Peters Fine Dining Menu

Served with a homemade tangy cocktail sauce "Bigger is Better"

In-house Scottish smoked with capers and onions

Served in garlic butter and Pernod

Shrimps, scallops & crabmeat in white wine sauce

Baked oysters with sautéed chopped bacon, onions and wine

Baked oysters on a bed of Pernod spinach and bacon, topped with Hollandaise

Prepared tableside for a minimum of 2. In-house dressing, croutons, bacon, freshly grated Parmigiano Reggiano

Fresh tomatoes, cucumbers, peppers, red onions, romaine, feta cheese and Kalamata Olives

Fresh mixed green salad with a choice of dressing

wrapped in bacon

Served with in-house peppercorn and Béarnaise sause

Blue cheese crusted with a fig reduction

Beef tenderloin with garlic, mushrooms and green onions finished in a Brandy wine reduction

12 oz. striploin wrapped in peppercorns and served in a rich wine sauce finished tableside

The heart of beef tenderloin, done to your taste and carved at your table surrounded with mushrooms, asparagus tips, baked tomato and an array of vegetables (with bearnaise sauce)

The sweetest meat is nearest to the bone!

Olive oil, oregano, lemon ("the Greek Way")

Your choice of meuniere or almandine

Stuffed with crab meat, baby shrimps, scallops and glazed with hollandaise sauce

A classic delicate fish served meuniere or almandine finished tableside

Pan seared in wine, garlic and herbs

Broiled and served with tangy lemon butter sauce

Broiled and served with drawn butter

Generous 11 oz. tail served with drawn butter

Two 11 oz. tails served with drawn butter

Combination of broiled lobster tails, shrimps, Alaskan King Crab legs and Canadian sea scallops served with drawn butter

8 oz. USDA Prime New York Steak and 11 oz. Lobster Tail

Chicken breast topped with crab meat and asparagus hollandaise

8 oz. USDA Prime New York Steak and pan seared scallops

Served with a Cajun spice dip

Served with a Cajun spice dip