DineLA: Foie Gras: Get It While You Can - discoverLosAngeles.com

Posted Friday, May 18, 2012 by Mona Shah

Foie Gras Cheesecake | Photo by Tara de Lis
Featured on DineLA: Foie Gras: Get It While You Can - discoverLosAngeles.com
Along the same lines, some of the most ingenious experiments are often of born of “so-crazy-it-could-actually-work” scenarios. Such is the case with the foie gras cheesecake at happening Pasadena gastropub Haven, where it’s served with a hibiscus gelee and vanilla crumble, and offers the light sweetness of a dessert without losing the foie flavor. According to executive chef Greg Daniels, its origin began when he was looking for a seasonal fall fruit to serve with cheesecake, and accidentally ended up on the foie gras page. Thinking out loud, he said, “We could do a foie gras cheesecake,” never intending it to become a reality. A series of trial-and-error endeavors followed, replacing the cake’s usual fat with foie, and finding the right balance so that it wasn’t too sweet or too savory. The original recipe called for kumquat marmalade and a pecan crust, but pastry chef Santanna Salas evolved the concept and made it her own in its current incarnation.

O.C. CHEFS FIGHT FOR FOIE | Monday, May 14th

Posted Tuesday, May 08, 2012 by Mona Shah

On Monday, May 14th, Haven Gastropub Executive Chef/Partner Greg Daniels will join forces with prominent Orange County chefs to host a prix-fixe dinner to support humane and ethical farming. To present the seven-course menu, which is priced at $80++, Chef Daniels will work side-by-side with Chef Pascal Olhats (Pascal Restaurant, Lé Brasserie), Chef Yvon Goetz (The Winery Restaurant & Wine Bar), Chef John Cuevas (The Crow Bar and Kitchen), Chef Tony Alcazar (The Bottle Room), Chef Ryan Carson ('Pri-vē), and Pastry Chef Santanna Salas (Haven Gastropub). The indulgent degustation menu will provide diners with an opportunity to enjoy special preparations of foie gras featuring each chef’s unique style.  All of the proceeds from the dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers.

O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange

O.C. Chefs Fight For Foie
Monday, May 14, 2012 at 7 p.m.
Haven Gastropub – 190 S. Glassell Street in Old Towne Orange


Amuse

Foie Gras Parfait
pineapple “jell-o” and caramelized onions
Tony Alcazar, The Bottle Room

Pan Seared Foie Gras
homemade oatmeal cookies, first of season cherries, white chocolate syrup
John Cuevas, The Crow Bar and Kitchen

Broth of Late Harvest Wine & Duck Confit
sautéed foie gras de canard
Pascal Olhats, Pascal Restaurant, Brasserie Pascal

Duck, Duck... Goose
watermelon, thai basil, kaffir lime, vanilla pickles, black garlic
Ryan Carson, 'Pri-vē

Intermezzo

Santa Barbara Spot Prawns
fennel, kumquat, pancetta, foie gras foam
Greg Daniels, Haven Gastropub

Duo of Squab & Foie
crispy porcini and baby leek polenta, pinot noir-ginger essence
Yvon Goetz, The Winery Restaurant & Wine Bar

Foie Gras Cheesecake & Foie Bon Bon
vanilla crumble, hibiscus gel, micro tangerine lace
Santanna Salas, Pastry Chef, Haven Gastropub

Mignardise

 

This dinner is priced at per guest of $80, and does not include tax, gratuity or beverages. With more than 150 varietals of beer and wine, Haven Gastropub will offer beer, wine, and cocktail pairings to the Foie Gras dinner menu for an additional $30 per person. Space is limited for the event and reservations can be made by calling 714-221-0680. No splitting or substitutions will be permitted. The restaurant will not be open for regular dinner service on Monday, May 14th.

More about Haven Gastropub’s Fight For Foie:
This dinner will mark the second fundraiser for C.H.E.F.S., you can view photos and a video from the first dinner earlier this year at Haven Gastropub +Brewery in Pasadena HERE.

Read an open letter from Chef Daniels following his May 1st visit to see our legislative leaders in Sacramento HERE.

