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Valentine’s Day 2019 – Mill’s Tavern
February 14 @ 5:00 pm - 10:00 pm
Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Valentine’s Day with a selection of elegant specials crafted by 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.
Valentine’s Day at Mill’s begins with two special libations: Strawberry-Rosé Sangria and Mill’s signature Love Potion.
Special starters include Alaskan King Crab Cocktail, baked Crab-stuffed Jumbo White Tiger Shrimp, and Truffled Wild Mushroom Arancini, while entrees include Surf n’ Turf: an 8oz filet mignon and seared jumbo day boat sea scallops with sauce au poivre; Bacon-Wrapped Rack of Venison for Two with roasted sweet potatoes, honey-glazed carrots, and sauce Cumberland.
For a sweet ending, guests may enjoy White Chocolate Mousse and Strawberry-Rosé Namelaka: Japanese cheesecake, pistachio, and strawberry sorbet. All couples will also receive complimentary house-made cookies.
The a la carte menu features an array of Mill’s winter menu offerings. First courses include a selection of Raw Bar; Artisanal Greens in Mandarin orange vinaigrette with dried olives and crumbled goat cheese; Mill’s Tavern “Pho” with beef bone broth, egg noodles, and shaved sirloin; Wood-Fired Pizza topped with porcini mushroom soubise, diced prosciutto, three cheeses, truffled aioli, and arugula; and Rabbit and Foie Gras Rillette with roasted marcona almonds, quince jam, and bitter greens with an apple balsamic vinaigrette.
Entrées include lemon pepper Atlantic Swordfish Steak with parsley oil and sauce gribiche; Chicken Two ways: fried and seared with warm fingerling potato salad and bread and butter jardinière; Venison Stew with Thumbelina carrots, pearl onions, and Yukon Gold potatoes; Saffron Risotto with aigo bouido, pancetta butter, Beemster cheese, and fried leeks; a vegan Cassoulet with braised tarbais beans, “sage sausage”, and herbed panko crumbs; a 12oz Pineapple-Mojo Pork Chop with bamboo rice and sesame mustard jus; a 14oz Aged New York Strip with Mill’s Steak Sauce. Side dishes include Red Bliss Mashed Potatoes with crispy shallots, Mill’s Mac ‘n’ Cheese with house made bacon lardons, miso-brown butter roasted Sweet Potatoes; and wood roasted Asparagus with lemon, pecorino, and extra virgin olive oil.
Executive Pastry Chef Samantha Del Arroyo’s seasonal desserts will include Milk Chocolate Cremeux: chocolate passion fruit cake, coconut cream, sesame cashews, and caramelized banana ice cream; Mandarin Mousse: olive oil cake, spiced carrot curd, Cara Cara orange, turmeric meringue, and white chocolate frozen yogurt; and “Affotgato”: malted vanilla and slated caramel ice cream, espresso fudge, whipped coffee cream, Mexican chocolate chip cookie crumble, and a cinnamon-sugar churro.