Enjoy a Selection of Seasonal Dishes & Sweet Endings July 7th through July 20th 

Mill’s Tavern, located at 101 North Main Street in Providence, is proud to offer a special pre-fixe menu from Executive Chef Ed Bolus and his culinary team as part of Providence’s Summer Restaurant Weeks, July 7th through July 20th.  The three-course menu is $34.95 per person; wine pairings may be added for an additional $18. All items featured on the restaurant week menu are also available to guests a la carte.  For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com. 

Restaurant week at Mill’s begins with a choice of seasonal appetizers including Artisanal Greens dressed in a blackberry-lemon vinaigrette with a smoked ricotta salata and toasted pistachios; a Classic Caesar Salad with parmesan cheese, garlic croutons and white anchovies; masa-dusted Point Judith Calamari with chili-cumin salt, pico de gallo, and cilantro chutney; or a cup of Chilled Tomato Bisque with New England crab salad and parsley oil. 

Entrées offer a choice of Smoked Tomato Risotto with puffed Arborio and tikka masala sauce; a 6oz. oven-roasted Atlantic Swordfish with sweet corn relish and avocado rouille; a balsamic-brined Dubreton Pork Loin with bacon succotash, pork jus, and blackberry gastrique; Beef Ragu Pappradelle; or a lavender mustard-glazed Giannone Farms Roasted Chicken over “salad nicoise,” picholine tapenade, and poached egg yolk. 

Finally, guests may choose from a selection of desserts prepared by Executive Pastry Chef Samantha Del Arroyo featuring Portuguese Bread Pudding with Madeira caramel, currents and Chantilly cream; a Seasonal Sorbet Tasting with Cellini Limoncello; a Dark Chocolate Cremeux: brownie, burnt orange meringue, bourbon caramel, rye cocoa nib crumble, and black cherry ice cream; or Apricot Elderflower Mousse with almond sponge cake, dulcey ganache, and raspberry-peach sorbet.