Chef Dailey has revealed his seasonal changes to Peninsula Grill's Menu. Some highlights include:
Pickled Cucumber and Horseradish Oysters on the Half Shell.
Sauteed Breast of Duck Parsley and Chive Potato Cake, Watercress-Wild Mushroom Salad and “Sweet Tea” Apple Jus.
Grilled Local Swordfish with a choice of sauces: Citrus Corn Vinaigrette or Olive Tapenade, and fresh sides: Braised Garden Greens with Roasted Garlic or Brandy Braised Cipollini Onions and Wild Mushrooms.
Join us at Peninsula Grill for the local flavors of Spring.