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Havana
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Cucumber, radish, carrots, roasted onion, bacon, and candied walnuts tossed with mixed greens. Dressed with mustard vinaigrette and served with crumbled chèvre and Havana-style egg
Green goddess dressing, mixed greens, shaved radish, microgreens, sugar snap pea and pea shoots
Aji panca vinaigrette with mixed greens, spinach, radish, mango, Italian parsley and crispy Iberico ham
Maple balsamic vinaigrette, mixed greens, arugula, blackberries, crumbled feta cheese, candied pecans, thinly sliced red onion and grilled peaches
Prepared iwth pepitas, grilled avocado, and queso fresco
Sauteed shrimp with garlic then deglazed with sherry wine, finished with sofrito and grilled herb baguette
House spiced sirloin steak, patatas fritas, chimichurri and pickled red radish
Fried soba noodle and roasted mushroom spring rolls, served with a soy glaze and truffle aioli
Slow braised pork belly with grilled pineapple, pineapple soy jus, plantains and black beans
Local Maine mussels with coconut lemongrass broth, potatoes, focaccia, and sun dried tomatoes
Grilled octopus, blistered cherry tomatoes, pickled cherry pepper, red radish, grilled eggplant, with tahini dressing
Locally sourced oysters served with red mojo and mignonette
Various Maine cheeses and accompaniments
Lobster, mussels, shrimp, scallops, chorizo, tomatoes, peppers, and smoked chicken, cooked in saffron rice, and topped with the traditional socarrat (the charred layer of rice from the bottom of the pan); Vegan option available
Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over jasmine rice, garnished with grilled pineapple
Basil grits with maple bourbon glazed lardon bits, roasted peach balsamic dressing, arugula and pistachio dukkah
Spiced coffee rubbed 7oz tenderloin with Yukon gold confit, green bearnaise, and roasted cauliflower florets
Chorizo crumbs crusted halibut with coconut saffron nage, purple cabbage, celeriac mash, green oil and sunflower kernels
Cuban Mojo Chicken with cilantro lime rice, pineapple, avocado and pico
14oz Ribeye steak with black garlic yogurt, wild mushroom ragout, patata elevines, and white truffle aioli
Summer squash, zucchini, garbanzo beans, roasted corn, bell pepper, onions, topped with romesco sauce and garnished with blistered tomatoes, rice paper puffs and fried tofu
Cuba's national drink and a favorite here at Havana, made with Stone Pier Maine Rum
Brazil's favorite. Fresh lime muddled with turbinado sugar and a splash of club soda. Shaken with cachaça (ka cha sa)
Cruzan Aged Light Rum, Cointreau, fresh lime juice and pineapple juice. Garnished with a slice of pineapple
Cuba's other national drink. Cruzan Aged Light Rum, Triple Sec, peach brandy, fresh lime juice and simple syrup
Brut (Spanish "Champagne") - Mas Fi
Heidsieck Monopole "Blue Top,"
Traditional Peruvian cocktail made with Pisco (white grape brandy), fresh lime juice, sugar, and egg white
Traditional Cuban Rum & Coke with really good rum (Gosling's Gold) and really good Coke (Mexican glass-bottled Coke made with real sugar, not corn syrup) and, of course, lime
Great balance between oak and fruit
a little less oak, high acid, perfect balance, Meursault like in many ways
Lobster - perfect. Other seafood - perfect too - 92 pts. w & s
Kabinett level, which is crisp and delicious
A rich assembly of citrus, white fruits, stone fruit and tropicals
Medium-bodied with crisp acidity and a fruity, fresh palate - 90 pts. J.S.
Pear, white peach, medium to full bodied, a delicious wine
Incredibly delicious Rose - a Jolie-Pitt collab with the Perrin family
A fantastic, super-dry Maine sparkler
Light bodied and full of typical Pinot Noir fruit
Medium bodied, made from the Gamay grape. Fruity and delicious
Medium bodied, elegant with subtle tannins and long finish
Medium bodied, Chianti-like, less cherry, more plum
Meduim bodied, no oak, lots of dark fruit
Meduim to full bodied, minimum oak, lots of rich, dark fruit
Silver Oak excluded from Wine Sampler below
Light to Medium bodied with rich fruit, spice and great balance. Havana is proud to have been the first restaurant in Maine to offer our guests wines on tap. These keg wines are the ultimate in eco-friendly (a reusable metal keg eliminates the cost of glass, corks, foils and boxes creating no new waste) and the lack of content with oxygen will ensure these wines stay fresh for weeks. Best of all, the Perrin family of Beaucastel makes fantastic wines as we hope you will agree. We will fill a carafe for you in lieu of a bottle
Good sparkling wine from New Mexico? Sure enough, and goes great with food too. Made from Pinot Noir grapes so a little more body than many sparklers
White Burgundy at $45? All the traditional Burgundy stuff is here, full bodied, a little oak, etc
From coastal Spain - what's that mean: crisp, dry, bracing, great with seafood, particularly shellfish
Another perfect accompaniment for all types of seafood. Aromatic, dry white, no oak, startingly alive.
Don't think sweet - think perfectly balanced
The wine geeks darling. Why? Because it has great flavor and goes great with food, our cuisine in particular
Chenin Blanc should be the next grape thing - fresh, crisp, dry - another great paella wine
Honestly, as good or better than many much higher-priced Pinots - definitely not Burgundy though - this is a New World Pinot Noir meaning the fruit is more pronounced and it will satisfy many of you fruit bomb lovers - a good bridge for the "one orders seafood/one orders steak" dilemna
Medium bodied, cherries, earthy, traditional, can also "bridge the gap" of Tuna/Steak
Why did everyone start drinking Malbec? - Because it is the BFF of red meat! 90 pts. w.s.
Touriga Nacional and some other grapes you have never heard of - medium bodied, bright fruit
Deep, black, purple, spicy, full bodied, great wine, great value - 90 pts w.a.
Not too big, not too small, just right - good Cabernet is like Classic Rock to us - and this is just like that
There is no Keynesian-based reason why great Napa Cabernet should all be $100+ - this proves it - fantastic wine
Not a mouth puckering, "too big for its' own good" Shiraz but still true to its' roots - spicy, jammy and big
One of the great grower/producers in Champagne - a top quality Champagne for a great priceMoscato d'Asti - Saracco - Italy 202
It's a darker rose but drinks quite light!
A suberb example of an all too often overlooked white - full bodied but good acidity
Imagine if there were Sauvignon Blanc pop rocks…this wine is right there with its explosive freshness on the palate
Juicy peach and plum fruit, lemony citrus, savory salinity, and still nice and dry
Paella, perfect match. Lobster, perfect too
All the stuff you'd expect - but in all the right proportions. Full bodied and delicious
Perfect Balance between fruit, tannins, acidty, body, etc. - 92 pts. w.e.
Some Sangiovese, some Cab, some Merlot - "Elegant + understated" - 92 w.a.
ripe, wild, peppery, meaty, rose petal and olive scented effort that has full-bodied richness, 95 pts. w.a.
A great producer from a Premier Cru from a great vintage - sure things in Burgundy are hard to find but this is it - a perfect match for a split table - goes well with our steaks and with richer seafood items
Grenache, Syrah, Mourvedre, big fruit, Chateauneuf-like
Pristine, powerful and purple fruit - drinking very well right now - 92 pts. w.a.
"Really gorgeous" 93 pts. w.s. - powerful but not overwhelming, great with steaks
Always a "wine of the vintage" the Isoceles is a perfect match for lamb or beef
A lighter bodied Pinot from cooler climate Sonoma Coast - another good match for bridging the gap between steak and rich seafood dishes
Rudesheimer Bischofsberg - Spatlese
Rudesheimer Berg Roseneck - Auslese
90 pts w.a.
Fantastic dry sparkler made from organic blueberries
Made in the traditional Methode Champenoise style
80% Folle Blanche, 20% Pinot Noir
Slightly pink, 100% Pineau d'Aunis
100% Gamay
Grolleau Gris & Gamay
100% Cabernet Franc
"That rare domestic rose that captures the vibrant acidity of Champagne" - 94 pts. w.s.
Slightly pink, 100% Pineau d'Aunis
100% Gamay
80% Folle Blanche, 20% Pinot Noir
98+ pts. j.d.
(disgorgement dates: 7/31/15; 11/30/17) "these are Champagnes like no other. No one has pushed the boundaries of what Champagne can be further than Selosse." 94 pts. w.a. - if you like champagnes that know they are wines, this is for you. Rare and very limited
5 hours
6 days
23 days
3 days
2 days
5 days
13 days
20 hours
13 hrs
2 days
2 days
2-3 days
10-14 days
10 days
10 days. "As ponderable as it is gluggable - the 'Lite-Brite' of orange wines"
60 days
25 days
2 weeks
4 weeks
30 days
25 day
3 weeks on the skins
35 days on the skins
90 days
"bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.)
