Come in Out of the Cold for Seasonal Dishes & Cocktails 

Mill’s Tavern, located at 101 North Main Street in Providence, is embracing the winter weather 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. 

A winter’s night at Mill’s begins with a selection of seasonal libations from Beverage Manager Tom Hughes, including  One Of Those: apricot vodka, basil, Dry Curacao, black pepper syrup, and lime; First Round: beet- and ginger-infused Prairie Organic Gin, blood orange, Triple Sec, rose water, and lemon; Night Cap: cinnamon and star anise-infused brandy, Crème de Cacao, cream, and Infused Spirits clove bitters; What He’s Having: kettle corn-infused Four Roses Bourbon, butterscotch schnapps, almond milk, and a sugar-salt rim; and Another One: Rittenhouse Rye, St. Germain, grapefruit, pineapple, lemon, and Luxardo cherry.

First courses include a selection of Raw Bar; Artisanal Greens in Mandarin orange vinaigrette with dried olives and crumbled goat cheese; Mill’s Tavern “Pho” with beef bone broth, egg noodles, and shaved sirloin; Wood-Fired Pizza topped with porcini mushroom soubise, diced prosciutto, three cheeses, truffled aioli, and arugula; and Rabbit and Foie Gras Rillette with roasted marcona almonds, quince jam, and bitter greens with an apple balsamic vinaigrette.

Entrées from the wood burning oven include Black Angus Short Rib braised with bitter orange, blood orange toum, trevisio slaw, and a parsnip croquette; lemon pepper Atlantic Swordfish Steak with parsley oil and sauce gribiche; Chicken Two ways: fried and seared with warm fingerling potato salad and bread and butter jardinière; and Venison Stew with Thumbelina carrots, pearl onions, and Yukon Gold potatoes. 

Entrées from the stove include Saffron Risotto with aigo bouido, pancetta butter, Beemster cheese, and fried leeks; Black Pepper Gnocchi with roasted shallot crema, hazelnuts, crispy Brussels sprouts, and shaved pradera; and a vegan Cassoulet with braised tarbais beans, “sage sausage”, and herbed panko crumbs. 

Entrées from the grill include a 12oz Pineapple-Mojo Pork Chop with bamboo rice and sesame mustard jus; a 16oz Niman Ranch Ribeye with horseradish cream sauce; and a 10oz Black Angus Filet Mignon with mushroom duxelle and sauce au poivre.  Side dishes include Red Bliss Mashed Potatoes with crispy shallots, Mill’s Mac ‘n’ Cheese with house made bacon lardons, miso-brown butter roasted Sweet Potatoes; and wood roasted Asparagus with lemon, pecorino, and extra virgin olive oil.

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 Milk Chocolate Cremeux: chocolate passion fruit cake, coconut cream, sesame cashews, and caramelized banana ice cream; Parsnip Cake with pear butter, gjetost cream, candied walnuts, and vanilla chai ice cream; Mandarin Mousse: olive oil cake, spiced carrot curd, Cara Cara orange, turmeric meringue, and white chocolate frozen yogurt; and “Affotgato”: malted vanilla and slated 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.