Millie’s Diner; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Creamy potato and leek soup — With truffled croutons and pecorino
  • Golden beet and watercress salad — With chevre, walnuts, local honey, and white balsamic vinaigrette
  • Roasted pork belly — Braised fennel and parsnips and preserved tomato

Course two

Choose one

  • Seared wild salmon — With braised rainbow chard, smoked cauliflower puree, and caper emulsion
  • Grilled New York strip — With potato gratin and shiitake mushroom glace
  • Butternut squash risotto — With roasted parsnips, broccolini, and pecorino
  • Red wine-braised duck — With herbed spatzle, crispy brussels sprouts, and citrus reduction

Course three

Choose one

  • Lavender creme brulee
  • Profiteroles — With pumpkin gelato and caramel sauce
  • Chocolate tart — With almond brittle and sea salt
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