Valentine’s Day 2024 – Mill’s Tavern

Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Valentine’s Day with a selection of menu specials crafted by Executive Chef Ed Bolus and his culinary team, available on Wednesday, February 14th. For reservations, please call 401-272-3331. For more information, please visit www.MillsTavernRestaurant.com.

Mill’s Tavern’s Valentine’s Day starters include Oysters Rockefeller with bearnaise sauce; Escargot Bordelaise with garlic crostini; and a heart-shaped Candied Beet Salad with Red Tabby spinach, balsamic vinaigrette, herb whipped chevre, and pomegranate.

Entrées include a 32 oz. Beef Porterhouse for Two with lobster mornay sauce and confit baby bliss potatoes; Veal Oscar Roulade with bearnaise sauce; and seared Dayboat Scallops with truffled mushroom risotto.

For a sweet ending, guests can enjoy Dark Chocolate Fondant with cocoa nib crumble and raspberry beet ice cream and Strawberry Mousse with white chocolate yogurt crémeux, red velvet cake, Marcona almonds, yuzu curd, and strawberry rose sorbet.

A selection from Mill’s Tavern’s seasonal menu will also be available, and includes raw bar items as well as Oysters Caviar with market fish ceviche, housemade wasabi crème fraîche, and Hackleback Sturgeon caviar; yuzu sesame Ahi Tuna Tartare with togarashi rice paper puffs; Artisanal Greens with candied pecans dressed in a cranberry vinaigrette; Potato Leek Soup with crispy leeks and housemade lardons; and a Woodfired Flatbread topped with Port-poached pear, gorgonzola fondue, candied walnuts, and a warm honey drizzle.

Entrées include seared Long Island Duck Breast with Pinot Noir-poached plums, parsnip puree, and mandarin-duck demi sauce; coffee-braised Short Ribs with truffled polenta and gremolata; seared Salmon with lemon-leek risotto, shaved parmesan, truffled balsamic glaze, and pea shoots; Mill’s Beef Bourguignon with pearl onions, mushrooms, and pappardelle; Sweet Potato-Sage Gnocchi with duck confit, mushroom conserva, and truffled brown butter; and a grilled New Zealand Rack of Lamb with duck fat heirloom fingerling potatoes and mint salsa.

Mill’s steaks include an 8 oz. Black Angus Filet Mignon with sauteed shiitake and chanterelle mushrooms and cipollini onions, 16 oz. Black Angus Ribeye with horseradish cream sauce, and a 12 oz. imported Australian Wagyu Strip with Mill’s steak sauce.

Seasonal side dishes include fried Brussels Sprouts with Riesling-poached golden raisins, crispy bacon, crumbled gorgonzola, and a Port wine reduction; Mac ‘n’ Cheese with house-smoked crispy bacon lardons; Roasted Sweet Potatoes with onions, bacon, and herbs; and Maria’s Fresh Pasta with red or white sauce.