Our Fight For Foie [Open Letter From Chef Greg Daniels]

Posted Friday, May 04, 2012 by Mona Shah

Fellow Chefs, Restaurateurs, and Industry Professionals,

I am writing you this letter to hopefully garner support for our fight against the ban on foie gras that goes into effect this July 1.  When enacted, this law will make producing, selling, or serving any product that is the result of force-feeding an animal in order to increase the size of its liver illegal.  This will be the first law worldwide banning the sale of foie gras.  Along with foie gras, other products such as duck fat, legs, breasts, and even feathers used for pillows and comforters will be illegal in California.  The price of these products that can be found elsewhere will be affected drastically, just based on supply and demand.  Can you imagine how many bistros will be looking for duck fat for confit?

I made the trip to Sacramento this week to approach our lawmakers with the group C.H.E.F.S. (Coalition for Humane and Ethical Farming Standards).  Instead of fighting to repeal the upcoming ban, we went with the agenda of proposing new legislation to hold our farms accountable for their practices, setting new standards for humane and ethical farming of foie gras.  With this new legislation, we can effectively change the farming practices around the world; any farm that wanted to sell its product to consumers in California would have to abide by the standards set by our state government.

There is so much work to be done.  The majority of our Republican representatives are on our side, with the exception of 2-3 members of the Senate and the State Assembly.  The more difficult converts will come from the Democratic Party.  Their former State colleague is now the Chair of the Democratic Party, and the author of Senate Bill 1520 – the exact bill that we are fighting so hard to overcome.

John Burton wrote the law in 2004, and with the influence of organizations such as PETA and APRL, animal rights activists have been given a voice.  The rampant spread of misinformation has been difficult to deter; lies have been told so many times, even the activists believe the stories now.

They’ll tell you that ducks are being tortured and mistreated.  They’ll tell you that they have evidence of wrongdoing.  They’ll tell you that foie gras is diseased.  They’ll tell you that we’ve had 7 years to fight this, and ask, “Why now?”  As chefs, we’re busy.  As chefs, we’ve assumed that such a nonsense law would never be enforced.  As chefs, we just want to serve great food.  Any good chef is looking for only the best products to put on the plate, and foie gras is no different.  If these animals were treated poorly, their livers wouldn’t taste good, and we wouldn’t want to serve them.

I am urging you to stand beside us.  We’re about 100 strong right now, but as we all know, the animal rights activists are a much larger group – a group that doesn’t have a problem threatening and bullying chefs, restaurateurs, and even Senators.

Next week, C.H.E.F.S. will continue lobbying for support, and I hope that some of you will be able to make the trip up there to help out.

Flights aren’t horribly expensive, and you’ll be welcomed into our state’s Capitol with open arms.  You’ll have the unique opportunity to see our government at work; believe me, that was worth the trip alone.

I have attached information for you as to whom to contact before you go, links that show how foie gras is humanely raised, and what the agenda of C.H.E.F.S. clearly is.

If you can get away from your post for just one day, you can help make a difference.  We need to show that this really does matter to us, and that we're willing to stand up for ourselves.  The other side calls and sends faxes, sometimes to the point of breaking the fax machines in the offices of our Senators and State Assembly members. We need to show that we believe in our side as much as they do.

If you can't get away, it's understandable.  All we ask is that you reach out to your local representative and urge them to support our efforts.  You can help all of us reserve the right to serve foie gras, and establish California as a leader in humane and ethical farming standards.

IF YOU HAVE FRIENDS IN THE INDUSTRY, AND YOU BELIEVE THAT THEY WILL BE INTERESTED IN THIS ISSUE, please pass along all of this information.

Thank you for considering making the trip.  Fight For Foie!

http://www.villagevoice.com/2009-02-18/news/is-foie-gras-torture/

http://www.news10.net/video/1617881031001/1/Foie-Gras-debate

http://www.nytimes.com/2012/05/01/us/california-chefs-fight-states-foie-gras-ban.html?_r=1

www.chefstandards.org (C.H.E.F.S.)

