Thanksgiving 2019 – Mill’s Tavern
November 28, 2019 @ 5:00 pm – 10:00 pm
Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Thanksgiving with a three-course prix fixe dinner menu and à la carte options from Executive Chef Ed Bolus and his culinary team. For more information or to make reservations, please call 401.272.3331 or visit www.millstavernrestaurant.com.
Begin the celebration with a seasonally-inspired Mill’s libation, such as the Burning Thyme: Maker’s Mark, St. Germain, lemon, maple syrup, thyme, and Laphroig Spritz; a Mill’s Tavern Bloody Mary with shrimp cocktail; Cranberry Cider Sangria; or Cranberry Soda.
The three-course Thanksgiving dinner begins with a choice of Artisanal Greens with pickled red onions, spiced almonds, and a Roquefort-red wine vinaigrette; Classic Caesar Salad with Parmesan cheese, garlic croutons, and white anchovies; or Spiced Squash Bisque.
Holiday entrées feature a choice of traditional carved Orange-Sage Brined Turkey with giblet gravy, sage sweet potato casserole with marshmallow and pecans, garlic mashed potatoes, brown buttered green bean & mushroom casserole, housemade pineapple-cranberry chutney, and traditional Mill’s stuffing; a 14oz Aged New York Strip with Mill’s Steak Sauce ($10 supplement); or Nori-dusted Ora King Salmon with sweet and sour Brussels sprouts, barley pilaf, and spicy carrot puree. A vegetarian option is available upon request.
Thanksgiving dessert offerings will be a Seasonal Sorbet Tasting, Chef Samantha’s Seasonal Dessert; or Portuguese Bread Pudding with Madeira caramel, currents, and Chantilly cream.
The cost for the prix fixe is $45 per person; a children’s prix fixe turkey dinner is available for $25.
A la carte starters include an array of Raw Bar items; crisp Point Judith Calamari with cherry pepper rings in lemon-parsley chutney and anchovy butter; Alaskan King Crab Cocktail with cocktail sauce and spicy mustard; and Cheese & Charcuterie with assorted seasonal accoutrements. Entrees feature the traditional Turkey Dinner; the King Salmon; the New York Strip, and a 14oz Balsamic Brined Pork Chop.