New Year's Eve 2018

Three-Course Prix Fixe Dinner

 

$65

First Course

(choose one)

ARTISANAL GREENS in ROASTED APPLE and MISO VINAIGRETTE

with TOASTED WALNUTS  and APPLE BRANDY RAISINS

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

SPICED KABOCHA SQUASH BISQUE with ROASTED DELICATA and PEPITA FURIKAKE

 INTERMEZZO OF LEMON SORBET

Second Course

(choose one)

BAKED STUFFED LOBSTER TAIL with HERB ROASTED RED BLISS POTATOES

and SAUTEED BROCCOLI RABE

16oz MILK FED VEAL PORTERHOUSE with PASSION FRUIT MUSTARD♦

SEARED LONG ISLAND DUCK BREAST with PARSNIP MASH, SWEET and SOUR CABBAGE,

PICKLED CHERRIES and ORANGE DUCK DEMI GLACE ♦

SEARED DAY BOAT SCALLOPS with CIDER GLAZED PORK BELLY, SAUTEED BROCCOLI RABE, CELERIAC PUREE and APPLE HERB SALAD

Third Course

(choose one)

SEASONAL SORBET TASTING

PORTUGUESE BREAD PUDDING

MADEIRA CARAMEL, CURRENTS, CHANTILLY CREAM

MANDARIN MOUSSE

MATCHA CAKE, WHITE CHOCOLATE YOGURT, COCONUT-YUZU SORBET

DARK CHOCOLATE HAZELNUT TART

MILK CARAMELIA CREMEUX,CARDAMOM COFFEE ICE CREAM

♦Raw or partially cooked food can increase your risk of food borne illness.

Please inform your server of any food allergies. 

No Substitutions

A La Carte

to START

SHELLFISH PLATTER♦ Petite 39/ Grand 159

OYSTERS on the HALF SHELL♦ 3.5 each

LITTLE NECKS on the HALF SHELL ♦ 1.5 each

CHILLED POACHED WHITE TIGER SHRIMP (U8) 5 each

CHILLED POACHED SHRIMP (U16) 2.5 each

ARTISANAL GREENS in ROASTED APPLE and MISO VINAIGRETTE with TOASTED WALNUTS

and APPLE BRANDY RAISINS 11

CLASSIC CAESAR SALAD with PARMESAN CHEESE, GARLIC CROUTONS and WHITE ANCHOVIES 12

SPICED KABOCHA SQUASH BISQUE with ROASTED DELICATA and PEPITA FURIKAKE 10

FIVE SPICE POINT JUDITH CALAMARI with CRISPY LEEKS

and ORANGE SWEET and SOUR SAUCE 16

RABBIT and FOIE GRAS RILLETTE with ROASTED MARCONA ALMONDS, QUINCE JAM

and BITTER GREENS in APPLE BALSAMIC VINAIGRETTE 14

CHEESE AND CHARCUTERIE with ASSORTED SEASONAL ACCOUTREMENTS

just cheese 19/ just charcuterie 19/both 22                                                                                                                   

the MAIN COURSE

HARISSA DUSTED ATLANTIC SWORDFISH STEAK with BLACK SESAME CARAMELIZED TURNIPS

and YELLOW PEPPER KETCHUP 32

CHICKEN POT PIE with THUMBELINA CARROTS, PEARL ONIONS and FINGERLING POTATOES 24

SEARED LONG ISLAND DUCK BREAST with PARSNIP MASH, SWEET and SOUR CABBAGE,

PICKLED CHERRIES and ORANGE DUCK DEMI GLACE ♦34

 AUTUMN MUSHROOM RISOTTO with PUFFED RICE, MOLITERNO AL TARTUFO

and SCALLION BUTTER  half 11/22 full

SEARED DAYBOAT SCALLOPS with CIDER GLAZED PORK BELLY, SAUTEED BROCCOLI RABE,

CELERIAC PUREE and APPLE HERB SALAD 36

BEEF RAGU PAPPARDELLE with CIPOLLINI ONIONS and BABY CARROTS 24

14oz AGED NEW YORK STRIP with MILL’S STEAK SAUCE♦ 38

10oz BLACK ANGUS FILET MIGNON with CARROT PUREE and APPLE BACON MARMALADE♦ 42

The MILL’S SIDES

RED BLISS MASHED POTATOES with CRISPY SHALLOTS 8

MILL’S MAC ’N CHEESE with HOUSE MADE BACON LARDONS 10

WOOD ROASTED ASPARAGUS with LEMON, PECORINO and EXTRA VIRGIN OLIVE OIL 14          

♦Raw or partially cooked food can increase your risk of foodborne illness.

Please advise your waiter of any food allergies or dietary restrictions

 

Libations                                                                                             

Sparkling Cider Sangria 12

Champagne Cocktail 10

New Year’s Punch 12