Contact:
Cathy Kennedy
C.H.E.F.S.
530-204-8270
mscathyk@gmail.com


Warmest regards,

Greg Daniels
Executive Chef/Partner
haven collective
greg@havencollective.com

Haven Gastropub
www.havengastropub.com
714.221.0680 orange
626-768-9555 pasadena

taco asylum
www.tacoasylum.com
714.922.6010 costa mesa

Mother's Day Haven in Orange | May 13th

Posted Thursday, May 03, 2012 by Mona Shah

This Mother’s Day, Sunday, May 13th, Haven Gastropub in Old Towne Orange is offering a haven for Mom with a special 3-course menu presented by Executive Chef Greg Daniels, Chef de Cuisine Matthew Roman, and Pastry Chef Santanna Salas.  The Mother’s Day prix-fixe menu is priced at $30, and will be offered alongside Haven’s regular menu all day Sunday, beginning at 11 a.m.

According to Chef Daniels, this menu is a collection of dishes inspired by the Chefs' own Mothers, who served them their “first course.”  As with all offerings on Haven Gastropub’s menu, these memorable, unique dishes are made from mostly local or organic produce, sustainable seafood, and naturally and humanely raised meats.

Mother’s Day Menu
$30++ Offered all day beginning at 11 a.m. Sunday, May 13th

Appetizers
- Tea-Smoked Trout: poached quail egg, squaw bread and bacon crumble, sea beans, caramelized chicory

- A Toast to Asparagus: sautéed green asparagus, pickled white and purple asparagus, Easter egg radish, fried asparagus spears, chive and Meyer lemon buerre noisette

Entrees
- Haven Meatloaf: housemade meatloaf, English pea and crème friache relish, roasted sunburst yellow squash, Haven ketchup

- Grilled Lamb T-Bones: farro and mushroom risotto, parsley and mint gremolata, pomegranate

and rosemary demi glace

Desserts
- Strawberry Shortcake: cornmeal-lemon shortcake, fresh strawberries, ginger-infused whipped cream

- Blueberry Crumble: buttermilk foam, meyer lemon sorbet (every Mom's gonna want to get this!)


According to Haven Managing Partner/Beverage Director, Wil Dee, each new menu item can be paired with one of the 14 beers always present on draft or one of more than 100 bottled craft beers. Dee adds that many of the dishes pair nicely with Haven’s selection of more than 70 whiskeys, scotches and bourbons, as well as a worldly wine list, with nearly 50 wines by the glass.

Reservations can be made by calling 714-221-0680. Haven Gastropub’s menu can be found online at http://havengastropub.com/orange/eat.html.

 
ABOUT HAVEN GASTROPUB
With locations in historic Old Towne Orange and Old Pasadena, Haven Gastropub is a unique concept where “pub meets gourmet grub.” Named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts a selection of beers on draught and more than 100 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.

The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from around the world fused with familiar stateside staples.

Hours of operation are 11 a.m. – 2 a.m. daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).
*****

For more information, contact: Mona Shah-Anderson, Moxxe PR at +1 818 749 1931 or mona@moxxepr.com

 

Mother's Day Haven in Pasadena | May 13th

Posted Thursday, May 03, 2012 by Mona Shah

This Mother's Day, Sunday, May 13th, Haven Gastropub +Brewery in Pasadena has created a haven for moms with a special Sunday Brunch presented by Executive Chef Greg Daniels, Chef de Cuisine Marc Johnson, and Pastry Chef Santanna Salas. Offered from 10 a.m. to 4 p.m., the restaurant will offer brunch dishes ranging from Eggs Florentine and Chocolate Chip Waffles, to its signature Haven Burger and Seasonal Flatbread. As with all offerings on Haven Gastropub +Brewery’s menu, the dishes on this special menu are made from mostly local or organic produce, sustainable seafood, and naturally and humanely raised meats. Reservations can be made by calling 626.768.9555.