100 pts from Robert Parker
Nerello Mascalese, Nerello Capuccio, Minella Nera, etc. - a field blend
California -- 105 year old vines, dry farmed, own rooted
California -- the oldest Cinsault vines in the world, planted in 1886
"Unbelievably good," 97 pts. w.a.
41% Syrah, 19% Grenache, 16% Petite Sirah, 13% Mourvedre, 8% Tempranillo, etc. etc. 95-97 pts. w.a.
his last vintage
70 year old Grenache Noir grapes - 15.5%
99 pts w.a.
98 pts w.a.
Sherry, Fino Manzanilla, - La Cigarrera; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 yr. old
Sherry, Pedro Ximenez, Toro Albala, "Don PX", Gran Res. 1994; Rancio, Georges Puig, "Pyror" - France; Vin Jaune, Jacques Puffeney '14 - Arbois, Jura, France; Pineau des Charentes, 10 yr. old - France
Madeira, Broadbent 5 yr. old; Ruby Port, Warre's "Warrior"; Tawny Port, Otima 10 yr. old
Madeira, Broadbent Colheita 1999; Vintage Port, Warre's 2011; Tawny Port, Ferreira 20 yr. old; Marsala, Bartoli 10 yr. old 2004
this is by no means an "also ran" - it's a great white Burgundy at a great price w.a.
100% Folle Blanche
100% Sauvignon Blanc
"Easily one of the greatest Condrieu I've ever tasted is the Condrieu La Doriane. A wine that needs to be tasted to be believed, it possesses a huge nose of toasted brioche, liquid rocks, apricot, flower oil and salty minerality. Unctuous, full-bodied, massively rich, yet also elegant and graceful, with beautiful freshness . . ." 97 pts. w.a.
100% Marsanne, biodynamic, natural and lusciou
91 pts. w.a
A blend of 92% Marsanne & 8% Roussanne. Ripe & Honeyed, glides to a long spicy finish. 94 pts. w.a.
94 pts. w.a
"Off-the-hook effort and certainly the greatest white produced in the Southern Rhone." 97 pts. w.a.
100% Roussanne
95 pts. j.s
100% Roussanne
100% Chardonnay
"Eso es Rueda" - delicious fresh white - 92 pts. w & s
"Excellent depth and balance, excellent value" 90 pts. i.w.c
Grenache Blanc, Macabeo & Viognier - 90 pts. w.a.
"Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white." - 91 pts. w.a.
From the Sherry making area of Spain - salty and sherry-like
"Excellent depth and balance, full-bodied and uncutous" 93 pts. w.a.
Multi-layered, well-defined with vibrant, sharp acidity - fantastic - 98 pts. w.a.
A little orange - 10 days on the skins, Gruner, Riesling, etc. etc.
range wine - 2 weeks on the skins, concrete egg aging
93 pts. w.a.
"If this doesn't amaze you & excite you, it's hard to imagine any Riesling doing so." 93 pts. w.a. Available in Bottle
Skin Contact. Available in Bottle
"This is extremely minerally with lots of lemon rind and spiced apple character and some green papaya. Full body, plenty of flavor and an intense finish. Fantastic! 93 pts. J.S.
35 days on the skins
10-14 days on the skins
Orange wine - 15% Gaglioppo, 11.5%, 5 hours on the skins
Orange wine - "bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.
Orange wine - 14 days on the skins"
Orange wine - 25 days on the skins
Unfiltered, natural, "No Es Pituko" = "It's nothing Fancy" - just good!
100 yr. old vines, skin contact, delicious
"Outstanding value", w.a.
"Gobsmacking, phenomenal" 97 pts. w.a.
91 pts ws
Sauv Blanc, Semillon, Riesling, etc. - delicious, light, crisp, minerally & frizzante
skin contact
Clay amphora & concrete egg aged - no oak - 97 pts. t.a.
Great grapes, no malolactic and just a little oak - F & W Magazine #1 wine of the year; 93 pts., w.a.
"... tremendous length and purity. It's simply magical." 98 pts., w.a.
(97 pts. w.a.) "45% Roussanne, 26% Chardonnay, 14% Petite Manseng, & 10% Viognier and 5% Marsanne - incredible notes of caramelized peaches, poached apples, white flowers and crushed rock that flow seamlessly to a full-bodied, decadent, yet classy and graceful feel on the palate , 97 pts. w.a."
Grenache Blanc, Roussanne, Marsanne, etc. etc. with 2 days skin contact, unfiltered, unfined.
91 pts., w.a.
A new benchmark for US Viognier
Skin Contact
90 pts., WA
Orange Wine - "as ponderable as it is gluggable"
Magnum in a jug - delicious
Skin Contact
"Wild yeast fermented in our barn" - Unfiltered
Yes, the (former) Brad + Angelina's wine. Yes, it is actually delicious
a field blend sourced from 50-year-old vines - 92 pts. w.a.
100% Cabernet Sauvignon
from 100 year old Listan Negro vines
from old Listan Negro vines in the village of La Perdoma - 95 pts. w.a.
Vijariego Negro
Baboso Negro
90 pts w.a.
98 pts w.a
99 pts w.a
Available in bottle
94+ pts. w.a.
unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. - 96 pts. w.a.
(next to Rioja) (Tempranillo, etc. - very well balanced, medium bodied and very elegant - - 95 pts. w.a.)
"It is a great value that over-delivers big-time
"100% Bobal - 93 pts w.a." - medium bodied and a delight to drink
"The indigenous Garrut grape, varietal of Monastrell, unfiltered, unfined."
95 pts w.a.
Available in Bottle
100% amphorae aged, all Garnacha
100% Garnacha - 60 year old vines - 92 pts w.a.
Garnacha, Carinena, Garnacha Blanca - 100% whole clusters
100% Garnacha - 96+ pts w.a.
like a top notch Burgundy in so many ways" - 97 pts w.a.
Biodynamic - from Peter Sisseck of Pingus fame
100% Prieto Picudo
"100% Grenache, perfect for grilled steak" - 95+ w.a.
100% Grenache
"Fabulous value" - 100% Mourvedre, known as Monastrell in Spain - 90 pts w.a.
Available in Bottle
100% Giro (Garnacha)
"Aromatic, floral and fresh red with a fine silky texture" - 91 pts w.a.
"hypothetical blend of Cornas and Gevrey Chambertin" - 94 pts w.a.
60-100 yr. old vnyrd, Mencia grape - 95+ pts w.a.
Single Vineyard
Round, complex smooth and elegant - 93 pts w.a.
"Terribly elegant, perfumed, all about finesse and nuance" - 95 pts w.a.
Espadeiro, Caino and Mencia - obscure grapes that make a great wine
100% Garnacha
Rich vanilla custard with a traditional top layer of caramelized sugar and seasonal fruit
Cinnamon-dusted churro pastry layered with sweet cream cheese, finished with chocolate drizzle and banana rum glaze
A changing selection of ice creams & sorbets from Mount Desert Ice Cream
Dark chocolate torte topped with an orange mascarpone and toasted almonds
A semi traditional vanilla-infused tres leches cake with whipped cream, toasted coconut frosting, and lime zest
Mount Desert Island Ice Cream salted caramel ice cream served with an Acadia Coffee Company espresso shot
"This is one of the most singular sweet wines I have ever tasted" 100pts. - Robert Parker
Madeira, Broadbent 5 year old; Ruby Port, Warre's "Warrior"; Tawny Port, Warre's Otima 10 year old
Madeira, Broadbent 1999; Vintage Port, Vesuvio 2001; Tawny Port, Ferreira 20 year old; Marsala 10 year old Riserva
Muscat - Beaulieu Vineyards; Sauternes - La Clotte-Cazalis, '12; Muscat, Solera -R.L. Buller, Australia; Late Zin - Tobin James
Vin Santo - Borgo Scopeto, Ch Cl. '13; Sauternes - Chateau Guiraud '15; Muscat - Jorge Ordonez; Tokay 5 Puttonyos, '16 - Royal Tokaji
99 pts
98 pts WA
Sherry, Fino Manzanilla, - Yuste, "Aurora" - Sanlucar; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 year old
Sherry, Pedro Ximenez - Toro Albala, Don PX, Gran Res. 1990; Rancio, Georges Puig, "Pyror", France; Vin Jaune, Jacques Puffeney, Jura, France 2014; Pineau des Charentes, 10 year old France
with sweetened condensed milk
made with whole milk
made with whole milk
assorted black, green, and herbal teas from Mighty Leaf
Great balance between oak and fruit
a little less oak, high acid, perfect balance, Meursault like in many ways
Lobster - perfect. Other seafood - perfect too - 92 pts. w & s
Kabinett level, which is crisp and delicious
A rich assembly of citrus, white fruits, stone fruit and tropicals
Medium-bodied with crisp acidity and a fruity, fresh palate - 90 pts. J.S.
