Spring Back into Action at Mill’s Tavern!

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One of my all-time favorite restaurants, Mill’s Tavern, recently unveiled their newΒ Spring menu. As the weather changes, so does their menu to include the freshest ingredients possible. I always make it a point to visit Mill’s every few months (at the very minimum!) to taste their newest seasonally inspired dishes. Chef Edward Bolus has once again created another captivating menu full of the flavors of Spring. A collection of bright and vibrant dishes including ramps, peas, rhubarb, fava beans, and plenty more. I’m always impressed when I visit Mill’s (that’s what keeps me coming back), but I can honestly say this turned out to be my favorite seasonal menu I have ever tasted here! From the choice of ingredients, to plating and execution, every single dish was extremely well-thought-out.

For our first appetizer we ordered the “Blue Cornmeal Crusted Point Judith Calamari with Wood Roasted Green Garlic, Blueberry Gastrique and Peppadew Remoulade” (pictured above). Calamari is a dish I’ve had thousands of times, but I have never tasted it like this. Lightly crusted in blue cornmeal, it created a sweet, delicate coating to the calamari. The tangy Peppadew Remoulade was bursting with bold flavor. Although the blueberries sound like an odd combination, each unexpected bite truly complemented all of the other components. This turned out to be one of my favorite calamari dishes ever…that’s right…ever!

Pulled Lamb Shoulder Risotto with Grilled Ramps, Sweet Pea Mousse and Mint Julep Glaze

Pulled Lamb Shoulder Risotto with Grilled Ramps, Sweet Pea Mousse and Mint Julep Glaze

You have probably noticed that I’m a sucker for risotto. I tend to order it everywhere, but Mill’s rendition is special in comparison to others. Both creamy and luscious, this risotto was heavenly combined with tender, pulled lamb shoulder. Grilled Ramps and Sweet Pea Mouse balanced out the entire dish and added some bright flavors. We requested a half order here (easily split amongst two people as an appetizer or side).

Black Truffle Ricotta Gnocchi with Braised Rabbit, Fricasse of Fava Beans, Ramps, Breakfast Radishes and Local Pea Tendrils

Black Truffle Ricotta Gnocchi with Braised Rabbit, Fricasse of Fava Beans, Ramps, Breakfast Radishes and Local Pea Tendrils

Unique preparation seemed to be a common theme throughout our meal, but I’ve never had Gnocchi prepared this way either. Usually doused in sauce and served on Italian menus, Chef Bolus took a very different approach. He quickly pan seared the Black Truffle Ricotta Gnocchi and served them along Braised Rabbit and a medley of other Spring ingredients. Each tasty bite was and intriguing.

As always, plating was beautiful with careful eye for detail. It did cross my mind…I was tempted to take my dish home and frame it instead. Definitely Instagram worthy at the very least. πŸ™‚

Pan Seared Day Boat Scallops with Red Quinoa, English Peas, Tarragon Spring Onion Creme Fraiche and Pickled Rhubarb

Pan Seared Day Boat Scallops with Red Quinoa, English Peas,
Tarragon Spring Onion Creme Fraiche and Pickled Rhubarb

These scallops were cooked to perfection. The interior was soft and velvety while the outside had a nice sear. Accompanied by Red & White Quinoa, it was like earthy and oceany flavors colliding into one delicious dish. The pickled rhubarb was also a nice addition gently placed atop the scallops. I was not a huge fan of the Creme Fraiche though. I would have preferred a different sauce instead. Nonetheless, still a very tasty dish overall.

Greek Yogurt Panna Cotta with Vanilla Poached Pineapple, Toasted Coconut Granola, Sweet Basil Cream

Greek Yogurt Panna Cotta with Vanilla Poached Pineapple, Toasted Coconut Granola, Sweet Basil Cream

Like most people, I love Greek Yogurt. They are the biggest food craze at the supermarkets and my fridge is always fully supplied. Needless to say, I was pretty excited to see Greek Yogurt make an appearance on the dessert menu in Panna Cotta form. It was like an upscale Oikos that would even have John Stamos say, “have mercy.”

Pine Nut Pain De Genes with Strawberry Curd, Whipped Goat Cheese, 18 Year Balsamic Strawberry Ice Cream

Pine Nut Pain De Genes with Strawberry Curd, Whipped Goat Cheese, 18 Year Balsamic Strawberry Ice Cream

This cake was moist and soaked in all the flavors from the strawberries. Mixed with goat cheese, this dessert was both sweet and tangy as my fork danced across the plate for each bite. As I always say, anytime you add ice cream to a dessert you automatically score extra points in my book…never mind a homemade 18 year Balsamic Ice Cream. My book doesn’t even keep scores that high!

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We highly recommend you head over to Mill’s Tavern ASAP to try their Spring Menu while it lasts! You only have a few weeks left as the Summer Menu will be released shortly. Regardless of the season, Mill’s Tavern always puts on an amazing culinary showcase and never fails to blow us away. Trust us, we will be back again soon…and most definitely to taste the newest upcoming Seasonal menu!

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