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

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


Maine Mussels
Steamed with Local Beer, Butter & Fresh Herbs


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



Local Greens, Maple vinaigrette, Sautéed Root Vegetables,
Roasted Delicata Squash & Amish Blue Cheese

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




Braised Lamb Shank
Red Wine, Star Anise, Cinnamon, Harissa,
Truffle Mashed Potatoes & Haricots Verts


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.


Roasted Statler Chicken
Truffle Mashed Potatoes, Crispy Pancetta, Sautéed Spinach
& Sun-dried Tomato Cream Sauce


Grilled Salmon
Honey Cider Glaze, Mushroom-Saffron Risotto &


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


House Made Potato Gnocchi
Roasted Delicata Squash, Sage Brown Butter &
Shaved Parmesan



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