Mother's Day Brunch Menu
Eggs 
Florentine:
 Poached
 Eggs, 
Spinach, 
Proscuitto
 Crisp,
 Brioche, 
Hollandaise

Strawberry 
Pancakes:
 Whole
 Wheat
 Pancakes, 
Strawberries,
 Maple
 Butter

Breakfast 
Burrito:
 Scrambled
 Eggs, 
Pulled 
Pork,
 Roasted 
Poblano
 Peppers,
 Potatoes,
 Cheddar
 Cheese,
 Salsa 
Verde

Chocolate 
Chip 
Waffles: 
Waffles, 
Apricot‐Honey 
Butter, 
Whipped 
Cream

Haven
 Omelet:
 Eggs,
 Bacon,
 Caramelized 
Onions,
 Mushrooms,
 Roasted
 Red
 Peppers, 
Gruyere

Haven
 Burger
: Pickled Red Onions, Roasted Red Bell Peppers, Wild Arugula, St. Agur Cheese
Lamb 
Burger
: Onion Jam, Tzatziki, Onion Sprouts, Rosemary Brioche Bun
Short Rib
 Tacos
: Pickled Red Onion, Cotija Cheese, Salsa Borracho
Radicchio
 Frisee

: Chèvre, Cherry Tomatoes, Truffle Vinaigrette, Twice-Smoked Bacon Lardons, Poached Cage-Free Egg
Margherita
 Flatbread
: Roma Tomatoes, Basil, Mozzarella
Seasonal
 Flat
bread
: Arugula Pesto, Pickled Ramps, Hedgehog Mushrooms, Red Onion, Chèvre

Cocktails

Haven 
Bloody 
Mary
: Wodka, Housemade Bloody Mary Mix, Castelvetrano Olives
Smoked 
Salty 
Dog: 
Ballast 
Point 
Old 
Grove 
Gin, 
Fresh
 Grapefruit 
Juice, 
Smoked
 Sea
 Salt 
Rim

Tie
 Your 
Mother 
Down: 
Fresh
 Raspberries,
 Hangar 
One 
Blueberry, 
Pilsner

Haven 
Bellini: Maple
 Bacon
 Syrup,
 Passion
 Fruit,
 Cava

 

Haven Pasadena
42 S. De Lacey Ave.
Pasadena, CA 91105

Reservations: 626.768.9555 

Chef Greg Daniels Takes The FIGHT FOR FOIE To Sacramento

Posted Monday, April 30, 2012 by Mona Shah

Chef Greg Daniels has joined California’s top chefs to start a coalition to fight the foie gras ban – set to take effect on July 1 – and instead enact new, strict laws to regulate its production.

The group is C.H.E.F.S. (Coalition for Humane and Ethical Farming Standards), and it's going to Sacramento to push for a repeal on SENATE BILL No. 1520, the ban on foie gras. Chef Greg Daniels will be in Sacramento on Tuesday, May 1st to represent chefs and restaurants in Los Angeles, Orange County and Long Beach fighting overturn this legislation.

More than 100 top chefs part of the Coalition for Humane and Ethical Farming Standardshave signed on to a charter for hand feeding of ducks and geese.
 
The goal is to create a humane market, not a black market, by introducing a the “Humane and Ethical Foie Gras Act."

Instead of a ban, chefs are urging lawmakers to pass new, strict regulations that will require humane and ethical production of foie gras and serve as an example to the rest of the world.
 
The “Humane and Ethical Foie Gras Act” would require:
 
·      Regular audits by certified animal welfare experts
·      Cage-free birds
·      Trained caretakers
·      Hand feeding
·      Reasonable limits on fattening, and
·      Feeding methods that do not impair breathing or harm the animal in any way.

Chef Daniels agrees that a total ban on foie gras will only lead to the widespread production and sale of black-market foie gras, which would be dangerous to animal welfare, because smugglers and bootleggers willing to risk criminal prosecution are a far cry from farmers trained in humane and ethical production techniques.

It’s time for humane and ethical farming standards.

ABOUT C.H.E.F.S.
The Coalition for Humane and Ethical Farming Standards is an organization of California chefs, culinary professionals and supporters of sustainable and humane farming standards. We oppose the ban on foie gras, but support a broader standard for ethical treatment of animals and humane farming practices.

Their principles:
All animals deserve to be treated with respect and dignity.
We have a responsibility to make sure that the food we serve is raised ethically and humanely.
The best food comes from using the best ingredients, and that the best ingredients come from humane, ethical, and sustainable farming practices.