Pear, white peach, medium to full bodied, a delicious wine
Incredibly delicious Rose - a Jolie-Pitt collab with the Perrin family
A fantastic, super-dry Maine sparkler
Light bodied and full of typical Pinot Noir fruit
Medium bodied, made from the Gamay grape. Fruity and delicious
Medium bodied, elegant with subtle tannins and long finish
Medium bodied, Chianti-like, less cherry, more plum
Meduim bodied, no oak, lots of dark fruit
Meduim to full bodied, minimum oak, lots of rich, dark fruit
Silver Oak excluded from Wine Sampler below
Light to Medium bodied with rich fruit, spice and great balance. Havana is proud to have been the first restaurant in Maine to offer our guests wines on tap. These keg wines are the ultimate in eco-friendly (a reusable metal keg eliminates the cost of glass, corks, foils and boxes creating no new waste) and the lack of content with oxygen will ensure these wines stay fresh for weeks. Best of all, the Perrin family of Beaucastel makes fantastic wines as we hope you will agree. We will fill a carafe for you in lieu of a bottle
Good sparkling wine from New Mexico? Sure enough, and goes great with food too. Made from Pinot Noir grapes so a little more body than many sparklers
White Burgundy at $45? All the traditional Burgundy stuff is here, full bodied, a little oak, etc
From coastal Spain - what's that mean: crisp, dry, bracing, great with seafood, particularly shellfish
Another perfect accompaniment for all types of seafood. Aromatic, dry white, no oak, startingly alive.
Don't think sweet - think perfectly balanced
The wine geeks darling. Why? Because it has great flavor and goes great with food, our cuisine in particular
Chenin Blanc should be the next grape thing - fresh, crisp, dry - another great paella wine
Honestly, as good or better than many much higher-priced Pinots - definitely not Burgundy though - this is a New World Pinot Noir meaning the fruit is more pronounced and it will satisfy many of you fruit bomb lovers - a good bridge for the "one orders seafood/one orders steak" dilemna
Medium bodied, cherries, earthy, traditional, can also "bridge the gap" of Tuna/Steak
Why did everyone start drinking Malbec? - Because it is the BFF of red meat! 90 pts. w.s.
Touriga Nacional and some other grapes you have never heard of - medium bodied, bright fruit
Deep, black, purple, spicy, full bodied, great wine, great value - 90 pts w.a.
Not too big, not too small, just right - good Cabernet is like Classic Rock to us - and this is just like that
There is no Keynesian-based reason why great Napa Cabernet should all be $100+ - this proves it - fantastic wine
Not a mouth puckering, "too big for its' own good" Shiraz but still true to its' roots - spicy, jammy and big
One of the great grower/producers in Champagne - a top quality Champagne for a great priceMoscato d'Asti - Saracco - Italy 202
It's a darker rose but drinks quite light!
A suberb example of an all too often overlooked white - full bodied but good acidity
Imagine if there were Sauvignon Blanc pop rocks…this wine is right there with its explosive freshness on the palate
Juicy peach and plum fruit, lemony citrus, savory salinity, and still nice and dry
Paella, perfect match. Lobster, perfect too
All the stuff you'd expect - but in all the right proportions. Full bodied and delicious
Perfect Balance between fruit, tannins, acidty, body, etc. - 92 pts. w.e.
Some Sangiovese, some Cab, some Merlot - "Elegant + understated" - 92 w.a.
ripe, wild, peppery, meaty, rose petal and olive scented effort that has full-bodied richness, 95 pts. w.a.
A great producer from a Premier Cru from a great vintage - sure things in Burgundy are hard to find but this is it - a perfect match for a split table - goes well with our steaks and with richer seafood items
Grenache, Syrah, Mourvedre, big fruit, Chateauneuf-like
Pristine, powerful and purple fruit - drinking very well right now - 92 pts. w.a.
"Really gorgeous" 93 pts. w.s. - powerful but not overwhelming, great with steaks
Always a "wine of the vintage" the Isoceles is a perfect match for lamb or beef
A lighter bodied Pinot from cooler climate Sonoma Coast - another good match for bridging the gap between steak and rich seafood dishes
Rudesheimer Bischofsberg - Spatlese
Rudesheimer Berg Roseneck - Auslese
90 pts w.a.
Fantastic dry sparkler made from organic blueberries
Made in the traditional Methode Champenoise style
80% Folle Blanche, 20% Pinot Noir
Slightly pink, 100% Pineau d'Aunis
100% Gamay
Grolleau Gris & Gamay
100% Cabernet Franc
"That rare domestic rose that captures the vibrant acidity of Champagne" - 94 pts. w.s.
Slightly pink, 100% Pineau d'Aunis
100% Gamay
80% Folle Blanche, 20% Pinot Noir
98+ pts. j.d.
(disgorgement dates: 7/31/15; 11/30/17) "these are Champagnes like no other. No one has pushed the boundaries of what Champagne can be further than Selosse." 94 pts. w.a. - if you like champagnes that know they are wines, this is for you. Rare and very limited
5 hours
6 days
23 days
3 days
2 days
5 days
13 days
20 hours
13 hrs
2 days
2 days
2-3 days
10-14 days
10 days
10 days. "As ponderable as it is gluggable - the 'Lite-Brite' of orange wines"
60 days
25 days
2 weeks
4 weeks
30 days
25 day
3 weeks on the skins
35 days on the skins
90 days
"bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.)
100 pts from Robert Parker
Nerello Mascalese, Nerello Capuccio, Minella Nera, etc. - a field blend
California -- 105 year old vines, dry farmed, own rooted
California -- the oldest Cinsault vines in the world, planted in 1886
"Unbelievably good," 97 pts. w.a.
41% Syrah, 19% Grenache, 16% Petite Sirah, 13% Mourvedre, 8% Tempranillo, etc. etc. 95-97 pts. w.a.
his last vintage
70 year old Grenache Noir grapes - 15.5%
99 pts w.a.
98 pts w.a.
Sherry, Fino Manzanilla, - La Cigarrera; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 yr. old
Sherry, Pedro Ximenez, Toro Albala, "Don PX", Gran Res. 1994; Rancio, Georges Puig, "Pyror" - France; Vin Jaune, Jacques Puffeney '14 - Arbois, Jura, France; Pineau des Charentes, 10 yr. old - France
Madeira, Broadbent 5 yr. old; Ruby Port, Warre's "Warrior"; Tawny Port, Otima 10 yr. old
Madeira, Broadbent Colheita 1999; Vintage Port, Warre's 2011; Tawny Port, Ferreira 20 yr. old; Marsala, Bartoli 10 yr. old 2004
this is by no means an "also ran" - it's a great white Burgundy at a great price w.a.
100% Folle Blanche
100% Sauvignon Blanc
"Easily one of the greatest Condrieu I've ever tasted is the Condrieu La Doriane. A wine that needs to be tasted to be believed, it possesses a huge nose of toasted brioche, liquid rocks, apricot, flower oil and salty minerality. Unctuous, full-bodied, massively rich, yet also elegant and graceful, with beautiful freshness . . ." 97 pts. w.a.
100% Marsanne, biodynamic, natural and lusciou
91 pts. w.a
A blend of 92% Marsanne & 8% Roussanne. Ripe & Honeyed, glides to a long spicy finish. 94 pts. w.a.
94 pts. w.a
"Off-the-hook effort and certainly the greatest white produced in the Southern Rhone." 97 pts. w.a.
100% Roussanne
95 pts. j.s
100% Roussanne
100% Chardonnay
"Eso es Rueda" - delicious fresh white - 92 pts. w & s
"Excellent depth and balance, excellent value" 90 pts. i.w.c
Grenache Blanc, Macabeo & Viognier - 90 pts. w.a.
"Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white." - 91 pts. w.a.
From the Sherry making area of Spain - salty and sherry-like
"Excellent depth and balance, full-bodied and uncutous" 93 pts. w.a.
Multi-layered, well-defined with vibrant, sharp acidity - fantastic - 98 pts. w.a.
A little orange - 10 days on the skins, Gruner, Riesling, etc. etc.
range wine - 2 weeks on the skins, concrete egg aging
93 pts. w.a.
"If this doesn't amaze you & excite you, it's hard to imagine any Riesling doing so." 93 pts. w.a. Available in Bottle
Skin Contact. Available in Bottle
"This is extremely minerally with lots of lemon rind and spiced apple character and some green papaya. Full body, plenty of flavor and an intense finish. Fantastic! 93 pts. J.S.
35 days on the skins
10-14 days on the skins
Orange wine - 15% Gaglioppo, 11.5%, 5 hours on the skins
Orange wine - "bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.
Orange wine - 14 days on the skins"
Orange wine - 25 days on the skins
Unfiltered, natural, "No Es Pituko" = "It's nothing Fancy" - just good!
