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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

CRISPY GOAT CHEESE GNOCCHI

Crispy Lamb Belly, Confit Tomato, Green Tomato Pistachio Romesco

16

SOUTHERN FRIED FROG LEGS

Chili Brown Butter, Fried Green Tomatoes Parsley Sage Gremolata, Buttermilk Aioli

13

FLORIDA FISH WINGS

Spicy Orange Gastrique, Cucumber-Wakame Salad, Sunflower Seeds, Fresh Cilantro

15

Cheese & Charcuterie

ACCOUTREMENT

Mostarda, Local Honeycomb, Seasonal Marmalade, Baby Zucchini Pickles, Malted Rye Mustard, Bitter Chocolate Chunk

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

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, Dried Apricots, Honeycup Vinaigrette, Southern Fried Chicken

14

ROAST BEET PANZANELLA

Red and Golden Beets, Burrata, Heirloom Tomatoes, Thirty Year Aged Balsamic, Crème Fraîche Pound Cake Croutons, Mint, Opal Basil, Roasted Horseradish Vinaigrette

14

TRI-KALE AND ORZO

Baby Kale, Purple Kale, Fried Kale, Orzo, Chorizo, Pickled Peppers, Sweet Potato, Red Onion, Tomato, Lemon Feta Vinaigrette

14

Soup of the Season

CHEF SELECT SOUP

8

Second Plates

CONFIT DUCK LEG

Spaghetti Squash Pie, Chinese Broccoli, Lavender Pickled Watermelon Rind, Squash Crisp, Chestnut Jus

19

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, 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

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

Grilled or Pittsburgh
31
34
36

NY Strip
Ribeye
Tenderloin

PORK TOMAHAWK

Yucca Chorizo Hash, Street Corn, Tamarind and Vanilla Jus

29

JERK MARINATED GRILLED SHRIMP

Red Beans and Barley, Braised Red Cabbage, Caribbean Kimchi, Vieux-Carre Vinaigrette

27

STUFFED TURKEY LEG

Cranberry-Apple-Fig Stuffed, Sourdough Roasti, Sweet Yam Puree, Creamed Turkey Demi, Pecan Meringue

26

LAMB SHANK POT PIE

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

28

MEATLOAF WELLINGTON

Taleggio, Braised Seasonal Greens, Bourbon Maple Yam Mash, Smoked Mushroom Gravy

25

CHEF’S BREAKFAST

Chef’s Daily Feature

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase, your risk of foodborne illness, especially if you have certain medical conditions.