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A Special Event Menu at
The Mill House Inn
“In
celebration of a new year, simple food at the mill house
inn”
december
31, 2002
canadian wolfhead cold smoked atlantic salmon
chive & shallot marscapone & lemon pepper parmesan crackers
parmigiano reggiano, fontina, le Vieux Berger Roquefort
country style pate & appropriate accompaniments
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* * *
pan seared “east end fish” served warm …
… with a hot "bouillabaisse influenced lobster nage"
swordfish, monkfish, black bass, littleneck clams, baby
mussels
lobster nage “fennel, burnt orange, star anise, saffron
red pepper-riesling aioli
“hibachi style” very rare yellowfin tuna
seaweed, maui onion, cucumber, pepper salad
wasabi~sake ponzu
“basil-truffle butter braised” maine lobster tails
“my potato salad” asparagus, chanterelles & fingerlings
spicy wood grilled “cumin-sichuan shrimp & baby squid”
tropical fruit, cilantro, chili black bean salsa
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* * *
“china town duck” rare breast & slow cooked “confit style”
leg & thigh
scallion~ginger, plum~peach, rice wine lacquer
asian market bok choy, diakon, shitake slaw
cast iron skillet roasted “five pepper spice & porter” ny
steak
sam smith porter, honey & thyme demi
maytag blue roasted creminis & vidalias
“real hot & very cool” jerk style saint louis ribs
“real hot” scotch bonnet, cascabel, cinnamon, cider & rum
marinade
“very cool” buttermilk, champagne mustard vinaigrette
island style ratatouille
simple food is a “corry … he’s a black dog production”
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