Weekly Features
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Tuesday
Half-price *House Wine 4:00 PM to 8:30 PM
Live music on the Terrace at 6:30 PM -
Wednesday
Burger Feature
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Thursday
Half-price Oysters
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Friday
Tide-to-table seafood special
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Heron Hour
Enjoy a rotating prix fixe menu,
Tuesday - Friday, 4:00 PM to 6:00 PM
$45/two courses
$20/wine pairings -
Sunday Brunch
Join us for our signature all inclusive brunch from 9:00 AM to 4:00 PM
$77/adult
Half-price for children
Dinner Menu
Starters
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East Coast Oysters
seasonal mignonette, Mill hot sauce, fresh horseradish, lemon
6 for $24
12 for $44 -
Country Loaf 9
sesame, whipped butter, sea salt
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Warm Olives (v) 9
rosemary, roasted red pepper
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Burrata 26
heirloom tomatoes, pine nut & sesame dukkah, farm herbs, toasted country loaf
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Mushroom Flatbread 26
basil pesto, fresh ricotta, arugula, pickled shallots
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Buffalo Cauliflower (v) 21
crispy cauliflower, dill ranch, shaved celery
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Beef Tartare 25
aji amarillo aïoli, egg yolk, pickled shallots, focaccia crostini
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Baby Gem Caesar Salad 18
bacon lardons, parmesan, pangrattato
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Farm Greens Salad 17
Carl’s farm vegetables, herb vinaigrette, ricotta salata
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Radicchio Salad 18
orange, cotija cheese, pickled fennel, red wine vinaigrette, fresh dill
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Seared Scallops 26
summer squash, ikura, green apple, beurre blanc
Mains
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Pappardelle 37
braised lamb ragoût, roasted tomatoes, fresh basil, parmesan, pickled chilies
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Tagliatelle 44
East Coast lobster, saffron cream sauce, tarragon, cherry tomatoes
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Agnolotti 36
whipped ricotta, fennel soubise, chanterelles, charred corn
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Trout 36
spring peas & beans, leek velouté, roasted salsify
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Octopus 37
red pepper romesco, rapini, crispy potatoes, chorizo
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Roasted Beets (v) 32
smoked beets, cashew cream, fingerling potatoes, olive crumb, fresh dill
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Burger 28
AAA beef, Bibb lettuce, heirloom tomatoes, smoked cheddar, house pickles, Mill aïoli
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Chicken 38
spring vegetables, fingerling potatoes, confit lemon, herb beurre blanc
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Halibut 53
P.E.I. mussels, spring vegetables, lemongrass, toasted bread
From the Grill
Served with beef tallow & herb potatoes, carrot purée, pickled onions, jus
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7 oz Tenderloin 64
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10 oz Striploin 54
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16 oz Ribeye 82
Butters
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Blue Cheese 4
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Garlic 4
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Truffle 4
Sides
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Parmesan Fries 10
Mill aïoli, rosemary
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Rapini & Asparagus (v) 10
pine nuts, chimichurri
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Fingerling Potatoes 10
beef tallow, fresh herbs
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Spring Peas (v) 10
chili oil, pangrattato, lemon
Proteins
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Chicken Breast 16
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Scallops (3) 28
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Trout 16