Daily Menu

Friday September 30, 2016

Quicktab: Lunch/Dinner Menu

Lunch

Wine List

Lunch First Courses

  • Jennie's Sweet Corno di Toro Pepper & San Marzano Tomato Soup, Fine Herbs
    8.5
  • Jillian's Baby Red Russian Kale Salad, Lemon-Peppercorn Dressing, Crunchy Bread, Shaved Parmesan
    8.5
  • Alex's Summercrisp Lettuces, Champagne-Lemon Verbena Vinaigrette, Deviled Egg Crostini, Heritage Potato
    8.5
  • Charcuterie, Heritage Pork Terrine, Long Island Duck Mousse, House Pickles, Mustard
    12
  • Today's Selection of Artisan Cheeses, Today's Fruit & Crostini
    13

Lunch Main Courses

  • Caramelized Sheep's Milk Ricotta Gnocchi, Cremini Mushroom, Garlic Confit, Sage Butter, Parmigiano
    13
  • Our Long Island Duck Confit, Creamed Carrboro Market Greens, Aged Balsamic Vinegar
    12.5
  • North Carolina Rainbow Trout, Haricort Verts, Toasted Hazelnuts, Lemon-Brown Butter Sauce
    14
  • Garafalo Garganelli di Gragnano, Berkshire Pork & Porcini Bolognese, Garlic Confit, Garden Chives
    13
  • Pan Roasted Joyce Farms Chicken Breast, Jillian's Fingerling Potatoes, Arugula, Fig Vincotto
    14
  • Add Chicken, Duck, or Trout to Any Salad
    7.5
  • Butter & Rosemary Roasted Angus Hanger Steak, Russet Potato Fries, Mustard-Peppercorn Aioli
    16

Lunch Prix Fixe

The Mill Worker's Lunch

choose any two of the following – yes, ANY two. per diner. sorry, no sharing.

nino franco prosecco 'rustico', it

riff, pinot grigio, veneto, it

alasia barbera, piemonte, it

“little cheese”-choice of two cheeses with crostini & fruit

"Little Chartuerie"

corna di toro pepper& san marzano tomato soup

gnocchi, cremini, sage

baby kale caesar salad

garganelli, bolognese,chives

summer greens, lemon verbena vinaigrette

argula salad, hooneycrisp apple, aged gouda, sherry vinaigrette

earl grey brulee

dark chocolate budino, espresso sauce

16

Dinner

Wine List

Dinner First Courses

  • Wanchese Big Eye Tuna Crudo, Sicilian Lemon Oil, Susan's Shoots Alex's Preserved Aji Dulce Peppers
    12.5
  • Buttermilk Brined & Fried Chesapeake Oysters,Roasted Garlic & Alex's Piment D'Esplette Aioli, Sunflower Shoots
    13
  • Alex's Summercrisp Lettuce, Champagne-Lemon Verbena Vinaigrette, House Focaccia, Deviled Egg Crostini
    8.5
  • Jennie's Blistered Shishito Peppers, Citrus, Crushed Pistachio & Herb Sauce, Parmigiano
    10
  • Little Gem Romaine Caesar, Crunchy Bread, Lemon-Peppercorn Dressing, Shaved Parmesan
    9
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    13
  • Sylvetta Arugula, Three Year Gouda, Honeycrisp Apple, Wildflower Honey-Cider Vinaigrette
    9

Dinner Second Courses

  • Pan Roasted Southport Black Sea Bass, Heirloom Beets, King Richard Leeks, Citrus, Wildflower Honey & Ginger
    27
  • Our Sheep's Milk Ricotta Gnocchi, Red Wine Braised Berkshire Pork Ragu Bolognese, Garden Chives, Parmigiano
    24
  • Southport Vermillion Snapper, Potimarron Squash Puree, Glazed Haricots Verts, Toasted Pecan Meuniere
    26
  • Caramelized Joyce Farms Chicken, Honey Roasted Pink Lady Apples, Rosemary, Sweet Potato, Roasted Sunchokes
    27
  • Butter Roasted Creekstone NY Strip Steak, Jillian's Glazed Heirloom Potato, Applewood Bacon & Red Wine Sauce
    30
  • Fattoria Garafolo Di San Gragnanao Pasta, Pan Roasted Maiitake Mushrooms, Sage, Burro Fuso, Parmigiano
    23
  • Pan Roasted Monkfish, Honshimeji Mushrooms, Porcini Brodetto, Jennie's Carrboro Vegetables, David's Bok Choy
    25

Dinner Prix Fixe

Desserts Menu

  • Double Bergamot Earl Grey Creme Brulee
    8
  • Dark Chocolate Budino, Espresso Sauce, Mocha-Latte Crumble
    8
  • Ricotta & Lemon Cake, Cannoli Cream Vanilla Roasted Blueberries
    8
  • Cookie Crusted Triple Chocolate Tart, Salted Caramel Ice Cream, Crunchy Bits
    8

Childrens Lunch and Dinner