New Year’s Eve to Feature Three-Course Prix Fixe and A La Carte Offerings
Mill’s Tavern, located at 101 North Main Street in Providence, will ring in the new year with a celebratory three-course prix fixe menu from Executive Chef Ed Bolus and his culinary team. The cost is $65 per person; tax and gratuity are additional. Mill’s Tavern will celebrate from 5:00 p.m. to 11:00 p.m. on New Year’s Eve and will offer its full menu from 4:00 p.m. to 9:00 pm on New Year’s Day. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com.
Kick-off the New Year’s celebration at Mill’s with a hand-crafted holiday libation, such as Sparkling Cider Sangria, a Champagne Cocktail, or New Year’s Punch.
The three-course prix fixe dinner will begin with a choice of first courses: Artisanal Greens with pickled red onions, spiced almonds, and a Roquefort-red wine vinaigrette; classic Caesar Salad with parmesan cheese, garlic croutons, and white anchovies; and spiced Squash Bisque.
An intermezzo of Lemon Sorbet will lead into guests’ choice of entrees: Baked Stuffed Lobster with herb roasted Red Bliss potatoes and sautéed broccoli rabe; a 12 oz Wagyu New York Strip with Mill’s steak sauce; seared Long Island Duck Breast with five spice cherry glaze, pistachio romesco, and cherry-beet chutney; or seared day boat Scallops with red pepper nage, black sesame coulis, and zucchini relish.
Dessert will feature a choice of Seasonal Sorbet Tasting; Portuguese Bread Pudding with Madeira caramel, currants, and Chantilly cream; and Chef Samantha’s Seasonal Dessert.
The New Year’s a la carte menu features a variety of starters, including a petite or grand Shellfish Platter; chilled poached White Tiger Shrimp; crisp Point Judith Calamari with cherry pepper rings in a lemon-parsley chutney and anchovy butter; and Rabbit Porchetta with assorted picked vegetables and rabbit demi glace.
Entrée selections will include two 6 oz Blackened Atlantic Swordfish Medallions with patatas bravas and piri piri; Butternut Squash Risotto with aged gouda, maple pepitas, and pumpkin oil; Beef Ragu Pappardelle with cipollini onions and baby carrots; a 14 oz aged New York Strip with Mill’s steak sauce; and an 8 oz Black Angus Filet Mignon with mushroom piperade and porcini cream sauce.
Side dishes will include Red Bliss Mashed Potatoes with crispy shallots; Mill’s Mac ‘n Cheese with house made bacon lardons; and wood roasted Asparagus with lemon, pecorino, and extra virgin olive oil.