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 P‰tŽ
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini

Ahi Tuna Tartare
Asian Vinaigrette, Quick Pickled Cucumbers & Crispy Rice Chips


Wild Maine Mussels
Steamed with House Smoked Tomato Fondue


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


Local Greens, Cucumbers, Sun Dried Tomatoes, Kalamata Olives,
Crispy Curried Chickpeas & Greek Yogurt Dressing

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


Grilled Marinated Lamb Loin
Truffle Mashed Potatoes, Broccoli Rabe & Marseilles Butter


Pan Seared Filet of Beef
Truffle Mashed Potatoes, Broccoli Rabe &
Pinot Noir Demi Glace


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


Honey Brined Chicken Breast
Roasted Fingerling Potatoes, Baby Kale &
Local Chorizo Pan Jus


Grilled Salmon
Basmati Rice, Asparagus &
Summer Melon Chutney


Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus &
Chickpea Ragu


House Made Potato-Herb Gnocchi
Roasted Beets & Vermont Goat Cheese



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