We Cook! Mill’s Tavern Roasted Bone Marrow with Wagyu Tartare

by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence

Roasted Bone Marrow with Wagyu Tartare (Serves 4)
Enjoy this indulgent dish, courtesy of Mill’s Tavern, as a show-stopping appetizer or an elegant shared plate!

Where to Find Bone Marrow:
Most high-quality butcher shops and specialty meat markets carry canoe-cut beef marrow bones. You can also find them at well-stocked grocery stores with a butcher counter. If they aren’t readily available, ask your butcher to cut them fresh or check with local farms and online meat suppliers specializing in gourmet cuts.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS:

For the Roasted Bone Marrow:

• 4 canoe-cut beef marrow bones (about 6 inches each)
• 1 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 sprig thyme (optional)

For the Wagyu Tartare:

• 8 oz. Wagyu beef, finely diced
• 2 tbsp extra virgin olive oil (EVOO)
• 1 tbsp Dijon mustard
• 1 tbsp capers, finely chopped
• 1 tbsp Worcestershire sauce
• 2 tbsp chives, finely chopped
• 1 tbsp shallots, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tsp lemon zest
• 1 tsp red wine vinegar
• Salt & black pepper, to taste

For Serving:

• Grilled or toasted sourdough bread
• Microgreens or extra herbs for garnish

INSTRUCTIONS:

Roast the Bone Marrow:

1. Preheat the oven to 450°F (232°C).
2. Arrange the marrow bones, cut side up, on a parchment-lined baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and thyme (if using).
4. Roast for 15–20 minutes, or until the marrow is soft and slightly bubbling but not melted away.
   

Prepare the Wagyu Tartare:

1. In a mixing bowl, combine the diced Wagyu beef, EVOO, Dijon mustard, capers, Worcestershire sauce, chives, shallots, parsley, lemon zest, and red wine vinegar.
2. Season with salt and black pepper to taste.
3. Cover and refrigerate until ready to serve.

Assemble & Serve:

1. Let the roasted marrow rest for 2–3 minutes after removing it from the oven.
2. Spoon the Wagyu tartare over the hot marrow.
3. Garnish with microgreens or extra herbs.
4. Serve immediately with grilled sourdough bread

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.