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

House Smoked Trout
House-Made Cracker & Horseradish Aioli


Maine Mussels
Garlic-Saffron Broth & Fresh Herbs


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


Local Greens, Pickled Anjou Pear, Candied Almonds
&  Vermont Goat Cheese Dressing


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






Pan Seared Sea Scallops
Mushroom-Saffron Risotto, Asparagus
& Lemon Beurre Blanc


Miso Glazed Grilled Salmon
Sushi Rice, Steamed Edamame, Asparagus
& Toasted Sesame Seeds


House Made Potato Gnocchi
Cherry Tomatoes, Roasted Corn, Jalapeno Peppers &
Shaved Parmesan


Roasted Statler Chicken
Mushroom-Saffron Risotto, Heirloom Tomatoes, Vermont Mozzarella

& House-Made Pesto


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


Honey Brined Pork Chop
Mashed Potatoes, Haricots Verts
& House-Made Japanese barbecue Sauce



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