Download The Mill’s dinner menu   pdf themilldtsp_dinner_may2017.pdf

First Plates

WATERMELON BRUSCHETTA

Tomato, European Cucumber, Whipped Feta, Smoked Pistachio Brittle, Añejo Agave Syrup, Rustic Loaf

12

BLUE CRAB CROQUETTES

Cilantro Rémoulade, Jalapeño Ginger Marmalade

14

SWEET PEA HUMMUS

Pear Chutney, Dukkah, Garlic Oil, Lavash and Belgian Endive

9

SOUTHERN FRIED FROG LEGS

Chili Brown Butter, Sorghum and Bourbon Compressed Watermelon, Fennel Cheese Powder, Buttermilk Aioli

13

CHEFS SELECT SOUP

9

Cheese & Charcuterie

ACCOUTREMENT

Mostarda, Honeycomb, Seasonal MarmaladeCarmelized Garlic, Porter Mustard, Bitter Chocolate

CHEF’S SELECTION OF SEASONAL ARTISAN CHEESES

Chef’s Selection

THE MILL CHARCUTERIE
All made in house

DUCK BACON • ESPRESSO VENISON PASTRAMI • FOIE GRAS TORCHON • MILL PORK RINDS • LAMB BELLY BACON • OCTOPUS BACON • EXOTIC MUSHROOM TERRINE • CANADIAN GATOR BACON • SMOKED SALMON • CONFIT OYSTERS

3 for 18
5 for 25
7 for 32

Second Plates

SORGHUM BRAISED PORK CHEEK

Sweet Corn Casserole, Spiced Apple Cider Slaw, Natural Jus, Crispy Smoked Onion

14

SMOKE BRAISED BOAR RIBS

Buckwheat Polenta Fries, Peanut Butter BBQ Sauce, Oven-Roasted Grape and Kiwi Relish

17

CIDER BRAISED MUSSELS

Bacon, Leeks, Sweet Onion, Cauliflower, Gorgonzola, Smoked Pine Nuts, Grilled Onion Focaccia

15

SEARED KING TRUMPET

Smoked Salt, Legume Ragout, Charred Cauliflower, Ruby Red Vinaigrette, Parmesan Tuile

16

Salads

COUNTRY SPINACH SALAD

Smoked Gouda, Oven-Roasted Grapes, Snap Peas, Lentils, Red Apples, Candied Ginger, Crispy Shallots, Warm Bacon and Apple Vinaigrette

15

SOUTHERN BELLE SALAD

Romaine, Red Onion, Candied Pecans, Sage Derby, Peppadews, Dried Apricots, Honeycup Vinaigrette, Southern Fried Chicken

14

ROAST BEET PANZANELLA

Red and Golden Beets, Burrata, Tomatoes, Kumato, Aged Balsamic, Pound Cake Croutons, Mint, Basil, Roasted Horseradish Vinaigrette

14

Soup of the Season

CHEF SELECT SOUP

8

Third Plates

SEARED DIVER SCALLOPS

Butternut Squash and Pancetta Hash, Pimento Cheese Broccoli Buckle, Burnt Scallion Vinaigrette, Cracklins, Eggs Mimosa, Fermented Hot Sauce

29

RED CURRY COCONUT BRAISED SHORT RIB

Smashed Root Vegatables, Brown Butter Dixie Caviar, Spicy Chow Chow, Natural Jus

30

HONEY SEARED TUNA

Blood Orange Beet Purée, Roasted Banana Sticky Quinoa, Compressed Cantaloupe Poké, Coconut-Poppyseed Gastrique

29

FISH AND GRITS

Farm Raised Rainbow Trout, Anson Mills Blue Corn Grits, Braised Greens, Smoked Pork Bolognese, Fried Egg

25

PRIMAL CUTS

Ribeye / 34 Tenderloin / 36
Grilled or Pittsburgh
Salt Baked Red Bliss Potatoes, Braised Swiss Chard, Mushroom Ketchup, Blue Cheese Butter

PORK TOMAHAWK

Yucca Chorizo Hash, Street Corn, Tamarind and Vanilla Jus

29

LAMB SHANK POT PIE

Sweet Peas, Carrot, Celery, Sweet Onion, Fingerlings, Thyme, Chevre Béchamel, Puff Pastry

28

MEATLOAF WELLINGTON

Taleggio, Braised Seasonal Greens, Buttermilk Mashed Potatoes, Smoked Mushroom Gravy

25

CHEF’S BREAKFAST

Chef’s Daily Feature

MKT