Three-Course Prix Fixe & A La Carte Menus Available
Mill’s Tavern, located at 101 North Main Street in Providence, will host a New Year’s Eve celebration on Monday, January 31st from 5:00 p.m. to 11:00 p.m., featuring an elegant three-course prix fixe menu from Executive Chef Ed Bolus and his culinary team. The cost is $65 per person. An a la carte menu will also be available and Mill’s will serve its full menu from 4:00 p.m. to 9:00 p.m. on New Year’s Day. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com.
New Year’s Eve at Mill’s begins with festive libations, including Sparkling Cider Sangria, a Champagne Cocktail, and a New Year’s Eve Punch. The prix fixe dinner menu starts with a choice of first courses, including Artisanal Greens with toasted walnuts, apple brandy raisins, and a roasted apple-miso vinaigrette; Classic Caesar Salad with parmesan cheese, garlic croutons, and white anchovies; and Spiced Kabocha Squash Bisque with roasted delicate and pepita furikake.
The holiday entrées feature a choice of Baked-Stuffed Lobster Tail with herb-roasted Red Bliss potatoes and sautéed broccoli rabe; a 16 oz milk-fed Veal Porterhouse with passion fruit mustard; seared Long Island Duck Breast with parsnip mash, sweet-and-sour cabbage, pickled cherries, and orange duck demi glace; or seared Day Boat Scallops with cider-glazed pork belly, sautéed broccoli rabe, celeriac puree, and an apple-herb salad.
Desserts include a seasonal Sorbet Tasting; Portuguese Bread Pudding with Madeira caramel, currents, and Chantilly cream; Mandarin Mousse with matcha cake, white chocolate yogurt, and coconut-yuzu sorbet; and Dark Chocolate Hazelnut Tart with milk caramelia cremeux and cardamom-coffee ice cream.
The a la carte menu features such starters as a full Raw Bar, Escargot a la Bordelaise, and King Crab and Lobster Napoleon Salad.
Main courses feature limited quantities of a 12 oz Wagyu New York Strip and a 32 oz Wagyu Tomahawk Ribeye, both available for pre-order. Additional entrees include harissa-dusted Atlantic Swordfish Steak with black sesame-caramelized turnips and yellow pepper ketchup; Chicken Pot Pie with thumbelina carrots, pearl onions, and fingerling potatoes; Autumn Mushroom Risotto with puffed rice, Moliterno al Tartufo, and scallion butter; and Beef Ragu Pappardelle with cipollini onions and baby carrots.