Featuring Special Dishes and Indulgent Dinners Made for Two
Holiday Specials & a La Carte Menu Available
Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Valentine’s Day with a selection of elegant specials crafted by Executive Chef Ed Bolus and his culinary team. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com.
Valentine’s Day at Mill’s begins with two special libations: Valentini featuring house made raspberry vodka, PAMA liqueur, rose water, lemon juice and Pêche Impériale sparkling wine and Mill’s signature Love Potion Punch.
Special starters include Alaskan King Crab Cocktail and Tropical Fruit Scallop Ceviche. Entrees include Surf n’ Turf: an 8oz filet mignon and pan-seared day boat sea scallops with fried leeks, crispy potatoes and sauce au poivre; and Bacon-Wrapped Rack of Venison Loin with salt-roasted baby beets, beet puree and port-cranberry gastrique.
For a truly indulgent experience, guests may also select a prix fixe three-course dinner for two featuring two exceptional cuts of meat: a 36 oz. Wagyu Tomahawk Ribeye which includes a first course of Artisanal Greens or a Caesar Salad, a side of mashed potatoes and two dessert selections for $150.00; or the 32 oz. Prime Tomahawk Ribeye which also choice of salad, mashed potatoes and two dessert selections for $120.00.
For a sweet ending, guests may enjoy Executive Pastry Chef Samantha Del Arroyo’s White Chocolate Strawberry Cremeux: almond sponge cake, lychee gelee, rose meringue and yuzu ice cream.
The a la carte menu features an array of Mill’s winter menu offerings. First courses include a selection of raw bar; Artisanal Greens in champagne passion fruit vinaigrette with pickled pear and candied cashew crumble; Classic Caesar Salad with parmesan cheese, garlic croutons and white anchovies; Rabbit Porchetta with assorted pickled vegetables and rabbit demi-glace; Cheese and Charcuterie with assorted seasonal accoutrements; Truffled Cauliflower Bisque; Braised Littlenecks in smoked tomato and Narragansett lager broth with Portuguese chourico, sweet onions and grilled garlic bread; Crisp Point Judith Calamari with Portuguese chourico and Piquillo pepper relish; and Seared Foie Gras with apple Brioche, sauce Romaine and Granny Smith apples.
Seasonal entrees include: Black Angus Short Rib Bourguignon with port-glazed Cipollini onions, house lardons, mushroom conserva and roasted marble potatoes; Orange Chipotle Marinated Giannone Farms Organic Roasted Chicken Breast with roasted squash and cumin lime beurre blanc; Butternut Squash Risotto with aged Gouda, maple pepitas and pumpkin oil; Porcini-glazed Ora King Salmon with braised red cabbage, king oyster mushrooms and sauce blanquette; two 6 oz. Blackened Atlantic Swordfish Medallions with roasted root vegetables and grapefruit coulis; Pan Seared New Zealand Rack of Lamb with parsnip puree, chevre-chive croquette and mint demi glaze; 8 oz. Black Angus Filet Mignon with fried leeks, crispy potatoes and sauce au poivrade; 14 oz. aged New York Strip with Mill’s steak sauce; and a 14 oz. citrus-marinated Dubreton Pork Chop with sweet potato succotash and mandarin ketchup.
Mill’s sides feature Montreal Red Bliss Mashed Potatoes with crispy shallots; Mill’s Mac ‘N Cheese with house-made bacon lardons; wood-roasted Asparagus with lemon, pecorino and extra-virgin olive oil; and Garlic-herb Root Vegetables.