If you want to learn more, visit:  http://chefstandards.com/

Contact our State Representatives to support the "Humane and Ethical Foie Gras Act" and Repeal of Senate Bill No.1520. Follow the "Contact Us" Button on this site for our State Rep: http://www.leginfo.ca.gov/yourleg.html

Why Fight For Foie? Statement from Chef Greg Daniels

Posted Tuesday, March 06, 2012 by Mona Shah

On Monday, March 12, 2012, Haven Gastropub +Brewery will host a seven-course prix-fixe dinner ($100 per person, exclusive of tax and gratuity) to support humane and ethical farming. The evening will feature esteemed chefs Greg Daniels (Haven Gastropub +Brewery), Brendan Collins (Waterloo & City, Larry’s), Jordan Toft (Eveleigh), Vartan Abgaryan (Public Kitchen & Bar), David Coleman (Michaels on Naples), and Alex Reznik (La Seine) working side-by-side. The dinner will benefit The Coalition for Humane and Ethical Farming Standards (C.H.E.F.S.) with participating sponsor, Daniels Western Meatpackers.
See the indulgent degustation menu and reservation info HERE.

WHY FIGHT FOR FOIE? A Statement from Chef Greg Daniels:
Our FIGHT FOR FOIE dinner at Haven Gastropub +Brewery in Pasadena has been met with mixed responses. While many are supportive of our efforts to promote humane and ethical farming, there are those who are against this dinner.

My partners and I are excited about this dinner.  It's a chance to really get the word out there about the impending ban, and my response to those who are against foie gras is simple: don't be blinded by propaganda.

Foie gras production by responsible, artisan farmers in the U.S. is ethical and humane.  Ducks naturally overeat to fatten up for migration, and farmers have just harnessed that natural instinct.  The gavage they use to feed doesn't hurt the duck.  The fact is when you see pictures or videos of tubes being pushed down a duck's throat, it looks painful: however, ducks have no gag reflex, they breathe through their tongues, and they swallow whole fish.  It's just not true to say that this is animal cruelty.  That's where the problem lies: LIES.

If you want to go after the real criminals, go after the beef and poultry producers.  The atrocities that take place in factory farming are so clear and disgusting, but these are big enemies - they have money.  They have lobbyists.  They don't fold.

That's why we're doing this dinner: to not fold.  To not just give up and go away quietly.  This a chance to be heard, and we're taking it.  We deserve to be able to serve foie gras.  It's an ethical and humane choice that we make - right alongside the other choices of sustainable seafood and humanely raised beef and pork.  It's a decision we base on the education we obtain on a daily basis from those that are connected to our farmers, and even the farmers themselves. 

We want people to know that these good choices are out there, and that foie gras is one of them. 

Sure, it's indulgent.  It's expensive.  It's gluttonous.  I've always believed in everything in moderation - even those things.

-Greg Daniels, Executive Chef/Partner, Haven Gastropub +Brewery

Burger of the Week: Haven Gastropub | Food Republic

Posted Monday, February 20, 2012 by Mona Shah

Life is a game of percentages. I don’t know who said that, it was probably an actuary or someone who did really well on the math section of the SATs. Either way, the Haven Burger is part of that game, too. Found at the brand new Haven Gastropub in Pasadena, CA (as well as their original location in Orange County), this burger is a lesson in the mathematics of meat.

The 9-ounce patty is hand-formed and custom ground to the exact specifications of Chef Greg Daniels. That means you’re getting a blend that’s 65% chuck, 15% short rib, and 20% pork fat. Why pork fat? First, it makes the burger taste damn good. More importantly, though, it gives the meat some added moisture so even if you order it *gasp* well-done, it’s still going to be a juicy burger. But please, don’t order it well-done. Respect your meats, people.

The appeal of the Haven Burger doesn’t just end with a well-proportioned patty, however. The toppings make this an equation I’d be happy to complete any time and they’re selected specifically to appeal to all five tastes. St. Agur bleu cheese gives you salty + umami, jay leaf wild arugula kicks in with pleasant bitterness, bell peppers balance it out with a little sweetness, and a mound of pickled red onions contribute the requisite sourness. Everything gets piled on top of a brioche bun smeared with garlic aioli and when you add it all together, you get a burger that’s greater than the sum of its parts.

