree , chestnuts and black lentils

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

rainbow trout amandine


Our menu changes weekly
Sign up for Peter's Inn Menu & Updates

We are open Saturday mornings for our famous Petes BLTS, some libations and good community camaraderie!