Chef Miles James Tasting Menu
$75 per person for the tasting menu without wine
$100 per person for the tasting menu with wine pairings
Caprese salad of local heirloom tomatoes,
fresh mozzarella and garden basil
Domaine Ste. Michelle Cuvee Brut, Columbia Valley, Washington NV
"Duck 2 Ways"
Duck pot stickers, and seared Long Island duck breast
with truffle dressed frisse
Five Rivers Pinot Noir, Santa Barbara, California, 2009
Miso Glazed Chilean Sea Bass with sesame green beans
Ferrari Carano Chardonnay, Sonoma County, California, 2009
Hickory grilled American Kobe Ribeye with local wild mushroom,
potato and red pepper hash on reduced red wine sauce
Louis M. Martini Cabernet Sauvignon, Napa Valley, California, 2008
Homemade strawberry shortcake
with strawberry sorbet and creme anglaise
Michele Chiarlo "Nivole", Calamandrana, Italy, 2010
*Please note: The Tasting Menu is limited to the entire table for parties of 8 or more.
Thank you! -Chef Miles James
_______________________________________________________________________
Appetizers
"The Mill" Organic Green Salad with 7 kinds of greens, mustard-balsamic vinaigrette,
artichoke hearts, grape tomatoes, and cucumbers $7.
Local warm goat cheese salad with Yukon gold potatoes,
Arkansas peppered bacon and warm frisse $12.
"The Mill" Tortilla Soup with roast chicken, avocado, tortilla strips, queso fresco and cilantro $9.
James Caesar salad in a potato cage with shaved Parmesan, garlic-shallot croutons,
red "grape" tomatoes, and pink and black peppercorns $10.
Blue lump crab cake on Tomatillo salsa verde and ancho-chile aioli with frisse, spicy pecan, and shaved Parmesan salad dressed with a white truffle vinaigrette $12.
Homemade Andouille sausage "corn dog" with Johnson Valley mustard,
tomatillo-salsa fresca and whipped potatoes $9.
Szechuan style baby back ribs with celery-root slaw, pickled ginger,
spiced peanuts, scallions, and hoisin-miso-rice vinegar BBQ
1/2 Rack $12.50 Full Rack $25
Truffled Mac-n-cheese with pepper-jack béchamel and tempura portabello mushroom $10.
Entrées
Spiced and Hickory grilled pork tenderloin with goat cheese potato galette,
sautéed greens, haricot-vert, and mustard bourbon BBQ sauce $24.
Dry-onion crusted chicken breast with asparagus risotto, baby carrot,
sautéed asparagus, and chicken natural sauce $19.
Homemade potato gnocchi with English peas, pearl onions, San-Danielle Prosciutto,
roast garlic cream, and crusted chicken breast $19.
Pecan crusted Wild Scottish salmon with buttered leeks, fingerling potato
and ginger-cilantro-corn cream sauce $24.
"Chicken-fried" filet of beef "Lewis May Style" with garlicky spinach, steamed asparagus,
house hollandaise, and reduced red wine sauce $24.
Seared center cut tenderloin of beef with Arkansas peppered bacon and chive noodle cake, sautéed spinach, truffled asparagus, and reduced red wine sauce $36.
Hickory grilled bone-in ribeye rubbed with Adobo sauce on Tomatillo-salsa fresca, asparagus, house hollondaise, grilled corn on the cob and reduced red wine sauce $36.
Grilled Ahi Tuna and braised Short Rib "STACK" on garlic spinach, balsamic infused portobello
mushroom and whole grain mustard-reduced red wine sauce $29.
Homemade Spinach Fettuccine with cilantro cream, oven-dried tomato,
and grilled shrimp $16.
Homemade Bratwurst Sausage penne pasta with rustic-red tomato sauce, Arkansas bacon,
red and yellow cherry tomatoes and herbed goat cheese $12.
