Mill's Tavern

Apple cider mignonette

Local oyster topped with maple-brown butter creme fraiche, paddlefish caviar and toasted hazelnut

Capers and lavash cracker

Yellowfin tuna with fig balsamic, creme fraiche, toasted walnut and micro red sorrel

Maple sherry vinaigrette, honey crisp apples and candied walnut crumble

Hearts of romaine, parmesan cheese, garlic crostini and white anchovies

Thinly sliced Japanese A5 wagyu with watercress, pomegranate molasses, truffle oil, preserved lemon gel and pepper relish with crostini

Red wine Roquefort dressing, tomato, bacon bits, cucumber and crumbled bleu cheese

Garlic herb labneh, Ras el Hanout pine nuts, turmeric hummus and caramelized onion naan

Pan seared over carrot ginger puree, finished with pickled carrots and candied pecans with brioche

Caramelized onion soup enriched with bone marrow broth, topped with toasted bread and melted gruyere cheese

Cherry tomatoes, Castelvetrano olives, capers, artichoke hearts and marinara

House made duck sausage, roasted pumpkin, boursin cheese, fresh pomegranate seeds and fig glaze

Fig jam, balsamic truffle glaze and port wine diced figs

Cranberry, ginger and red wine vinegar, served on house made focaccia

Harvest Moon Cheddar, Four Fat Fowl Brie, and rotating cheese with assorted cured meats, pate and seasonal accoutrements

Turmeric tahini, harissa butter, fresh greens and toasted pine nuts

Tagliatelle pasta and al tartufo pecorino

Salmon, halibut, swordfish, calamari, scallops, lobster, and shrimp in a saffron tomato broth with puttanesca sauce

Roasted beet puree, pickled apple and hazelnut gremolata

Lobster, sweet corn and tarhana creme fraiche

Squid ink manti filled with wagyu, served with garlic yogurt and broken tomato sauce

Oyster beurre blanc, roasted fall vegetables with fresh herbs and apple gastrique

Parsnip-white chocolate puree, port wine and wildberry reduction, truffled warm beets and cipollini confit

Seared duck breast and confit duck leg with cranberry gastrique, warm quinoa, fall vegetables

Fall vegetables, haricot vert, pearl onion and cinnamon dijon demi

Creamy cheddar grits, sweet baked bean and cornbread crumble

Beet tahini, Urfa pepper oil, pickled parsley-dill and coconut yogurt

Chilled pearl couscous, raisin and almond salad with roasted sweet potato puree

Lebanese rice pilaf, lemon labneh and mint lamb demi

Apple brandy glaze, chestnut puree and roasted fall vegetables

Maple-port wine jus, wild mushrooms and golden potato confit in duck fat

Horseradish cream sauce

Mills' Steak Sauce

Mills' Steak Sauce

Mills' Steak Sauce

Mills' Steak Sauce

Truffle bearnaise and seasonal accompaniment (add roasted bone marrow $16 / add wagyu herb butter $5 / add peppercorn au poivre $5)

Featuring our wagyu tartare on roasted bone marrow accompanied by 3oz A5 Japanese and 5oz Australian score 7 wagyu and chef's accoutrements

Riesling poached golden raisins, crispy bacon, crumbled gorgonzola fig balsamic glaze

House smoked lardons (add lobster $12)

Red, white or aglio e olio

Lemon, Pecorino, and extra virgin olive oil