Mill's Tavern

sourdough flatbread, pomodoro sauce, mixed herbs, calabrian chili oil, shaved parmesan cheese

shoestring fries, mixed herbs, parmesan cheese, and white truffle oil

fritto misto style calamari tossed with balsamic tomato gastrique, baby arugula, Castelvetrano olives, artichoke hearts and house pomodoro

housemade sweet potato mac + cheese with caramelized cippolini onions and mead braised short ribs, served in cast iron skillet and topped with a breadcrumbs

Nutella, vanilla ice cream, and espresso

cocoa nib crumble, coffee chantilly, rum caramel and banana passion fruit sorbet

raspberry cremeux, orange blossom olive oil cake, pistachio crumble and blood orange rosemary sorbet

ginger miso shortbread and candied pecans

housemade cocktail sauce and pickled shallots

12 littlenecks shucked and served with beef tallow creme fraiche, lemon bacon gremolata

maple celeriac puree, salmon roe, and pickled fennel

persimmon and champagne vinegar mignonette

Link to OpenTable for reservations

Link to OpenTable for table finding

My inspiration for the tasting menu was to create a menu that was not only culinarily diverse but seasonally inspired while being locally supportive. The pairings of the food and wine were engineered to be efficiently supportive of the other.

Raw or partially cooked food can increase your risk of foodborne illness. Please advise your waiter of any food allergies or dietary restrictions.

No Substitutions. The Tasting Menu is not available on holidays.

Add to your experience

add $35

apple gastrique, warm quinoa, roasted fall vegetables

smoked duck breast, duck liver mousse, house-made duck rillette

mushroom risotto and truffle pecorino

smokey Urfa pepper oil, pickled herbs, and crispy farro

salmon, crème fraîche, paddlefish caviar, honeycrisp apple, EVOO, and pickled cherry