Rhode Island "Stuffies Casino" with Kenyon's White Cornbread Stuffing
and Pork Belly Confit
Yellow Tomato Gazpacho with Poblano Gelee
Risotto with Pulled Pork, Smoked Peaches, and Beet Greens
Braised Littlenecks in a Smoked Tomato and Narragansett Lager Broth with Grilled Chorizo, Sweet Onions and Grilled Garlic Bread
Wood Fired Pizza with Slow Roasted Cherry Tomatoes,
Shy Brothers Farm Cloumage, and Roasted Garlic-Sweet Basil Pesto
Seared Hudson Valley Foie Gras with Fig Cake, Pistachio Butter,
Duck Prosciutto, and Orange-Rosemary Glaze
Fresh Point Judith Calamari with Summer Vegetable Giardiniera,
and Green Goddess Aioli
Mill's Tavern Artisan Cheese Plate
Pan Roasted Lobster, Chantrelles, and Shallot Confit in Foie Gras Butter with Puree of Sweet Corn, Fava Beans, and Dry Sherry
Grilled Black Angus Short Rib Braised in "Harpoon Summer Ale" with Tomatillo Salsa Verde, and Radish Slaw
Giannone Farms All Natural Buttermilk Brined Chicken
with Smoked Almond-Green Onion Pesto, Braised Plums,
and Fingerling Potatoes in Mustard Vinaigrette
Jamaican Rabbit Curry with Red Currant-Sweet Tea Rice,
and Minted Cucumber Salad
Semolina Crusted Native Striped Bass with Warm Salad of Shaved Fennel, Olives, and Tomatoes in Brown Butter
Fresh Cavatelli with Yellowfin Tuna Confit, Hearts of Palm, Guanciale,
Tomatoes, and Baby Zucchini
New Zealand Rack of Lamb Encrusted in Horseradish Pommery Mustard
with Goat Cheese Mashed Potato and Haricots Verts
Pan Roasted Crispy Skin Scottish Salmon with Grilled Panzanella-Goat Cheese Salad and Cucumber-Gin Emulsion
18oz Pineland Farms All Natural Angus Rib Eye
14oz Angus Aged Sirloin Strip, Available with Rib Eye and Sirloin - Choice of "Mill's Steak Sauce", Piquillo Pepper Relish, and Blue Cheese Butter
10oz Angus Filet Mignon with Cherry-Bacon Marmalade
and Green Peppercorn Sauce
10oz Grilled Atlantic Swordfish with Grilled Watermelon Salsa
and Spicy Blackberry Gastrique