ARTISANAL GREENS with CANDIED PECANS dressed in CRANBERRY VINAIGRETTE

CLASSIC CAESAR SALAD with PARMESAN CHEESE, GARLIC CROSTINI and WHITE ANCHOVIES

POTATO LEEK SOUP with CRISPY LEEK and HOUSEMADE LARDON

POINT JUDITH CALAMARI with ROASTED RED PEPPER, KALAMATA OLIVE SALSA, LEMON AILOI

BLUE GOLD RHODE ISLAND MUSSELS DU JOUR with GRILLED TOAST POINTS

SEARED SALMON with LEMON LEEK RISOTTO, SHAVED PARMESEAN, FIG BALSAMIC GLAZE and PEA SHOOTS

BROILED BELL EVANS STATLER CHICKEN BREAST with HEIRLOOM RAINBOW CARROTS, WILD RICE and BEET CREAM

BALSAMIC DIJON MARINATED PORK TENDERLOIN with COCONUT CHILI PONZU

6 oz. BLACK ANGUS FILET MIGNON with SAUTEED SHITAKE and CHANTRELLE MUSHROOMS, CIPPOLINI ONIONS add 5.00

PORTUGUESE BREAD PUDDING 
warm custard made of Portuguese sweetbread

MILL’S SUNDAE
malted vanilla and salted caramel ice cream served with espresso fudge sauce, chocolate chip cookie crumble, whipped cardamom coffee cream and fudge brownie bites

SEASONAL SORBET TASTING