Last night of Takeout!

Hello Friends!
Tonight, Saturday March 21st will be our last night offering takeout.
We will be closed next week as planned. We have been brainstorming about what to do with ourselves after that! If our dining room can’t reopen should we do takeout on the weekends? What do you think?
What food would you want on that menu? Let us know!
We are so grateful for the abundance of support we have received this weekend!
THANK YOU!
We wouldn’t be here without you!
 
Takeout Menu for Saturday March 21st
4pm-8pm
(Please remember this is while supplies last!)
 
To place your order call us at 802-257-3333 or
email us at Peterhavens1@gmail.com and we will call you back!
We encourage credit card payments over the phone.
 
-Beer Specials-
Sierra Nevada Pale Ale -5-
Lagunitas IPA -5-
We also have our full beer list available!
 
Wine Bottle Special
(This weekend only!)
Man Cabernet, South Africa -20-
Sauvignon Blanc, Satellite, New Zealand -20-
 

DINNER MENU

(P.S. Our Oysters on the Half Shell are deep water Wellfleets! Absolutely delicious!)
 

-Appetizers-

Normandy Onion Soup
For One -8-
For two -14-
 
Oysters on the Half Shell
Red Wine Vinegar Mignonette, Deep Water Wellfleet, MA
-2.50 Each-
 
Maine Mussels
White Wine, Butter, Garlic & Capers
-13-
 
Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini
-14-
 
Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade
-12-
 
Duck Fat Frites
-6-
 

-Salads-

 
Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette
-8-
 
Caesar
Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing
-10-
 
 

-Entrees-

 
Duck Bolognesse
House-Made fettuccine & Shaved Parmesan
-30-
 
Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
& Wild Mushroom Butter
-28-
 
Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce
-28-
 
Oaxacan Grilled Chicken
Truffle Mashed Potatoes, Green Beans &
Warm Guajillo Chili Salsa
-28-
 
Long Island Duck Breast
Truffle Mashed Potatoes, Green Beans,
Brandy Roasted Apples & Orange Gastrique
-29-
 
Pan Seared Filet of Beef
Truffle Mashed Potatoes, Broccoli Rabe &
Tomato Truffle Butter
-35-
 
Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe &
Blue Cheese Herb Butter
-35-
 

Dessert

 
Chocolate Mousse
Callebaut Dark Chocolate &
Fresh Whipped Cream
-9-
 
Warm Apple Tart
Sweet Almond Butter, Caramel Sauce
& Local Vanilla Bean Ice Cream
-9-
 
Vanilla Cheesecake
Fresh Whipped Cream
& Fresh Berries
-10-
 
Carrot Cake
With Coconut, Walnuts
& Cream cheese Frosting
-10-

Takeout From Peter Havens

Hello everyone!
We are offering take out tonight, Friday March 20th and Saturday March 21st From 4pm to 8pm.
In addition to our take out menu we are also offering a few other things,
including beer and wine for take out!
To place your order call us at 802-257-3333 or
email us at Peterhavens1@gmail.com and we will call you back!
We encourage credit card payments over the phone.
-Beer Specials-
Sierra Nevada Pale Ale -5-
Lagunitas IPA -5-
We also have our full beer list available!
 
Wine Bottle Special
(This weekend only!)
Man Cabernet, South Africa -20-
Sauvignon Blanc, Satellite, New Zealand -20-
 
DINNER MENU
(P.S. Our Oysters on the Half Shell are deep water Wellfleets! Absolutely delicious!)
-Appetizers-
Normandy Onion Soup
For One -8-
For two -14-
 
Oysters on the Half Shell
Red Wine Vinegar Mignonette, Deep Water Wellfleet, MA
-2.50 Each-
 
Maine Mussels
White Wine, Butter, Garlic & Capers
-13-
 
Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini
-14-
 
Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade
-12-
 
Duck Fat Frites
-6-
-Salads-
 
Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette
-8-
 
Caesar
Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing
-10-
 
-Entrees-
 
Duck Bolognesse
House-Made fettuccine & Shaved Parmesan
-30-
Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
& Wild Mushroom Butter
-28-
 
Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce
-28-
 
Oaxacan Grilled Chicken
Truffle Mashed Potatoes, Green Beans &
Warm Guajillo Chili Salsa
-28-
 
Long Island Duck Breast
Truffle Mashed Potatoes, Green Beans,
Brandy Roasted Apples & Orange Gastrique
-29-
 
Pan Seared Filet of Beef
Truffle Mashed Potatoes, Broccoli Rabe &
Tomato Truffle Butter
-35-
 
Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe &
Blue Cheese Herb Butter
-35-
Dessert
 
Chocolate Mousse
Callebaut Dark Chocolate &
Fresh Whipped Cream
-9-
 
Warm Apple Tart
Sweet Almond Butter, Caramel Sauce
& Local Vanilla Bean Ice Cream
-9-
 
Vanilla Cheesecake
Fresh Whipped Cream
& Fresh Berries
-10-
 
 
Carrot Cake
With Coconut, Walnuts
& Cream cheese Frosting
-10-

Update From us at Peter Havens

Hello Friends, unfortunately we must close our dining room due to the current state of affairs. However we will be offering take out this weekend! The menu is a little smaller and only while supplies last. We will be offering take out from 4pm to 8pm on Thursday March 19th, Friday March 20th and Saturday March 21st. Please call us to place your order 802-257-3333.
We encourage credit card payments over the phone.

We are so lucky to be part of this strong community during such hard times.
We appreciate all the support we have received over the last week and the support we all will continue to receive. Thank you to everyone.
Let us all stay safe, healthy and kind in this time of need.
All the best from us to you!

Cheers, From the Peter Havens Staff

 

Take out Menu For March 19th, 20th and 21st from 4pm to 8pm

 -Appetizers-

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection
-2.50 Each-

Maine Mussels
White Wine, Butter, Garlic & Capers
-13-

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini
-14-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade
-12-

Duck Fat Frites
-6-

-Salads-

Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts, Red Wine Poached Pear
& Balsamic Vinaigrette
-8-

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

-Pasta-

Duck Bolognesse
House-Made fettuccine & Shaved Parmesan
-30-

House-Made Ravioli
Filled with Spinach and Ricotta Cheese &
Mascarpone Cream Sauce
Appetizer -14-
Entree -23-

-Entrees-

Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Asparagus
&  Wild Mushroom Butter
-28-

Grilled Salmon
Mushroom-Saffron Risotto, Asparagus
& Mustard Cream Sauce
-28-

Oaxacan Grilled Chicken
Truffle Mashed Potatoes, Green Beans &
Warm Guajillo Chili Salsa
-28-

Long Island Duck Breast
Truffle Mashed Potatoes, Green Beans,
Brandy Roasted Apples  & Orange Gastrique
-29-

Pan Seared Filet of Beef
Truffle Mashed Potatoes, Broccoli Rabe &
Tomato Truffle Butter
-35-

Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe  &
Blue Cheese Herb Butter
-35-

Spring Update

Hello friends!
We would like to update you on our schedule for the upcoming weeks. We will be open this week Wednesday the 18th through Saturday the 21st. We are then taking a Spring vacation, and will be closed the 22nd through the 31st. We will be reopening on Wednesday April 1st.
We would like to say thank you to everyone who has continued to support local businesses during this difficult time. We understand the need to stay social and are taking the appropriate steps to keep our staff and guests safe. If you are feeling unwell or have a compromised immune system, we encourage you to stay home. Our dinner menu is available as take-out during business hours, so if you just can’t live without our duck fat frites, please call ahead and we will take care of you.
(802) 257-3333

Parish Hill Wine Dinner on March 2nd

 Join us on Monday,
March 2nd
at 6:00 pm

For a six course dinner featuring wines from Italy
and cheese and pork from Parish Hill Creamery.
All featured wines are organic, sustainably grown or bio dynamic.