Desserts $8
Warm Chocolate cake with raspberry coulis, chocolate sauce,
homemade caramel ice cream, and tuille cookies
Oatmeal pecan coffee cake with brown sugar-black strap molasses gelato
Milk chocolate pyramid with frozen caramel hazelnut mousse,
espresso anglaise, and fresh fruit
Faye's warm banana cake with malt ice cream, caramel rum sauce, and fried plantain
Granny Smith's apple tart with Tahitian vanilla ice cream and clear caramel
Water baked chocolate Nemesis with raspberry coulis, espresso anglaise,
and vanilla ice cream
Lemon tart on a choclate cookie crust with blackberry coulis, fresh fruit and espresso anglaise
White Chocolate Creme Brulee with fresh fruit and espresso anglaise
Trio of fresh sorbets composed daily with assorted homemade cookies,
fresh fruit, and tuille cookies
$75 per person for the tasting menu without wine
$100 per person for the tasting menu with wine pairings
Caprese salad of local heirloom tomatoes,
fresh mozzarella and garden basil
Domaine Ste. Michelle Cuvee Brut, Columbia Valley, Washington NV
"Duck 2 Ways"
Duck pot stickers, and seared Long Island duck breast
with truffle dressed frisse
Five Rivers Pinot Noir, Santa Barbara, California, 2009
Miso Glazed Chilean Sea Bass with sesame green beans
Ferrari Carano Chardonnay, Sonoma County, California, 2009
Hickory grilled American Kobe Ribeye with local wild mushroom,
potato and red pepper hash on reduced red wine sauce
Louis M. Martini Cabernet Sauvignon, Napa Valley, California, 2008
Homemade strawberry shortcake
with strawberry sorbet and creme anglaise
Michele Chiarlo "Nivole", Calamandrana, Italy, 2010
*Please note: The Tasting Menu is limited to the entire table for parties of 8 or more.
Thank you! -Chef Miles James
_______________________________________________________________________
Appetizers
"The Mill" Organic Green Salad with 7 kinds of greens, mustard-balsamic vinaigrette,
artichoke hearts, grape tomatoes, and cucumbers $7.
Local warm goat cheese salad with Yukon gold potatoes,
Arkansas peppered bacon and warm frisse $12.
"The Mill" Tortilla Soup with roast chicken, avocado, tortilla strips, queso fresco and cilantro $9.
James Caesar salad in a potato cage with shaved Parmesan, garlic-shallot croutons,
red "grape" tomatoes, and pink and black peppercorns $10.
Blue lump crab cake on Tomatillo salsa verde and ancho-chile aioli with frisse, spicy pecan, and shaved Parmesan salad dressed with a white truffle vinaigrette $12.
Homemade Andouille sausage "corn dog" with Johnson Valley mustard,
tomatillo-salsa fresca and whipped potatoes $9.
Szechuan style baby back ribs with celery-root slaw, pickled ginger,
spiced peanuts, scallions, and hoisin-miso-rice vinegar BBQ
1/2 Rack $12.50 Full Rack $25
Truffled Mac-n-cheese with pepper-jack béchamel and tempura portabello mushroom $10.
Entrées
Spiced and Hickory grilled pork tenderloin with goat cheese potato galette,
sautéed greens, haricot-vert, and mustard bourbon BBQ sauce $24.
Dry-onion crusted chicken breast with asparagus risotto, baby carrot,
sautéed asparagus, and chicken natural sauce $19.
Homemade potato gnocchi with English peas, pearl onions, San-Danielle Prosciutto,
roast garlic cream, and crusted chicken breast $19.
Pecan crusted Wild Scottish salmon with buttered leeks, fingerling potato
and ginger-cilantro-corn cream sauce $24.
"Chicken-fried" filet of beef "Lewis May Style" with garlicky spinach, steamed asparagus,
house hollandaise, and reduced red wine sauce $24.
Seared center cut tenderloin of beef with Arkansas peppered bacon and chive noodle cake, sautéed spinach, truffled asparagus, and reduced red wine sauce $36.
Hickory grilled bone-in ribeye rubbed with Adobo sauce on Tomatillo-salsa fresca, asparagus, house hollondaise, grilled corn on the cob and reduced red wine sauce $36.
Grilled Ahi Tuna and braised Short Rib "STACK" on garlic spinach, balsamic infused portobello
mushroom and whole grain mustard-reduced red wine sauce $29.
Homemade Spinach Fettuccine with cilantro cream, oven-dried tomato,
and grilled shrimp $16.
Homemade Bratwurst Sausage penne pasta with rustic-red tomato sauce, Arkansas bacon,
red and yellow cherry tomatoes and herbed goat cheese $12.
Desserts $8
Warm Chocolate cake with raspberry coulis, chocolate sauce,
homemade caramel ice cream, and tuille cookies
Oatmeal pecan coffee cake with brown sugar-black strap molasses gelato
Milk chocolate pyramid with frozen caramel hazelnut mousse,
espresso anglaise, and fresh fruit
Faye's warm banana cake with malt ice cream, caramel rum sauce, and fried plantain
Granny Smith's apple tart with Tahitian vanilla ice cream and clear caramel
Water baked chocolate Nemesis with raspberry coulis, espresso anglaise,
and vanilla ice cream
Lemon tart on a choclate cookie crust with blackberry coulis, fresh fruit and espresso anglaise
White Chocolate Creme Brulee with fresh fruit and espresso anglaise
Trio of fresh sorbets composed daily with assorted homemade cookies,
fresh fruit, and tuille cookies
