Posts Tagged ‘Mill’s Tavern’
We Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini
by Edward Bolus, Executive Chef, Mill’s Tavern Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4): A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini…
Read MoreWe Cook! Mill’s Tavern Rosemary-Lemon Statler Chicken, Yukon Golds, Haricot Vert and Dijon Demi
Rosemary-Lemon Statler Chicken Breast with Confit Thigh, Roasted Yukon Golds, Haricot Vert & Dijon Demi (Serves 4): This comforting dish pairs golden-seared Statler chicken breast with tender confit thigh, roasted Yukon Gold potatoes, sweet pearl onions, and crisp green beans—all finished with a zesty Dijon-lemon demi-glace. Rustic, hearty, and full of flavor. Where to Source:…
Read MoreWe Cook! Mill’s Tavern’s Bison Teres Major with Truffle Moliterno, Yukon Gold Crisps, Aioli
Bison Teres Major with Truffle Moliterno, Yukon Gold Crisps & Black Garlic Herb Aioli (Serves 4) Seared bison teres major, also known as the Petite Tender, is one of the most tender cuts. Paired with crispy Yukon Gold potatoes fried in rich Wagyu tallow and finished with truffle-infused Moliterno cheese and a smooth, savory black garlic herb aioli,…
Read MoreWe Cook! Mill’s Tavern Louisiana style beer braised Short Rib, Grits, Baked Beans, Cornbread
Louisiana-Style Beer-Braised Short Rib with Creamy Cheddar Grits, Sweet Baked Beans & Cornbread Crumble (Serves 4): Rich beef short ribs are braised in a dark beer and Cajun-spiced liquid until fork tender, then served over creamy cheddar grits with smoky-sweet baked beans and a crunchy cornbread crumble for a bold Southern-inspired plate packed with flavor…
Read MoreWe Cook! Mill’s Tavern Herb-crusted Pork Tenderloin, Spring Panzanella, Sauce
Herb-Crusted Pork Tenderloin with Spring Panzanella & Herb Butter Cream Sauce (Serves 4): Juicy, herb-crusted pork tenderloin is roasted to perfection and served alongside a vibrant spring panzanella loaded with roasted peppers, creamy cannellini beans, sun-dried tomatoes, and crisp vegetables. A rich herb butter cream sauce ties the dish together for a fresh, flavorful entrée…
Read MoreWe Cook! Mill’s Tavern Oven-roasted Swordfish Puttanessca, Saffron Polenta & Apricot Gastrique
Oven-Roasted Swordfish Puttanesca with Saffron Polenta & Apricot Gastrique (Serves 4): Tender swordfish steaks are roasted to perfection and served over creamy saffron polenta with a bold, briny Puttanesca sauce and a bright apricot gastrique for the perfect balance of rich and fresh flavors. Where to Find Swordfish & Saffron:Look for fresh swordfish steaks at…
Read MoreWe Cook: Mill’s Tavern’s Long Island Duck Breast with carrot puree, pickled cherries, walnuts…
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Long Island Duck Breast with Rose Water Carrot Purée, Pickled Cherries, Toasted Walnuts & Cherry Gastrique (Serves 4): Seared duck breast meets sweet-and-sour cherries in this elegant yet cozy plate, rounded out with silky rose water carrot purée, a drizzle of cherry gastrique, and crunchy toasted walnuts!…
Read MoreWe Cook! Mill’s Tavern Black Angus Filet Mignon – meet Chef Edward Bolus at the RI Home Show
by Chef Edward Bolus, Mill’s Tavern, contributing writer Meet Chef Bolus at the Rhode Island Home Show – he’ll be there on Saturday Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignoncomplemented by the delicate…
Read MoreWe Cook! Mill’s Tavern’s Slow-cooked Octopus & Blanched Sea Bean Salad
by Chef Edward Bolus, Mill’s Tavern Slow-Cooked Octopus & Blanched Sea Bean Salad (Serves 4): Tender octopus, briny sea beans, and sweet-tart pickled fruit come together in this fresh, coastal-inspired salad courtesy of Mill’s Tavern. Serve it with warm focaccia for a light but flavorful bite! Where to Find Sea Beans & Octopus:Sea beans (also…
Read MoreWe Cook! Mill’s Tavern Olive Oil Braised Celeriac, Carrot Puree, Red Sorrel Peas & Yuzu Vinaigrette
by Edward Bolus , Mill’s Tavern, contributing writer Olive Oil Braised Celeriac, Carrot Purée, Red Sorrel Peas & Yuzu Vinaigrette(Serves 4): Enjoy this refined, vegetable-forward dish from Mill’s Tavern, showcasing seasonal ingredients and vibrant flavors! Where to Find Celeriac & Yuzu Juice: Celeriac (celery root) is available at most specialty grocery stores and farmers’ markets,…
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