OYSTERS on the HALFSHELL 3.65 each

CHILLED POACHED SHRIMP (U10) 4.85 each

OYSTERS CAVIAR with MARKET FISH CEVICHE, HOUSEMADE CRÈME FRAICHE and HACKLEBACK STURGEON CAVIAR* 7.00 each

ARTISANAL GREENS with GRANNY SMITH APPLE, PROSCIUTTO, HONEY GLAZED PISTACHIO, with MAPLE SHERRY VINAIGRETTE 15

CAESAR SALAD with HEARTS of ROMAINE, PARMESAN CHEESE, GARLIC CROSTINI, and WHITE ANCHOVIES 12

ROASTED CARROT and GINGER SOUP with RED CURRY SHRIMP and CILANTRO CRACKER 14

POINT JUDITH CALAMARI with ZUCCHINI, KALAMATA OLIVES, RED ONION, FRESH HERBS over SAUCE TOMATE sm. 10/lg. 18

WOOD FIRED FLATBREAD with FIG, BRIE, PROSCIUTTO and WALNUTS 18

SEARED LONG ISLAND DUCK BREAST with ROASTED RAS EL HANOUT, SQUASH, and SWEET CHERRY SAUCE 42

NORTH ATLANTIC SWORDFISH with ARUGULA, FENNEL, BLOOD ORANGE over CREAMY ROAST PEPPER and WALNUT MUHAMMARA 36

GRILLED STUFFED AUBERGINE with FRESH HERBS and MILL’S CREOLE SAUCE 22

PORT BRAISED SHORT RIB with ROASTED EGGPLANT, BECHAMEL, and PEACH BBQ SAUCE 45

SEARED SALMON with ROASTED KOHLRABI, PARMESEAN CHEESE, and SAFFRON AIOLI 36

PEACH BRAISED LAPIN A LA MOUTARDE PAPPARDELLE with PEARL ONION, HEIRLOOM CARROTS in TRUFFLED WHITE WINE BUTTER CREAM 38

SWEET SMOKED HERITAGE PORK TENDERLOIN with TARO ROOT PUREE, SOY BRAISED BOK CHOY, and COCONUT CHILI PONZU* 32

GRILLED NEW ZEALAND RACK of LAMB with MORROCAN RICE PILAF, PICKLED RED ONION, SLICED ALMOND, and MINT DEMI 52

8 oz. BLACK ANGUS FILET MIGNON HOUSE SMOKED BACON, MUSHROOM, and ONION MARMALADE with BOURBON AU POIVRE SAUCE* 52

16 oz. BLACK ANGUS RIBEYE with HORSERADISH CREAM SAUCE* 50

12 oz. IMPORTED AUSTRALIAN WAGYU STRIP with MILL’S STEAK SAUCE* 72

RED BLISS MASHED POTATO with CRISPY SHALLOTS RINGS sm. 6/lg. 10

FRIED BRUSSEL SPROUTS with RIESLING POACHED GOLDEN RAISINS, CRISPY BACON, CRUMBLED GORGONZOLA, and PORT WINE REDUCTION 12

MILL’S MAC ‘N CHEESE with HOUSE SMOKED CRISPY BACON LARDONS 12

WOOD ROASTED ASPARAGUS with LEMON, PECORINO, and EXTRA VIRGIN OLIVE OIL sm. 8/lg. 11

NEW YEAR, SAME YOU PIERRE FERRAND COGNAC, CITRUS, LAMBRUSCO FLOAT    13

DOMAINE ST VINCENT SPARKLING WINE    40

MULLED CIDER PLANTATION RUM, HOLIDAY SPICES    12

HERB CRUSTED GOAT CHEESE BACON ONION MARMALADE and WINE PAOCHED PEAR   16

SMOKED SALMON RILLETTES with CAVIAR BILINI CAKE   19

CRAB and AVOCADO NAPOLEONS with CITRUS AIOLI   17

FRESH SEARED SCALLOPS with CHAMPAGNE BEURRE BLANC, POMEGRANATE RELISH over LEMON HERB RISOTTO   45

LOBSTER and SPINACH STUFFED PORTOBELLO MUSHROOMS with BLUE CHEESE POLENTA   45

BACON WRAPPED VENISON with DAUPHINOISE, BALSAMIC GLAZE DRIZZLE   59

MAPLE CRÈME BRULEE with SPECULOOS COOKIES

PORTUGUESE BREAD PUDDING with MADEIRA CARAMEL, CURRANTS, and CHANTILLY

DARK CHOCOLATE CREMEUX with BUTTERNUT SQUASH CAKE, GJETOST CARAMEL, BROWN BUTTER SAGE, MARSHMALLOW, CANDIED PECANS and PEAR SORBET

ORANGE BLOSSOM LABNE MOUSSE with OLIVE OIL CAKE, PISTACHIO, WHITE CHOCOLATE RASPBERRY CREMEUX, BLOOD ORANGE SORBET

MILL’S SUNDAE with MALTED VANILLA and SALTED CARAMEL ICE CREAM, ESPRESSO FUDGE, CHOCOLATE CHIP COOKIE CRUMBLE, CARDAMOM COFFE CREAM, and FUDGE BROWNIES

SORBET TASTING with MANDARIN-YUZU, PEAR, AND COCONUT