Grilled Black AngusShort Rib Braised in "Harpoon Summer Ale" with Tomatillo Salsa Verde, and Radish Slaw
14oz Angus Aged Sirloin Strip
Giannone FarmsAll Natural Buttermilk Brined Chicken with Smoked Almond-Green Onion Pesto, Braised Plums, and Fingerling Potatoes in Mustard Vinaigrette
Sides
Montreal Red Bliss MashedPotatoes and Crispy Shallots
Roasted Summer Vegetables "Ratatouille"
Wood Roasted Asparaguswith Lemon, Pecorino, and Extra Virgin Olive Oil
Desserts
Dessert Platters To Be Presented
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Holiday Hours of Operation
Christmas Day: ClosedNew Year’s Eve and New Year’s Day: Regular Business Hours A Sweet Gift for You and Yours This holiday season, receive a $50 Appreciation Card with the purchase of $250 Gift Card.
From the Pantry
And Acorn Squash CremeBraised littlenecks in a smoked tomato and narragansett lager broth with grilled chorizo, sweet onions and grilled garlic bread Wood fired pizza with chickpea-yellow tomato puree, grilled broccoli rabe, spicy duck sausage and pecorino romano Seared Hudson Valley foie gras with buttermilk-buckwheat pancake, glazed clementines and cinnamon creme Lobster risotto with braised oxtail, winter squashes and tuscan kale Point Judith calamari with fried leeks and olives in ouzo-blood orange vinaigrette
From the Wood Burning Oven
Braised veal breast with toasted spaetzlein mustard cream and red wine reduction Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout
From the Wood Rotisserie
Roasted saddle of rabbit with cassoulet of tarbais beans,Olives and rabbit sausage
From the Stove
And Orange GremolataBlack truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts Pan roasted scottish salmon with citrus braised pork belly, roasted brussels sprouts and fingerling potatoes in toasted fennel vinaigrette
Oysters on the half shellLittlenecks on the half shell Chilled poached black tiger shrimp
Chilled lobster and bay scollops "Waldorf"
Grand shellfish platter
Salads
Wood roasted shrimp kataifi with mache and cherry pepper “duckonnaise”Caesar salad with mixed baby romaine, garlic crisps and white anchovy beignet Salad of winter greens, green apples, pickled pearl onions and bacon lardons with shaved gruyere in black peppercorn-red wine vinaigrette
Mill's Sides
Carrot and sweet potato mashedRoasted brussels sprouts and fingerling potatoes in toasted fennel vinaigrette Mill’s mac ‘n cheese with house cured bacon Wood roasted asparagus with lemon, pecorino and extra virgin olive oil
Tavern Prix-Fixe Menu
29.95Voted Best Prix Fixe Menu by R.I. Monthly
Appetizers - Choose One
Risotto with winter squashes and Tuscan kaleFresh seasonal lettuce with meyer Lemon-chestnut honey vinaigrette
Cornmeal crusted Point Judith calamari with fried leeks and olivesIn ouzo-blood orange vinaigrette
Main Course - Choose One
Braised breast of veal with toasted spaetzlein mustard cream and red wine reduction Grilled Atlantic swordfish with wild mushrooms in sauce bordelaise
Desserts - Choose One
Butternut squash crème brulee with gingerbread crumble,pickled cranberries and brown butter-sage marshmallow Warm chocolate cake with sauce anglaise and vanilla bean ice cream Seasonal sorbet tasting
Dessert Menu
Butternut Squash Crème Brulee
Gingerbread crumble, pickled cranberries,Brown butter and sage marshmallow
Caesar salad with mixed baby romaine, garlic crispsAnd white anchovy beignet
Appetizers
And Acorn Squash CremeOven roasted kataifi shrimp with mache salad and cherry pepper “duckonnaise” Point judith calamari with fried leeks and olives in ouzo-blood orange vinaigrette
Sandwiches
Half pound angus burger with vermont cheddar, house cured bacon,fried egg and truffle ketchup House made short rib pastrami reuben with sauerkraut, russian dressing and aged gruyere on grilled caraway rye
Sweet Gem Lettuce Served on Buttered Pain De Mie with Old Bay MayonnaiseGrilled panini with roasted forest mushroom salad, goat cheese, gruyere, roasted yellow tomato-chickpea puree and whole grain mustard
Entrees
Hash of Parsnip, Sweet Potato and Dried Cranberries with Honeyed Ginger JusPan roasted scottish salmon with citrus braised pork belly, roasted brussels sprouts and fingerling potatoes in toasted fennel vinaigrette Fresh cavatelli pasta alla carbonara with peas, house made pancetta and pecorino Oz angus aged sirloin strip with mill’s steak sauce and garlic frites
Mill's Tavern
Red Stripe
Reviews & Accolades
Mill's Tavern
Finale Desserterie and BakeryBoston, Brookline, Cambridge, MA
Providence, Rhode Island
Narragansett, Rhode Island
North Kingstown, Rhode Island
Microsoft Product Support Services
E^onMobil
Th
01:00
9.00Harbor Town Sauvignon Blanc.
9.00Millsberry Martini
15.00Braised Littlenecks
26.00Yellowfin Tuna
25.00Veal in Bock Beer
8.25Creme Brulee
Www.Millstavernrestaurant.Com
Holiday Hours of Operation
Christmas Day: ClosedNew Year’s Eve and New Year’s Day: Regular Business Hours A Sweet Gift for You and Yours This holiday season, receive a $50 Appreciation Card with the purchase of $250 Gift Card.
