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HAVANA

AMERICAN FINE DINING WITH LATIN FLAIR

 

Havana is American Fine dining. 

 

Located in beautiful Bar Harbor, Maine near Acadia National Park. Havana has been committed to serving local and organic meats, produce and seafood since it opened 20 years ago. All of our meats are “naturally raised” meaning no steroids, antibiotics or hormones and “humanely raised” meaning room to roam, proper shelter and gentle handling. We make every effort to buy only sustainably harvested seafood, primarily from the Gulf of Maine. We have consistently searched  out  New England farmers and fisherfolk  to purchase product that is not only great tasting but great for the environment and local economy as well. Havana works with many local farms, but is particularly indebted to Mandala Farm, along with our own organic garden in downtown Bar Harbor.

Havana is newly renovated and has been updated to include an outside Tapas Bar & Grill called the Parrilla featuring it's own vibrant late night and brunch menus and house cocktails.

 
 

Phone:

(207)288-2822

Location:

318 Main Street

Bar Harbor, Maine 04609

Serving Dinner

7 Nights a week

5:00 PM t0 10:00 PM

Parrilla 4PM - Close

*Sunday Brunch July through August 9:30 AM - 2 PM

Please contact us to make plans for friendly get together, company parties, or special celebrations for 2018.

EMAIL: havanamaine@gmail.com

 

 

Up Coming Event: Share the Harvest Dinner 2018.

Havana restaurant and College of the Atlantic (COA) partnered to host a four-course Farm Dinner at the college’s Beech Hill Farm to benefit "Share the Harvest", a COA student-led food access program for low-income island families. 

 Share The Harvest Farm Dinner.

Share The Harvest Farm Dinner.

 

Share the Harvest Dinner Reservation 2018

*(Please note that space is limited and seating goes fast, follow the link below to reserve your spot today!)

Beech Hill Farm
Thursday, September 13, 2018
Cocktails and Farm Tour at 5 p.m., dinner promptly at 6 p.m.
 

 Havana, C.O.A., & Beech Hill Farm

Havana, C.O.A., & Beech Hill Farm

 
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HAVANA: PARRILLA

Our NEW outside tapas bar and grill the PARRILLA! Come sample the fresh vibrant menu and see our full drinks list featuring a wide selection of bottled, canned, and draft beers, our house cocktails, and of course wine.

The Parrilla has a large bar with comfortable seating and tables surrounding it. There is a corner table perfect for a group of 6. The Parrilla features its own drinks list and menu with small plates and large plates that is separate from the inside dinner menu. We do not take reservations for the Parrilla but there is rarely a long wait, if any, making it the perfect place to wait for your inside dinner reservations. 

 

Join us for Sunday Brunch on the Parrilla. Havana will be offering Sunday Brunch from 9:30AM to 2PM though July and August ( & September possibly!). 

Bloody Marys, Mimosas, & More!  See menu below

 

Follow the Parrilla on Instagram and Facebook.

 
 

Parrilla Hours:

7 Nights a Week (& Brunch on Sundays! July - Aug.)

4:00 PM - 10:00 PM

Sunday Brunch July through August 9:30 AM - 2 PM

*No Reservations Required

The Parrilla is available for private parties and get togethers in the early spring and fall. Email us with any inquiries. 

EMAIL: havanamaine@gmail.com

 
 

*The Parrilla menu changes often (sometimes daily), and there are daily specials on the chalkboard. We make every effort to keep the Parrilla menu up to date here online. Please note it is subject to change without notice. The Parrilla features its own menu with small plates and large plates and is separate from the inside dinner menu.

The Parrilla.

Serving 7 Nights A Week 4:00 PM to 10:00 PM

Sunday Brunch 9:30 AM - 2 PM July - August (& September weather permitting!)

 
 

PARRILLA MENU

HAVANA PARRILLA MENU SUMMER 2018

HAVANA PARRILLA MENU SUMMER 2018

 

PARRILLA DRINKS

HAVANA PARRILLA DRINKS SUMMER 2018 

HAVANA PARRILLA DRINKS SUMMER 2018

 
 

*Maine state law allows you to take your partially finished bottle of wine home with you!

Not enough? Check out our house cocktails and award winning wine list.

 
 

SUNDAY BRUNCH

Sunday Brunch 9:30 AM - 2 PM July - August ( & September possibly! Weather permitting).

