Celebrate with us.

Business.  
Weddings.
Wine tastings.
Families and Friends.

Whatever your cause for joy, we are enthusiastic about helping you celebrate. Havana has a vibrant and chic decor that will ignite the good spirits your event deserves.

And the food, well, read the reviews…

We have a private room next to our wine cellar lovingly referred to as the Barn that can accommodate up to 50 people for a wedding rehearsal dinner or some other private function (with the possibility of seating 15-20 more on the adjoining patio). The main dining room also seats groups of up to 40, and the outside tapas bar & grill, the Parrilla, can serve up to 30 for a total of 90 people. Please call or email to discuss the details of your party, and to reserve your date.

 

*Sample menus below.

Please fill out the Group Function Request Form.

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Please Include any information about date, time, number of guests, or any food allergies.
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Group Menus.

Apéritif and digestif.  
Hors d'oeuvres. 
Soups & Salads. 
Entrées.  
Desserts.  
Dessert Wines, Cordials, Coffee, & After Dinner Drinks.

Havana offers group menus for every occasion and budget.  From elaborate planned out multiple course dinners to elegant hand passed hors d'oeuvres, we will work with you to create the perfect menu suited to your celebration.  Menus can be personalized with a special message, or image to commemorate any occasion.  To get things started look over our group menu options listed below.

*Gluten free menu options available upon request.

Group Menu Options.

Group Menu 1

Three-Course menu, $59 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS, SALADS & APPETIZERS ||||

Soup of the Day

House Salad - Mixed greens, housemade smoked cheese, spiced sunflower seeds, grilled and pickled carrots, chili/ maple dressing

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon -  A grilled all natural beef tenderloin with local "Easter egg" potatoes roasted in yeast and caramelized whey, a beef demi-glace paste, local ramps, then topped with a warm chimichurri

Chicken Tamale - Tamale stuffed with smoked chicken and our red mole, served with house made smoked cheese, spring greens, charred onion bouillonand pickled onions


Vegetarian Option - Spring dug root vegetables - Salt and hay baked local red beets, carrot and ancho chile purée, whole parsnip cooked in rice stock and roasted demi-glace, garnished with pickles and chips


DESSERTS ||||

Flourless Chocolate Cake (gf) -A flourless chocolate cake with a spicey blueberry sauce, walnut brittle, and topped with whipped cream
Tres Leches - An angel food cake soaked in three types of milk with a hint of coconut, served with a dulce de leche sauce and toasted coconut
Seasonal Ice Cream and Sorbet - Made by Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE ||||

Apéritif and digestif 


 

Group Menu 2

Four-Course menu, $69 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS & SALADS, APPETIZERS ||||

Soup of the Day

House Salad - Mixed greens, housemade smoked cheese, spiced sunflower seeds, grilled and pickled carrots, chili/ maple dressing

Pan seared Crab Cakes - Lump crab in a light cake with Old Bay cream, and corn textures

Spring Rolls - Mushroom spring rolls, with a black garlic aioli and soy sauce powder

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon - A grilled all natural beef tenderloin with local "Easter egg" potatoes roasted in yeast and caramelized whey, a beef demi-glace paste, local ramps, then topped with a warm chimichurri

Chicken Tamale - Tamale stuffed with smoked chicken and our red mole, served with house made smoked cheese, spring greens, charred onion bouillonand pickled onions

Vegetarian Option - Spring dug root vegetables - Salt and hay baked local red beets, carrot and ancho chile purée, whole parsnip cooked in rice stock and roasted demi-glace, garnished with pickles and chips

Lobster Moqueca - Coconut poached white fish and lobster, in a smooth tomato and coconut broth, white rice cooked with toasted nori and fish stock, grilled pineapple and black cassava crackers


DESSERTS ||||

Flourless Chocolate Cake (gf) -A flourless chocolate cake with a spicey blueberry sauce, walnut brittle, and topped with whipped cream
Tres Leches - An angel food cake soaked in three types of milk with a hint of coconut, served with a dulce de leche sauce and toasted coconut
Seasonal Ice Cream and Sorbet - Made by Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE||||


 

Group Menu 3

Five-Course menu, $79 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS & SALADS ||||

Soup of the Day

House Salad - Mixed greens, housemade smoked cheese, spiced sunflower seeds, grilled and pickled carrots, chili/ maple dressing

Pan seared Crab Cakes - Lump crab in a light cake with Old Bay cream, and corn textures

 
Spring Rolls - Mushroom spring rolls, with a black garlic aioli and soy sauce powder

 

APPETIZERS||||

Beef Skewers - Argentinean style beef skewers with chimichurri

Empananadas -Lightly fried empanadas stuffed with poblano peppers, onions, and cheese, with spiced black beans, dijon cream, and white balsamic glazed green beans

Cerviche - Tuna, red onion, lemon juice, lime juice, and cilantro

Seard Scollops - Wild mushroom dusted scallops with an almond pesto and a chili/coconut sauce

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon - A grilled all natural beef tenderloin with local "Easter egg" potatoes roasted in yeast and caramelized whey, a beef demi-glace paste, local ramps, then topped with a warm chimichurri

Chicken Tamale - Tamale stuffed with smoked chicken and our red mole, served with house made smoked cheese, spring greens, charred onion bouillonand pickled onions

Vegetarian Option - Spring dug root vegetables - Salt and hay baked local red beets, carrot and ancho chile purée, whole parsnip cooked in rice stock and roasted demi-glace, garnished with pickles and chips

Lobster Moqueca - Coconut poached white fish and lobster, in a smooth tomato and coconut broth, white rice cooked with toasted nori and fish stock, grilled pineapple and black cassava crackers

 

DESSERT ||||

Flourless Chocolate Cake (gf) -A flourless chocolate cake with a spicey blueberry sauce, walnut brittle, and topped with whipped cream
Tres Leches - An angel food cake soaked in three types of milk with a hint of coconut, served with a dulce de leche sauce and toasted coconut
Seasonal Ice Cream and Sorbet - Made by Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE ||||