Raw Bar

OYSTERS ON THE HALF SHELL

LITTLENECKS ON THE HALF SHELL

CHILLED POACHED BLACK TIGER SHRIMP

SMOKED RHODE ISLAND BLUEFISH SALAD WITH VINEGAR CRISP

GRAND SHELLFISH PLATTER

Salad Bar

FRESH SEASONAL LETTUCE WITH BALSAMIC-CHEVRE VINAIGRETTE

MILL'S COBB SALAD WITH BIBB LETTUCE AND SHALLOT SHERRY VINAIGRETTE

CHOPPED CAESAR SALAD WITH GARLIC BAGUETTE

OVERNIGHT ROASTED SUMMER TOMATO AND HOUSE-MADE MOZZARELLA SALAD WITH BASIL-PINE NUT OIL

Pantry

DUO OF CHILLED MELON SOUP WITH PICKLED WATERMELON RIND AND GOAT CHEESE MOUSSE

SAFFRON RISOTTO WITH SHRIMP AND SUMMER VEGETABLES PROVENCAL

BRAISED LITTLENECKS IN A SMOKED TOMATO AND NARRAGANSETT ALE BROTH WITH GRILLED CHORIZO AND SWEET ONIONS

WOOD FIRED PIZZA WITH FRESH LOBSTER, SWEET CORN, CARAMELIZED ONIONS, POTATO FONDUE, AND TARRAGON PESTO

SEARED FOIE GRAS WITH STRAWBERRIES MACERATED IN AGED BALSAMIC VINEGAR, CREAM CHEESE-CHIVE BISCUIT AND VANILLA CHANTILLY

FRESH POINT JUDITH CALAMARI TOSSED IN A GARLIC-OLIVE BUTTER WITH ARUGULA AND PEPPADEW PEPPERS

MILLS TAVERN ARTISAN CHEESE PLATE

LAMB TARTARE WITH SPICED ISRAELI COUS-COUS, CURRANTS AND ARUGULA

Wood Burning Oven

NATIVE STRIPED BASS BROWN BUTTER ROASTED WITH A SWEET CORN CHOWDER SAUCE AND FRIED LOCAL OYSTER

BLACK ANGUS SHORT RIB BRAISED IN "HARPOON SUMMER ALE" WITH A WARM POTATO AND CABBAGE "SLAW" DRESSED WITH MUSTARD-CARAWAY VINAIGRETTE

ROASTED SCOTTISH SALMON WITH SNOW PEA SALAD AND CHILLED GAZPACHO SAUCE

Wood Rotisserie

GIANONNE CHICKEN BUTTERMILK AND ROSEMARY MARINATED WITH ROASTED SHALLOT FINGERLING POTATO FRICASSE, FINISHED WITH A MAILLE MUSTARD CREAM SAUCE

MUSCOVY DUCK BREAST WITH A LAVENDAR-MARSALA DEMI GLACE SERVED WITH A CHICK PEA CREPE FILLED WITH DUCK LEG CONFIT, ALMOND, FRESH FIG AND ROQUEFORT

Stove

FRESH RIGATONI WITH YELLOW AND RED HEIRLOOM TOMATOES, HOUSE-MADE MOZZARELLA, AND FRESH SWEET BASIL

PAN SEARED DAYBOAT SCALLOPS WITH A GRAPEFRUIT-ARUGULA SALAD AND LEMON-BACON AIOLI

DUO OF PULLED RABBIT IN CAROLINA-STYLE SAUCE AND SMOKED RABBIT LEG GLAZED WITH MEMPHIS-STYLE SAUCE WITH GRILLED GREEN AND MOLASSES BBQ BEANS

POMMERY MUSTARD AND HORSERADISH ENCRUSTED RACK OF LAMB WITH GOAT CHEESE MASHED POTATO

Wood Grill

"THE STEAK HOUSE" 14oz PRIME NEW YORK STRIP

14oz ANGUS AGED SIRLOIN, Available with Prime and Sirloin Steak: "Mill's Steak Sauce", Chimichurri, and Port Butter

