Peacock Inn American

Peacock Inn Menu

(609) 924-1707
20 Bayard Ln, Princeton, NJ 08540
$$$$$

2 Course Prix-Fixe


2 Course Prix-Fixe
30.00
appetizers & entree.

$2 Course Prix-Fixe - Appetizers


House Granola
fresh seasonal fruit, greek yogurt, local honey.
Arugula & Frisse Salad
ricotta salata, shaved fennel, candied pecans, balsamic vinaigrette.
Veloute Of Corn Soup
slow cooked tomato, crispy leeks, thyme.
Early Spring "Green" Salad
boston lettuce, english peas, snap peas, asparagus, green apple vinaigrette.
House Made Salmon Gravlox
fennel apple salad, roasted lemon vinaigrette.
Ricotta Gnocchi
asparagus, tomato confit, portobello-parmesan butter.
Farmers Chop Salad
romaine hearts, carrots, celery, green apples, cucumber, radishes, toasted sunflower seeds, mustard - cider vinaigrette.

2 Course Prix-Fixe - Entrees


House Made Cavatelli
winter squash, sage, balsamic brown butter sauce.
Country Breakfast
2 eggs any style, virginia ham, hash browns, buttermilk biscuit.
Plain, Blueberry Or Banana
walnut pancakes, warm maple butter.
Smoked Salmon Scramble
chive creme fraiche, potato latkes.
Steak & Eggs
seared hanger steak, roasted tomato, hash browns, french baguette.
Quiche
house made butter crust, applewood smoked bacon, white cheddar, broccoli, greens.
Brioche French Toast
poached pears, cinnamon creme fraiche, warm maple butter.
Peacock Omelette
chorizo, piquillo pepper, manchego cheese, hash browns, sourdough toast.
Eggs Benedict
classic hollandaise, canadian bacon, buttermilk biscuit.
Egg White-Vegetable Scramble
market vegetables, avocado wedge, 7 grain toast.

Children's Menu

(10 & Under).
Fresh Fruit Starter
$18.00
Pancakes Or French Toast
18.00
country breakfast or pasta.

$Sides


Applewood Smoked Or Canadian Bacon
$7.00
Cured Ham / Hash Browns / Fresh Fruit
$7.00
Potato Pancake / Small Mixed Greens
$7.00

Appetizers


Spice Seared Yellowfin Tuna
$15.00
avocado, edamame, ginger-lime vinaigrette.
Arugula & Endive Salad
$11.00
french feta, pickled grapefruit, roasted beets.
Organic Mixed Greens
$10.00
marinated vegetables, manchego croquette, sherry vinaigrette.
Pan Seared Scallops
$16.00
apple & fennel puree, citrus vinaigrette.
Pear & Parsnip Soup
$10.00
maple whipped mascarpone, spiced granola.
Hudson Valley Foie Gras
$23.00
brioche french toast, red wine poached pears, candied pistachios.
Charred Portuguese Octopus
$16.00
chorizo & fingerling potato salad, smoke paprika aioli cilantro oil.
Ricotta Gnocchi
$13.00
asparagus, tomato confit, portobello-parmesan butter.
Lamb Tartare
14.00
cucumber tzatziki, harissa vinaigrette.

$Entrees


Organic Scottish Salmon
$30.00
white asparagus puree, pickled red onion, red wine reduction.
Fennel Pepper Crusted Yellowfin Tuna
$32.00
globe artichokes, fennel puree, sun-dried tomato-citrus oil.
Roasted Chatham Cod
$34.00
roasted sweet potato, savoy cabbage, bacon butter sauce.
Roasted Maine Lobster
$40.00
smoked potato pierogi, vidalia onion confit, paprika butter.
Mojo Braised Suckling Pig
$32.00
crispy yucca, papaya-cilantro salad, guava gastrique.
Roasted Organic Chicken
$25.00
yukon gold potato puree, glazed thumbelina carrots, thyme jus.
Seared Filet Mignon
$38.00
fondant potatoes, braised leeks, bordelaise sauce.
House Made Cavatelli
$24.00
autumn squash, sage, balsamic brown butter sauce.
Pan Roasted Duck Breast
32.00
cornbread pain perdu, braised swiss chard, orange scented jus.

$Vegetarian Harvest


Vegetarian Harvest
45.00
appetizer & entree.

$Vegetarian Harvest - Appetizer


Organic Mixed Greens
marinated vegetables, manchego croquette, sherry vinaigrette.
Arugula & Endive Salad
french feta, pickled grapefruit, roasted beets.
Pear & Parsnip Soup
maple whipped mascarpone, spiced granola.

Vegetarian Harvest - Entree


Ricotta Gnocchi
asparagus, tomato confit, portobello-parmesan butter.
Acorn Squash & Pine Nut Risotto
parmigiano-reggiano, crispy leeks.
House Made Cavatelli
autumn squash, sage, balsamic brown butter sauce.
Dessert
to follow.

Five Course Tasting

(Our tasting menu requires the participation of the entire table).
Five Course Tasting
70.00

$Five Course Tasting - 1st Course


Lamb Tartare
cucumber tzatziki, harissa vinaigrette.
Hamachi Tartare
scallion, lemon, white soy.

Five Course Tasting - 2nd Course


Charred Portuguese Octopus
chorizo & fingerling potato salad, smoke paprika aioli cilantro oil.
Crispy Pork Belly
jicama kimchi salad, pickled pineapple, sweet soy vinaigrette.

Five Course Tasting - 3rd Course


Organic Scottish Salmon "En Croute"
white asparagus puree, pickled red onion, red wine reduction.
Fennel Pepper Crusted Yellowfin Tuna
globe artichokes, fennel puree, sun-dried tomato-citrus oil.

Five Course Tasting - 4th Course


Mojo Braised Suckling Pig
crispy yucca, papaya-cilantro salad, guava gastrique.
Seared Filet Mignon
potato boulanger, royal trumpet mushroom marmalade, bordelaise sauce ($5 supp).

Five Course Tasting - 5th Course


Dessert To Follow

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