Seasons Change: New Fall Menu at Mill’s Tavern

I am pleased to announce that one of my favorite restaurants in Rhode Island, Mill’s Tavern, recently unveiled their new Fall menu. Using fresh, seasonal ingredients, Chef Robert Harrison has once again created another delicious and inspiring menu full of the flavors of Autumn. I was recently invited to taste the new menu first-hand and let me just say…everything was fantastic!

I appreciated that their Fall menu was not loaded with stereotypical butternut squash and pumpkin. As much as I love both of these ingredients, it was refreshing to see a chef steer away from the norm and utilize other Fall favorites for a change. Chef Robert Harrison’s talent, creativity, and technique have truly enabled him to create a must-taste menu this season.

Here are some highlights from the new menu:

Chilled Lobster “Ginger-tini” with pickled ginger, radishes, cucumber and grilled pineapple in yuzu vinaigrette with crispy wonton skins

This fresh bowl of lobster salad was served perfectly chilled, sitting on a sea of ice. I loved the sweetness of the lobster paired with the acidic elements in the dish. I also discovered that pineapple and lobster are a match made in heaven!

Caesar Salad with mixed baby romaine, garlic crisps, and a white anchovy beinget

White anchovy beignet is just a fancy name for deep fried anchovy, but either way, it was delicious!  In case you don’t like anchovies, deep frying it definitely disguised its fishy taste. It was an interesting and unique spin on a traditional Caesar Salad.

Risotto with Braised Veal Shanks, porcini mushrooms and blueberries

I was instantly intrigued when I found blueberries in my risotto. Porcini mushrooms and blueberries are a classic combination, but I had never heard of them used together in a risotto before. Amazingly enough, it all jived together in an ultra tasty way!

Again, it was refreshing to see something other than a pumpkin or butternut squash risotto on a Fall menu. This unique interpretation turned out to be my favorite dish of the day.

Roasted Salad of Rabbit with cassoulet of tarbais beans, olives, and rabbit sausage

This dish is the heart and soul of the new fall menu. It uses various parts of the rabbit such as the saddle, liver, etc. Mixed with a medley of French style beans, olives, and prunes, this classic dish was both comforting and flavorful.

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For your reading pleasure, I have also included the official Press Release below:

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Mill’s Tavern Debuts Fall Menu

An inspired collection of elegant, yet hearty new dishes

 (PROVIDENCE, RI)  September 30, 2011 – Mill’s Tavern, acclaimed for its four-star cuisine, introduces its fall menu highlighting flavors of the season in an inspired collection of elegant yet hearty new dishes.

 “During this time, my staff and I plot new ways to approach bolder, more intricate flavors for the arrival of fall,” says executive chef, Robert Harrison. “Our discussions run the gamut from braising techniques, to game, and conspiring new ways to introduce pork and duck fat to our lives. While staying true to the more common themes, such as pumpkins and squashes, we’ve also managed to come up with some playful interpretations to old classics,” explains Harrison.

 Mill’s Tavern menu highlights include starters such as Vermont Cheddar and Harpoon “Octoberfest” Bisque; and Risotto with Braised Veal Shank, porcini mushrooms and blueberries. Pan Seared Muscovy Duck Breast with kennebec “tots” poutine and braised kale; and Grilled Black Angus Short Ribs in a ruby port with truffled celery root puree and roasted forest mushrooms ragout are among the entrees.

The Mill’s Tavern Fall menu will be available now through December. For reservations or more information, please call 401.272.3331, or visit OpenTable.com.

About Mill’s Tavern

Mill’s Tavern is Rhode Island’s only dining establishment to earn a four-star rating from Forbes Travel Guide for seven consecutive years. Nestled in the culinary-rich North Main Street neighborhood of Providence in the historic Pilgrim Mill’s Building, Mill’s Tavern offers the charm and beauty of a bygone era with a decidedly modern twist.  In a warm and inviting dining room where a wood-burning oven glows in an open kitchen, veteran professional servers greet loyal customers by name and anticipate their needs with unusual style and grace. In this intimate atmosphere of casual elegance, Chef Rob Harrison delivers an impressive menu combining local and seasonal ingredients in the most innovative of ways.

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