Peters Fine Dining

Whole Lobster

The house centrepiece — steamed or thermidor-style, with generous claw meat and clean oceanic sweetness that earns its top billing on the menu

Prime Ribeye

A thick, well-marbled cut delivered at exact temperature with classical accompaniments — the steakhouse anchor that regulars return for

Surf and Turf

The pairing of a tenderloin with cold-water lobster tail — a reliable showcase of what the kitchen does best in one plate

Seafood Platter

A chilled spread of shrimp, oysters, and crab for the table — a strong opener that signals the kitchen's seafood sourcing credentials

Classic Crème Brûlée

The proper tableside torch finish on a rich custard — a dessert that fits the room's formal register without overreaching