Millie’s Diner; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Chilled local asparagus soup— With parmesan crema.
  • Shrimp hoecake— With cajun remoulade and spicy micro-green salad.
  • Bibb lettuce, cherry tomatoes, bacon lardons— With buttermilk-chive dressing.

Course two

Choose one

  • Cumin scented pork loin— Potato puree, grilled spring onions, romesco sauce.
  • Pan seared arctic char— Braised fennel, buttered fava beans, tomato-saffron nage.
  • Grilled NY strip steak— Roasted fingerling potatoes, sweet onion jam, au poivre sauce.
  • Toasted quinoa cakes— Wilted greens, roast shallot-fresh herb broth.

Course three

Choose one

  • Millie’s crème brulee— With fresh berries.
  • Blackberry clafoutis— With honey mascarpone.
  • Chocolate tart— With peanut brittle and caramel sauce.
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