 Brunch Menu Aug 

Brunch Menu Aug 

Havana Parrilla Brunch Menu July 14_Page_2.jpg

Instagram @havanamaine  @havanaparrilla  #havanamaine  #havanaparrilla


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*The Parrilla also features cocktails and drink specials nightly, and on Sunday brunch.
Don't forget about our Award Winning Wine List.

WINE

 

Wine

Our Wine list is lovingly, and carefully collected to offer wines that will pair with your meal, and with your budget. Built with our menu in mind, as well as a love of fine wines, The list is wide-ranging and drawn from every continent on the planet. We take great care of our "Wine Cellar" and maintain a certain temperature and relative humidity to ensure the long life and complex flavors of each wine. We have a private room with a view our wine cellar lovingly referred to as the "Barn".  Havana is the winner of Wine Spectator Award of Excellence from 2004 to the present. We are proud to be one of only two restaurants in Maine to receive this award. 

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Our Wine List

View a printable version of our current wine list.

 HAVANA 2004 - 2018

HAVANA 2004 - 2018

 
 
 
 Havana Restaurant 

Havana Restaurant 

 
 
 

*Maine state law allows you to take your partially finished bottle of wine home with you!

Not enough? Check out our house cocktails and Parrilla Drinks list.

 

 

#wine #winespectator #winespectatoraward #mainewine #havanamaine #winelist #finedining #wineanddine #awardwinningwines🍷


 
 

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.

Name *
Name
What's the occasion?
Please Include any information about date, time, number of guests, or any food allergies.
Checkbox *
Not a robot

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

Farm Salad  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider vinaigrette, and Havana style egg

 

ENTREES ||||

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

Filet Mignon -  Grilled beef tenderloin served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce


DESSERTS ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from 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

Farm Salad  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider vinaigrette, and Havana style egg

Lobster Cake -  Fresh picked lobster meat in a light cake over grilled avocado with a broken Champagne chili oil vinaigrette, topped with jicama slaw

Spring roll -  Oyster and button mushroom spring rolls with truffle aioli and soy glaze

 

ENTREES ||||

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

Filet Mignon -  Grilled beef tenderloin served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce

Lobster Moqueca -  Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over cinnamon infused basmati rice, garnished with grilled pineapple


DESSERTS ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from 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

Farm Salad  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider vinaigrette, and Havana style egg

Lobster Cake -  Fresh picked lobster meat in a light cake over grilled avocado with a broken Champagne chili oil vinaigrette, topped with jicama slaw

Spring roll -  Oyster and button mushroom spring rolls with truffle aioli and soy glaze

 

APPETIZERS||||

Beef Skewers - Argentinean style beef skewers with chimichurri

Empanada - Black beans, corn,  "Impossible" vegan meat, served with a spicy roasted red pepper purée, and a cilantro avocado sauce

Tuna Tartar -  Diced Yellow Fin tuna over mashed avocado with corn tortilla chips and chile oil

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 -  Grilled beef tenderloin served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce

Lobster Moqueca -  Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over cinnamon infused basmati rice, garnished with grilled pineapple

 

DESSERT ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE ||||

 

Make a Reservation

Powered By OpenTable

Call (207) 288–2822  or book online with OpenTable.

*reservations are not confirmed until you hear from us.

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PRESS & REVIEWS


Sustainable MDI  III

April 25th 2018, owners & staff members of MDI restaurants, cafes, take-outs & catering companies came together with A Climate to Thrive (ACTT) to find effective, practical and economical ways to tackle the growing environmental and health crisis of single-use plastic waste.

We’ve developed a local pledge program to reduce plastic and styrofoam for the upcoming season and get compostable products composted.

"Restaurants work together to improve sustainability"
May 14, 2018 by Samuel Shepherd on Mount Desert Islander
   

 

 


Havana is hungry for a healthy Acadia III

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Healthy Acadia November 2017

Havana partnered with Healthy Acadia and are donated $2 per entree sold on Tuesdays and Wednesdays throughout the month of November to support cancer prevention and treatment services in Hancock and Washington counties. Join us and Dine out for a good cause!

 

 MAINE MAG JUNE 2016 Photography: Nicole Wolf 

MAINE MAG JUNE 2016 Photography: Nicole Wolf 

Havana

 
The Maine Magazine

July, 2016 | By: Karen Watterson | Photography: Nicole Wolf

 

Rated in the top ten of Unique Restaurants In Maine June 2016 ||||

We are thrilled to make any top ten list, let alone being listed as number 2 in Maine.  Recognition is always sweet and we are listed with some other great places, so we are in good company.

