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No Reservations

No Smoking

Yes Catering



Oct . 21 st thru. Oct. 25 th

pumpkin-pear bisque

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

Burrata with oven tomatoes

chicken consumme with poached egg

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

Roasted pork shank over spicy cheese grits and braised red cabbage

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

Avocado toast with or with out perky toe crab salad

frisse salad with lardon and poached egg

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

Seared Scallops with a celery root puree , lentils , crispy speck and uni

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

pumpkin gnocchi with sage , spinach and chestnuts


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!