Enjoy an Array of Seasonal Dishes & Craft Cocktails
Mill’s Tavern, located at 101 North Main Street in Providence, is embracing the warmer weather 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.
An evening at Mill’s begins with a special selection of seasonal libations from Beverage Manager Tom Hughes, including the Mill’s Tavern Old Fashion featuring Four Roses Bourbon, Morello cherry purée, sweet orange tea syrup and black walnut bitters and the Prickly Pear Cosmopolitan with Grainger’s Deluxe Organic Vodka, Poire Williams, prickly pear purée and lemon juice. A full cocktail, wine and beer list is also available.
First courses include a selection of Raw Bar; Artisanal Greens in charred spring onion honey vinaigrette with crumbled Feta and Marcona almonds; chilled White Asparagus Soup with caviar and truffled white asparagus salad; Wood-Fired Pizza topped with spring pesto, roasted peppers and tomatoes, zucchini, Feta and peppery greens; Foie Gras Mousse with strawberry glaze, black pepper sable, port reduction and pickled rhubarb; Braised Littlenecks in smoked tomato and Narragansett Lager broth with grilled chorizo, sweet onions and grilled garlic bread.
Entrées from the wood burning oven include Black Angus Short Rib with seasonal accompaniments; miso-glazed Ora King Salmon with bergamot beurre blanc and savory spring greens in wasabi vinaigrette; Giannone Farms Roasted Chicken with spring vegetables, salsa verde and crispy polenta; and charred Cauliflower Steak with curry braised lentils, tomato jam and vegan demi-glace.
Entrées from the stove include seared Long Island Duck Breast with tamarind gastrique, jasmine pilaf and bitter greens in ginger-scallion vinaigrette; pan-seared crispy skinned Branzino with roasted spring vegetables and Meyer lemon sunchoke purée; Lemon Ricotta Gnocchi with braised lamb, English peas, cipollini onions, preserved lemon, mint pesto and pea tendrils; and Smoked Tomato and Paneer Risotto with curried carrot purée, puffed arborio rice and Thai basil butter.
Entrées from the grill include a 16oz Niman Ranch Ribeye with horseradish cream sauce; a 10oz Black Angus Filet Mignon with creamed leeks and sauce au poivre; and a 14 oz Aged New York Strip with Mill’s steak sauce. Side dishes include Red Bliss Mashed Potatoes with crispy shallots, Mill’s Mac ‘n’ Cheese with house made bacon lardons; Miso-butter Broccoli; and wood roasted Asparagus with lemon, pecorino, and extra virgin olive oil.
Executive Pastry Chef Samantha Del Arroyo has crafted a seasonal dessert menu that includes Madagascar Vanilla Crème Brulee with lemon-poppy shortbread; Portuguese Bread Pudding with Madeira caramel, currents and Chantilly cream; Matcha Japanese Cheesecake with yuzu curd, white chocolate namelaka, black-sesame tuile, mango gel and coconut sorbet; Orange Blossom Labneh Mousse with beet sponge cake, rhubarb jam, honey-pistachio kataifi and strawberry-beet sorbet; Dark Chocolate Semifreddo Chocolate Stout Cake with caramelia cremeux, miso caramel, peanut crumble and popcorn ice cream; ‘Affogato’ of malted vanilla and salted caramel ice cream with espresso fudge, whipped coffee cream, Mexican chocolate chip cookie crumble and a cinnamon-sugar churro; and a Seasonal Sorbet tasting.
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. Wine pairings may be added for an additional $18. Appetizer selections include a choice of Salads or Point Judith Calamari. Entrees include choice of Smoked Tomato and Paneer Risotto; 6 oz Lemon Pepper Atlantic Swordfish; Petite Black Angus Filet Mignon; Giannone Farms Roasted Chicken; or Charred Cauliflower Steak. Desserts include Matcha Japanese Cheesecake; Dark Chocolate Semifreddo; Portuguese Bread Pudding; or a Seasonal Sorbet Tasting.