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Summer From the RAW BAR OYSTERS ON THE HALF SHELL LITTLENECKS ON THE HALF SHELL CHILLED POACHED SHRIMP TUNA TARTARE WITH PICKLED GINGER AIOLI AND MICRO WASABI GREENS BABY GRAND SHELLFISH PLATTER WITH PETITE SALADS GRAND SHELLFISH PLATTER From the SALAD BAR SEASONAL LETTUCE AND HERBS WITH LEMON BLACKBERRY VINAIGRETTE MILL’S COBB SALAD WITH BIBB LETTUCE AND SHALLOT SHERRY VINAIGRETTE CHOPPED CAESAR SALAD WITH GARLIC CROUTONS LOCAL HEIRLOOM TOMATO SALAD WITH HOUSE MADE MOZZARELLA AND AVOCADO MOUSSE WITH PASSION FRUIT VINAIGRETTE From the PANTRY DUO OF RED AND GREEN PEPPER GAZPACHO WITH BASIL CRÈME FRAICHE SMOKED FAVA BEAN AND ASPARAGUS RISOTTO BRAISED LITTLENECKS IN SPICY TOMATO AND A NARRAGANSETT ALE BROTH WITH GRILLED CHORIZO AND SWEET ONIONS WOOD FIRED ALMOST WHITE PIZZA WITH BASIL PESTO FOIE GRAS BRULEE WITH LEMON POUNDCAKE AND RHUBARB SORBET SAUTEED FRESH POINT JUDITH CALAMARI WITH BANANA PEPPERS AND BABY ARUGULA GRILLED FLORIDA PINK JUMBO SHRIMP WITH PICKLED WATERMELON AND SPICED BARBEQUE SAUCE From the WOOD BURNING OVEN PULLED RABBIT TERRINE STUFFED WITH SUNDRIED CHERRIES OVER A POMEGRANATE BISQUE WITH A PICKLED STRAWBERRY SALAD PORT BRAISED SHORT RIB WITH BABY VEGETABLES AND A FRESH HORSERADISH MOUSSE OVEN ROASTED CHERRY LACQUERED CRESCENT FARMS DUCK BREAST WITH BABY ARUGULA AND BREAKFAST RADISHES YELLOWFIN TUNA AU POIVRE WITH TRUFFLE POLENTA FRITES AND A SMOKED TOMATO NAGE |
From the WOOD ROTISSERIE BUTTERMILK AND ROSEMARY MARINATED CHICKEN WITH WARM CONFIT AND FINGERLING POTATO SALAD SERVED WITH CHICKEN DEMI GASTRIQUE From the STOVE PURPLE POTATO ENCRUSTED SALMON BORDELAISE WITH HERICOT VERT AND ALMOND SALAD PAN SEARED DAY BOAT SCALLOPS WITH PESTO TOSSED PAPPARDELLE WITH LEMON ORANGE BEURRE BLANC SAUCE ENGLISH PEA AND RICOTTA GNOCCHI WITH A FRESH SPRING BEANS POMMERY MUSTARD AND HORSERADISH ENCRUSTED RACK OF LAMB WITH GOAT CHEESE MASHED POTATO From the WOOD GRILL “THE STEAK HOUSE” 14 oz PRIME NEW YORK STRIP 14 oz ANGUS AGED SIRLOIN Available with Prime and Sirloin Steak: Brandy Au Poivre, Chimichurri, and Compound Butter BONE-IN 22 oz ANGUS DELMONICO RIBEYE WITH HARPOON IPA BATTERED SWEET ONION RINGS AND A SPICED BLUE CHEESE AIOLI 10 oz FILET MIGNON WITH BACON ROASTED VIDALIA ONION HARPOON IPA AND ORANGE BRINED SMOKED PORK TENDERLOIN WITH CANNELLINI BEAN RAGOUT GRILLED SWORDFISH STEAK WITH SPICY MUSTARD 16 oz VEAL CHOP BRINED IN SPICED LAVENDER MILK WITH STEWED PEACHES The MILL’S SIDES MONTREAL RED BLISS MASHED POTATOES AND CRISPY SHALLOTS CARROT AND SWEET POTATO MASHED WOOD ROASTED ASPARAGUS WITH EXTRA VIRGIN OLIVE OIL AND LEMON CONFIT ROASTED CIPPOLINI ONIONS WITH PANCETTA LARDONS PAN ROASTED MUSHROOMS WITH MADEIRA AND THYME MILL’S MAC ‘N CHEESE SMOKED BABY SPINACH WITH GARLIC BECHAMEL JAIME D’OLIVEIRA CHRISTIAN PIEPER SEAN POTTER Proprietor Chef General Manager |