100 yr. old vines, skin contact, delicious
"Outstanding value", w.a.
"Gobsmacking, phenomenal" 97 pts. w.a.
91 pts ws
Sauv Blanc, Semillon, Riesling, etc. - delicious, light, crisp, minerally & frizzante
skin contact
Clay amphora & concrete egg aged - no oak - 97 pts. t.a.
Great grapes, no malolactic and just a little oak - F & W Magazine #1 wine of the year; 93 pts., w.a.
"... tremendous length and purity. It's simply magical." 98 pts., w.a.
(97 pts. w.a.) "45% Roussanne, 26% Chardonnay, 14% Petite Manseng, & 10% Viognier and 5% Marsanne - incredible notes of caramelized peaches, poached apples, white flowers and crushed rock that flow seamlessly to a full-bodied, decadent, yet classy and graceful feel on the palate , 97 pts. w.a."
Grenache Blanc, Roussanne, Marsanne, etc. etc. with 2 days skin contact, unfiltered, unfined.
91 pts., w.a.
A new benchmark for US Viognier
Skin Contact
90 pts., WA
Orange Wine - "as ponderable as it is gluggable"
Magnum in a jug - delicious
Skin Contact
"Wild yeast fermented in our barn" - Unfiltered
Yes, the (former) Brad + Angelina's wine. Yes, it is actually delicious
a field blend sourced from 50-year-old vines - 92 pts. w.a.
100% Cabernet Sauvignon
from 100 year old Listan Negro vines
from old Listan Negro vines in the village of La Perdoma - 95 pts. w.a.
Vijariego Negro
Baboso Negro
90 pts w.a.
98 pts w.a
99 pts w.a
Available in bottle
94+ pts. w.a.
unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. - 96 pts. w.a.
(next to Rioja) (Tempranillo, etc. - very well balanced, medium bodied and very elegant - - 95 pts. w.a.)
"It is a great value that over-delivers big-time
"100% Bobal - 93 pts w.a." - medium bodied and a delight to drink
"The indigenous Garrut grape, varietal of Monastrell, unfiltered, unfined."
95 pts w.a.
Available in Bottle
100% amphorae aged, all Garnacha
100% Garnacha - 60 year old vines - 92 pts w.a.
Garnacha, Carinena, Garnacha Blanca - 100% whole clusters
100% Garnacha - 96+ pts w.a.
like a top notch Burgundy in so many ways" - 97 pts w.a.
Biodynamic - from Peter Sisseck of Pingus fame
100% Prieto Picudo
"100% Grenache, perfect for grilled steak" - 95+ w.a.
100% Grenache
"Fabulous value" - 100% Mourvedre, known as Monastrell in Spain - 90 pts w.a.
Available in Bottle
100% Giro (Garnacha)
"Aromatic, floral and fresh red with a fine silky texture" - 91 pts w.a.
"hypothetical blend of Cornas and Gevrey Chambertin" - 94 pts w.a.
60-100 yr. old vnyrd, Mencia grape - 95+ pts w.a.
Single Vineyard
Round, complex smooth and elegant - 93 pts w.a.
"Terribly elegant, perfumed, all about finesse and nuance" - 95 pts w.a.
Espadeiro, Caino and Mencia - obscure grapes that make a great wine
100% Garnacha
Cucumber, radish, carrots, roasted onion, bacon, and candied walnuts tossed with mixed greens. Dressed with mustard vinaigrette and served with crumbled chèvre and Havana-style egg
Mint and basil dressing, mixed greens, shaved radish, microgreens, sugar snap pea and pea shoots
Baby kale, red and gold beets, blood orange, ricotta salata, garlic panrattato, with a blood orange viniagrette
Bibb lettuce, red radishes, honeydew, avocado, feta cheese, sunflower seeds, with a green apple and basil viniagrette
Tomatillo, cucumber, poblano pepper, topped with cucumber pico
Spanish Chorizo, Smoked Pork, Cannellini Beans, Collard Greens, Topped with Crispy Leeks
Sauteed shrimp with garlic then deglazed with sherry wine, finished with sofrito and grilled herb baguette
Charred octopus, roasted yellow pepper romesco, squid ink tuiles, spanish chorizo, blistered cherry tomatoes, and jicama
Fried soba noodle and roasted mushroom spring rolls, served with a soy glaze and truffle aioli
Ground lamb, spring green pea, red pepper, and goat cheese filling, with a chipotle aioli
Grilled annatto marinated pork belly with a mojo verde and a pickled red pepper slaw
Locally sourced oysters served with red mojo and mignonette
Maine mussels paired with smoked pork belly, chèvre, and lemongrass-infused white wine. Finished with braised leeks, coconut cream, and whole grain mustard, with a grilled herb baguette
A board of various Maine cheeses and accompaniments
Lobster, mussels, shrimp, scallops, chorizo, tomatoes, peppers, and smoked chicken, cooked in saffron rice, and topped with the traditional socarrat (the charred layer of rice from the bottom of the pan); Vegan option available
Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over jasmine rice, garnished with grilled pineapple
14oz Ponzu glazed ribeye served with patatas alevines confit, wild mushroom ragout, basil gremolata, and roasted garlic aioli
Herb and pistachio crusted halibut with coconut green curry, golden potatoes, and baby bok choy
Roasted Peruvian chicken served with potato puree, herb mustard jus, and grilled asparagus with cilantro crema
6oz Charbroiled filet mignon served with applewood smoked yukon gold fondant, herb roasted broccolini and a poblano hollandaise
Poblano pepper stuffed with a black bean and roasted corn filling, topped with crispy onions, basil oil, and a smoked pepper emulsion
Parmesean and Herb Crusted Half Rack of Lamb with a Brown Butter Pea Emulsion, Pickled Asparagus Tips, Spring Mix, Mint Dressing, and Smashed Yukon Potatoes
Cuba's national drink and a favorite here at Havana, made with Stone Pier Maine Rum
Brazil's favorite. Fresh lime muddled with turbinado sugar and a splash of club soda. Shaken with cachaça (ka cha sa)
Cruzan Aged Light Rum, Cointreau, fresh lime juice and pineapple juice. Garnished with a slice of pineapple
Cuba's other national drink. Cruzan Aged Light Rum, Triple Sec, peach brandy, fresh lime juice and simple syrup
Traditional Peruvian cocktail made with Pisco (white grape brandy), fresh lime juice, sugar, and egg white
Traditional Cuban Rum & Coke with really good rum (Gosling's Gold) and really good Coke (Mexican glass-bottled Coke made with real sugar, not corn syrup) and, of course, lime
Batida is Portuguese for shaken or blended. Rhum agricole, passion fruit puree, lime oleo saccharum, garnished with nutmeg
A fresh take on an “Old Cuban.” Aged Cruzan Rum, lime juice, velvet falernum, angostura bitters and mint
Almond daquiose, passion fruit mousse, and mango glaze
A changing selection of sorbets from Mount Desert Ice Cream
Sweet potato chocolate brownie layers, coconut ganache, strawberry coulis, and coconut whipped cream
Orange panna cotta, hazelnut crumble, orange slices
Pistachio cake, pistachio buttercream, raspberry ganache, and raspberry glaze
"This is one of the most singular sweet wines I have ever tasted" 100pts. - Robert Parker
Madeira, Broadbent 5 year old; Ruby Port, Warre's "Warrior"; Tawny Port, Warre's Otima 10 year old
Madeira, Broadbent 1999; Vintage Port, Vesuvio 2001; Tawny Port, Ferreira 20 year old; Marsala 10 year old Riserva
Muscat - Beaulieu Vineyards; Sauternes - La Clotte-Cazalis, '12; Muscat, Solera -R.L. Buller, Australia; Late Zin - Tobin James
Vin Santo - Borgo Scopeto, Ch Cl. '13; Sauternes - Chateau Guiraud '15; Muscat - Jorge Ordonez; Tokay 5 Puttonyos, '16 - Royal Tokaji
99 pts
98 pts WA
Sherry, Fino Manzanilla, - Yuste, "Aurora" - Sanlucar; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 year old
Sherry, Pedro Ximenez - Toro Albala, Don PX, Gran Res. 1990; Rancio, Georges Puig, "Pyror", France; Vin Jaune, Jacques Puffeney, Jura, France 2014; Pineau des Charentes, 10 year old France
with sweetened condensed milk
made with whole milk
made with whole milk
assorted black, green, and herbal teas from Mighty Leaf
Cucumber, radish, carrots, roasted onion, bacon, and candied walnuts tossed with mixed greens. Dressed with mustard vinaigrette and served with crumbled chèvre and Havana-style egg
Mint and basil dressing, mixed greens, shaved radish, microgreens, sugar snap pea and pea shoots
Baby kale, red and gold beets, blood orange, ricotta salata, garlic panrattato, with a blood orange viniagrette
Bibb lettuce, red radishes, honeydew, avocado, feta cheese, sunflower seeds, with a green apple and basil viniagrette
Tomatillo, cucumber, poblano pepper, topped with cucumber pico
Spanish Chorizo, Smoked Pork, Cannellini Beans, Collard Greens, Topped with Crispy Leeks
Sauteed shrimp with garlic then deglazed with sherry wine, finished with sofrito and grilled herb baguette