To make your meal complete, order some of Haven’s truly awesome pomme frites, then spend some time figuring how you’re going to conquer their massive beer list. With 40 brews on tap selected by beverage director Wil Dee (no relation to Sandra), you’ll probably have to divide and conquer (math pun). When you’re all done, I’d say there’s a pretty good chance you’ll be 100% satisfied.

Read Haven Gastropub's Burger: A mathematical formula for the perfect burger by JASON KESSLER online HERE.

 

Foie-Gras Cheesecake: America’s Most Crazy-Awesome New Desserts | Grub Street

Posted Sunday, February 12, 2012 by Mona Shah

NY Magazine's food-obsessed blog, Grub Street, recently published its list of the 101 most "crazy-awesome new desserts" across the country and we're proud to have landed a spot on that list (one the top two-thirds, we might add)! Here's what they had to say:

Foie-Gras Cheesecake
Haven Gastropub +Brewery
42 South De Lacey Avenue, Pasadena; 626-768-9555

Smacking of a straight stick of butter, Haven's cheesecake may be even more decadent: a core of sous-vide foie gras is emulsified with cream cheese, baked, then paired with hibiscus gelée and vanilla crumble. Greg Daniels long toyed with the concept, but chose to ballast his commitment to the dessert in the face of California's looming foie gras ban. He credits pastry chef Santanna Salas for making it "look much more beautiful than I could make it."

Photo: Tatiana Arbogast

READ IT ONLINE: HERE

Valentine’s Day Haven

Posted Monday, February 06, 2012 by Mona Shah

Chef Greg Daniels plays Cupid in Old Towne Orange & Old Pasadena


It’s a day to celebrate all things sensual and romantic, and that includes food. This Valentine’s Day, Tuesday, February 14, 2012, Executive Chef Greg Daniels is presenting a unique $40 prix-fixe menu at Haven Gastropub in Orange (190 South Glassell Street) and a separate $40 menu at Haven Gastropub +Brewery in Old Pasadena (42 S. De Lacey Avenue). A wine or beer pairing can be added to each of the three courses for an additional $20 per menu. Both restaurants will offer their regular dinner menu alongside the following holiday prix-fixe menus:
 

Valentine’s Tasting Menu – Orange
Executive Chef – Greg Daniels  |  Chef de Cuisine – Matthew Roman

$40 per guest / $20 with pairing
Orange Reservations: call 714-221-0680


~first course~

California Spiny Lobster
mizuna, shaved fennel, pomegranate arils, Kubler’s absinthe “green fairy” dressing


~choice of~

Roasted Venison Loin
polenta, bordeaux radishes, chocolate chili sauce, baby amaranth

Loch Duart Salmon
cauliflower risotto, tempura fried oyster, blood orange buerre blanc, micro peppercress


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange


Valentine’s Tasting Menu – Pasadena
Executive Chef – Greg Daniels  |  Chef de Cuisine – Michael Wegrzyn

$40 per guest / $20 with pairing
Pasadena Reservations: call 626-768-9555


~first course~

Purple Baby Artichoke
yellow frisée, pickled black trumpets, preserved lemon, picholine olive mix (soppressata, parmesan), bull’s blood


~choice of~

Loch Duart Salmon
smoked white bean purée, grilled white radicchio, nasturtium leaves, cara cara gastrique

Elk Loin
red currant sauce, pommes purée, baby brussels sprouts


~dessert~

Flourless Chocolate Cake
frozen yogurt, blood orange
 
 
Pasadena Reservations: call 626-768-9555
Orange Reservations: call 714-221-0680
 

All menu items may be changed due to product availability. Pairings are offered for an additional $20 per person, per menu. As always, all individual menu items can be paired with one of our featured beers on tap or one of more than 100 bottled craft beers, as well as Haven’s full bar selection of unique spirits and worldly wine list, with nearly 50 wines by the glass.

Haven Gastropub regular food and beverage menus can be found online at www.havengastropub.com.