Seasonal Dishes & Cocktails Perfect for Summer Nights in the City

Mill’s Tavern, located at 101 North Main Street in Providence, is welcoming summer with a new menu inspired by the season from Executive Chef Ed Bolus and his culinary team. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com. 

Summer at Mill’s begins with a selection of seasonal cocktails from Beverage Manager Tom Hughes, including the Mill’s Tavern Doli with vodka, pineapple and peaches and the Pomegranate-Ginger Refresher with Grainger’s Deluxe Organic Vodka, PAMA liqueur, lime juice, rose water, and agave.   

First courses include a selection of raw bar, from local oysters and littlenecks to Artisanal Greens in a blackberry lemon vinaigrette with a smoked ricotta salata and toasted pistachios; masa-dusted Point Judith Calamari with chili-cumin salt, pico de gallo, and cilantro chutney; Seared Foie Gras with apricot mostarda, pain de genes and bourbon aigre-doux; Braised Littlenecks in a smoked tomato and Narragansett Lager broth with grilled chorizo, sweet onions, and grilled garlic bread; Cheese and Charcuterie with assorted seasonal accoutrements; and a Wood-Fired Pizza with Applewood smoked chicken, melted onion, Morgan’s barbecue sauce, and gorgonzola dolce. 

Seasonal entrees include a balsamic-brined 14oz. Dubreton Pork Chop with bacon succotash, sage pork jus, and a blackberry gastrique; lavender mustard-glazed Giannone Farms Roasted Chicken with “salad nicoise,” picholine tapenade, and poached egg yolk; Mezcal barbeque-glazed Black Angus Short Rib with heirloom blue cornbread, jicama slaw, and fried okra; miso-glazed Ora King Salmon with Bergamot beurre blanc and savory summer greens in a wasabi vinaigrette; Vegan “Crab Cakes” with summer slaw in a yuzu vinaigrette with horseradish “aioli;” and Sweet Corn Agnolotti with poached lobster, fava beans, and Sauce Americaine.

Summer side dishes include Montreal Red Bliss Mashed Potatoes with crispy shallots; Mill’s Mac N’ Cheese with house made bacon lardons; Sautéed Radish with summer vegetables; and Wood Roasted Asparagus with lemon, pecorino and extra virgin olive oil. 

Executive Pastry Chef Samantha Del Arroyo has crafted a seasonal dessert menu for a sweet or savory ending to a meal at Mill’s. House made treats include Portuguese Bread Pudding with Madeira caramel, currents, and Chantilly cream; a Seasonal Sorbet Tasting with Cellini Limoncello; Dark Chocolate Cremeux: a brownie, burnt orange meringue, bourbon caramel, rye cocoa nib crumble, and black cherry ice cream; and Apricot Elderflower Mousse made with almond sponge cake, dulcey ganache, and raspberry-peach sorbet.

A three course Tavern Prix Fixe menu is also available Sundays through Fridays and features a choice of select appetizers, entrées, and desserts for $34.95.