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
Warm Potato Pancakes, Creme Fraiche & Caviar.

Wild Maine Mussels
Steamed with White Wine, Tomatoes, Thyme, Butter & lemon.

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


Local Greens, Maple Vinaigrette, Granny Smith Apples, Candied Walnuts &
blue cheese.

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
Truffle Mashed Potatoes, Seasonal Vegetables &
Green Peppercorn Sauce

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,
Roasted Red Pepper Confit & Calamata Olives

Walnut Crusted Rainbow Trout
Mushroom-Saffron Risotto, Seasonal Vegetables &
Lemon Brown Butter

House-Made Potato Gnocchi
Porcini Cream Sauce

-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