Sample Menu available for Private Parties & Parties of 12 people or more Appetizers to Include: Grand Shellfish Platters Oysters, Littlenecks, Poached Shrimp, SAUTEED FRESH POINT JUDITH CALAMARI WITH BANANA PEPPERS AND BABY ARUGULA WOOD FIRED ALMOST WHITE PIZZA WITH BASIL PESTO Salad – Please Choose One: SEASONAL LETTUCE AND HERBS WITH LEMON BLACKBERRY VINAIGRETTE CHOPPED CAESAR SALAD WITH GARLIC CROUTONS Entrée - Please Choose One of the Following: HARPOON IPA AND ORANGE BRINED SMOKED PORK TENDERLOIN WITH CANNELLINI BEAN RAGOUT PURPLE POTATO ENCRUSTED SALMON BORDELAISE WITH HERICOT VERT AND ALMOND SALAD 14 oz Angus Aged Sirloin Buttermilk and Rosemary Marinated Chicken with Warm Confit and Fingerling Potato Served with Chicken demi Gastrique Sides to Include: Red Bliss Mashed Potatoes and Crispy Shallots Pan Roasted Mushrooms with Madeira and Thyme Fresh Seasonal Vegetables Dessert Dessert Platters to Be Presented |
| Tavern Menu Fixed Price Menu Served Sunday~Thursday $29 Appetizers – Choose One Smoked Tomato Soupe au Vin Spiced Grilled Florida Pink Shrimp with Pickled Watermelon Seasonal Greens with Lemon Blackberry Vinaigrette Main Course – Choose One Fresh Swordfish Bourguignon with Summer Vegetables Cherry Lacquered Statler Chicken Breast with Baby Carrots and Zucchini Salade au Beouf Grilled Flat Iron Steak with Grilled Romaine Heart Dressed with Blue Cheese vinaigrette English Pea and Ricotta Stuffed Gnocchi with Fava Beans and Haricot Verts Desserts – Choose One Native White Chocolate Strawberry Shortcake Assorted Fresh Fruit Tartlet with Vanilla Pastry Cream and a Meyer Lemon Syrup Seasonal Sorbet Tasting |
Spring Desserts CLASSIC VANILLA BEAN CRÈME BRULEE WITH A NOUGATINE TUILLE AND WARM BERRY COMPOTE PORTUGUESE BREAD PUDDING WITH CURRANTS, MADEIRA CARAMEL AND CHANTILLY CREAM STRAWBERRY SEMIFREDDO WITH A CHUNKY RHUBARB SAUCE AND SWEET BASIL ALMOND BUNT CAKE WITH LEMON CURD, MASCARPONE ICE CREAM AND STEWED BLUEBERRIES CHOCOLATE MOUSSE DUET WITH SALTED CARAMEL AND PISTACHIO ICE CREAM SPRING SORBET TRIO ASK YOUR SERVER FOR DAILY SELECTIONS FRESH BERRIES AND CREAM THE MILLS TAVERN CHEESE PLATE ALL CHEESE PROVIDED BY FARMSTEAD, PROVIDENCE, RI PLEASE ADVISE YOUR SERVER OF ANY FOOD ALLERGIES Pastry Chef: Samantha Del Arroyo |
