Easter 2026 – Mill’s Tavern

Mills Tavern, located at 101 North Main Street in Providence, will offer their Easter menu on Sunday from 4:00 p.m. to 8:00 p.m. Starters will include U10 Scallop Crudo with grapefruit juice, black Hawaiian lava salt and vegetal elixir; Oyster Rockefeller with creamed spinach, pecorino and brioche breadcrumb; Jumbo Shrimp Cocktail with house made cocktail sauce and pickled shallots; Point Judith Calamari with balsamic tomato gastrique, baby arugula, Castelvetrano olives, artichoke hearts and house pomodoro; a Classic Wedge Salad with iceberg lettuce, balsamic marinated red onion, gorgonzola, yuzu peppercorn dressing, and house made bacon lardons; Panzanella Salad with rustic sourdough, braised shallots, fava beans, haricot verts, baby gem lettuce, shaved radishes, and a lemon and agave vinaigrette; and a Caesar Salad served with hearts of romaine, Parmesan, garlic crostini and white anchovies. 

Main courses include Walnut and Cauliflower Bolognese braised in black garlic and tomato, chef’s herb medley, red wine-braised Swiss chard, and fresh rigatoni pasta; Spinach Gnocchi with English peas, tarragon and chartreuse brown butter, and shiitake mushrooms; Seared Salmon with black beluga lentils, artichoke caponata, baba ghanoush, and orange bell pepper coulis; Heritage Pork Chop with garlic herb roasted fingerlings and honey rhubarb reduction; a Dijon herb crusted Rack of Lamb with fava bean puree, chicory, and arugula salad; an 8oz Flat Iron Steak Frites with Parmesan truffle fries, tomato and balsamic dressed baby arugula; an 8oz Filet Mignon with sauteed garlic broccolini and winter celeriac puree; a 16oz Black Angus Ribeye with horseradish cream sauce and confit garlic head; a 5oz Score 9 Australian Wagyu Strip Steak with grilled artichoke hearts, rosemary pesto, and baby watercress; and a 10oz Japanese A5 Wagyu Strip Steak with the chef’s seasonal accompaniment.