Charred octopus, roasted yellow pepper romesco, squid ink tuiles, spanish chorizo, blistered cherry tomatoes, and jicama
Fried soba noodle and roasted mushroom spring rolls, served with a soy glaze and truffle aioli
Ground lamb, spring green pea, red pepper, and goat cheese filling, with a chipotle aioli
Grilled annatto marinated pork belly with a mojo verde and a pickled red pepper slaw
Locally sourced oysters served with red mojo and mignonette
Maine mussels paired with smoked pork belly, chèvre, and lemongrass-infused white wine. Finished with braised leeks, coconut cream, and whole grain mustard, with a grilled herb baguette
A board of various Maine cheeses and accompaniments
Lobster, mussels, shrimp, scallops, chorizo, tomatoes, peppers, and smoked chicken, cooked in saffron rice, and topped with the traditional socarrat (the charred layer of rice from the bottom of the pan); Vegan option available
Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over jasmine rice, garnished with grilled pineapple
14oz Ponzu glazed ribeye served with patatas alevines confit, wild mushroom ragout, basil gremolata, and roasted garlic aioli
Herb and pistachio crusted halibut with coconut green curry, golden potatoes, and baby bok choy
Roasted Peruvian chicken served with potato puree, herb mustard jus, and grilled asparagus with cilantro crema
6oz Charbroiled filet mignon served with applewood smoked yukon gold fondant, herb roasted broccolini and a poblano hollandaise
Poblano pepper stuffed with a black bean and roasted corn filling, topped with crispy onions, basil oil, and a smoked pepper emulsion
Parmesean and Herb Crusted Half Rack of Lamb with a Brown Butter Pea Emulsion, Pickled Asparagus Tips, Spring Mix, Mint Dressing, and Smashed Yukon Potatoes
Cuba's national drink and a favorite here at Havana, made with Stone Pier Maine Rum
Brazil's favorite. Fresh lime muddled with turbinado sugar and a splash of club soda. Shaken with cachaça (ka cha sa)
Cruzan Aged Light Rum, Cointreau, fresh lime juice and pineapple juice. Garnished with a slice of pineapple
Cuba's other national drink. Cruzan Aged Light Rum, Triple Sec, peach brandy, fresh lime juice and simple syrup
Traditional Peruvian cocktail made with Pisco (white grape brandy), fresh lime juice, sugar, and egg white
Traditional Cuban Rum Coke with really good rum (Gosling's Gold) and really good Coke (Mexican glass-bottled Coke made with real sugar, not corn syrup) and, of course, lime
Batida is Portuguese for shaken or blended. Rhum agricole, passion fruit puree, lime oleo saccharum, garnished with nutmeg
A fresh take on an “Old Cuban.” Aged Cruzan Rum, lime juice, velvet falernum, angostura bitters and mint
Great balance between oak and fruit
a little less oak, high acid, perfect balance, Meursault like in many ways
Lobster - perfect. Other seafood - perfect too - 92 pts. w s
Kabinett level, which is crisp and delicious
A rich assembly of citrus, white fruits, stone fruit and tropicals
Medium-bodied with crisp acidity and a fruity, fresh palate - 90 pts. J.S.
Pear, white peach, medium to full bodied, a delicious wine
Incredibly delicious Rose - a Jolie-Pitt collab with the Perrin family
A fantastic, super-dry Maine sparkler
Light bodied and full of typical Pinot Noir fruit
Medium bodied, made from the Gamay grape. Fruity and delicious
Medium bodied, elegant with subtle tannins and long finish
Medium bodied, Chianti-like, less cherry, more plum
Meduim bodied, no oak, lots of dark fruit
Meduim to full bodied, minimum oak, lots of rich, dark fruit
Silver Oak excluded from Wine Sampler below
Light to Medium bodied with rich fruit, spice and great balance. Havana is proud to have been the first restaurant in Maine to offer our guests wines on tap. These keg wines are the ultimate in eco-friendly (a reusable metal keg eliminates the cost of glass, corks, foils and boxes creating no new waste) and the lack of content with oxygen will ensure these wines stay fresh for weeks. Best of all, the Perrin family of Beaucastel makes fantastic wines as we hope you will agree. We will fill a carafe for you in lieu of a bottle
Good sparkling wine from New Mexico? Sure enough, and goes great with food too. Made from Pinot Noir grapes so a little more body than many sparklers
White Burgundy at $45? All the traditional Burgundy stuff is here, full bodied, a little oak, etc
From coastal Spain - what's that mean: crisp, dry, bracing, great with seafood, particularly shellfish
Another perfect accompaniment for all types of seafood. Aromatic, dry white, no oak, startingly alive.
Don't think sweet - think perfectly balanced
The wine geeks darling. Why? Because it has great flavor and goes great with food, our cuisine in particular
Chenin Blanc should be the next grape thing - fresh, crisp, dry - another great paella wine
Honestly, as good or better than many much higher-priced Pinots - definitely not Burgundy though - this is a New World Pinot Noir meaning the fruit is more pronounced and it will satisfy many of you fruit bomb lovers - a good bridge for the "one orders seafood/one orders steak" dilemna
Medium bodied, cherries, earthy, traditional, can also "bridge the gap" of Tuna/Steak
Why did everyone start drinking Malbec? - Because it is the BFF of red meat! 90 pts. w.s.
Touriga Nacional and some other grapes you have never heard of - medium bodied, bright fruit
Deep, black, purple, spicy, full bodied, great wine, great value - 90 pts w.a.
Not too big, not too small, just right - good Cabernet is like Classic Rock to us - and this is just like that
There is no Keynesian-based reason why great Napa Cabernet should all be $100+ - this proves it - fantastic wine
Not a mouth puckering, "too big for its' own good" Shiraz but still true to its' roots - spicy, jammy and big
One of the great grower/producers in Champagne - a top quality Champagne for a great priceMoscato d'Asti - Saracco - Italy 202
It's a darker rose but drinks quite light!
A suberb example of an all too often overlooked white - full bodied but good acidity
Imagine if there were Sauvignon Blanc pop rocks…this wine is right there with its explosive freshness on the palate
Juicy peach and plum fruit, lemony citrus, savory salinity, and still nice and dry
Paella, perfect match. Lobster, perfect too
All the stuff you'd expect - but in all the right proportions. Full bodied and delicious
Perfect Balance between fruit, tannins, acidty, body, etc. - 92 pts. w.e.
Some Sangiovese, some Cab, some Merlot - "Elegant + understated" - 92 w.a.
ripe, wild, peppery, meaty, rose petal and olive scented effort that has full-bodied richness, 95 pts. w.a.
A great producer from a Premier Cru from a great vintage - sure things in Burgundy are hard to find but this is it - a perfect match for a split table - goes well with our steaks and with richer seafood items
Grenache, Syrah, Mourvedre, big fruit, Chateauneuf-like
Pristine, powerful and purple fruit - drinking very well right now - 92 pts. w.a.
"Really gorgeous" 93 pts. w.s. - powerful but not overwhelming, great with steaks
Always a "wine of the vintage" the Isoceles is a perfect match for lamb or beef
A lighter bodied Pinot from cooler climate Sonoma Coast - another good match for bridging the gap between steak and rich seafood dishes
Rudesheimer Bischofsberg - Spatlese
Rudesheimer Berg Roseneck - Auslese
90 pts w.a.
Fantastic dry sparkler made from organic blueberries
Made in the traditional Methode Champenoise style
80% Folle Blanche, 20% Pinot Noir
Slightly pink, 100% Pineau d'Aunis
100% Gamay
Grolleau Gris Gamay
100% Cabernet Franc
"That rare domestic rose that captures the vibrant acidity of Champagne" - 94 pts. w.s.
Slightly pink, 100% Pineau d'Aunis
100% Gamay
80% Folle Blanche, 20% Pinot Noir
98+ pts. j.d.
(disgorgement dates: 7/31/15; 11/30/17) "these are Champagnes like no other. No one has pushed the boundaries of what Champagne can be further than Selosse." 94 pts. w.a. - if you like champagnes that know they are wines, this is for you. Rare and very limited
5 hours
6 days
23 days
3 days
2 days
5 days
13 days
20 hours
13 hrs
2 days
2 days
2-3 days
10-14 days
10 days
10 days. "As ponderable as it is gluggable - the 'Lite-Brite' of orange wines"
60 days
25 days
2 weeks
4 weeks
30 days
25 day
3 weeks on the skins
35 days on the skins
90 days
"bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.)
