Millie’s; 2015 fall restaurant week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

chose one

  • Local corn chowder — With roasted white chocolate, red pepper, and coriander
  • Millie’s caesar salad — Romaine hearts, croutons, pine nuts, pecorino, and alici anchovies
  • House-made country pate — With pickles, mostarda, and grilled bread
  • Goat cheese stuffed piquillo peppers — With fennel-apple conserva, smoked-pimento and vinaigrette
  • Fried croquettes — Chicken, gruyere, surryano ham, and saffron aioli

course two

choose one

  • Grilled quail — With 9-spice, balila (stewed chickpeas), heirloom cherry tomato, tahini, spinach, and za’taar yogurt
  • Local mushroom ragout — With fresh caraway-scented pasta, pumpkin seed pesto, local cherry tomato
  • Grilled flat iron steak — With tostones, sauteed swiss chard, chimichurri, and goat cheese puff
  • Roasted chicken (local/organic) — With mashed potatoes, sauteed green beans, and maytag bleu cheese sauce

course three

choose one

  • Vanilla crème brulee
  • Carter mountain apple tart
  • Chess pie
  • Pumpkin roll
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