Discover Haven's vibrant menu in Tampa's Hyde Park district, where New American cuisine meets inventive flavors and seasonal ingredients.

starters

• Shaved Beef Taco with coal roasted onion, cabbage, danger sauce, and smoked paprika for a spicy, savory bite.
• Coal Grilled Octopus paired with potato, Hungarian peppers, salsa verde, and urfa pepper aioli, delivering smoky richness.
• Trofie Pasta tossed with pistachio, lemon, Calabrian chili, pecorino, and fresh pea shoots, offering an elegant pasta starter.
• Pan Roasted Maine Mussels in tomato, jalapeno, and prosciutto butter broth served with herb toast for dipping.
• Hamachi Sashimi enhanced with crispy yucca, black olive, cilantro, and aji amarillo for a fresh and vibrant taste.
• Brioche Bao featuring luxurious osetra caviar, egg yolk, and silky soy cream, a decadent start to your meal.
• Seared Foie Gras paired with peach, sourdough, and truffle honey gastrique, an indulgent highlight.
• Fried Brussels Sprouts Salad with spinach, ricotta salata, orchard fruits, and quince vinaigrette, a crisp and flavorful option.
• Bread & Fat offering Jamison B Breadhouse ciabatta with crushed herbs, olives, and goat's milk butter for a comforting touch.
• Crispy Caprese with heirloom tomato, fried mozzarella, aged balsamic, and fresh basil, combining textures and freshness.
• Peach Salad with peppery arugula, fennel, hazelnut, stracciatella cheese, and maple mustard vinaigrette for a bright start.
• Roasted Baby Squash served with zucchini hummus, pickled peppers, and mint vinaigrette, a fresh seasonal option.
• Mushroom Fricassee enriched with shallot, tarragon, cognac, and Dijon cream — a decadent mushroom medley.
• Stinky Mac & Cheese infused with black truffle, confit tomato, and chive for a rich, unforgettable experience.
• Crispy New Potatoes served with black garlic and goat cheese fondue — a perfect blend of crispy and creamy.

mains

• Honey & Soy Glazed Glacier 51 Sea Bass, complemented by Okinawan sweet potato, snow peas, carrots, and a spicy yuzu drizzle.
• Halibut served with laurel steamed rice, creamy avocado, palm hearts, and a savory conch sofrito.
• Sakura Pork paired with charred peach, blue cheese, walnut, and finished with cane syrup for a harmonious blend.
• Roasted Lamb Loin featuring fava bean goat cheese puree, squash, green olive marmalade, tomato, and toum sauce.
• Coal Grilled Chicken Thighs marinated in yogurt & pickle brine, served with yams, pickled peppers, and aji verde.
• King Crab Ravioli enriched with asparagus, osetra caviar, chive, lemon, and luxurious sea urchin butter.
• Filet Mignon 8oz, Wagyu Strip 6oz, Wagyu Sirloin 6oz, and Bone-In Dry-Aged Delmonico 24oz cuts, each served with your choice of balsamic beurre rouge, spicy horseradish cream, or creamy sesame sansho.

desserts

• Mt Tam – fudgy cheese made from pasteurized cow's milk from California, rich and indulgent.
• Valençay – a lemony goat’s milk cheese from France, bright and tangy.
• Wooly Wooly – decadent sheep’s milk cheese from Spain, creamy and luxurious.
• Truffle Temor – luxurious goat’s milk cheese infused with truffle from California, a rich finale.
• Lamb Chopper – buttery sheep’s milk cheese from the Netherlands, silky and smooth.
• Cana de Oveja – tangy sheep’s milk cheese from Spain, vibrant and fresh.
• Thomasville Tomme – creamy raw cow’s milk cheese from Georgia with a smooth texture.

drinks and specials