Peter Havens Restaurant - Full Menu

Our special blend, over ice.

Steamed in white wine, smoked tomatoes, and butter

Romaine lettuce, tossed in our classic house-made caesar dressing, topped with warm duck confit and croutons.

Baby greens, tossed in our house vinaigrette. Topped with strands of wilted carrot and rutabaga, finished with goat cheese and cucumbers.

House smoked with hickory, whiskey maple glaze, served with frites and mixed greens.

Today's market selection, served on a bed of ice with red wine vinegar mignonette.

House made duck liver pâté prepared with a hint of brandy, served with whole grain mustard, red onion jam, cornichons and toast points

With truffle cream sauce and shaved black truffles, served with mashed potato.

Dry rubbed with star anise, ginger, rosemary, and sage. Served with potato gratin and sauteéd spinach.

Tandoori marinade, grilled and served with basmati rice and a cucumber vinaigrette.

Crispy house-made guanciale, butter, diced tomato, fresh herbs and shaved parmesan.

With Amish Blue cheese and Madeira sauce, served over mashed potatoes with grilled broccoli rabe

Served with local greens, tomato, feta, grilled flat bread.

Our vegetarian version of the classic crab cake, served with spicy remoulade

With French green lentils, caramelized apple, and sauce bigerade

Comes on a bun with Lettuce, Tomato, Onion, and a side of hand cut Frites. (does contain wheat and soy).

Served with spicy peanut sauce, local greens, and grilled flat bread.

Grilled rare, served with roasted red pepper purée, capers, mushroom/saffron risotto

Served on a portuguese muffin, with hand cut Frites. Select from: Cheddar, Swiss, or Blue Cheese.

Romaine lettuce, tossed in our classic house-made caesar dressing, topped with warm duck confit and croutons

Diced ahi tuna tossed in soy ginger vinaigrette, with avocado mayonnaise and a potato crisp

Brandy vermouth marinated escargots sautéed with garlic, butter and parsley, served in a puff pastry shell and finished with a touch of cream