Mill’s Tavern, located at 101 North Main Street in Providence, is warming up winter with a new seasonal menu and a new “Mill’s Tavern at Home” offering from Executive Chef Ed Bolus and his culinary team. For reservations or to place a takeout order, please call 401.272.3331. For more information, please visit www.millstavernrestaurant.com.
Guests may begin their Mill’s Tavern experience with a seasonal cocktail, crafted by Beverage Manager Jake Ducharme. Selections include the Maple Storm: Gosling’s Black Seal Rum, apple cider, ginger beer, lime, and maple syrup; the Bananardier: banana-infused Four Roses Bourbon, Campari, sweet vermouth BIJOU Prairie Organic Gin, and Chartreuse; White Christmas on the Beach: Lunazul Blanco Tequila, Triple Sec, lime, and coconut cream; the North Pole: V ONE Vanilla Vodka, Kahlua, milk, and Buckspice Ginger Bitters; and the Red Head: Johnny Walker Red Label Scotch, Cherry Heering St. Elizabeth’s Allspice Dram, lemon, and honey syrup.
First courses include a selection of Raw Bar, including chilled poached shrimp, oysters on the half shell, and king crab cocktail; Winter Greens with crispy prosciutto, dried cherries, and clove-pickled shallots with a pineapple vinaigrette; Artisanal Greens with pickled red onions, spiced almonds, and a Roquefort-red wine vinaigrette; Spiced Squash Bisque; and crispy Pepper-Lemongrass Point Judith Calamari with leeks and lemon sumiso.
Entrées include Venison Ragu over pappardelle; miso-marinated Salmon encrusted with pecan and peppercorn with Cajun-spiced grits; grilled Atlantic Swordfish Medallions with crispy yucca, marinated roasted onions, and ginger lime coconut sauce; honey-labneh brined Giannone Farms Chicken with curried lentils and basmati rice; maple-cured Butternut Squash with charred broccoli rabe, sage “sausage” and a vegan demi-glace; as well as a selection of Mill’s steaks: an aged 14 oz. New York Strip with Mill’s steak sauce; 16 oz. Certified Angus Beef Ribeye; and an 8 oz. Black Angus Filet Mignon with sauce au poivre and roasted Red Bliss potato hash.
Pastry Chef Samantha Del Arroyo’s seasonal dessert creations include the return of Portuguese Bread Pudding with Madeira caramel, currants, and Chantilly cream; Matcha Yogurt Panna Cotta with vanilla pound cake, lime curd, candied macadamia nuts, pineapple-guava jam, and coconut sorbet; Dark Chocolate Beet Cake with dark chocolate mousse, Speculoos crumble, white chocolate-coffee cremeux, and raspberry-beet ice cream; and Mill’s Sundae: salted caramel ice cream, malted vanilla ice cream, espresso fudge, Turkish coffee ice cream, chocolate chip cookie crumble, and fudge brownie.
Mill’s Wagyu Tomahawk for Two prix fixe menu is also available, and includes a choice of Artisanal Greens with pickled red onions, spiced almonds, and a Roquefort-red wine vinaigrette or classic Caesar for each guest; a 32 bone-in Wagyu Tomahawk Ribeye to share; and a choice of Montreal red bliss mashed potatoes with crispy shallots or wood-roasted asparagus with lemon, truffled pecorino, and extra virgin olive oil; and a dessert for each guest, for $150.00 plus tax and gratuity.
A three-course Tavern Prix Fixe menu, available Sundays through Thursdays, features a choice of one appetizer, entrée, and dessert for $39.95. Guests may add a half-glass of wine to pair with each course for an additional $18.00.
Mill’s Tavern is also pleased to offer a new “Mill’s Tavern at Home” menu featuring Mill’s chefs’ favorite at-home dishes. Appetizers and snacks include Wood Fired Pizza with Italian cheese fondue, crisp prosciutto, broccoli rabe and white balsamic agrodolce; Chef’s Housemade Charcuterie and Cheese; Spiced Squash Bisque with candied pepitas; Couscous Waldorf Salad with shaved Brussels sprouts, green grapes, Granny Smith apples, walnuts with labneh-lemon vinaigrette; Artisanal Greens Salad with Roquefort red wine vinaigrette, pickled red onions and spiced almonds; and Christian’s Housemade Focaccia Bread with whipped feta and red pepper muhammara dip.
Entrées include Short Rib Shepherd’s Pie topped with cheddar garlic mashed potatoes; Beef Bulgogi with basmati rice and apple-napa cabbage slaw; and Miso Marinated Salmon. Side dishes include Montreal Red Bliss Mashed Potatoes; Roasted Root Vegetables with tarragon and chive; Brussels Sprouts with bacon and pickled sultanas; and Mill’s Mac ‘n’ Cheese with housemade bacon lardons. Dessert offerings are Carrot Cake with cream cheese frosting and Portuguese Bread Pudding with Madeira caramel and Chantilly cream.
A selection of Mill’s wine director’s “Cellar Picks” are also available at special price to take home and include the 2018 Vincent, Pinot Gris, Willamette Valley, Oregon; the 2014 En Route by Far Niente, Chardonnay, Brumaire, Russian River Valley, California; 2018 Patricia Green Cellars, Dry Muscat Ottonel, Marie, Oregon; 2018 Neyers, Sage Canyon, Red Blend, California; and the 2015 Michele Chiarlo, Tortoniano, Barolo, Italy. Mill’s speciality cocktails are also available to be enjoyed at home.
The “At Home” menu is available for pick-up from the restaurant on Thursdays from 5pm to 8pm, Fridays and Saturdays from 5pm to 8:30pm, and Sundays from 5 to 7:30pm. Orders can be placed by calling 401-272-3331 or online at MillsTavernRestaurant.com or toasttab.com/mills-tavern.