A Taste of Autumn at Mills Tavern

If you are a frequent follower of Front Row Eats, then you probably know how much we love Mills Tavern. We have had the privilege of sampling their seasonal menus on many occasions and have always been extremely impressed…and this time was no exception. Using fresh, seasonal ingredients, Chef Edward Bolus has once again created another delicious and inspiring menu full of the flavors of Autumn. Offering a collection of elegant yet hearty dishes, it is sure to satisfy any appetite!

Apple Sage Risotto and Braised Beef Cheeks with Foie Gras Butter

This risotto was cooked perfectly, creating a soft, luscious texture. It was rich and bursting with flavor from the Foie Gras butter and tender beef cheeks. The apple and sage were subtle, yet prominent enough to capture the flavors of Fall.  This inventive risotto turned out to be one of my favorite dishes of the day.

Black Angus Short Rib Braised in Birch Beer with Roasted Sunchoke Puree

When I see Short Ribs on a menu, it is impossible for me to pass it up. This Black Angus Short Rib was braised and literally fell right off the bone as a result. The birch beer was a tasty and intriguing addition. It definitely kept the Short Rib moist as it soaked up all of the flavor throughout the braising process. In fact, I enjoyed it so much that I am going to steal the idea and use Birch Beer in the crock pot at home in the future :).

Bacon wrapped Fluke with Gratin Dauphinoise, Pumpkin Seed Pesto, Pickled Cranberries and Quince

As soon as I read the name of this dish on the menu – “BACON WRAPPED” – I was sold. I didn’t even need to finish reading. This is bound to be delicious, right?!

Since Fluke is a flat, lean fish, the idea of rolling it in bacon was genius. The pumpkin seed pesto was a creative sauce that was the perfect balance of classic and seasonal. Other than adding some color to the dish, the pickled cranberries and quince seemed like a bit of an afterthought. All in all, still a tasty dish, just with one ingredient too many in my opinion.

French Butter Pear-Almond Galette with Marcona Almond Toffee, Spiced Grapes, Roquefort, and a Vanilla Chai Ice Cream

I always make sure to leave enough room for dessert at Mills Tavern because they truly have one of the most talented Pastry Chefs around. Chef Samantha Del Arroyo never seizes to amaze me with her delicious desserts.

The Pear-Almond Galette was my type of dessert because it was more on the savory side. Not overly sweet, this rustic tart was flaky with a nice crust.  The Vanilla Chai ice cream had an unexpected spice that blended beautifully with the grapes and the Marcona almond toffee.

Warm Chocolate Cake with Sauce Anglaise, Chocolate Crumble, Vanilla Bean Ice Cream

Last but not least, I can never seem to visit Mills Tavern without ordering this decadent dessert…and if you have ever tried it…then you know why! This lava cake’s smooth, molten interior in combination with the cool ice cream make it truly irresistible. Luckily, this dessert can be found at Mills Tavern year round!

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