Seasonal Dishes & Cocktails Take the Chill Off of Dining Out
Mill’s Tavern, located at 101 North Main Street in Providence, is pleased to announce its new winter 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.
First courses include a selection of oysters and littlenecks on the half shell; Wood Fired Pizza with Chef’s family Kibbeh, hummus, fire-roasted yellow tomatoes, feta and tzatziki; Truffled Cauliflower Bisque; Braised Littlenecks in smoked tomato and Narragansett lager broth with Portuguese chourico, sweet onions and grilled garlic bread; and Crisp Point Judith Calamari with Portuguese chourico and Piquillo pepper relish.
Seasonal entrees include Ginger Spiced Seared Long Island Duck Breast with coconut lentil pilaf, hibiscus hoisin and puffed grains; Black Angus Short Rib Bourguignon with port-glazed Cipollini onions, house lardons, mushroom conserva and roasted marble potatoes; Orange Chipotle Marinated Giannone Farms Organic Roasted Chicken Breast with roasted squash and cumin lime beurre blanc; Butternut Squash Risotto with aged Gouda, maple pepitas and pumpkin oil; Vegan Cassoulet of Tarbais beans and vegan “sausage”; and Pan Seared New Zealand Rack of Lamb with parsnip puree, chevre-chive croquette and mint demi glaze.
In addition, Mill’s proudly serves the only Wagyu Tomahawk Ribeye in Rhode Island. The distinctive marbling and fine texture of Wagyu beef is served two ways. First, as a meal for two which includes a first course of two salads (artisanal greens or Caesar); a 32 oz Wagyu Tomahawk Ribeye with a side of your choice; and two dessert selections for $150. The Wagyu Tomahawk Ribeye is also offered a la carte for $100. A similar special, featuring a 36oz Prime Long Bone Ribeye is available for $120, with the 36oz steak itself available a la carte for one at $69.
Mill’s Tavern offers several prime and specialty steak options including a Prime Tomahawk Ribeye; 16oz All-Natural Niman Ranch Ribeye with horseradish cream sauce; 8oz Black Angus Filet Mignon with fried leeks, crispy potatoes and sauce poivrade; and a 14oz Aged New York Strip with Mill’s Steak Sauce.
Executive Pastry Chef Samantha Del Arroyo has crafted Vanilla Crème Brulee with crispy gingersnaps; Passion Fruit Tart with matcha cake, coconut cream, sesame tuile and raspberry-hibiscus ice cream; Rosemary Olive Oil Cake with vanilla pineapple, honey mascarpone, pistachio butter, and lemon-elderflower frozen yogurt; Chocolate Beet Cake with roasted white chocolate cremeaux, hazelnut crumble and blood orange-beet sorbet; 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.
Mill’s winter inspired menu is enhanced with a selection of seasonal cocktails from Beverage Manager Tom Hughes, including the Himalayan Frost: Snow Leopard Vodka, maraschino liqueur yuzu, and lychee; Irish Dove: Prizefight Irish Whiskey, Giffard Pamplemousse, lime juice, honey and lemongrass bitters; The Lion in Winter with Brugal Anejo Rum, St. Elizabeth’s Allspice Dram, Lustau Oloroso Sherry, lime juice, black walnut bitters and cinnamon; Chico Suave: Wahaka Mezcal, Lunazul Tequila, Dolin Blanc, Suze, and orange bitters; Millionaire Manhattan with Whistle Pig 12 yr., Carpano Antica Vermouth, and Angostura bitters; and Highland Treasure with Sheep Dip Scotch, Cocchi Americano, Green Chartreuse and Absinthe.