OYSTERS on the HALFSHELL 3.65 each

CHILLED POACHED SHRIMP (U10) 4.85 each

OYSTERS CAVIAR with MARKET FISH CEVICHE, HOUSEMADE CRÈME FRAICHE and HACKLEBACK STURGEON CAVIAR* 7.00 each

ARTISANAL GREENS with GRANNY SMITH APPLE, PROSCIUTTO, HONEY GLAZED PISTACHIO, with MAPLE SHERRY VINAIGRETTE 15

CAESAR SALAD with HEARTS of ROMAINE, PARMESAN CHEESE, GARLIC CROSTINI, and WHITE ANCHOVIES 12

ROASTED CARROT and GINGER SOUP with RED CURRY SHRIMP and CILANTRO CRACKER 14

POINT JUDITH CALAMARI with ZUCCHINI, KALAMATA OLIVES, RED ONION, FRESH HERBS over SAUCE TOMATE sm. 10/lg. 18

WOOD FIRED FLATBREAD with FIG, BRIE, PROSCIUTTO and WALNUTS 18

SEARED LONG ISLAND DUCK BREAST with ROASTED RAS EL HANOUT, SQUASH, and SWEET CHERRY SAUCE 42

NORTH ATLANTIC SWORDFISH with ARUGULA, FENNEL, BLOOD ORANGE over CREAMY ROAST PEPPER and WALNUT MUHAMMARA 36

GRILLED STUFFED AUBERGINE with FRESH HERBS and MILL’S CREOLE SAUCE 22

PORT BRAISED SHORT RIB with ROASTED EGGPLANT, BECHAMEL, and PEACH BBQ SAUCE 45

SEARED SALMON with ROASTED KOHLRABI, PARMESEAN CHEESE, and SAFFRON AIOLI 36

PEACH BRAISED LAPIN A LA MOUTARDE PAPPARDELLE with PEARL ONION, HEIRLOOM CARROTS in TRUFFLED WHITE WINE BUTTER CREAM 38

SWEET SMOKED HERITAGE PORK TENDERLOIN with TARO ROOT PUREE, SOY BRAISED BOK CHOY, and COCONUT CHILI PONZU* 32

GRILLED NEW ZEALAND RACK of LAMB with MORROCAN RICE PILAF, PICKLED RED ONION, SLICED ALMOND, and MINT DEMI 52

8 oz. BLACK ANGUS FILET MIGNON HOUSE SMOKED BACON, MUSHROOM, and ONION MARMALADE with BOURBON AU POIVRE SAUCE* 52

16 oz. BLACK ANGUS RIBEYE with HORSERADISH CREAM SAUCE* 50

12 oz. IMPORTED AUSTRALIAN WAGYU STRIP with MILL’S STEAK SAUCE* 72

RED BLISS MASHED POTATO with CRISPY SHALLOTS RINGS sm. 6/lg. 10

FRIED BRUSSEL SPROUTS with RIESLING POACHED GOLDEN RAISINS, CRISPY BACON, CRUMBLED GORGONZOLA, and PORT WINE REDUCTION 12

MILL’S MAC ‘N CHEESE with HOUSE SMOKED CRISPY BACON LARDONS 12

WOOD ROASTED ASPARAGUS with LEMON, PECORINO, and EXTRA VIRGIN OLIVE OIL sm. 8/lg. 11

WHITE CHRISTMAS with LUNAZUL TEQUILA

VERY MERRY with PLANTATION 3 STAR RUM

SNOWMANS SURPRISE with FOUR ROSES BOURBON

3 U10 SHRIMP STUFFED WITH CRABMEAT, HERBS, and BREADCRUMBS 30

PUMPKIN PESTO CROSTINI with BURRATA CHEESE and PEPITA PESTO 12

BEET SALAD with SMOKED PLUM, WALNUTS, FETA, and HONEY CITRUS VINAIGRETTE 17

VEAL CUTLET THINLY POUNDED rolled KING CRAB, PROSCUITTO, MUSHROOM DUXSELE, MOZZARELLA, and WRAPPED IN PUFF PASTRY 72

COQ AU VIN BLANC with CONFIT PEARL ONIONS, WILD MUSHROOM CONSERVA over HERB TRUFFLED RISSOTO 28

WAGYU SURF and TURF with KING CRAB and BEARNAISE SAUCE 242

MAPLE CRÈME BRULEE with SPECULOOS COOKIES

PORTUGUESE BREAD PUDDING with MADEIRA CARAMEL, CURRANTS, and CHANTILLY

DARK CHOCOLATE CREMEUX with BUTTERNUT SQUASH CAKE, GJETOST CARAMEL, BROWN BUTTER SAGE, MARSHMALLOW, CANDIED PECANS and PEAR SORBET

DULCEY MOUSSE with GINGERBREAD, VANILLA CHESTNUT CREAM, MISO APPLE BUTTER, ORANGE ROSEMARY CRUMBLE, CARAMEL APPLE FROZEN YOGURT

MILL’S SUNDAE with MALTED VANILLA and SALTED CARAMEL ICE CREAM, ESPRESSO FUDGE, CHOCOLATE CHIP COOKIE CRUMBLE, CARDAMOM COFFE CREAM, and FUDGE BROWNIES

SORBET TASTING with MANDARIN-YUZU, PEAR, AND COCONUT