100 pts from Robert Parker
Nerello Mascalese, Nerello Capuccio, Minella Nera, etc. - a field blend
California -- 105 year old vines, dry farmed, own rooted
California -- the oldest Cinsault vines in the world, planted in 1886
"Unbelievably good," 97 pts. w.a.
41% Syrah, 19% Grenache, 16% Petite Sirah, 13% Mourvedre, 8% Tempranillo, etc. etc. 95-97 pts. w.a.
his last vintage
70 year old Grenache Noir grapes - 15.5%
99 pts w.a.
98 pts w.a.
Sherry, Fino Manzanilla, - La Cigarrera; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 yr. old
Sherry, Pedro Ximenez, Toro Albala, "Don PX", Gran Res. 1994; Rancio, Georges Puig, "Pyror" - France; Vin Jaune, Jacques Puffeney '14 - Arbois, Jura, France; Pineau des Charentes, 10 yr. old - France
Madeira, Broadbent 5 yr. old; Ruby Port, Warre's "Warrior"; Tawny Port, Otima 10 yr. old
Madeira, Broadbent Colheita 1999; Vintage Port, Warre's 2011; Tawny Port, Ferreira 20 yr. old; Marsala, Bartoli 10 yr. old 2004
this is by no means an "also ran" - it's a great white Burgundy at a great price w.a.
100% Folle Blanche
100% Sauvignon Blanc
"Easily one of the greatest Condrieu I've ever tasted is the Condrieu La Doriane. A wine that needs to be tasted to be believed, it possesses a huge nose of toasted brioche, liquid rocks, apricot, flower oil and salty minerality. Unctuous, full-bodied, massively rich, yet also elegant and graceful, with beautiful freshness . . ." 97 pts. w.a.
100% Marsanne, biodynamic, natural and lusciou
91 pts. w.a
A blend of 92% Marsanne 8% Roussanne. Ripe Honeyed, glides to a long spicy finish. 94 pts. w.a.
94 pts. w.a
"Off-the-hook effort and certainly the greatest white produced in the Southern Rhone." 97 pts. w.a.
100% Roussanne
95 pts. j.s
100% Roussanne
100% Chardonnay
"Eso es Rueda" - delicious fresh white - 92 pts. w s
"Excellent depth and balance, excellent value" 90 pts. i.w.c
Grenache Blanc, Macabeo Viognier - 90 pts. w.a.
"Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white." - 91 pts. w.a.
From the Sherry making area of Spain - salty and sherry-like
"Excellent depth and balance, full-bodied and uncutous" 93 pts. w.a.
Multi-layered, well-defined with vibrant, sharp acidity - fantastic - 98 pts. w.a.
A little orange - 10 days on the skins, Gruner, Riesling, etc. etc.
range wine - 2 weeks on the skins, concrete egg aging
93 pts. w.a.
"If this doesn't amaze you excite you, it's hard to imagine any Riesling doing so." 93 pts. w.a. Available in Bottle
Skin Contact. Available in Bottle
"This is extremely minerally with lots of lemon rind and spiced apple character and some green papaya. Full body, plenty of flavor and an intense finish. Fantastic! 93 pts. J.S.
35 days on the skins
10-14 days on the skins
Orange wine - 15% Gaglioppo, 11.5%, 5 hours on the skins
Orange wine - "bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.
Orange wine - 14 days on the skins"
Orange wine - 25 days on the skins
Unfiltered, natural, "No Es Pituko" = "It's nothing Fancy" - just good!
100 yr. old vines, skin contact, delicious
"Outstanding value", w.a.
"Gobsmacking, phenomenal" 97 pts. w.a.
91 pts ws
Sauv Blanc, Semillon, Riesling, etc. - delicious, light, crisp, minerally frizzante
skin contact
Clay amphora concrete egg aged - no oak - 97 pts. t.a.
Great grapes, no malolactic and just a little oak - F W Magazine #1 wine of the year; 93 pts., w.a.
"... tremendous length and purity. It's simply magical." 98 pts., w.a.
(97 pts. w.a.) "45% Roussanne, 26% Chardonnay, 14% Petite Manseng, 10% Viognier and 5% Marsanne - incredible notes of caramelized peaches, poached apples, white flowers and crushed rock that flow seamlessly to a full-bodied, decadent, yet classy and graceful feel on the palate , 97 pts. w.a."
Grenache Blanc, Roussanne, Marsanne, etc. etc. with 2 days skin contact, unfiltered, unfined.
91 pts., w.a.
A new benchmark for US Viognier
Skin Contact
90 pts., WA
Orange Wine - "as ponderable as it is gluggable"
Magnum in a jug - delicious
Skin Contact
"Wild yeast fermented in our barn" - Unfiltered
Yes, the (former) Brad + Angelina's wine. Yes, it is actually delicious
a field blend sourced from 50-year-old vines - 92 pts. w.a.
100% Cabernet Sauvignon
from 100 year old Listan Negro vines
from old Listan Negro vines in the village of La Perdoma - 95 pts. w.a.
Vijariego Negro
Baboso Negro
90 pts w.a.
98 pts w.a
99 pts w.a
Available in bottle
94+ pts. w.a.
unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. - 96 pts. w.a.
(next to Rioja) (Tempranillo, etc. - very well balanced, medium bodied and very elegant - - 95 pts. w.a.)
"It is a great value that over-delivers big-time
"100% Bobal - 93 pts w.a." - medium bodied and a delight to drink
"The indigenous Garrut grape, varietal of Monastrell, unfiltered, unfined."
95 pts w.a.
Available in Bottle
100% amphorae aged, all Garnacha
100% Garnacha - 60 year old vines - 92 pts w.a.
Garnacha, Carinena, Garnacha Blanca - 100% whole clusters
100% Garnacha - 96+ pts w.a.
like a top notch Burgundy in so many ways" - 97 pts w.a.
Biodynamic - from Peter Sisseck of Pingus fame
100% Prieto Picudo
"100% Grenache, perfect for grilled steak" - 95+ w.a.
100% Grenache
"Fabulous value" - 100% Mourvedre, known as Monastrell in Spain - 90 pts w.a.
Available in Bottle
100% Giro (Garnacha)
"Aromatic, floral and fresh red with a fine silky texture" - 91 pts w.a.
"hypothetical blend of Cornas and Gevrey Chambertin" - 94 pts w.a.
60-100 yr. old vnyrd, Mencia grape - 95+ pts w.a.
Single Vineyard
Round, complex smooth and elegant - 93 pts w.a.
"Terribly elegant, perfumed, all about finesse and nuance" - 95 pts w.a.
