Dinner Menu

Peter Havens
Established in 1989


Soup du Jour

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for daily variety
-2.50 Each-  

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Toast Points.

Smoked Salmon Rillettes
Toasted Baguette & creme Fraiche


Wild Maine Mussels
Steamed with House Smoked Tomato Fondue


Puff Pastry, Garlic, Butter, Fresh Herbs & a touch of cream.


Local Greens, Cucumbers, Cherry Tomatoes,  Herb Goat Cheese &
Lemon Truffle Vinaigrette

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


Grilled Honey Brined Pork Chop
Honey, Soy & Sriracha Glaze, Truffle Mashed Potatoes &
Fried Brussels Sprouts

Pan Seared Filet of Beef
Crispy Fingerling Potatoes, Seasonal Vegetables &
Caramelized Cipollini Onion Demi Glace


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

Roasted Chicken Breast
Crispy House Cured Guanciale Pan Jus, Truffle Mashed Potatoes &
Haricots Verts

Grilled Salmon
Mushroom-Saffron Risotto, Seasonal Vegetables &
Dill Creme Fraiche

Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Seasonal Vegetables &
Wild Ramp Pesto

House-made Potato Herb Gnocchi
Sauteed Zucchini, Summer Squash, Basil &


-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