Millie’s; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Porchetta — House-cured, with bread, pickles, Dutch mustard, and apple jam
  • Celery root and carrot soup — With curried carrot cream
  • Arugula and organic green mixed salad — With roasted beets, bruleed goats cheese, shallot vinaigrette
  • Gravlax — Fresh dill-cured salmon, horseradish cream cheese, pickled beets, crostini
  • Steamed mussels — House-made pork sausage, white beans, fennel, garlic saffron broth

Course two

Choose one

  • Grilled pork loin — With roasted poblano grits, sautéed rapini, charred tomato sauce
  • Pan-seared sheepshead (fish) — With couscous, grilled asparagus, carrot top chimichurri
  • Fresh linguine — With toasted almond-arugula pesto, fresh peas, white beans, pecorino
  • Grilled hanger steak — With crisp herbed potatoes, mushroom fricasse, green peppercorn vinaigrette 

Course three

Choose one

  • Millie’s classic creme brûlée — With shortbread
  • Flourless chocolate cake — With with coconut-lime ice cream
  • Fresh fruit tart — With lemon cream
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