These 10 Unique Restaurants In Maine Will Give You An Unforgettable Dining Experience |||| Michelle Starin

The Ten Most Highly Rated Restaurants In Maine |||| Michelle Starin


 

FOOD REVOLUTION DAY! May 20th 2016 |||| 

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On the morning of May 20th, MDI Hospital partnered with Havana to host a hands-on cooking demonstration and food education session at Conners Emerson School as well as an evening fundraiser for the Conners Emerson greenhouse project. Havana head chef Josh Crotty and MDI Hospital’s Marisa Marinelli taught fifth and sixth graders from Conners Emerson School how to make their own vegetarian tamales.

Food Revolution Day |||| Jamie Oliver's

Special thanks to Peter Logue for the creation of this Video.


SEAFOOD THROWDOWN at the Commonground Fair 2014 ||||

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Seafood Throwdowns are designed to be fun events that help the public understand the ecological, social, food system, and economic importance of locally caught seafood and community-based fisheries. The event was sponsored by Northwest Atlantic Marine Alliance and Penobscot East Resource Center. Its purpose is to educate the audience about under-appreciated species using locally caught seafood. That’s not all. The chefs could only bring with them 3 of their favorite ingredients from their home-base. They were then given $25 and 15 minutes to find the rest of their ingredients from the fair’s farmers market. 

Seafood Throwdown: 2 Local Chefs, 1 Mystery Fish|||| Bangor Daily News

(*Havana was Victorious! )


FOOD REVOLUTION DAY! May 16th 2014 ||||

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On the morning of May 16th, MDI Hospital partnered with Havana to host a hands-on cooking demonstration and food education session at Conners Emerson School as well as an evening fundraiser for the Conners Emerson greenhouse project. Chef Alex Klein led the students in preparing chimichurri.

 

Food Revolution Day |||| Jamie Oliver's


MAINE MAGAZINE'S JULY 2012 ISSUE ||||

 

Mount Desert Island

Location: Mount Desert Island

48 HOURS-July 2012
Photographs + stories by Maine magazine staff:
Kevin Thomas, Susan Grisanti + Kate Gable

Read Article here.


The New York Times ||||
36 Hours in Bar Harbor, Me.
By GERALDINE FABRIKANT I JULY 14, 2011

For something more exotic, try the red-walled Havana (318 Main Street; 207-288-2822; havanamaine.com), the Obamas’ choice when they visited last summer. The paella with lobster, mussels, clams and chorizo ($29) is worth the stop.


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Excerpt taken from Bangor Daily News (7/18/10):

“It’s pretty amazing,” Havana owner Michael Boland said of the Obamas’ visit to the restaurant in Bar Harbor on Saturday night. He said he, his wife, Deirdre Swords, and several members of the Havana staff got to chat with the president and first lady during their meal.

“They were very easy to connect with,” Boland said. “They were really genuine.”

The Obamas talked with Swords and Boland about yoga and about their daughters, the restaurateur said. Boland and Swords also have two girls, Zoe, 4, and Juno, 6 months.

The president had paella and Mrs. Obama had lobster thermidor, according to Boland. Both had martini cocktails and, for dessert, the president had tres leches, a traditional Latin-style cake, and the first lady had flan.

After eating, the first couple posed for photos with restaurant staff, and when time came to pay, the president used his credit card, leaving a “very generous” tip, Boland said.

“He passed that test with flying colors,” he said, adding he plans to keep the credit card slip. “It’s got his signature on it. It’s pretty awesome.”


Cranberry and Chorizo Stuffed Pork Tenderloin

Fresh from Maine

COOK-September 2010
By Annemarie Ahearn
Photograph by Russell French  

Never has an author captured such a range of culinary talent in Maine. This book is a testament to the effort made by area chefs to bring sustainable consumption to the forefront and quality cuisine to the table.

Read full article here.

Make it at home. 

Cranberry and Chorizo Stuffed Pork Tenderloin    
(Chef Aaron Horvath, Havana Restaurant, Bar Harbor)

Get the recipe.



The New York Times ||||
WHAT’S DOING IN: Mount Desert Island
By Wayne Curtis | August 5, 2001

“Some of the island’s zestiest and most creative dinners are served at Havana, 318 Main Street, Bar Harbor, (207) 288-2822, which features local fare prepared to a salsa beat. Selections from the Latino fusion menu include Jamaican jerk rack of lamb and chili-coated salmon served over Cuban black beans.”