Dinner Menu

Peter Havens
Established in 1989

-Appetizers-

Soup du Jour
-8-

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s variety
-2.50 Each-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade
-10-

Duck Liver Pa‰tŽe
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini
-14-

Steak Tartare
Extra Virgin Olive Oil, Whole Grain Mustard, Brandy, Capers,
Cornichons, Shallots & Crostini

-15-

Maine Mussels
Garlic-Saffron Broth & Fresh Herbs

-13-

Escargots
Garlic, Butter, Fresh Herbs, Puff Pastry & a Touch of Cream.
-13-

-Salads-

Garden
Local Greens, Amish Blue Cheese, Dried Cranberries, Roasted Delicata Squash, Toasted Walnuts
& Apple Cider Vinaigrette

-8-

  Caesar
Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing

-10-

 

 

 

-Entrees-

Grilled Swordfish
Mushroom-Saffron Risotto, Asparagus
& Two Mustard Cream Sauce

-30-

 

 Grilled Salmon
Mushroom-Saffron Risotto, Asparagus, Mushrooms
& Red Zinfandel Reduction

-28-

House Made Potato Gnocchi
Wild Mushroom Cream Sauce &
Shaved Parmesan

-23-

Half Roasted Local Pheasant
Mashed Potatoes, Haricots Verts, Smoked Bacon & Sauce Chasseur

-28-

 

Pan Roasted Duck Breast
French Green Lentils, Haricots Verts &  Sauce Bigarade

-29-

Rack Of Lamb
Herb Bread Crumb Crust, Mashed Potatoes, Ratatouille,
& Rosemary Demi Glace

-35-

 

Pan Seared Filet of Beef
Mashed Potatoes, Broccoli Rabe
& Truffle-Tomato Butter

-35-

 

-Sides-

Truffle Mashed Potatoes
Mushroom-Saffron Risotto
Fried Brussles Sprouts
Duck Fat Frites
-6-

 

-Chef Zachary Corbin-

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food- borne illness, especially if you have certain medical conditions