Spring Menu
From the Pantry
Baked Kibbeh with Herbs De Provence Glazed Pignolis and Mint Yogurt
Crispy Veal Sweetbreads Over Roasted Sunchokes with Sunny Side Up Local Farm Egg, Vanilla Spring Pea Puree, Red Quinoa and Buerre Noisette
Porcini and Morel Mushroom Soup with Spring Vegetables
Braised Littlenecks in Smoked Tomato and Narragansett Lager Broth with Grilled Chorizo, Sweet Onions and Grilled Garlic Bread
Wood Fired Pizza with Sunchoke Boursin Spread, House Made Duck Confit
Grilled Spring Onions, Organic Mushrooms and White Balsamic Reduction
Seared Hudson Valley Foie Gras Over Serrano Chili Shortbread with House Made Apple Wood Ice Cream and Kyoho Grape Coulis
Pulled Lamb Shoulder Risotto with Grilled Ramps, Seet Pea Mousse and Mint Julep Glaze
Blue Cornmeal Custed Point Judith Calamari with Wood Roasted Green Garlic,
Blueberry Gastrique and Peppadew Remoulade
Mill's Tavern Artisan Cheese Plate
From the Wood Burning Oven
Oven Roasted Long Island Duck a L'Orange with Himalayan Red Rice and Cara Cara Orange Supremes
Black Angus Short Rib Braised in Yacht Club Ginger Beer with Cassoulet of House Made Bacon Lardons, White Haricot Beans and Crispy Leeks
Pistachio Crusted Ostrich with Crimson Lentils, Moscato Plumped Raisins, Organic Mushrooms and Maple Red Wine Gastrique
From the Wood Rotisserie
Giannone Farms All Natural Buttermilk Brined Chicken with Haricots Verts, Haricots Verts, Confit Chicken Thight, Fingerling Potatoes and IPA-Carrot Emulsion
From the Stove
Pan Seared Day Boat Scallops with Red Quinoa, English Peas, Tarragon Spring Onion Creme Fraiche and Pickled Rhubarb
Black Truffle Ricotta Gnocchi with Braised Rabbit, Fricasse of Fava Beans, Ramps, Breakfast Radishes and Local Pea Tendrils
New Zealand Rack of Lamb Encrusted in Horseradish Pommery Mustard with Goat Cheese Mashed Potato and Haricots Verts
Pan Seared Salmon Over Sweet Corn, Spring Garlic, Red Holland Pepper and Organic Mushroom Succotash with Chamomile Beurre Blanc
From the Wood Grill
14 Oz Angus Aged Sirloin StripAvailable with sirloin, “mill's steak sauce”, chimichurri or foie gras butter
10 Oz Angus Filet Mignon with Grilled Leek and Blue Cheese Fondue,Charred peppers, onions and bacon lardons
10 Oz Atlantic Swordfish or Blackened with Soy Wasabi Mustard,Pickled red onion and daikon radish slaw
16 Oz Veal Porterhouse with Grilled Ramps and Maille Dijon Mustard Yogurt
Mill's Sides
Haricots Verts Almondine
Montreal Red Bliss Mashed Potatoes and Crispy Shallots
Carrot and Sweet Potato Mashed
Mill's Mac'N'Cheese with House Bacon Lardons
Wood-Roasted Asparagus with Lemon, Pecorino and Extra Virgin Olive Oil
Raw Bar
Oysters on the Half Shell
Littlenecks on the Half Shell
Chilled Poached Black Tiger Shrimp
Jumbo Lump Crab with Gaufrettes
Grand Shellfish Platter
Salads
Artisnal Baby Greens in Yuzu Vinaigrette with Narragansett Creamery Sea Salty Feta and Wild Blueberries
Mill's Cobb Salad with Bibb Lettuce and Sherry Shallot Vinaigrette
Salad of Hearts of Palm with Baby Spinach, Wax Beans, Shaved Parsnips Spiced Macadami Nuts and Champane Mango Vinaigrette
Caesar Salad with Mixed Baby Romaine, Parmesan Crisps, and White Anchovy Beignet
Tavern Prix-Fixe Menu
Appetizers - Choose One
Pulled Lamb Shoulder Risotto with Wood Roasted Green Garlic, Sweet Pea Mousse and Mint Julep Glaze
Artisanal Baby Greens in Yuzu Vinaigrette with Narragansett Creamery Sea Salty Feta and Wild Blueberries
Blue Cornmeal Crusted Point Judith Calamari and Wood Roasted Green
Garlic, Blueberry Gastrique and Peppadew Remoulade
Main Courses - Choose One
Pan Seared Dayboat Scallops with Red Quinoa, English Peas, Tarragon Spring Onion Creme Fraiche and Pickled Rhubarb
5Oz Wagyu Flat Iron with Grilled Leek and Blue Cheese Fundue, Russian Banana Figerling Potatoes, Charred Peppers, Onions and House Made Bacon Lardons
Oven Roasted Duck a L'Orange with Himalayan Red Rice and Cara Cara Orange Supremes
Desserts - Choose One
Greek Yogurt Panna Cotta with Vanilla Poached Pineapple
Toasted Coconut Granola and Sweet Basil Cream
Warm Chocolate Cake with Sauce Anglaise and Vanilla Bean Ice Cream
Seasonal Sorbet Tasting
Dessert
Madagascar Vanilla Crème BruleePistachio macaron, raspberry-beet jam
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