DINNER

WATERMELON BRUSCHETTA

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

BLUE CRAB CROQUETTES

Cilantro Rémoulade, Jalapeño Ginger Marmalade

SWEET PEA HUMMUS

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

SOUTHERN FRIED FROG LEGS

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

CHEFS SELECT SOUP

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

SORGHUM BRAISED PORK CHEEK

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

SMOKE BRAISED BOAR RIBS

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

CIDER BRAISED MUSSELS

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

SEARED KING TRUMPET

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

COUNTRY SPINACH SALAD

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

SOUTHERN BELLE SALAD

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

ROAST BEET PANZANELLA

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

CHEF SELECT SOUP

SEARED DIVER SCALLOPS

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

RED CURRY COCONUT BRAISED SHORT RIB

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

HONEY SEARED TUNA

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

FISH AND GRITS

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

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

LAMB SHANK POT PIE

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

MEATLOAF WELLINGTON

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

CHEF’S BREAKFAST

Chef’s Daily Feature