Espadeiro, Caino and Mencia - obscure grapes that make a great wine
100% Garnacha
Almond daquiose, passion fruit mousse, and mango glaze
A changing selection of sorbets from Mount Desert Ice Cream
Sweet potato chocolate brownie layers, coconut ganache, strawberry coulis, and coconut whipped cream
Orange panna cotta, hazelnut crumble, orange slices
Pistachio cake, pistachio buttercream, raspberry ganache, and raspberry glaze
"This is one of the most singular sweet wines I have ever tasted" 100pts. - Robert Parker
Madeira, Broadbent 5 year old; Ruby Port, Warre's "Warrior"; Tawny Port, Warre's Otima 10 year old
Madeira, Broadbent 1999; Vintage Port, Vesuvio 2001; Tawny Port, Ferreira 20 year old; Marsala 10 year old Riserva
Muscat - Beaulieu Vineyards; Sauternes - La Clotte-Cazalis, '12; Muscat, Solera -R.L. Buller, Australia; Late Zin - Tobin James
Vin Santo - Borgo Scopeto, Ch Cl. '13; Sauternes - Chateau Guiraud '15; Muscat - Jorge Ordonez; Tokay 5 Puttonyos, '16 - Royal Tokaji
99 pts
98 pts WA
Sherry, Fino Manzanilla, - Yuste, "Aurora" - Sanlucar; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 year old
Sherry, Pedro Ximenez - Toro Albala, Don PX, Gran Res. 1990; Rancio, Georges Puig, "Pyror", France; Vin Jaune, Jacques Puffeney, Jura, France 2014; Pineau des Charentes, 10 year old France
with sweetened condensed milk
made with whole milk
made with whole milk
assorted black, green, and herbal teas from Mighty Leaf
Cucumber, radish, carrots, roasted onion, bacon, and candied walnuts tossed with mixed greens. Dressed with mustard vinaigrette and served with crumbled chèvre and Havana-style egg
Mint and basil dressing, mixed greens, shaved radish, microgreens, sugar snap pea and pea shoots
Baby kale, red and gold beets, blood orange, ricotta salata, garlic panrattato, with a blood orange viniagrette
Bibb lettuce, red radishes, honeydew, avocado, feta cheese, sunflower seeds, with a green apple and basil viniagrette
Tomatillo, cucumber, poblano pepper, topped with cucumber pico
Spanish Chorizo, Smoked Pork, Cannellini Beans, Collard Greens, Topped with Crispy Leeks
Sauteed shrimp with garlic then deglazed with sherry wine, finished with sofrito and grilled herb baguette
Charred octopus, roasted yellow pepper romesco, squid ink tuiles, spanish chorizo, blistered cherry tomatoes, and jicama
Fried soba noodle and roasted mushroom spring rolls, served with a soy glaze and truffle aioli
Ground lamb, spring green pea, red pepper, and goat cheese filling, with a chipotle aioli
Grilled annatto marinated pork belly with a mojo verde and a pickled red pepper slaw
Locally sourced oysters served with red mojo and mignonette
Maine mussels paired with smoked pork belly, chèvre, and lemongrass-infused white wine. Finished with braised leeks, coconut cream, and whole grain mustard, with a grilled herb baguette
A board of various Maine cheeses and accompaniments
Lobster, mussels, shrimp, scallops, chorizo, tomatoes, peppers, and smoked chicken, cooked in saffron rice, and topped with the traditional socarrat (the charred layer of rice from the bottom of the pan); Vegan option available
Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over jasmine rice, garnished with grilled pineapple
14oz Ponzu glazed ribeye served with patatas alevines confit, wild mushroom ragout, basil gremolata, and roasted garlic aioli
Herb and pistachio crusted halibut with coconut green curry, golden potatoes, and baby bok choy
Roasted Peruvian chicken served with potato puree, herb mustard jus, and grilled asparagus with cilantro crema
6oz Charbroiled filet mignon served with applewood smoked yukon gold fondant, herb roasted broccolini and a poblano hollandaise
Poblano pepper stuffed with a black bean and roasted corn filling, topped with crispy onions, basil oil, and a smoked pepper emulsion
Parmesean and Herb Crusted Half Rack of Lamb with a Brown Butter Pea Emulsion, Pickled Asparagus Tips, Spring Mix, Mint Dressing, and Smashed Yukon Potatoes
Cuba's national drink and a favorite here at Havana, made with Stone Pier Maine Rum
Brazil's favorite. Fresh lime muddled with turbinado sugar and a splash of club soda. Shaken with cachaça (ka cha sa)
Cruzan Aged Light Rum, Cointreau, fresh lime juice and pineapple juice. Garnished with a slice of pineapple
Cuba's other national drink. Cruzan Aged Light Rum, Triple Sec, peach brandy, fresh lime juice and simple syrup
Traditional Peruvian cocktail made with Pisco (white grape brandy), fresh lime juice, sugar, and egg white
Traditional Cuban Rum & Coke with really good rum (Gosling's Gold) and really good Coke (Mexican glass-bottled Coke made with real sugar, not corn syrup) and, of course, lime
Batida is Portuguese for shaken or blended. Rhum agricole, passion fruit puree, lime oleo saccharum, garnished with nutmeg
A fresh take on an “Old Cuban.” Aged Cruzan Rum, lime juice, velvet falernum, angostura bitters and mint
Great balance between oak and fruit
a little less oak, high acid, perfect balance, Meursault like in many ways
Lobster - perfect. Other seafood - perfect too - 92 pts. w & s
Kabinett level, which is crisp and delicious
A rich assembly of citrus, white fruits, stone fruit and tropicals
Medium-bodied with crisp acidity and a fruity, fresh palate - 90 pts. J.S.
Pear, white peach, medium to full bodied, a delicious wine
Incredibly delicious Rose - a Jolie-Pitt collab with the Perrin family
A fantastic, super-dry Maine sparkler
Light bodied and full of typical Pinot Noir fruit
Medium bodied, made from the Gamay grape. Fruity and delicious
Medium bodied, elegant with subtle tannins and long finish
Medium bodied, Chianti-like, less cherry, more plum
Meduim bodied, no oak, lots of dark fruit
Meduim to full bodied, minimum oak, lots of rich, dark fruit
Silver Oak excluded from Wine Sampler below
Light to Medium bodied with rich fruit, spice and great balance. Havana is proud to have been the first restaurant in Maine to offer our guests wines on tap. These keg wines are the ultimate in eco-friendly (a reusable metal keg eliminates the cost of glass, corks, foils and boxes creating no new waste) and the lack of content with oxygen will ensure these wines stay fresh for weeks. Best of all, the Perrin family of Beaucastel makes fantastic wines as we hope you will agree. We will fill a carafe for you in lieu of a bottle
Good sparkling wine from New Mexico? Sure enough, and goes great with food too. Made from Pinot Noir grapes so a little more body than many sparklers
White Burgundy at $45? All the traditional Burgundy stuff is here, full bodied, a little oak, etc
From coastal Spain - what's that mean: crisp, dry, bracing, great with seafood, particularly shellfish
Another perfect accompaniment for all types of seafood. Aromatic, dry white, no oak, startingly alive.
Don't think sweet - think perfectly balanced
The wine geeks darling. Why? Because it has great flavor and goes great with food, our cuisine in particular
Chenin Blanc should be the next grape thing - fresh, crisp, dry - another great paella wine
Honestly, as good or better than many much higher-priced Pinots - definitely not Burgundy though - this is a New World Pinot Noir meaning the fruit is more pronounced and it will satisfy many of you fruit bomb lovers - a good bridge for the "one orders seafood/one orders steak" dilemna
Medium bodied, cherries, earthy, traditional, can also "bridge the gap" of Tuna/Steak
Why did everyone start drinking Malbec? - Because it is the BFF of red meat! 90 pts. w.s.
Touriga Nacional and some other grapes you have never heard of - medium bodied, bright fruit
Deep, black, purple, spicy, full bodied, great wine, great value - 90 pts w.a.
Not too big, not too small, just right - good Cabernet is like Classic Rock to us - and this is just like that
There is no Keynesian-based reason why great Napa Cabernet should all be $100+ - this proves it - fantastic wine
Not a mouth puckering, "too big for its' own good" Shiraz but still true to its' roots - spicy, jammy and big
One of the great grower/producers in Champagne - a top quality Champagne for a great priceMoscato d'Asti - Saracco - Italy 202
It's a darker rose but drinks quite light!
A suberb example of an all too often overlooked white - full bodied but good acidity
Imagine if there were Sauvignon Blanc pop rocks…this wine is right there with its explosive freshness on the palate
Juicy peach and plum fruit, lemony citrus, savory salinity, and still nice and dry
Paella, perfect match. Lobster, perfect too
All the stuff you'd expect - but in all the right proportions. Full bodied and delicious
Perfect Balance between fruit, tannins, acidty, body, etc. - 92 pts. w.e.
Some Sangiovese, some Cab, some Merlot - "Elegant + understated" - 92 w.a.
ripe, wild, peppery, meaty, rose petal and olive scented effort that has full-bodied richness, 95 pts. w.a.
A great producer from a Premier Cru from a great vintage - sure things in Burgundy are hard to find but this is it - a perfect match for a split table - goes well with our steaks and with richer seafood items
Grenache, Syrah, Mourvedre, big fruit, Chateauneuf-like
Pristine, powerful and purple fruit - drinking very well right now - 92 pts. w.a.
"Really gorgeous" 93 pts. w.s. - powerful but not overwhelming, great with steaks
Always a "wine of the vintage" the Isoceles is a perfect match for lamb or beef
A lighter bodied Pinot from cooler climate Sonoma Coast - another good match for bridging the gap between steak and rich seafood dishes
Rudesheimer Bischofsberg - Spatlese
Rudesheimer Berg Roseneck - Auslese
90 pts w.a.
Fantastic dry sparkler made from organic blueberries
Made in the traditional Methode Champenoise style
80% Folle Blanche, 20% Pinot Noir
Slightly pink, 100% Pineau d'Aunis
100% Gamay
Grolleau Gris & Gamay
100% Cabernet Franc
"That rare domestic rose that captures the vibrant acidity of Champagne" - 94 pts. w.s.
Slightly pink, 100% Pineau d'Aunis
100% Gamay
80% Folle Blanche, 20% Pinot Noir
98+ pts. j.d.
(disgorgement dates: 7/31/15; 11/30/17) "these are Champagnes like no other. No one has pushed the boundaries of what Champagne can be further than Selosse." 94 pts. w.a. - if you like champagnes that know they are wines, this is for you. Rare and very limited
5 hours
6 days
23 days
3 days
2 days
5 days
13 days
20 hours
13 hrs
2 days
2 days
2-3 days
10-14 days
10 days
10 days. "As ponderable as it is gluggable - the 'Lite-Brite' of orange wines"
60 days
25 days
2 weeks
4 weeks
30 days
25 day
3 weeks on the skins
35 days on the skins
90 days
"bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.)
