Mill’s Tavern, located at 101 North Main Street in Providence, will host a Thanksgiving celebration on Thursday, November 22nd, featuring an elegant three-course prix fixe menu from Executive Chef Ed Bolus and his culinary team.  The cost is $45 for adults; $25 for children ages 10 and under.  An a la carte menu will also be available. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com. 

Thanksgiving at Mill’s begins with a choice of first courses: Artisanal Greens with toasted walnuts, apple-brandy raisins, and a roasted apple and miso vinaigrette; Classic Caesar Salad with parmesan cheese, garlic croutons, and white anchovies; and Spiced Kabocha Squash Bisque with roasted delicate and pepita furikake. 

The holiday entrée features a choice of traditional carved Orange-Sage Brined Turkey with giblet gravy, sage-sweet potato casserole with marshmallow and pecans, garlic mashed potatoes, brown buttered green bean and mushroom casserole, homemade pineapple-cranberry chutney, and traditional Mill’s stuffing; a 14 oz aged New York Strip with Mill’s Steak Sauce; or maple mustard-glazed Ora King Salmon with tarragon spaetzle and Riesling-horseradish beurre blanc.

Desserts include a seasonal Sorbet Tasting; Chocolate Pecan Pie with spiced pumpkin butter, bourbon fudge, and Chantilly cream; or Chai Spiced Pumpkin Cake with mascarpone cream, brown butter caramel, walnut streusel, and espresso ice cream.  

The a la carte menu features an array of Mill’s menu offerings plus holiday specials, including a selection of Raw Bar items, five spice Point Judith Calamari with crispy leeks and orange sweet and sour sauce; Braised Littlenecks in a smoked tomato and Narragansett Lager broth with grilled chorizo, sweet onions, and grilled garlic bread; and a Cheese & Charcuterie Board with seasonal accoutrements. 

Main courses include a 14oz Aged New York Strip with Mill’s steak sauce; Autumn Mushroom Risotto with puffed rice, Moliterno al Tartufo, and scallion butter; Sweet Potato-Marshmallow Gnocchi and Brie Mashed Potato Gnocchi with smoked turkey, apple-sage cornbread crumble, green beans, giblet gravy, and cranberry chutney. 

Specialty cocktails for the celebration include the Burning Thyme: Maker’s Mark, St. Germain, lemon, maple syrup, thyme, Laphroig Spritz; Mill’s Tavern Bloody Mary with shrimp cocktail; and Cranberry Sangria.