Thursday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-10pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Friday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-11pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Saturday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-11pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Sunday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets!
| | | Bar Specials: | Happy Hour Raw Bar 4-7pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 4pm-9pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Monday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-10pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Tuesday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-10pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |
Wednesday
Come Celebrate our 10 Year Anniversary Wine Dinner on April 25th from 6-10pm! Call to purchase tickets
| | | Bar Specials: | Happy Hour Raw Bar 5-8pm |
| Kitchen Specials: | $I.50 Oysters, $1.25 Point Judith Littlenecks, $1.00 Shrimp Cocktail |
| Dining Hours: | Dinner 5pm-10pm |
Dining
| Edward Bolus |
| www.millstavernrestaurant.com or 401-272-3331 |
| Grilled black Angus short rib braised in ruby port with truffled celery root puree and roasted forest mushroom ragout, Black truffle gnocchi in lemon-sage vinaigrette with braised veal cheek, and roasted cauliflower puree, New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricots verts, 10oz Angus filet mignon with pineapple-bacon marmalade and green peppercorn sauce, 10oz grilled Atlantic swordfish with wild mushrooms in sauce bordelaise |
| 3 course for $29.95 |
| Options Available |
| Private Room Available. Please call for details. |