Milles Cafe

rolls filled with spicy chicken, corn, black beans, peppers, onions, and cheese; served with southwest ranch.

roasted red bell peppers, garlic, sesame seeds, chickpeas, and spices served with flour tortilla chips and pita triangles.

a creamy blend of spinach and ortichokes with asiago, mozzarella, Romano, and parmesan cheese sauce served with flour tortillo chips and pita triangles.

authentic south of the border style cheese sauce served with warm tortillo chips and salsa.

a selection of our spinach artichoke fandue, roasted red peppers hummus, bruschetto and con queso with tortilla and breads for dipping.

sweet potato chips, woffle cut chips and sea salt & vinegar seasoned shoestring fries served with a varity of dipping sauces.

breaded, golden fried and served with chipolte dill dipping sauce.

breaded, golden fried mozzarella cheese served with alfredo and marinara dipping sauces.

all white meat chicken tenders golden fried and served with honey mustard or bbq sauce for dipping.

marinated beef tenderloin sliced thin and pan seared served atop a fried onion nest.

toasted parmesan cheese bread served with fresh-chopped tomatoes, artichokes, red onions, green olives, basil, garlic, olive oil, and kalamata olives; topped with crumbled feta cheese.

four pork filled stogies hand rolled and fried served with authentic cuban mojo sauce.

six large gulf shrimp marinated and grilled with mille's own mango bbq sauce.

spicy blend of tomatoes, onions, cilantro, jalapeno peppers, with chilled gulf shrimp and avocado. Served with chips for dipping.

build your own. Grilled breast of chicken, shredded carrots, bean sprouts, coconut curry noodles and boston bib lettuce leaves with sweet & spicy chili, plum-ginger and peanut sauce.

fried pasta chips topped with Italian sausage, red and green peppers, olives, red onions, pepperoncini peppers, and a blend of cheeses.

tri-colored corn tortilla chips piled high with spicy breast of chicken, black bean salsa and melted pepper jack queso. Topped with pico de gallo and southwest ranch dressing.

can't decide? Try an assortment of our appetizers. Calamari, mozzarella triongles, tex mex egg roll, chicken tenders and mango bbq shrimp; served with dipping sauces.

crisp Romaine lettuce with artichokes, red onions and parmesan cheese; then tossed in a creamy caesar dressing.

tossed salad greens with parmesan cheese, red and green peppers, kalamota olives, red onions, and pepperoncini peppers; then tossed in our Italian vinaigrette.

mixed salad greens tossed with cheese, tomatoes and pepperoncini peppers; served with your choice of dressing.

a classic favorite topped with melted mozzarella, provolone, asiago, and parmesan cheese.

a house favorite. A combination of heavy cream, tomatoes and basil.

sweet potato base with smoked chilies and topped with crispy, garlic and herb tortillas.

our delicious, made-from-scratch soup. Ask about today's special.

a beef tenderloin served with garlic smashed potatoes and chef's vegetables.

a 14 ounce ribeye steak seasoned and charbroiled to perfection with garlic smashed potatoes and chef's vegetables.

a beef tenderloin with portobello mushrooms wrapped in a light pastry with a burgundy bordelaise sauce. Served medium rare with garlic smashed potatoes and chef's vegetables.

a poultry version of the wellington. Sauteed chicken with zucchini, asparagus, red onions, yellow squash, and portobello mushrooms in a light pastry with a tarragon cream sauce. Served with wild rice and chef's vegetables.

dry rubbed then slowly roasted and served to your temperature with horseradish smashed potatoes and chef's vegetables.

a marinated and grilled tenderloin topped with apricot brandy currants, caramelized onions and served with garlic smashed potatoes and chef's vegetables.

twin marinated eight ounce pork chops grilled and accompanied with white wine pears, wild rice and chef's vegetables.

twin marinated eight ounce pork chops topped with our citrus salsa and served with southwest scalloped potatoes and chef's vegetables.

chicken breast sauteed in a rich marsala wine sauce and portobello mushrooms tossed with penne pasta and topped with melted mozzarella cheese, asparagus and chef's vegetables.

julienne vegetables over Atlantic salmon cooked in a lobster cream sauce and served in parchment paper to keep in moist. Served with wild rice and chef's vegetables.

a yellow fin tuna steak marinated in ginger and cilantro then grilled to perfection. Served with wild rice and chef's vegetables.

jumbo pieces of shrimp, chicken, andouille sausage, steamed in parchment paper to blend all the flavors into a spicy cajun sauce. Served with onions and peppers over red beans and rice or pasta.

a spicy thai dish with flavors of curry, peanuts and sauteed vegetables served over rice.

tender fresh salmon blackened to lock in the flavors then served with southwest scalloped potatoes, chef's vegetables and citrus salsa.

an eight ounce seared tuna steak and a four ounce grilled filet of beef. Served with wasabi smashed potatoes and chef's vegetables.

