Seasonal Dishes & Cocktails Perfect for Chilly Nights in the City
Mill’s Tavern, located at 101 North Main Street in Providence, is welcoming fall with a new menu inspired by the season from 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.
Fall at Mill’s begins with a selection of seasonal cocktails from Beverage Manager Tom Hughes, including the Green Light: Courvoisier VS, St. George’s Spiced Pear, Triple Sec, lemon, black walnut bitters; Full Charge: Infused Spirits apple cinnamon vodka, ginger beer, lime, and Angostura bitters; Something Bubbly: sparkling wine, organic apple-ginger shrub, a sugar cube, and cinnamon-sugar rim; and the No Spring Chicken: bacon washed bourbon, Dolin Rouge sweet vermouth, Angostura bitters, and maple syrup.
First courses include a selection of raw bar, from local oysters and littlenecks to a chilled Thai Coconut Shrimp Salad with pickled pineapples; Artisanal Greens with toasted walnuts, apple-brandy raisins, and a roasted apple and miso vinaigrette; Spiced Kabocha Squash Bisque with roasted delicata and pepita Furikake; Wood-Fired Pizza topped with smoked chicken, buttermilk-chive crema, spaghetti squash, crisp bacon, and Fontina; and Crispy Veal Sweetbreads with poached pear, cauliflower purée, chicory, and roasted hazelnuts.
Entrees from the wood burning oven include port-braised Black Angus Short Rib with porcini couscous and citrus-marinated mushrooms; Chicken Pot Pie with Thumbelina carrots, pearl onions and fingerling potatoes; and seared Long Island Duck Breast with parsnip mash, sweet and sour cabbage, pickled cherries, and orange duck demi-glace.
Entrees from the stove include seared day boat Scallops with cider-glazed pork belly, sautéed broccoli rabe, celeriac purée, and apple and herb salad; maple-mustard glazed Ora King Salmon with tarragon spaetzle and Riesling horseradish beurre blanc; and Sweet Potato Marshmallow Gnocchi & Brie Mashed Potato Gnocchi with smoked turkey, apple-sage cornbread crumble, green beans, giblet gravy, and cranberry chutney. From the Grill, Mill’s is offering a selection of steaks and chops, including a 12 oz maple Dijon-brined Dubreton Pork Chop with bacon Brussels sprouts, apple butter, and a miso, mustard, and port jus and a 10 oz Black Angus Filet Mignon with carrot purée and apple-bacon marmalade.
Fall side dishes include Red Bliss Mashed Potatoes with crispy shallots, Bacon Brussels Sprouts, and Mill’s Mac N’ Cheese with house made bacon lardons.
Executive Pastry Chef Samantha Del Arroyo has crafted a seasonal dessert menu for a sweet or savory ending to a meal at Mill’s. House made treats include Portuguese Bread Pudding with Madeira caramel, currents, and Chantilly cream; a Brown Butter Blondie: spiced pumpkin butter, roasted white chocolate “Cheesecake” with toasted pecans, poached pears, and maple-miso ice cream; Chevre Cheesecake: Res El Hanout spiced carrot cake, Yuzu curd, Muscat grapes, pistachio crumble, and mandarin sorbet; and Affogato: malted vanilla and salted caramel ice cream, espresso fudge, whipped coffee cream, Mexican chocolate chip cookie crumble, and a cinnamon-sugar churro.
A three course Tavern Prix Fixe menu is also available Sundays through Fridays and features a choice of select appetizers, entrées, and desserts for $34.95.