Mill’s Tavern, located at 101 North Main Street in Providence is kicking off the summer with a new seasonal menu created by Executive Chef Ed Bolus, Sous Chef Christian Chin, and the restaurant’s culinary team. For reservations or to place a takeout order, please call 401-272-3331 or visit www.millstavernrestaurant.com.
A summer meal at Mill’s starts with an artisanal cocktail from Beverage Manager Jaden Franklin. Franklin’s selections include the Vermeer, made with Barr Hill Gin, Giffard Crème de Mûre, lemon, lavender, and honey; the Kandinsky, which features Grainger’s Organic Vodka with Domaine Canton Ginger, grapefruit, lime hibiscus, and Bittercube Jamaican Bitters; and the Rivera, crafted with Lunazul Blanco Tequila, Wahaka Mezcal, passionfruit, Triple Sec Lime, and Bittermens Hellfire Bitters.
Guests can begin their dining experience with a selection from Mill’s Raw Bar items, such as Chilled Poached Shrimp, Oysters on the half shell; and Local Little Neck Clams . A variety of starters include the Summer Tomato Salad with bocconcini, basil and yellow tomato vinaigrette; Artisanal Greens in a smoked peach vinaigrette with pickled shallots and feta cheese; Sweet Corn Bisque with lime crème fraiche and basil oil; Smoke Ranch-Dusted Point Judith Calamari with hot pepper butter and pickled celery cream; a Wood Fired Pizza topped with pulled pork, pineapple, bourbon BBQ and blue cheese; Tempura Artichokes with toum, Calabrian chili honey and pickled peppers; and Zucchini Baba Ganoush with lavish and zhug.
Entrées include Ragu of Lamb Barbacoa, served over maldefine with sour orange requeson; Summer Risotto with roasted tomato butter, sauce vierge and arugula; Sesame-Miso Butter Seared Salmon with coconut rice and kimchi-cucumber salad; Day Boat Scallops with Samoan panikeke, tarragon ricotta, radicchio and Meyer lemon vinaigrette; Roasted Atlantic Swordfish with pepian Amarillo, spicy lime pickles, summer greens and pumpkin seed oil; Crispy Smoked Tofu with chilled zucchini in eel sauce, black sesame and aroma oil with miso-ginger carrot puree.
From the wood-burning grill, guests can enjoy a 12oz. or 24oz. Wagyu New York Strip with Mill’s Steak Sauce; 32oz. Wagyu Tomahawk Ribeye; 32oz. Prime Tomahawk Ribeye; 16oz. Certified Angus Beef Ribeye with horseradish cream sauce; 8oz Black Angus Beef Ribeye with chipotle-coffee demi-glace and roasted poblano chimichurri; and a12oz. Kurobuta Grilled Pork Porterhouse with peach honey BBQ sauce and avocado corn salsa.
All entrées can be complemented by Mill’s sides, including Red Bliss Mashed Potatoes with crispy shallots; Mill’s Mac ‘N Cheese with house made bacon lardons; Woodfired Roasted Asparagus with lemon, pecorino and olive oil; or Madeira-Soy Chef’s Mixed Mushrooms.
Seasonal desserts from Executive Pastry Chef Samantha Del Arroyo include White Chocolate Matcha Mousse with yuzu cremeux, elderflower cake and white peach sorbet; Dark Chocolate Semifreddo with devil’s food cake, dulcey ganache, hazelnut crumble, and cherry sorbet; and Mascarpone Cheesecake with blueberry jam, sweet corn cream, toffee popcorn and lemon basil sherbet. Mill’s Tavern’s Prix Fixe menu continues into the summer, and features a choice of one appetizer, entrée, and dessert for $39.95. Guests may also add a wine pairing to each course for an additional fee.
Mill’s is also offering 50% off select bottles of wine from its Wine Spectator award-winning list on Tuesdays, Wednesdays and Thursdays A new selection of bottles is available every week. For a sample list, visit https://millstavernrestaurant.com/wine-special/.