including beer and wine for take out!
Takeout From Peter Havens
including beer and wine for take out!
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
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-
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-
Duck Bolognesse
House-Made fettuccine & Shaved Parmesan
-30-
House-Made Ravioli
Filled with Spinach and Ricotta Cheese &
Mascarpone Cream Sauce
Appetizer -14-
Entree -23-
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-
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
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-
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-
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-
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
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!
(802)257-3333
Peter Havens will be closed Wednesday July 3rd and Thursday 4th this year!
We hope every one enjoys the summer weather and has a safe holiday!
Cheers!