100 pts from Robert Parker
Nerello Mascalese, Nerello Capuccio, Minella Nera, etc. - a field blend
California -- 105 year old vines, dry farmed, own rooted
California -- the oldest Cinsault vines in the world, planted in 1886
"Unbelievably good," 97 pts. w.a.
41% Syrah, 19% Grenache, 16% Petite Sirah, 13% Mourvedre, 8% Tempranillo, etc. etc. 95-97 pts. w.a.
his last vintage
70 year old Grenache Noir grapes - 15.5%
99 pts w.a.
98 pts w.a.
Sherry, Fino Manzanilla, - La Cigarrera; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 yr. old
Sherry, Pedro Ximenez, Toro Albala, "Don PX", Gran Res. 1994; Rancio, Georges Puig, "Pyror" - France; Vin Jaune, Jacques Puffeney '14 - Arbois, Jura, France; Pineau des Charentes, 10 yr. old - France
Madeira, Broadbent 5 yr. old; Ruby Port, Warre's "Warrior"; Tawny Port, Otima 10 yr. old
Madeira, Broadbent Colheita 1999; Vintage Port, Warre's 2011; Tawny Port, Ferreira 20 yr. old; Marsala, Bartoli 10 yr. old 2004
this is by no means an "also ran" - it's a great white Burgundy at a great price w.a.
100% Folle Blanche
100% Sauvignon Blanc
"Easily one of the greatest Condrieu I've ever tasted is the Condrieu La Doriane. A wine that needs to be tasted to be believed, it possesses a huge nose of toasted brioche, liquid rocks, apricot, flower oil and salty minerality. Unctuous, full-bodied, massively rich, yet also elegant and graceful, with beautiful freshness . . ." 97 pts. w.a.
100% Marsanne, biodynamic, natural and lusciou
91 pts. w.a
A blend of 92% Marsanne & 8% Roussanne. Ripe & Honeyed, glides to a long spicy finish. 94 pts. w.a.
94 pts. w.a
"Off-the-hook effort and certainly the greatest white produced in the Southern Rhone." 97 pts. w.a.
100% Roussanne
95 pts. j.s
100% Roussanne
100% Chardonnay
"Eso es Rueda" - delicious fresh white - 92 pts. w & s
"Excellent depth and balance, excellent value" 90 pts. i.w.c
Grenache Blanc, Macabeo & Viognier - 90 pts. w.a.
"Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white." - 91 pts. w.a.
From the Sherry making area of Spain - salty and sherry-like
"Excellent depth and balance, full-bodied and uncutous" 93 pts. w.a.
Multi-layered, well-defined with vibrant, sharp acidity - fantastic - 98 pts. w.a.
A little orange - 10 days on the skins, Gruner, Riesling, etc. etc.
range wine - 2 weeks on the skins, concrete egg aging
93 pts. w.a.
"If this doesn't amaze you & excite you, it's hard to imagine any Riesling doing so." 93 pts. w.a. Available in Bottle
Skin Contact. Available in Bottle
"This is extremely minerally with lots of lemon rind and spiced apple character and some green papaya. Full body, plenty of flavor and an intense finish. Fantastic! 93 pts. J.S.
35 days on the skins
10-14 days on the skins
Orange wine - 15% Gaglioppo, 11.5%, 5 hours on the skins
Orange wine - "bends your mind and your palate, no rivals I can think of in Italy, enormously fragrant bouquet beaming with honeysuckle, star jasmine, acacia flower, orange blossom, etc. Aged seven months on the skins in amphorae (Pithos in Sicilian) - perfect balance between acidity and sweetness. 94 pts. w.a.
Orange wine - 14 days on the skins"
Orange wine - 25 days on the skins
Unfiltered, natural, "No Es Pituko" = "It's nothing Fancy" - just good!
100 yr. old vines, skin contact, delicious
"Outstanding value", w.a.
"Gobsmacking, phenomenal" 97 pts. w.a.
91 pts ws
Sauv Blanc, Semillon, Riesling, etc. - delicious, light, crisp, minerally & frizzante
skin contact
Clay amphora & concrete egg aged - no oak - 97 pts. t.a.
Great grapes, no malolactic and just a little oak - F & W Magazine #1 wine of the year; 93 pts., w.a.
"... tremendous length and purity. It's simply magical." 98 pts., w.a.
(97 pts. w.a.) "45% Roussanne, 26% Chardonnay, 14% Petite Manseng, & 10% Viognier and 5% Marsanne - incredible notes of caramelized peaches, poached apples, white flowers and crushed rock that flow seamlessly to a full-bodied, decadent, yet classy and graceful feel on the palate , 97 pts. w.a."
Grenache Blanc, Roussanne, Marsanne, etc. etc. with 2 days skin contact, unfiltered, unfined.
91 pts., w.a.
A new benchmark for US Viognier
Skin Contact
90 pts., WA
Orange Wine - "as ponderable as it is gluggable"
Magnum in a jug - delicious
Skin Contact
"Wild yeast fermented in our barn" - Unfiltered
Yes, the (former) Brad + Angelina's wine. Yes, it is actually delicious
a field blend sourced from 50-year-old vines - 92 pts. w.a.
100% Cabernet Sauvignon
from 100 year old Listan Negro vines
from old Listan Negro vines in the village of La Perdoma - 95 pts. w.a.
Vijariego Negro
Baboso Negro
90 pts w.a.
98 pts w.a
99 pts w.a
Available in bottle
94+ pts. w.a.
unbelievable elegance and harmony on the palate, where the tannins are very fine, the flavors are subtle but deep and the length is just phenomenal. - 96 pts. w.a.
(next to Rioja) (Tempranillo, etc. - very well balanced, medium bodied and very elegant - - 95 pts. w.a.)
"It is a great value that over-delivers big-time
"100% Bobal - 93 pts w.a." - medium bodied and a delight to drink
"The indigenous Garrut grape, varietal of Monastrell, unfiltered, unfined."
95 pts w.a.
Available in Bottle
100% amphorae aged, all Garnacha
100% Garnacha - 60 year old vines - 92 pts w.a.
Garnacha, Carinena, Garnacha Blanca - 100% whole clusters
100% Garnacha - 96+ pts w.a.
like a top notch Burgundy in so many ways" - 97 pts w.a.
Biodynamic - from Peter Sisseck of Pingus fame
100% Prieto Picudo
"100% Grenache, perfect for grilled steak" - 95+ w.a.
100% Grenache
"Fabulous value" - 100% Mourvedre, known as Monastrell in Spain - 90 pts w.a.
Available in Bottle
100% Giro (Garnacha)
"Aromatic, floral and fresh red with a fine silky texture" - 91 pts w.a.
"hypothetical blend of Cornas and Gevrey Chambertin" - 94 pts w.a.
60-100 yr. old vnyrd, Mencia grape - 95+ pts w.a.
Single Vineyard
Round, complex smooth and elegant - 93 pts w.a.
"Terribly elegant, perfumed, all about finesse and nuance" - 95 pts w.a.
Espadeiro, Caino and Mencia - obscure grapes that make a great wine
100% Garnacha
Almond daquiose, passion fruit mousse, and mango glaze
A changing selection of sorbets from Mount Desert Ice Cream
Sweet potato chocolate brownie layers, coconut ganache, strawberry coulis, and coconut whipped cream
Orange panna cotta, hazelnut crumble, orange slices
Pistachio cake, pistachio buttercream, raspberry ganache, and raspberry glaze
"This is one of the most singular sweet wines I have ever tasted" 100pts. - Robert Parker
Madeira, Broadbent 5 year old; Ruby Port, Warre's "Warrior"; Tawny Port, Warre's Otima 10 year old
Madeira, Broadbent 1999; Vintage Port, Vesuvio 2001; Tawny Port, Ferreira 20 year old; Marsala 10 year old Riserva
Muscat - Beaulieu Vineyards; Sauternes - La Clotte-Cazalis, '12; Muscat, Solera -R.L. Buller, Australia; Late Zin - Tobin James
Vin Santo - Borgo Scopeto, Ch Cl. '13; Sauternes - Chateau Guiraud '15; Muscat - Jorge Ordonez; Tokay 5 Puttonyos, '16 - Royal Tokaji
99 pts
98 pts WA
Sherry, Fino Manzanilla, - Yuste, "Aurora" - Sanlucar; Rancio, Mas Peyre, "Le Demon de Midi"; Pineau des Charentes, 5 year old
Sherry, Pedro Ximenez - Toro Albala, Don PX, Gran Res. 1990; Rancio, Georges Puig, "Pyror", France; Vin Jaune, Jacques Puffeney, Jura, France 2014; Pineau des Charentes, 10 year old France
with sweetened condensed milk
made with whole milk
made with whole milk
assorted black, green, and herbal teas from Mighty Leaf
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