Peterson's Restaurant

Mini crab cakes topped with street corn relish. Served with red pepper coulis.

Ground prime rib in spicy marinara topped with shaved Parmesan. Served with garlic bread.

Prime rib, white cheddar, and scallions. Served with wasabi horseradish aioli and soy jus.

Served with cocktail sauce, horseradish, and rémoulade (spiced mayonnaise sauce).

Miller Farms chicken breast served with maple mustard jus and corn, edamame, and sweet potato succotash.

With cabernet veal jus.

Prime rib sliders with white cheddar and crispy onions and served with au jus.

Grilled mushrooms and Nicole Taylor’s gnochetti tossed in peppercorn madeira cream and Parmesan.

Grilled salmon topped with grilled pineapple relish. Served with edamame and sautéed bok choy.

Lump crab cakes topped with roasted corn relish and parsley aioli. Served with red pepper coulis.

Prime burger sliders topped with herb butter and caramelized onions. Served with condiments.

Hearts of romaine with Parmigiano Reggiano and herb croutons. Served with house Caesar dressing.

Chopped iceberg wedge topped with candied walnuts, Asian pear, hearts of palm, and crispy onions. Served with blue cheese dressing, balsamic reduction, and red pepper coulis.

Baby spinach tossed with champagne vinaigrette, candied walnuts, red onion, oranges, and goat cheese.

Macaroni baked with gruyère, gouda, and toasted garlic crumb.

Potatoes baked with béchamel, gruyère, bacon, gouda, and chive.

With smoked bacon and toasted garlic crust.

With butter, cream, salt, and pepper.

With chocolate and caramel sauce.

With triple berry compote.