Mill’s Tavern, located at 101 North Main Street in Providence, will offer a special à la carte Mother’s Day menu, in addition to its new spring menu, on Sunday, May 12th from 12:00 p.m. – 7:00 p.m. For more information or to make reservations, please call 401.272.3331 or visit the website at www.millstavernrestaurant.com.
In addition to Mill’s Tavern’s full cocktail list, Mother’s Day begins with a selection of specialty cocktails including Spring Cider Sangria; Bloody Mary with shrimp cocktail and a Strawberry Elderflower Mimosa.
A selection of specialty appetizers and entrees include Smoked Bluefish Deviled Eggs; Crispy Roman Artichokes with Meyer Lemon Toum; Baked Stuffed Shrimp with Miso Beurre Blanc; Wagyu New York Strip with Mill’s Tavern steak sauce; 8oz Filet Mignon with lobster Mornay sauce; and 6oz Lemon Pepper Swordfish Medallions with sauce gribiche.
Executive Pastry Chef Samantha Del Arroyo’s featured dessert is Orange Blossom Labneh Mousse. All proceeds from this special dessert will benefit Rhode Island Bakes for Breast Cancer, a non-profit that supports research, prevention and treatment of breast cancer.
In addition to the Mother’s Day menu, Mill’s Tavern’s spring menu is also available. First courses include a selection of Raw Bar; Artisanal Greens in charred spring onion honey vinaigrette with crumbled Feta and Marcona almonds; chilled White Asparagus Soup with caviar and truffled white asparagus salad; Wood-Fired Pizza topped with spring pesto, roasted peppers and tomatoes, zucchini, Feta and peppery greens; Foie Gras Mousse with strawberry glaze, black pepper sable, port reduction and pickled rhubarb;
Braised Littlenecks in smoked tomato and Narragansett Lager broth with grilled chorizo, sweet onions and grilled garlic bread.
Entrées from the wood burning oven include Black Angus Short Rib with seasonal accompaniments; miso-glazed Ora King Salmon with bergamot beurre blanc and savory spring greens in wasabi vinaigrette; Giannone Farms Roasted Chicken with spring vegetables, salsa verde and crispy polenta; and charred Cauliflower Steak with curry braised lentils, tomato jam and vegan demi-glace.
Entrées from the stove include seared Long Island Duck Breast with tamarind gastrique, jasmine pilaf and bitter greens in ginger-scallion vinaigrette; pan-seared crispy skinned Branzino with roasted spring vegetables and Meyer lemon sunchoke purée; Lemon Ricotta Gnocchi with braised lamb, English peas, cipollini onions, preserved lemon, mint pesto and pea tendrils; and Smoked Tomato and Paneer Risotto with curried carrot purée, puffed arborio rice and Thai basil butter.
Entrées from the grill include a 16oz Niman Ranch Ribeye with horseradish cream sauce; a 10oz Black Angus Filet Mignon with creamed leeks and sauce au poivre; and a 14 oz Aged New York Strip with Mill’s steak sauce. Side dishes include Red Bliss Mashed Potatoes with crispy shallots, Mill’s Mac ‘n’ Cheese with house made bacon lardons; Miso-butter Broccoli; and wood roasted Asparagus with lemon, pecorino, and extra virgin olive oil.
Executive Pastry Chef Samantha Del Arroyo has crafted a seasonal dessert menu that includes Madagascar Vanilla Crème Brulee with lemon-poppy shortbread; Portuguese Bread Pudding with Madeira caramel, currents and Chantilly cream; Matcha Japanese Cheesecake with yuzu curd, white chocolate namelaka, black-sesame tuile, mango gel and coconut sorbet; Orange Blossom Labneh Mousse with beet sponge cake, rhubarb jam, honey-pistachio kataifi and strawberry-beet sorbet; Dark Chocolate Semifreddo Chocolate Stout Cake with caramelia cremeux, miso caramel, peanut crumble and popcorn ice cream; ‘Affogato’ of malted vanilla and salted caramel ice cream with espresso fudge, whipped coffee cream, Mexican chocolate chip cookie crumble and a cinnamon-sugar churro; and a Seasonal Sorbet tasting.