Mill’s Tavern, located at 101 North Main Street in Providence, is ushering in autumn with a new seasonal menu from Executive Chef Ed Bolus and his team, including a three-course prix fixe with optional wine pairings and the return of the Wagyu Tomahawk for Two prix fixe, each available for dine-in or take-out. In addition, select bottles of wine will be offered at half price weekly Monday through Thursday. Guests who choose to dine outdoors can also enjoy oysters on the half shell for half-off the market price from 5 p.m. to 6 p.m. every day.
Limited outdoor dining is available. For reservations or to place a takeout order, please call 401.272.3331. For more information, please visit www.millstavernrestaurant.com.
Guests may begin their Mill’s Tavern experience with a seasonal cocktail, crafted by Beverage Manager Jake Ducharme, featuring beverages named after the restaurant’s service staff. Selections include the Phouva Squirrel: Lawley’s Small Batch Rum, Crème de Noyaux Orgeat, and Tiki Bitters; the Webster Tried & True: Infuse Spirits Apple Cinnamon Vodka, lime, and ginger beer; the Sherry: Town Branch Bourbon, walnut liquor, orange bitters, and chocolate bitters; the Taylor Made with Black Fig Vodka, Lillet, sweet vermouth, lemon, and prosecco; the Charmed One: Lunazul Blanco Tequila, apple cider, lime-honey syrup, and housemade pumpkin spice; and the Samgria: Champlain Orchards Wickson Cider, Jack Daniel’s Apple Whiskey, cranberry, and soda.
First courses include a selection of Raw Bar; Seafood Salad with Old Bay-yuzu aioli and crisp tortillas; an Iceberg Wedge Salad with Moody Blue cheese vinaigrette, tomatoes, matchstick potatoes, pickled red onions, and house bacon lardons; Tortellini en Brodo; Grilled Lamb Lollipops (a Mill’s Tavern classic) with Mayan couscous, mint labneh, pickled cucumber, and red pepper; and a Poached Pear Salad with bitter greens, pistachio-crusted Roquefort, panko-crusted goat cheese, and sherry pear vinaigrette.
Entrees include Maple Cured Butternut Squash with charred radicchio, sage “sausage”, and a vegan demi-glace; Espresso-Chili Braised Black Angus Short Rib with fried polenta, bitter greens, and sage salsa verde; oven-seared spiced Long Island Duck Breast with curry leaf pilaf, bok choy, and tamarind gastrique; Cranberry Hoisin Glazed Salmon with curried sweet potato puree and wilted spinach; and 8 oz Black Angus Filet Mignon with sauce Calabrese and roasted fingerling potatoes; and Lemongrass-Green Pepper rubbed Atlantic Swordfish Medallions with dill beurre blanc.
Pastry Chef Samantha Del Arroyo’s seasonal dessert creations include the return of Portuguese Bread Pudding with Madeira caramel, currants, and chantilly cream; Chai Spiced Carrot Cake with dulcey cream cheese cremeux, golden raisin puree, cider-poached Asian pears, candied pecans, and pear ice cream; Milk Chocolate Mousse with Devil’s Food cake, tahini pumpkin butter, sunchoke cream, hazelnut crumble, and mandarin sorbet; and Mill’s Sundae: salted caramel ice cream, malted vanilla ice cream, espresso fudge, Turkish coffee ice cream, chocolate chip cookie crumble, and fudge brownie.
Mill’s Wagyu Tomahawk for Two prix fixe menu is also available, and includes a choice of iceberg wedge salad or classic Caesar for each guest; a 32 bone-in Wagyu Tomahawk Ribeye to share; and a choice of Montreal red bliss mashed potatoes with crispy shallots or wood-roasted asparagus with lemon, truffled pecorino, and extra virgin olive oil; and a dessert for each guest, for $150.00 plus tax and gratuity.
A three-course Tavern Prix Fixe menu, available Sundays through Thursdays, features a choice of one appetizer, entree, and dessert for $39.95. Guests may add a half-glass of wine to pair with each course for an additional $18.00.