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-

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

-14-

Maine Mussels
Steamed with Local Beer, Butter & Fresh Herbs

-13-

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

-Salads-

Garden

Local Greens, Maple vinaigrette, Sautéed Root Vegetables,
Roasted Delicata Squash & Amish Blue Cheese
-8-

Caesar
Romaine Lettuce, House-Made Caesar Dressing,
Warm Duck Confit & Croutons.
-10-

 

 

-Entrees-

Braised Veal Short Rib
Red Wine, Tamarind, Curry, Truffle Mashed Potatoes  & Haricots Verts

-30-

 

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

-35-

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

-29-

Pheasant Roulade
Truffle Mashed Potatoes, Seasonal Vegetables &
Mushroom Velouté

-30-

Grilled Salmon
Honey Cider Glaze, Mushroom-Saffron Risotto &
Asparagus

-28-

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

-30-

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

-23-


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