| Artisnal Baby Greens in Plum Vinaigrette |
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With apricotsmarcona almond crumble and narragansett salty sea feta |
| Mills Cobb Salad |
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With bibb lettuce and sherry shallot vinaigrette |
| Salad of Heirloom Tomatoes |
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Baby spinach and balsamic caviar with house made mozzarella and thai basil olive crisp |
| Caesar Salad |
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With mixed baby romaine, parmesan crisps,and white anchovy beignet |
| Flaxseed and Peppercorn Crusted Tuna |
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With salt roasted baby beets, black radish pickled watermelon radishes, exotic melons and wasabi coconut curry aioli |
| Roasted Sweet Corn Soup |
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With summer vegetables, braised goat and housemade tortillas |
| Braised Littlenecks |
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In smoked tomato and narragansett lager broth. With grilled chorizo, sweet onions, and grilled garlic bread |
| Wood Fired Pizza |
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With morello cherry chili barbeque sauce,house smoked beef brisket and red dragon cheddar |
| Seared Hudson Valley Foie Gras |
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With apricot biscotti, sage cremeand vidalia onion fig jam |
| Housemade Pork Sausage and Rock Shrimp Risotto |
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With creamed cornand pickled garden peppers |
| Housemade Pancetta |
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Balsamic glaze and summer melon slaw |
| Mills Tavern Artisan Cheese Plate |
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| Lavender Honey Glazed |
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Long Island Duck Breast with brown basmati rice and blackberry ginger jam |
| Black Angus Short Rib |
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Braised in Narragansett Summer Ale. Over creamed corn with house pancetta, pickled baby zucchini and patty pan squash |
| Giannone Farms |
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All natural rosemary orange statler chicken breast. With haricots verts, confit chicken thigh, fingerling potatoes and red pepper coulis |
| Pan Seared Silver Snapper |
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With confit fingerling potatoes, artichoke hearts, sauce romesco and strawberry pickled preserved lemons |
| Truffled Wild Mushroom Stuffed Gnocchi |
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With braised rabbit, beurre noisette, fricasse of baby zucchini, fresh corn and patty pan squash |
| New Zealand Rack of Lamb |
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Encrusted in Horseradish Pommery Mustard. With goat cheese mashed potato and haricots verts |
| Valencia Orange Glazed Crispy Salmon |
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With salad of citrus supremes, champagne mangoes, baby spinach and toasted almonds |
| 14oz Aged Anus Sirloin Strip |
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Available with sirloin, mills steak sauce, chimichurri or foie gras butter |
| 10 oz Angus Filet Mignon |
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With saffron poached seafood salad and bernaise |
| 10 oz Atlantic Swordfish |
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With corriander coffee rub, coconut mole and pickled pepper and corn salsa |
| 14 oz Dubreton |
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All natural soy brined center cut pork chop. With sage dijon bourbon au jus and vidalia onion fig marmalae |
| Oysters on the Half Shell |
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| Littlenecks on the Half Shell |
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| Chilled Poached Black Tiger Shrimp |
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| Jumbo Lump Crab with Gaufrettes |
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| Grand Shellfish Platte |
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| Oysters on the half shell |
$1.50 |
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| Point Judith littlenecks on the half shell |
$1.25 |
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| Chilled Shrimp Cocktail |
$1.00 |
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| Beer Battered Onion Rings |
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With peppadew remoulade |
| Montreal Red Bliss |
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Mashed potatoes and crispy shallots |
| Carrot and Sweet Patato Mashed |
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| Wood Roasted Asparagus |
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With lemon, pecorino and extra virgin olive oil |
| Madagascar Vanilla Crème Brulee |
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Lemon poppy seed shortbread |
| Portuguese Bread Pudding |
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Madeira caramel, currants, chantilly cream |
| Milk Chocolate Mousse |
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Applewood caramel, craham cracker streusel, caramelized white chocolate, roasted marshmallow ice cream |
| Warm Cherry Beignets |
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Sauce anglaise, chocolate crumble, vanilla bean ice cream |
| Shy Brothers Cloumage Cheesecake |
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Blueberry cornmeal cake, blueberry-balsamic, peach-basil sorbet |
| Warm Valrhona Chocolate Cake |
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Sauce anglaise, chocolate crumble, vanilla bean ice cream |
| Seasonal Sorbet Tasting |
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Ask your server for daily selections |
| Mills Artisan Cheese Plate |
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Assirted seasonal accoutrements |
