PROVIDENCE, RI, April 13, 2011
/24-7PressRelease/ -- Mills Tavern, known for its seasonal four-star cuisine, introduces its latest menu highlighting flavors of spring in an inventive and elegant selection of new dishes. Executive Chef Robert Harrison has carefully crafted a menu incorporating local ingredients with vibrant colors into its fresh seafood, rustic meat, poultry and pasta dishes.
"When I think of spring, I think of the bright vibrant colors and fresh flavors of fava beans and english peas, both of which are featured in our breast of veal dish on the Spring menu," said executive chef, Robert Harrison. "The veal is braised in bock beer, which is a traditional springtime celebration beer. Additionally, I love fiddleheads, which have a very limited growing season, and are a traditional New England favorite," explained Harrison.
Menu highlights include: Braised Veal in Bock Beer with semolina gnocchi and ragout of fava beans, engligh peas and spring onions; Idaho Trout Wrapped in Bacon with potato-asparagus gallette and sauce choron; Slow Roasted Half Long Duck with fresh water chestnuts, long beans and maitake mushrooms in sweet sesame hoison sauce; and Juniper Brined Berkshire Pork Loin finished with rhubarb glaze and braised greens.
The Mills Tavern Spring menu will be available now through June 18th. For reservations or more information, please call 401.272.3331.
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