Dinner Menu

Peter Havens
Established in 1989


Soup du Jour

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

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

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


Maine Mussels
Garlic-Saffron Broth & Fresh Herbs


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


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


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






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



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


House Made Potato Gnocchi
Wild Mushroom Cream Sauce &
Shaved Parmesan


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



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


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



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




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


-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