Seasonal Dishes & Cocktails Highlight the Best of the New England Harvest

Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce its new fall menu 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. 

Mill’s inspired menu begins with a selection of seasonal cocktails from Beverage Manager Tom Hughes, including the Fogland Fizz: Boxer Gin, sparkling wine, Butterfly Pea Syrup, and lemon; Moonstone Mule with Rittenhouse Rye, Pierre Ferrand Dry Curacao, Owl and Whale Sea Smoke Bitters, ginger beer, and lime juice; Salty Brine Martini with Keel Vodka, pickle & pepperoncini juice, Bittermens Hellfire Bitters; Union Street Usual: Bacon Washed Bourbon, Dolin Rouge Sweet Vermouth, Angostura Bitters, and maple syrup; and Easton’s Espresso with Licor 43 Espresso, Bittermens Xocolatl Mole Bitters, and hazelnut.

First courses include a selection of raw bar, from local oysters and littlenecks; Truffled Chicken Liver Mousse with citrus tomato jam, pickled mustard seeds, and crostini; Celeriac Bisque with glazed pork belly, green apples, and onion caramel; Rabbit Porchetta with assorted pickled vegetables and rabbit demi-glace; and a Thanksgiving-inspired Wood-Fired Pizza topped with turkey sausage, giblet gravy, cranberries, pickled green beans, and stuffing crumble.

Seasonal entrees include Sunflower Seed-Rabbit Ragu over pappardelle with sunchoke puree and watercress gremolata; Grilled New Zealand Rack of Lamb* with warm roasted squash salad in a cider-cumin vinaigrette, red pepper hummus, and mint demi-glace; Seared Long Island Duck Breast* with five spice cherry glaze, pistachio romesco, and cherry-beet chutney; Pear Braised Black Angus Short Rib with miso collard greens, spiced parsnip puree, and kimchi granola; brown butter-glazed Giannone Farms organic Roasted Chicken Breast with fontina fondue and a warm salad of confit chicken legs, bitter greens, and crisp pancetta; and Nori Dusted Ora King Salmon with sweet and sour brussels sprouts, barley pilaf, and spicy carrot puree.

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 Maple Crème Brulee with buckwheat-cocoa nib shortbread and candied pecans; Peanut Butter Mousse with oatmeal cookie, miso apple butter, cider foam and caramel apple ice cream; Ras el Hanout Squash Cake: white chocolate “cheesecake”, ginger crumble, burnt orange, and mandarin yuzu ice cream; and “Affogato”: malted vanilla and salted caramel ice cream, espresso fudge, whipped coffee cream, Mexican chocolate chip cookie crumble, and a cinnamon sugar churro.

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.