Mill’s Tavern, located at 101 North Main Street in Providence is getting into the swing of Spring with new seasonal menu items prepared 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. For more information, please visit www.millstavernrestaurant.com.
First courses include a selection of Raw Bar, featuring chilled poached shrimp, oysters on the half shell, and king crab cocktail; Spring Greens with raspberry vinaigrette, pistachios, and crumbled feta; Classic Caesar Salad, with parmesan cheese, white anchovies, and garlic croutons; Crab Bisque; Tempura Artichokes with toum, Calabrian chili honey and pickled peppers; and Artisanal Cheese and Charcuterie with seasonal accoutrements.
Entrées include Spring Vegetable Risotto with balsamic caramelized Cipollini onions; Ragu Barbacoa over Mafaldine pasta with sour orange Requeson and salsa verde; Horseradish-Dill Crusted Salmon with smoked ham broth and fondant potatoes; oven-roasted Swordfish with bacon-carrot crust, Cipollini English pea succotash, and carrot mousse; Piri-Piri Giannone Farms Chicken with Saffron rice pilaf, seared artichokes, and chili oil; and an 8 oz. Black Angus Filet Mignon with mushroom au poivre, spring vegetable-potato hash, and roasted garlic miso butter.
Executive Pastry Chef Samantha Del Arroyo’s seasonal spring desserts feature Almond Cake with lemon curd, torched lavender meringue, blackberry jam, poppy seed shortbread crumble, Earl Grey ice cream; Portuguese Bread Pudding with Madeira caramel, currants, and Chantilly cream; Dark Chocolate Beet Cake with dark chocolate mousse, Speculoos crumble, white chocolate-coffee cremeux, and raspberry-beet ice cream; Mill’s Sundae: salted caramel ice cream, malted vanilla ice cream, espresso fudge, Turkish coffee ice cream, chocolate chip cookie crumble, fudge brownie; and a Seasonal Sorbet tasting.
A three-course Early Spring Tavern Prix Fixe menu, available Tuesdays, Wednesdays, Thursdays, and Sundays, 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.
In addition to enjoying a Wine Spectator Award-winning wine list, guests will find a creative seasonal cocktail, crafted by Beverage Manager Jaden Franklin. Selections include the Kentucky Spring: Four Roses bourbon, elderflower, lemon, and Laphroaig mist; Nights in Speyside: Glen Moray 12-year scotch, chamomile, Cocchi Americano, and Boston Bittahs; the Wahaka Sunrise: Lunazul Tequila Blanco, Wahaka Mezcal, strawberry, Campari, and Aztec chocolate bitters; Bobby Dazzler: Prairie organic gin, strawberry, Dolin Blanc Vermouth, Rose; and the Jasmine Moon: Grainger’s organic vodka, Jasmine blossom, pear, and Peychaud’s Bitters.