Dinner Menu

Treat Yourself to Delicious.

APPETIZERS

Hot Peppers in Oil

8

Chef Tank’s old-school Hungarian hot peppers in oil served with crusty bread for dipping

 

Shrimp Cocktail

12

lemon-kissed large white shrimp served with PAI’s signature cocktail sauce, celery oil and fresh-squeezed lemon juice sauce

 

Warm Brie With Fig Jam

16

Oven-baked Imported Brie wheel topped with fig jam served with house-made crackers

 

Warm Crab Dip

11

Lump crab meat combined with cheese, signature herbs and spices, served with house-made crackers and crusty bread

SOUP

ask your server for our soup of the day

 

SALADS

add a protein

beef tips 10

chicken 5

salmon 10

tuna 10

 

Peter Allen Inn House Salad

HALF – 4.5   FULL – 8.5

Baby romaine wedges sprinkled with bacon lardoons, shaved fontina cheese, sliced grape tomatoes and pickled blueberries, topped off with our signature blue cheese dressing

 

Red Basket Salad

13

Red Bibb lettuce mixed with fresh, seasonal produce topped with Mackenzie Creamery chev and orange-dandelion vinaigrette

 

Caprese

15.5

Arcadian mixed greens, fresh basil, fresh mozzarella, tomato with balsamic vinaigrette

 

Chicken Salad

12.5

House-made chicken salad (Gerber Poultry chicken breast, celery, grape tomatoes, slivered almonds, Spanish onion with mayonnaise and whole grain mustard) with grapes atop Arcadian mixed greens

 

 

HOUSE-MADE DRESSINGS

PAI signature ranch – PAI vinaigrette – Tank’s blue cheese – Red Basket dandelion-orange vinaigrette

PASTA

A Study of Mac and Cheese

14

Al dente orecchiette pasta combined with fontina, Gruyère, Middlefield Original’s Goat Milk Sharp Cheddar, Pecorino Romano and heavy cream with a touch of whole grain mustard and Chef’s secret ingredients, topped with truffled breadcrumbs and lightly baked

 

Ravioli

21.5

Tri-color ricotta cheese ravioli, shitake mushrooms and sugar snap peas with fresh herbs, garlic and olive oil, finished with Pecorino Romano and white wine

 

Charred Broccoli Scampi

15

Fire-roasted grape tomatoes, orecchiette pasta, garlic, olive oil, Pecorino Romano and white wine

BURGERS

our burgers are made with our signature Heritage Hill blend of ribeye, short rib and sirloin and are served on a brioche bun with house made-pickles, Arcadian mixed greens, tomato, shaved shallots and your choice of French fries, potato wedges or sweet potato chips. Enjoy!

 

Heritage Hill Burger

16.5

8 oz. patty topped with Chef Tank’s toasted pecan bacon jam and Manchego cheese

 

Bacon Cheeseburger

17.5

8 oz. patty topped with Middlefield Original’sGoat Milk Sharp Cheddar and Applewood smoked bacon

 

Smash Burger

16.5

2 – 4 oz. patties topped with American cheese

 

Pimento Cheese Burger

16.5

8 oz. patty topped with house-made Southern-style pimento cheese

ENTRÉES

All entrées are served with your choice of side, upgrade to mac & cheese for $2

Ask your server about our specials!

 

Beef of the Moment          market price

Pork of the Moment         market price

 

Mojito Mahi Mahi

26

6 oz. wild-caught Mahi fillet marinated in Dark Rum, fresh lime, herbs and spices then grilled and perched on a bed of red quinoa, celery, shredded carrots and sweet onions and lime zest served with sweet mango salsa

 

PAI Meatloaf

18.5

Our signature blend of Heritage Hill ground beef, Walnut Hill Farms silvopastured ground pork and pasture-raised ground lamb combined with a secret blend of herbs and spices, topped with Applewood smoked bacon served with mashed potatoes and splashed with roasted onion and tomato sauce

 

Grilled Portabella with Wild Rice

17

Marinated portabella caps, seasoned wild rice and sautéed mixed greens in roasted red pepper sauce

Whiskey Maple-Glazed Cedar Plank Salmon

26

Local whiskey barrel-aged maple syrup over an 8 oz. wild-caught salmon fillet atop seasoned rice with sugar snap peas

 

Tuna with Sticky Rice

17.5

Lightly seared to rare sushi grade Ahi tuna and Japanese sticky rice with a nori sheet, fresh greens, soy-ginger sauce and wasabi paste

 

Old Charleston Shrimp & Grits

18.5

Applewood-smoked bacon and andouille sausage with garlic, sweet red and green peppers and Spanish onions cooked in our house shrimp stock and served with large white shrimp atop a mound of Anson Mills stone-ground grits and Middlefield Original’s Goat Milk Sharp Cheddar

 

Sides

All sides are available À la carte for $3

Upgrade to mac & cheese for $5

Charred broccoli

Creamy dill cucumber salad

French fries

Mac & cheese

Potato wedges

Sweet potato chips

Desserts

blackberry pana cotta

carrot cake

chocolate cream pie

seasonal handpies

Pizza

Authentic Italian style pizza with housemade dough and sauce, Pecorino Romano and mozzarella cheese and your choice of toppings

 

New York Style, thin & crispy

10” – 10

12” – 15

16” – 20

 

Thick Chicago Style

10” – 15

12” – 20

 

Toppings

10” – 1.5

12” – 2 1

6” – 2.5

Applewood-smoked bacon

Black olives

Dried pepperoni

House-made hot peppers in oil

House-made sausage

Sautéed portobella mushrooms

Ssautéed red and green sweet peppers

Sweet onions

Tomatoes

Specialty Pizzas

All specialty pizzas are 12”

 

Contadina

18

Applewood-smoked bacon, fresh asparagus, portabella mushrooms, mozzarella and parmesan cheese

 

Prosciutto e Portobella

18

Mozzarella, Pecorino Romano, sautéed portobella mushrooms and thin-shaved imported prosciutto

 

Margherita Pizza

17

Fresh garden basil, fresh mozzarella, Red Basket Farm vine- ripe tomatoes and roasted garlic and olive oil

 

White Hot Pizza

16

Roasted garlic-olive oil, house-made hot peppers, Pecorino Romano and mozzarella cheese

FRESH. CREATIVE. DELICIOUS.

Treat yourself to delicious, farm-to-table fare, premium cocktails, craft beer and a cultivated wine list. Join us for lunch, afternoon tea or an elegant chef’s dinner experience.

 

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