Christmas Eve Specials

Seared U16-20 Scallop
on a Saffron Corn Purée with Lemon Beurre Blanc

Lobster Bisque
with Cognac Cream and Tarragon Oil

Foie Gras
with Brioche Toast, Fig Jam, and Candied Pistachios

Roasted Beet & Blood Orange Salad
with Fennel, Burrata, and Pomegranate Molasses Dressing

Lobster Thermidor
with Sweet Corn Risotto and Basil Oil

Wild Mushroom Risotto
with Creamy Arborio Rice, Porcini Mushrooms, Black Truffle Oil, and Aged Parmesan

Oysters on the Half Shell* GF

Littleneck Clams GF

Chilled Poached Shrimp (U10) GF

Oysters Caviar
with market fish ceviche, cucumber dill mignonette and hackleback sturgeon caviar

Seasonal Artisanal Greens GF
with cider maple dressing, honeycrisp apple and candied walnuts

Classic Caesar Salad GF
hearts of romaine, parmesan cheese, garlic crostini, and white anchovies

Point Judith Calamari GF
with sundried tomato puttanesca sauce

Baked Brie GF
with apple pear compote, maple honey and hazelnut crumble

Hot Honey Seared Long Island Duck Breast GF
with kidney bean, tri colored quinoa salad and blood orange sherry gastrique

Cider Glazed North Atlantic Swordfish GF
with roasted fall root vegetables and shaved brussels sprouts

Chipotle BBQ Brined Bell Evans Statler Chicken Breast GF
with Yukon apple and squash succotash and brandy dijon chicken demi

Cauliflower Gnocchi
with green tahini and harissa cream

Mill's Tavern Beef Ragu
bombolotti pasta and al Tartufo Pecorino

Ponzu Glazed Salmon*
with apple fennel salad and parmesan roasted kohlrabi

Grilled New Zealand Rack of Lamb* GF
with Lebanese rice pilaf, tzatziki and mint lamb demi

Mill's Pork Tenderloin Calabrese

Bacon Wrapped Venison* GF
with butter poached rainbow carrots, lingonberry gastrique

Montreal Red Bliss Potato Mash
with crispy leeks

Crispy Brussel Sprouts
with riesling poached golden raisins, crispy bacon, crumbles gorgonzola, and fig balsamic glaze

Mill's Mac N' Cheese
with house smoked lardons add lobster $12.00

Maria's Fresh Pasta red or white sauce

Creamed Spinach GF

Wood Roasted Asparagus GF
with lemon, Pecorino, and Extra Virgin Olive Oil