Mill City Cafe

chef's choice

thinly shaved tenderloin, evoo, shaved parmesan, olive tepenade and basil

lump crab, mayonnaise dressing, bread crumbs, hand formed and gently baked

served with chopped dates, truffle honey, fig molassas and baguette

organic greens, manchego, spiced walnuts, dried cherries tossed in balsamic vinaigrette

fennel pollen chevre, frissee and baby arugula tossed in citrus vinaigrette

sliced tenderloin with whipped golden potatoes, veal demi glace and pesto nero

swordfish steak seasoned with our 5 spice, seared and served with an asian salad

sliced pork tenderloin with house made chevre polenta and balsamic butter sauce

chitarra noodle with thick cut bacon, cream, garlic, egg and heavy cream

sauteed shrimp and scallops with coconut red curry and jasmine infused basmati rice

please inquire, selection varies