Millie’s; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Chilled asparagus soup — With lump crabmeat and tarragon emulsion
  • Arugula salad — With goat cheese crostini, tomato confit, fresh herbs, and red wine vinaigrette
  • Slow roasted pork belly — With white bean salad and onion soubise
  • Shrimp hoecake — With Virginia country ham, grilled vidalia onions, and Cajun remoulade

Course two

Choose one

  • Grilled teres major steak — With fingerling potatoes, asparagus, and smoked spring onion puree
  • Pan-seared Arctic char — With saffron rice, english peas, and tomato-saffron nage
  • Herbed potato dumplings — With braised leeks, roasted oyster mushrooms, shaved manchego, arbequina olive oil, and sea salt
  • Herbed cornish game hen — With smoked bacon lardon, truffled mac n’ cheese, and pink peppercorn sauce
  • Pan-roasted corvina sea bass — With baby bok choy, shiitake mushrooms, and soy five-spiced broth

Course three

Choose one

  • Millies crème brulee — With fresh berries
  • Pecan-crusted chocolate tart — With vanilla bean cream, caramel sauce, and sea salt
  • Almond cake — With orange preserves, arbequina olive oil, honey gelato
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