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 P‰tŽ
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini
-14-

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

-14-

Wild Maine Mussels
Steamed with House Smoked Tomato Fondue

-13-

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

-Salads-

Garden
Local Greens, Cucumbers, Sun Dried Tomatoes, Kalamata Olives,
Crispy Curried Chickpeas & Greek Yogurt Dressing
-8-

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

-Entrees-

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

-34-

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-


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

-28-

Grilled Salmon
Basmati Rice, Asparagus &
Summer Melon Chutney

-28-

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

-28-

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

-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