Peter Havens

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

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

Poached ocean garden shrimp with our house made cocktail sauce

Steamed in white wine, smoked tomatoes and butter

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

Baby greens with roasted root vegetables and goat cheese, tossed in our house vinaigrette

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

Braised with north african spices, served with israeli couscous and roasted brussels sprouts

Caramelized shallot and madeira sauce, served over truffle mashed potatoes

With french green lentils, caramelized apple and sauce bigerade

With crispy prosciutto and tarragon-herb jus. Finished with aged balsamic vinegar, served with truffle mashed potatoes

Grilled rare, served with a soy or ginger vinaigrette, sticky rice, and avocado compote

Grilled and topped with saffron beurre blanc, served with a crispy shitake mushroom risotto cake

With a porcini mushroom cream sauce, finished with shaved parmigiano-reggiano.

Made with callebaut dark chocolate and local cream

Granny-smith apples baked in a puff pastry shell topped with caramel sauce and locally made vanilla bean ice cream

Served with whipped cream and fresh berries

Classic creme brulee made with local cream and bourbon vanilla