22oz "TOMAHAWK" BONE-IN MEYER ANGUS RIB EYE

16oz VEAL CHOP COFFEE AND COCOA RUBBED WITH A PICKLED PEPPERED PEACH PUREE

10oz FILET MIGNON WITH CHERRY GASTRIQUE AND SUMMER CHERRY RELISH

10oz SWORDFISH WITH SOY-SAKE GLAZE, DAIKON SLAW, AND CUCUMBER EMULSION

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

PAN ROASTED MUSHROOMS WITH MADEIRA AND THYME

MILL'S MAC 'N CHEESE

RATATOUILLE OF ROASTED FRESH SUMMER VEGETABLES

Appetizers - Choose One

CHILLED SUMMER MELON SOUP

FRESH SEASONAL LETTUCE WITH BALSAMIC-CHEVRE VINAIGRETTE

SAFFRON RISOTTO WITH SHRIMP AND SUMMER VEGETABLE PROVENCAL



Main Course - Choose One

FRESH RIGATONI WITH YELLOW AND RED HEIRLOOM TOMATOES, HOUSE-MADE MOZZARELLA, AND FRESH SWEET BASIL

GRILLED SWORDFISH WITH SOY-SAKE GLAZE, DAIKON SLAW, AND CUCUMBER EMULSION

ROASTED SCOTTISH SALMON WITH A SNOW PEA SALAD FINISHED WITH A CHILLED GAZPACHO SAUCE

GRILLED FLATIRON STEAK WITH MILL’S STEAK SAUCE, WARM FINGERLING POTATO SALAD, AND GRILLED CHARD



Desserts - Choose One

VANILLA BEAN PANNA COTTA WITH STRAWBERRY COMPOTE AND SWEET BASIL ICE CREAM

WARM CHOCOLATE CAKE WITH SAUCE ANGLAISE AND VANILLA BEAN ICE CREAM

SEASONAL SORBET TASTING

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CLASSIC VANILLA BEAN CRÈME BRULEE WITH WARM BERRY COMPOTE AND LEMON SHORTBREAD

PORTUGUESE BREAD PUDDING WITH CURRANTS, MADEIRA CARAMEL AND CHANTILLY CREAM

WARM CHOCOLATE CAKE WITH SAUCE ANGLAISE AND VANILLA BEAN ICE CREAM

CHOCOLATE PEANUT TART WITH SALTED CARAMEL GANACHE AND BANANA ICE CREAM

VANILLA BEAN PANNA COTTA WITH STRAWBERRY MOUSSE, STRAWBERRY COMPOTE AND SWEET BASIL ICE CREAM

PISTACHIO CHEESECAKE WITH APRICOT JAM AND MORELLO CHERRY SORBET

SEASONAL SORBET TASTING

MILL’S ARTISAN CHEESEPLATE

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PLEASE ADVISE YOUR SERVER OF ANY FOOD ALLERGIES

Appetizers

GRAND SHELLFISH PLATTERS - OYSTERS, LITTLENECKS, POACHED SHRIMP, FRESH BLUEFISH SALAD

MILL’S TAVERN BRUSCHETTA WITH HEIRLOOM TOMATOES, HOUSE-MADE MOZZARELLA AND FRESH SWEET BASIL

WOOD FIRED PIZZA WITH FRESH LOBSTER, SWEET CORN, CARAMELIZED ONIONS, POTATO FONDUE, AND TARRAGON PESTO



Salad - Choose One

FRESH SEASONAL LETTUCE WITH BALSAMIC-CHEVRE VINAIGRETTE

CHOPPED CAESAR SALAD WITH GARLIC BAGUETTE



Entree - Choose One

ROASTED SCOTTISH SALMON WITH A SNOW PEA SALAD FINISHED WITH A CHILLED GAZPACHO SAUCE

BLACK ANGUS SHORT RIB BRAISED IN HARPOON SUMMER ALE WITH A WARM POTATO AND CABBAGE “SLAW” DRESSED WITH MUSTARD-CARAWAY VINAIGRETTE

14oz ANGUS AGED SIRLOIN

BUTTERMILK AND ROSEMARY MARINATED CHICKEN WITH FINGERLING POTATO, ROASTED SHALLOT SALAD WITH MAILLE MUSTARD CREAM SAUCE



Sides

RED BLISS MASHED POTATOES AND CRISPY SHALLOTS

PAN ROASTED MUSHROOMS WITH MADEIRA AND THYME

WOOD ROASTED ASPARAGUS WITH EXTRA VIRGIN OLIVE OIL AND LEMON

Desserts

DESSERT PLATTERS TO BE PRESENTED