Italian sausage, souteed onions and peppers, tomatoes, and tomato cream sauce with a blend of cheeses over penne pasta.

sauteed zucchini, red and green peppers, red onions, mushrooms, and yellow squash in a creamy alfredo sauce over fettucini noodles.

grilled chicken, kalamata olives, red onions, artichokes, garlic, shallots, olive oil, balsamic vinegar, and a touch of honey tossed in penne pasta.

shrimp and scallops sauteed in white wine with red and green peppers and leeks tossed in a pesto cream sauce and fettucini noodles. Topped with parmesan cheese and tomatoes.

pork tenderloin, cilantro, tomatoes, garlic, baby corn, black beans, green and red peppers, and a hint of chipolte peppers over fettucini.

blackened chicken breast with red and green peppers, red onions and leeks in a red peppers sauce over fettucini.

sauteed chicken and vegetables in a thai peanut and coconut sauce over fettucini pasta.

tossed lettuce greens, ham, turkey, bacon, diced eggs, tomatoes, olives and cheese. Your choice of dressing.

lettuce free salad diced chicken, tossed with pecans, honey, tarragon vinegar and mayonnaise. Served with fresh fruit, cottage cheese and warm cheesy pita bread.

crisp Romaine lettuce with artichokes, parmesan cheese and red onions tossed with our creamy caesar dressing. Topped with a grilled teriyaki marinated salmon filet.

tossed mixed greens, diced grilled chicken, bleu cheese crumbles, bacon, kalamato olives, diced eggs, avocados, red onions, and tomatoes with your choice of dressing.

shrimp and scallops, tomatoes, red onions, red and green peppers, zucchini, yellow squash, and fresh spinach with our citrus ginger vinaigrette on the side.

grilled chicken breast on crisp Romaine lettuce with ortichokes, parmesan and red onions in our creamy caesar dressing.

grilled ahi tuna steak with green beans, sliced new potatoes, hard boiled eggs, tomatoes, red onions, and capers with our house Italian vinaigrette on the side.

crispy fried calamari served on mixed greens and cabbage, with fresh green and red peppers, red onions and tomatoes with a light dusting of parmesan cheese topped with our chipolte dill dressing.

grilled breast of chicken tossed in our buffalo wing sauce and served over mixed lettuce greens with bleu cheese crumbles, pepper jack cheese and pico de gallo. Served with your choice of dressing on the side.

your choice of grilled or fried chicken, served atop cabbage and mixed lettuce greens with carrots, celery and almonds. Topped with fried wonton strips and parmesan cheese. Homemade Asian dressing served on the side.

spinach leaf salad topped with fresh strawberries, feta cheese, walnuts, mushrooms and hard boiled eggs. We suggest our citrus ginger or raspberry vinaigrette.

blockened prime rib, bleu cheese crumbles, jack cheese, red onions and mushrooms fill this grilled herb tortilla.

seasoned grilled tortilla stuffed with blackened chicken, cheese, bacon, mushrooms and black-bean salsa.

spinach tortilla stuffed with cheese and seasonal vegetables that have been souteed al dente with olive oil and balsamic vinaigrette.

gulf shrimp, sea scallops and lump crab fill this toasted herb tortilla along with pico de gallo and cheese.

a ten ounce patty grilled to your specifications topped with jack and cheddar cheese on a toasted bun. Served with sliced red onion, lettuce, and tomato on the side.

ten ounce patty, char-grilled and topped with melted provolone cheese and sauteed mushrooms. Served on a toasted bun.

strips of bacon and melted monterey jack cheese top this ten ounce patty that has been brushed with bbq sauce over the open flame.

an eight ounce tuna steak grilled rare to medium rare and served on thick cut toasted bread, topped with bacon, lettuce, tomato and basil aioli.

toasted wheat bread topped with a portabella mushroom, grilled onions and peppers, zucchini and yellow squash topped with melted provolone cheese and basil aioli.

prime rib of beef piled high on dabatta bread and topped with mozzarella cheese. Aujus on the side.