$85  per person

(Plus Tax and Gratuity)

First Course
2018 Massimago Graganea,
“Duchessa Allegra”, Veneto

Bibb Lettuce, Grapefruit &
Idyll Cheese

Second Course

2016 Castelfeder Kerner, “Lahn”, Alto Adige

 Parish Hill Pork Cubano Sandwich on
Reverie Cheese Gougere

Third Course

2016 ‘Le Sincette Groppello, Lombardia

Hermit Cheese & Crab Stuffed Mushroom

Fourth Course

2016 Cantina Gaggiano “Coste della Sesia”
Alto Piedmont

Red Wine Risotto, Porcini Mushrooms,
Wilted Baby Kale & Humble Cheese

Fifth Course

2014 Albatreti Rosso di Montalcino, Tuscany

Parish Hill Pork Stuffed with Broccoli Rabe &
Kashar Cheese with Potato Gratin

Dessert

2014 Massimago Valpolicella Superiore “Profasio”, Veneto

Chocolate “Salami” with Dried Cherries, Walnuts & West West Blue Cheese

Call for Reservations – 802.257.3333

or email – Peterhavens1@gmail.com


	

Happy Holidays!

Happy Holidays from us at Peter Havens!

We will be closed on Christmas Eve, Tuesday, December 24th
and Christmas Day, Wednesday, December 25th.
We will be open on Tuesday, December 31st for New Years Eve!
Call us for a reservation to ring in the new year with us!

Thank you for a wonderful 2019! Cheers!

– The staff at Peter Havens

Thanksgiving at Peter Havens

Join us for Thanksgiving Dinner at Peter Havens!
We will be serving Thanksgiving Dinner on Thursday November 28th from 2:30pm to 6:30pm.

Call us for a reservation as we are filling up quickly!
802-257-3333

Menu
Happy Thanksgiving 2019

 -Appetizers-

Normandy Onion Soup
with Gruyere Crostini

-8-

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam,
Cornichons & Crostini

 -14-

Seafood Duo
Raw Oysters on the Half Shell with Red Wine Vinegar Mignonette &
Shrimp Cocktail with House-Made Cocktail Sauce

-18-

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

-13-

-Salads-

 

Garden
Organic Mixed Greens, Blue Cheese, Candied Walnuts,
Red Wine Poached Pear & Balsamic Vinaigrette

-8-

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

-10-

-Entrees-

 

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

-32-

House-Made Butternut squash Ravioli
Sage Brown Butter & parmesan

-23-

Local Free Range Turkey Roulade
Apricot Sage Chestnut Stuffing, Cranberry Compote, Mashed Potatoes,
French Gresn Beans & Gravy

-28-

Beef Wellington
Black Truffle Demi Glace, Haricots Verts &  Carrots

-34-

Thank you for spending

 your holiday with us!

-Chef Zachary Corbin-

November at Peter Havens

Happy autumn for everyone at Peter Havens!

We will be closed on Sunday November 3rd and re-opening on Friday November 8th
for a little fall vacation for the staff.

Are you tired of hosting Thanksgiving dinner? Looking for another option?
We will be serving Thanksgiving dinner at Peter Havens starting at 2:30 in the afternoon.
Our last seating is at 6:30.
Call now to reserve a seat!

802-257-3333

Last call for the Patio!

This weekend October 11th and 12th will be the last weekend of the Patio at Peter Havens!

We will be open for LUNCH and DINNER both Friday and Saturday! Starting at noon both days come and get a beer with a burger or a glass of wine and a salad!
As always we are open weather permitting and are first come first serve!
Come and get it while you can!

Cheers!

 

September at Peter Havens

September is upon us! Soon enough the leaves will be changing and the nights will be frosty. But not yet! We will continue to serve dinner on our patio 4 nights a week while the weather is still warm and relaxing. Through the month of September the Patio will be open Thursday through Sunday nights starting at 5:30! Come and get it before it’s gone!

(802)257-3333