Peter Havens was established in 1989 by chef Gregg Van lderstine and Thom Dahlin. The highly rated venture borrows the first and middle names of Gregg's father.

Theirs is a handsome room with high ceilings, cane and chrome chairs, beige-clothed tables, and track lights aimed at stunning artworks by an artist-friend of Thom's. A large plant hangs from a recessed skylight.

The short menu emphasizes fresh seafood, perhaps scallops sautéed with crabmeat and roasted red peppers in a light cream sauce, curried jumbo shrimp with mango chutney, and poached grouper with lemon-cilantro béchamel sauce. Filet mignon usually is fired with a green peppercorn-bourbon sauce, and roasted duck might be sauced with sour cherries, black currants and port wine. Gravlax, escargots, clams casino, chicken-liver pâté and smoked trout with horseradish sauce are good starters.

Among desserts are chocolate truffle cake, pot de crème, white chocolate mousse cake with raspberry sauce and assorted cheesecakes made by Thom's mother.

For Reservations Call: (802)257-3333